Cutting Board Reomendations


 
That's one place you can start.:)

Tim
 

Interesting....... At a buck each, they certainly won't owe you anything.

My personal preference is wood (end grain over edge grain,) and polyethylene. I've never used bamboo, or the composite boards. One advantage to polyethylene is that it can be run through the dishwasher (if it fits.) Absolutely no hard materials like glass or ceramic.

I picked up an 18"x36" polyethylene board at a local restaurant supply. Price was right, but I wouldn't want one any larger. And it took me far too long to figure out that the best way to wash it is downstairs in the utility sink.

If you don't have access to a restaurant supply, Bruce's recommendation probably has others, I've also bought from webstaurantstore.com with good success. Shipping on the larger boards may be a deal breaker.
 

 

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