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Can anyone recommend a good cutting board

asked by lakshmi over 4 years ago

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13 answers 4883 views
A4193e84 5c13 421d aeb9 f589dd2a81c0  ruthyk sm
Omeletta

Ruthy is a Recipe Tester for Food52

added over 4 years ago

I have this Martha Stewart cutting board (link below) and I absolutely love it. I've had it about four years and it hasn't cracked at all, and the rubber gripper feet on the bottom are super handy. Great heft and easily washed. (link: http://www1.macys.com/shop... )

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4d4a6416 e80a 4d72 97e9 b95d3bbc2bd6  481614 4214848769820 939766843 n
added over 4 years ago

Epicurean. They are made out of condensed material that don't hold bacteria like wood and plastic. Best part? They are dishwasher safe. They don't look bad either. . .
http://www.amazon.com/Epicurean...

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

But the worst part with Epicurean boards is that they are really rough on your knives.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Best ones I got for my wedding were from the food network!!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Boos is a good brand cutting board. Can find at William Sonoma. R

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

I'll second the John Boos boards but you do have to take good care of them. I also really like the Chinese iron wood boards. They happen to be really inexpensive and durable. Sometimes cracks develop but with correct maintenance you deal with that. NEVER put a cutting board in your dish washer. The ironwood boards are easily found in Chinatown shops and are available on-line through the Wok Shop in San Francisco.

1dcc7c21 a794 442f 8a5f 1be76ddd7b94  you doodle 2017 02 12t14 57 20z
added over 4 years ago

For plants I use Bamboo boards. And for protein, I use a washable sanitizable board made by Epicurean. Since I do not own a dishwasher, I use white vinegar or sometimes bleach. It is really important to avoid cross-contamination so you will need to have at least two boards.

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120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 4 years ago

We have a gigantic Boos block (about 3 feet square) on a stand, and we use it constantly. It doubles as counter space as well. We scour it regularly and rub it with mineral oil. The absolute best cutting surface ever! Of course, it's a big commitment--moving the thing is a bear of a job, and you do have to maintain it, but I wouldn't have it any other way.
For smaller boards, I love bamboo cutting boards, since they don't warp (I wouldn't put them in the dishwasher, though) and are incredibly strong, but for meat I would also advise an Epicurean board.

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1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added over 4 years ago

I have the big three inch thick baby that I bought at the CIA...love it! It like a butcher block table on my counter top.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Wooden boards are the best in my opinion and a high quality wooden board with good care will last your lifetime.

I too like the Boos boards.

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609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added over 4 years ago

I also like Epicurean.

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609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added over 4 years ago

I also like Epicurean.

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0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added over 4 years ago

I like the Oxo cutting board, although you can clearly see where you've been cutting after a while. Reversible with a trough around one side for carving meats or anything else juicy. Non-skid.

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