Do you think much about your cutting boards? I never really have. Once upon a time, I had a nice wooden cutting board and I was very careful with it and then . . Chad began cooking. Worse, Chad would come in late at night, fix himself a snack and I would wake up in the morning to find my cutting board sometimes sitting in a sink of dishwater. A couple of times when I was out of town, it went through the dishwasher. It was pretty much ruined though Vince says we still have it . . somewhere.
I had been using the hard plastic cutting boards. They were pretty indestructible but over time, they had gotten warped from being in the dishwasher so I figured with my new counters and backsplash, it was time to get new cutting boards. As Vince says .. it never ends around here! 🙂
My plan was to order the John Boos 2-1/4″ thick cutting board. Vince intervened and wanted me to wait til he searched through boxes to see if he could find the thick wooden cutting board I used to have and he convinced me that bamboo is better than maple so I ended up ordering the three piece bamboo set by Bamboo Style.
Cutting Boards
I also got the grooved board for when I’m cutting meat. It bothers me when grease and juices run out of meat that I’m cutting and leak off the cutting board all over the countertop. The juices will hopefully get caught in the groove and not be dripping down onto the countertop. Speaking of countertop, isn’t it nice not seeing the blue tape and spackling on the backsplash area? It will be real nice when the electric plugs have all been screwed back in and switch plates replaced! Baby steps!
I figured I’d use these boards and if they hold up, great! If not, and if we don’t find the thick cutting board and are able to save it, then I’ll get a nicer one. The good thing is that all four of these fit into my cutting board drawer and if I got the thicker one, probably only two and maybe not even two would fit.
The new cutting boards have been in use for about a week and so far, they’re doing the trick. We’ll see what I think of them in a year.
Donna Williams says
I have a cutting board “thing” – love them. I have plastic and bamboo and use them daily. Someone told me to treat the wooden and bamboo ones monthly with mineral oil (don’t please get it at a cooking store – they mark it way up when they call it cutting board oil – get it at Wal Mart in the medicinal section – same stuff) and they have kept beautifully for years now. Mineral oil is food safe, so it is a win win. Hope you enjoy them, they are beautiful!
Julie in WA says
Funny, yesterday I was looking at bamboo cutting boards at the market! I wonder how long they will last? I’ll be watching…
Marilyn S says
Judy, I have been using a bamboo one for everyday chopping for a couple of years and love it. I also have a maple one that has a “garbage” container at the back that fits over the second side of my sink (I also have a drain rack under it). It gives me an extra foot of counter top. I also treat them with medicinal mineral oil every few weeks. I do have a separate plastic one that is used only for chicken or fish that I run thru the dishwasher.
Susan says
Sounds like you made wise choices. I have the same plastic ones Paul used, ones that came from Chicago Cutlery, I believe, which are the knives he had, too. I like them because I feel like I can really get them clean when I cut meats.
Sue K says
My husband got a bamboo cutting board with the grooves for Christmas – because that’s what “real” chefs use – at least according to him!! so far so good . . .
Pam says
Have been using bamboo for more than 5 years.
Husband washes it off at the sink and puts it upright to dry and it does quickly. Supposedly they don’t dull knives. Ours is two sided. I sit it on a piece of shelf liner or a a piece of rubberized stuff that keeps chair pads from shifting.
Rarely do we use a regular cutting board. A big one when cutting a large homemade pizza.
You will enjoy them.
Joanne says
I have the big one like the ones you have. After about a month, the light colored end fell off! Eventually the other end also fell off — I suspect because my house was so dry at the time. I run a humidifier in these cold, cold climes all the time. Anyway — I much prefer the wood ones to the plastic one.
carol c says
what little i cook, i just use a paper plate to cut on
wanda ll says
Judy if you find your board just sand it smooth again and then use some kind of oil to recondition it. Either olive oil or something like that.It isn’t ruined just need some tender loving care. Like and old bread bowl that people use to use.
Diana in RR,TX says
I have a bamboo one for several years now. I do put something on it once in a while. My Christmas present from Galen tho was the Boos cutting board with the groove for the juices and the section that holds the meat. Of course I haven’t used it. Have put it away until I have a kitchen again!
CJ says
Oh have I got a cutting board for you!
http://www.amazon.com/gp/product/B00063QBBS/ref=wms_ohs_product?ie=UTF8&psc=1
I love, love love this thing. It’s too heavy to move so it has a permanent place on my counter, which is fine.