Products We Use Tools By Mark / April 26, 2019 Share Tweet Pin Share Cutting boards provide a safe flat surface for cutting food, a much better choice then countertops or plates. Cutting boards can be made from almost anything ranging from wood to plastics, to composite materials. Even horrible ideas like glass or stone are used to make “cutting boards”. NEVER ever cut on a glass or stone cutting board. Use them to as serving boards but they destroy your knives. They are not safe as a knife can slip when it comes into contact with the hard glass or stone. You can get some great cutting boards that are easy to use and are dishwasher safe. They can be inexpensive to replace when they get too cut up to clean properly. Here at Flavorful Science we tend to use three different types. For quick slicing and dicing or when dealing with fish and such we reach for our trusty plastic boards. Both Oxo and Farberware have great ones that go right into the tank or dishwasher. We love the Oxo Boards as they do not move. Oxo Good Grip Utility Cutting Boards The Farberware ones do not have an edge making it easy to slide foods right into a pot or bowl (I use the hand holes for that too). Farberware 3 Piece Set Our Other Boards I also personally use both a favorite inexpensive composite board and an old school butcher block board. I bought it from Brooklyn Butcher Blocks years ago and it follows me from kitchen to kitchen. Bamboo boards are less expensive and are viewed as a bit more eco-friendly than regular wood boards. Sadly, they are often made with toxic formaldehyde glues in far off lands with minimal regulation. If I do not know how and where a board is made, I am not going to throw my fresh meats and vegetables on it. Pay an extra 5-10 dollars for a well made composite board that will stand up to use and cleaning instead. One of my favorites is this composite wood Board from my friends over at Epicurean. We use their Kitchen Series Boards and the thicker Gourmet Kitchen Boards. Brooklyn Boards are made in America from a variety of woods ranging from woods like oak to my favorites, Walnut and Beech. These are thicker than regular cutting boards adding great stability for all day cutting sessions or serving. Like a good cast iron skillet, a good quality thick board will last a lifetime, or two. Watch for an upcoming episode in our series the Flavorful Science Hand Crafted Products! A Great Brooklyn Butcher Block in Walnut can be expensive but it is a pleasure to cut on. It is a beautiful addition to the kitchen or the dining room dinner as a serving platter. Also Grab The other item we use consistently are grippy plastic mats. They are color coded to help cut down on cross contamination. They are also dishwasher and tank safe.
