What's your favorite cutting/chopping board?
I have a love/hate relationship with my current 15 x 24 footed cutting board. I love that it has a groove as it collects the inevitable juices but I hate it for the same reason--I am always having to clean out the dang juices in groove. I love that it is footed as I don't have to worry about moisture on the underside of the board--but then again, I can only use the one side! I love that it is big, but find that I sometimes use a smaller one as smaller ones are easier to use when (for instance) transporting chopped onions to a sauté pan.
I am in the market for a new board and thought I'd check in with this Most Thoughtful Community to ask: what is your favorite cutting board and just why do you like it? Sizes and brand names would be appreciated!
I use a Catskill 17" by 35" by 1" thick with no feet. I am completely satisfied. It is large enough to fill the space I have for it (larger is better, I think), heavy enough to stay in place when I use it, yet not so large and heavy that would make it inconvenient to move out of the way. I set it on six cork coasters so it stays dry on the underside.
Also it was inexpensive. I can't see thinking of a cutting board as if it were a piece of fine furniture. It's just a slab of laminated hardwood that I use to cut vegetables on. If the glue joints don't come apart, then it's a good one.
I have three cutting boards. One is a traditional round chopping block:
The other board is a cheap wood board from Korean supermarket which has thus far held out for a couple of months.
I also have a rubber cutting board from Sani Tuff.
Of these three, I like the first two better. The rubber cutting board while is very nice in many aspects. It seems to dull my knives much quicker.
Chem, love the round one. Looks to be just a tree stump or chunk of log.
I have all wooden cutting boards of various sizes. My end grain maple from BoardSmith is my pride and joy. (16 x 22 x 2 inches thick) It does not have the feet, because I prefer to use both sides. I put cork coasters under it to lift it up high enough that I can get my fingers under it to move it or lift it.
Though my end grain is so nice and cool, I find that I use my cheap face grain type the most. I think because they just don't require the care that my end grain does, and I don't stress out over them. LOL Also, I find that my end grain absorbs and holds odors. I don't like that, except when it smells of the lemons, oranges or limes that I slice. So for onions and garlic, I use my smaller face grain board. It never holds the smells.
I did finally use my end grain for trimming and slicing meat. (both cooked and raw) I loved it for that.
I have several boards of differing thicknesses and size, this way I can use the board that most closely fits the needs of a particular task. For example, if I'm just cutting an onion and that's it', then I'll use a small board that's about 3/4" thick and about 10x14 inches in size. For more serioius cutting I have a 1&3/4 inch board that's about 12x16 that's end grain hardwood and another board that slips into a slot just below the countertop, that's even larger, about 15x21 and is also end grain. None have feet, and except for the one that slides under the counter, they are stored on edge.
I like end grain hardwood boards, they are attractive, sanitary, and easy on the knife edge. They also hold up better to the slicing because of the grain orientation, so they don't show the wear that face or even edge grain boards do.
I have a self admitted problem with cutting boards.
the last one I bought is 2 sided thick wood with a slot in the middle of it that holds 6 plastic color coded cutting sleeves:
fun and very useful
I have two. I don't know their exact measurements, but I'll guess.
My first one is an old hardwood one that my parents got as a wedding present. It's probably 18x24, and at least 1.5" thick, maybe 2". Quite heavy.
I got tired of moving that one around and felt uncomfortable using it for meats. (It also had no grooves, so I had serious juicy mess problems there.) I picked up a smaller one, maybe 10x14 or so. It's a cheap green MicroBan thing from Walmart with grooves on one side and flat on the other.
Now the only time the wooden one comes out is if I get my BF to do veggie prep while I work on the meat or vice versa.
We eliminated of our old heavy chopping board, which over time became more of an art object in the kitchen than a pragmatic cooking tool. Too heavy.
We saw and purchased two of these, and have been using two of these boards for a few years now. Light, non-slip feet, solid, and using the mats, the boards are as good as they day we bought them.The mats remain on the boards and are taken out, used, and later put away this way.
The mats are flexible, do not dull knives, and easy to clean by hand or in a dishwasher. The black mat is included with each cutting board, and the 4 coloured mat set is optional.
This beats cleaning the old cutting block with vinegar, lemon juice and salt, or other chemicals.