Do you use different chopping boards for meat, fish and vegetables? What material are your boards made from - and how do you clean them? Do you have a special favourite chopping board?
Here are mine:
First up, JK Adams maple reversible cutting/carving board, 20-in X 14-in:
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The carving side actually works really well to hold a roast chicken or smaller turkey. I don’t like the garbage collection channel on the cutting side, though - I’d rather just have the extra space to chop stuff.
It’s also a board that takes a lot of oiling, pretty much after every washing. Lately, I’ve been using a board wax (mixture of mineral oil and beeswax), but it’s very thirsty.
I use it every day, for smaller amounts of vegetables going right into a pan, or for cooked meat. It stays out and available.
My miscellaneous ones:
The smaller plastic one I mainly use for bar stuff, like slicing up citrus. It’s about the size of a salad plate.
The larger one (though it’s not that large) is what I use for raw meat. That’s about it for that one.
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These two are in my picnic hamper. The (very) small one (not much bigger than a teacup saucer) came with the hamper. The other one was part of a set that included a Wüsthof chef’s knife. It’s maybe 12-in X 8-in. Both are used mainly for fruit and cheese on picnics:
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This last one is my bread board. It’s from Cuisinart and came with something else, but I don’t know what. It’s also about 12-in X 8-in. It showed up here most recently when I posted the charcuterie board I put together for our recent houseguest:
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I have about ten IKEA plastic cutting boards in two sizes for daily use. I can use one, and pop it right into the dishwasher.
Same here though not ten and not IKEA. I value the fact I can pop them in the dishwasher. Why ten? I have two.