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Cutting Boards

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I am looking for a cutting board for double duty. First to use as a reliable cutting board but since I am in a condo with limited space I will be putting it on top of my dryer for space saving /convenience/and/ item storage. I realize this may be counter-intuitive to a cutting boards function but I am willing to forge ahead. price is not a problem and i am looking for a larger size than normal. Would love a 24x36" board 2-3" thick. I have checked out all the regular sites and manufacturers. John Boos seems to come out on top but the size of the board is what is stymieing me. Any suggestions comments and criticisms and recommendations would be greatly appreciated.

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  1. Suggest Cookware board.

    1. You can always order a wood counter top from the big box stores and cut it down, Ikea has nice glued up hardwood counter tops. I think you have to order them at HD, lowes.

      1. Any number of woodworkers could produce the board. Dave Smith at the Boardsmith I believe does custom work. Also most cabinet shops and semi pro wood workers. It's just a flat board.

        IMO, your idea might not be the best idea. At 24 x 36 x 3 you have 1 cu ft of wood and a weight of 40-60 lbs. Second, cost of wood alone will be near @200. If price is not an object, then that is not a problem.
        Third, the location atop a dryer could be an issue. Dryers produce moist heat and widely varying temperatures and humidity. Loading the board down with various items precludes both cleaning and flipping the board. Both are necessary for this use and location.

        If it were me, I would cover the dryer with a countertop product, and use a couple of smaller boards.

        1. <I will be putting it on top of my dryer for space saving /convenience/and/ item storage>

          In between uses, or do you mean you are just going to put your cutting board there for good? I can understand if you want to put it there for storage, but it does not seem like a good idea if you are going to use the cutting board this way.

          I am sure that you may have very limited space in your condo, but in my opinion, a cutting board should be the last item you want to transfer out of a kitchen. I would rather put the microwave or toaster oven or any applications in the washer/dryer room before putting the cutting board there.

          Beside being inconvenience, it also seems unsanitary. A washer/dryer room is very dusty and filled with chemicals. This means a lot of dust and fume will be gathered on your cutting board, and floating in the room. Conversely, cutting board can generate a lot of vegetables and meat juice/blood, and these will surely get on your clothing here and there.

          Now, if you have thought this through and believe this is the best solution going forward, then I suppose any wood board will be fine. I don't think you need to get a really expensive one especially for the situation you have mentioned.

          1. That's gonna be a heavy board. Don't know if you ever plan to move it, or whether you worry about it falling off when the dryer vibrates, but hey... it's your kitchen.

            I've had good luck with local craftspeople making non-standard boards for me. They are usually at the farmer's market, or ask at the local lumber yard.

            1. "Would love a 24x36" board 2-3" thick"

              Personally, I'd go with two 24x18 boards. A lot easier to handle, wash, store, etc. Also probably a lot easier to find.

              3 Replies
                1. re: tanuki soup

                  I use a 24x18x3" edge grain board from Michigan Maple Block for butchering. IMO it's not very practical to have a 3" mobile board much larger.
                  Dave @ Boardsmith produces 2" thick boards which will be better suited (IMO)if you want a larger board.
                  I'd spend some time thinking about end grain vs edge grain as well. A 18 x 24 edge grain is far less $$$ than end grain. Either way MMB or Boardsmith are first choice for me as I've just had too many Boos boards crack. Even Americas test kitchen had a Boos board split during testing a few years back. A purchase like this is an investment that should last a lifetime. Cook up some board butter and take care it and either one of these will serve you well for many years.

                  http://theboardsmith.com/product-cate...

                  http://www.buybutcherblock.com/mm5/me...

                2. What's the double duty...cutting board use and, ? If I were shelling Boos kind of $$$ I'd leave it on my counter and enjoy it

                  1. Get a half inch thick white plastic board to the size you want and use a wet towel to keep it from sliding when in use. (Thanks to Jeff Smith for that tid bit.)

                    If you want something for display or presentation, then that is a different set of criteria.

                    2 Replies
                    1. re: INDIANRIVERFL

                      Jeff! He also loved that Suzi garlic press

                      1. re: INDIANRIVERFL

                        For utility purposes along with environmental problems associated with a dryer I would tend to agree with the commercial plastic board. I have one thats a full inch thick.

                      2. Well, first, as someone mentioned that is going to be a verry heavy board. Most boards are maple or cherry and both are dnese woods which are quite heavy. It may not sould like an issue but a 50-60 lb board is going to be a load when it comes time to move it.

                        It would also have to be cleaned more like a wooden counter top or an actual butcher block, so no quick rinse in the sink.

                        I personally would look for plan "B".

                        1. If you want a Boos, look at counter/island tops. They're commonly available in the size and thickness you're after. As with all boards, end grain will cost more than edge grain.

                          But you can get exactly what you want. They'll also cut custom sizes. I've had two Boos tops. One was a 3" thick end grain countertop, 24"x36", my current island top is a custom made edge grain, 38"x 66".

                          http://www.johnboos.com/sub_group.asp...

                          1. I'm also looking at big boards.

                            These guys know what they're doing:
                            http://youtube.com/watch?list=PLE720E...

                            I'd prefer a teak wood one that isn't end grain (however, well oiled end grain should hold up), with finger handles and a moat. I'd also give it a good 36 hr bath in mineral oil somehow, right after purchase, just to protect it even more. My second choice is plastic with a nonslip mat underneath.

                            I don't think the dryer idea sounds good. It may cause lint or dust to be too close to the board. I know my dryer in the basement gets a layer of crap on it every time I clean it and do a load. Also, with proper maintenance with mineral oil, the board will attract dust. 36" is fine if you can clean it easily. I'd prefer to sink-wash -- 36" won't fit in my sink -- I'll get what fits in my sink. I suppose a bathtub and shower head could suffice for cleaning. And we have cold winters here so washing outside with the spigot is also a no-go. Lots to consider.

                            19 Replies
                            1. re: Muddirtt

                              Those Proteak boards are gorgeous.

                              My finest board is an Armani. Functional artwork:
                              http://www.armanifinewoodworking.com/

                              1. re: kattyeyes

                                I didn't know Giorgio Armani made cutting boards!

                                      1. re: Tom34

                                        I know--I work with Philly people. Plenty of IAs say it, too.

                                      2. re: kattyeyes

                                        <Both of youse!>

                                        Who are you talking to?

                                        Giorgio and Luigi?

                                        1. re: Chemicalkinetics

                                          You and petek. Here's my Armani board.

                                           
                                            1. re: kattyeyes

                                              Why is there dirt all over it? Is it mud pie day already? 0:-)

                                              1. re: DuffyH

                                                Something like that. ;) Mounds oatmeal cookies, actually.

                                                1. re: kattyeyes

                                                  Mud cookies, yum! Seriously, I love those 3 things, Mounds, oatmeal and cookies. Why not put them all together. Sounds scrumptious! :-)

                                              2. re: kattyeyes

                                                You need to learn to chop your chocolate. :P

                                        2. re: Muddirtt

                                          Are the silicas in teak a health hazard?

                                          1. re: BiscuitBoy

                                            Silica is not a health hazard if you are worry about eating trace amount of it.

                                            Muddirtt,

                                            Interesting video. Thanks.

                                          2. re: Muddirtt

                                            Teak is a poor wood choice for a cutting board because of the silica that is present in the wood. It's very hard on knife edges. Beautiful, yes, bot functional, not so much.