Composite Cutting Boards

Today’s tip is all about cutting boards. They come in all shapes and sizes and are an essential tool in your kitchen. However, the wrong board can make cutting difficult, dull your knives, and add time to your prep work. So, just follow these few rules:

1. Never use glass cutting boards. Sure they look nice, but they dull your knives super quick. A dull knife is an unsafe knife. Choose wood which will need to be sealed from time to time with mineral oil and if not cleaned properly, over time, can harbor bacteria. Better yet pick a composite material that is dishwasher safe and maintenance free.
2. Size is important. You want enough space to work with out crowding your prep work. I have three different boards depending on the job. However, all of them fit in my dishwasher. So when I am done, I know they can be properly cleaned and sanitized.
3. A moving cutting board can be dangerous especially when working on hard to cut veggies like squashes and potatoes. Just slip a wet kitchen rag or moistened paper towel under your board, and everything stays in place.

Longer Letter Later,

Love Bob aka The Grassfed Carnivore