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Cookware 45

Recommended size for cutting board/block

dixiegal | Nov 29, 201106:49 AM

I am thinking I want a nice cutting board. I want hardwood, end grain. I don't have counter space for it to sit on all the time, but I can keep it on my kitchen table when not in use. We are empty nesters and rarely eat on our table anymore. Only when I cook for the family and I could move the cutting boared out of the way then.

Now, what I cannot decide on is the size. I have a wood thin board that is about 15" by 21" that is a useful size, but I am thinking that I would like one a little bigger. Some recomend getting one that would fit in the sink, but getting one that would fit in my sink is out, because my sink is too small. I have to wash big things in the bathtub. I probably would only use this new board for veggies, fruits and herbs. And use my old board for meat, though the new block would probably be better for meat, except when it comes to cleaning it.
I am a little spooked about the cross contamination of meats and veggies. Though, before I knew better, I used my wood boards and wood bowls for both all the time. Never had a problem. I used to mix meatloaf in the same wood bowl that I used to rise bread dough. Maybe I was just lucky?

I think the size of the cutting boards used on food network look useful, but I have no idea what size any of them are. I sure wish food network gave more info on the stuff they use and decorate with.

Anyway, what size cutting, chopping block/boards do you all like to use? And what brands/manufactureres do you like or don't like?
Also, would a juice channel around the edge make it harder to clean?

I also like the idea of a reversable one. If moisture underneath gets to be a concern, I can always get something to set under the corners to lift it up a little for air circulation.

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