Shopping for new cutting boards

S

shaun-in-to

Well-known member
Yesterday I wanted to buy a couple new cutting boards, but was overwhelmed by the vast choices -- bamboo, slate, something artificial that looks like slate, the standard wood and plastic ...

What are your favorites? Or what should I avoid?

 
My favorites

I use a large Maple cutting board but I use the flexible plastic cutting sheets on top of it- I have 6 or 7 of them. VERY handy- very easy clean up- they go right into the dishwasher.

 
That's a good idea. We color code the sheets according to use and use a Boos brand board for

non protein chopping.

 
My cutting board pet peeve: the large hole used to hang the board...

First, I have never hung a board but more importantly: Second, no matter how big the board, everything I am chopping/cutting seems to end up down the hole. Food just seems to be lured into the black hole and there is nothing I can do about it, except use a board that does not have that silly hole! IMHO.

 
I vote for those also, bought some to cover one of those old cutting boards that slides in and out

like a drawer. Very ugly and probably not too food safe.
Anyway, they are easy to fold and put stuff where it is going and take up little space, important at my house.
Use a pretty little wood board for cheese and have a small one, what every that plastic stuff is, that I use just to chop a few veggies for sandwich or omelet or?
Main thing if you decide you don't like the sheets, they cost so little, you can just donate them.
Nan

 
I love wooden boards...the bamboo ones are just the best both to...

look at and to cut on. I just dont like plastic, it gets so grungie looking, perhaps this is left over from too many years on our sailboat. I only had 2 wooden cutting boards as the were heavy and took up space and lots of plastic...gone off plastic understandably.

 
I have two bamboo cutting boards

one large and one medium sized. I use the flexible plastic sheets over them when I am cutting protein or something messy like roasted red bell peppers. I store them altogether in the space between the wall and the microwave, so they stay very flat.

 
Exactly what I do. Buth the last batch al curl at the corners then hump in the centre. Ikea I think

It's annoying to try cutting on a plastic hill.

 
My favorite cutting board is a large wooden one with a lip on the bottom to hold it at the front

of the counter and a short "backsplash" at the back for catching flying bits of stuff. It has an Italian name that I've forgotten.

I have a plastic one reserved for raw meat, though from what I've read that should probably be wooden too--the tannins help keep bacteria down.

 
Barbara, try wadding up a piece of paper towel or napkin to stuff into the hole OR

find the perfect size cork to fit into it. Kitchen stores often have bags of various sized corks which really come in handy.

 
A tip for keeping the cutting boards, especially the plastic ones, from slipping around is

place a kitchen towel (or a paper towel run under faucet, then squeeze out the water and open towel gently to avoid tearing) on the counter then lay the cutting board on top. Works great. We do this all the time in the cooking classes I assist with.

Edited to add: and the damp paper towel can be used to quickly wipe up the area when cleaning up.

 
That's what I use now instead of the damp cloth. But I have the pot holders with bumps. Made the

mistake of buying the cheap ones, silicone, and I really have to shuffle those pans in a hurry as they are pretty thin, even for my asbestos fingers. They're terrific for putting under a bowl for whipping though and for opening jars.

 
You couldn't identify with this Joanie. My fingers are so cold, I make incessant typos. Not as

cold as the squirrels' fingers though.

 
Another thing that works well is a piece of that rubbery mat

with an open "weave" look, the stuff that you use for shelf liners. I have a big square of it in my drawer just to be used under my cutting boards. I use the jar lid openers for underneath mixing bowls.

 
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