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Pastry / Cutting Board

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Cookware Cutting Board

Pastry / Cutting Board

j
jbsiegel | | Apr 19, 2011 09:42 AM

Hi,

Anybody have opinions on whether there is a single "nice" board that I could buy (and leave out on my countertop) and use as both a pastry board AND a cutting board? Marble (ideal for pastry) is going to make a mess of my knives, but I'm afraid that the groves that develop in a cutting board will end up caked with old, dried pastry dough...

I saw a very nice wood over the countrtop edge board at Williams Sonoma (with lots of useful info burned into the wood) today. Think that would work?

Thoughts?

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