Irritating that my expensive bamboo board has started to split at the end. I don't want a board that "lives" on my work surfaces as I bake a lot.
What can you recommend? And those of you with nice boards, are you really anal about drying them up as soon as you've washed them? I have a child and I cook a lot so I do a lot of dishes. I would like a board that can "cope" with being left to drain. I saw a large square one in ikea with a rubber edging presumably to stop it slipping/taking on water when draining. But I was worried that being cheap, something would go wrong with it anyway, so left it. Thoughts?