Cutting Boards

http://www.surlatable.com/product/PRO-1005321/Non-Skid+Cutting+Mats

Bought these a few weeks back when they were on sale for $16. Never looking back.

bookie said:

Just got a couple of new knives and was wondering about cutting boards. I've read that plastic is easy to clean but will tear up a blades edge. Bamboo is too hard and the fibers aren't edge friendly. Then I hear Maple is great for knives, but a little harder to keep clean. Knife manufacturers say one thing and board makers say another... which do you use

Thanks

Click to expand...

Any of the above. Bamboo is my least favorite. Steel your blades and the board makes little difference. Plastic should be relatively easy on your blades.

Jsn

Onlya tad bit off-topic - I use a large white plastic board from a restaurant supply (beware some of the el cheapo ones - they warp in a dishwasher). Here's the trick - I also bought a full-size baking sheet (with the 1/2" upraised edges) that I place under the cutting board for cooked meats or turkeys, etc. I found this greatly helps keep the juices from running all over the counter and down the kitchen cabinets. Makes clean-up much easier.