Cutting Boards
Go bigger than you think you need, and keep a few around. Here's what I use and why.
A cutting board isn't something most people think about much, but having the right one — and the right size — makes prep work noticeably easier. My advice is simple: go bigger than you think you need, keep a few on hand, and make sure they're dishwasher safe so cleaning them isn't a chore.
Bigger Is Better
If I could give one piece of cutting board advice, it's this: buy bigger than you think you need. A small cutting board means you're constantly pushing food off to the side, things are falling onto the counter, and you're working in a cramped space that slows you down. A large board gives you room to work — room to dice an onion, push it aside, and start slicing peppers without having to stop and clear the board. My favorite is a big wooden board, and if you have the counter space and the budget for one, it's a really good investment. The only downside is they can be tough to fit in the sink for cleaning, but the workspace is worth it.
What I Use
My main cutting boards are from Epicurean, which makes boards out of a paper composite material. They're lightweight, durable, knife-friendly, and most importantly they're dishwasher safe. That last part matters more than you think — if your cutting board is a pain to clean, you'll avoid using it. I also keep a large wooden board for when I need the extra space and a more substantial surface. Between the Epicurean boards and the wooden one, I've got everything covered.
Keep More Than One
Having a couple of cutting boards means you can keep things moving without constantly stopping to wash. Ideally, you'd use separate boards for raw meat and vegetables to avoid cross-contamination — I'll be honest, I should be better about that myself. What I do is wash them thoroughly between uses and run them through the dishwasher after every cooking session. As long as everything you're using is dishwasher safe, this isn't a big deal. Just make sure whatever you buy can handle the dishwasher, because hand-washing cutting boards every time is the kind of friction that makes people cut corners.
Quick Tips
- ●Always go bigger than you think you need. A large cutting board makes prep faster and less frustrating.
- ●Make sure your boards are dishwasher safe — if they're a hassle to clean, you won't use them properly.
- ●Epicurean boards are lightweight, durable, and go right in the dishwasher. Worth looking into.
- ●Keep at least two boards so you can separate raw meat from vegetables, or at minimum wash between uses.
- ●A big wooden board is a great investment if you have the counter space — nothing beats the work surface.