— Bonnie Schrowang

I'll tell you what kind of cutting boards generally I like. Whether they're best or not, I think is maybe open to, uh, one's opinion. But, um, I lean toward natural fiber cutting boards and, uh, you know, woods, different types of wood, um, are available, uh, you know, whether it's, you know, maple or mahogany or, uh, something else. Um, bamboo is a, a popular material. And, uh, you know, I I I used plastic boards for many, many years, um, both at home and also, you know, in professional kitchens, and that's still the norm. But, uh, you know, I'm kind of, uh, steering away from the microplastics. In some cases, they're not so micro when you're chopping away on a plastic cutting board, you can sit, you know, sometimes see the pieces of plastic come up. And, uh, again, just moving away from that scenario, you know, I now lean more strongly to toward natural fiber, uh, materials, you know, again, bamboo and, and trees, uh, of, of, of many sorts. And, uh, you know, beyond that, there are different ways to construct a cutting board. And, uh, I would recommend that you take a look online at some of the discussions to see what might best fit your scenario or what it is that you're after. Okay. And that will probably round out, you know, the, the topic for you. Okay? Now, one thing that I'll add is that the types of cutting boards that I avoid are those that are particularly hard and glass, you know, is one example. Um, there are probably some other materials out there that are pretty hard, and they have a tendency to dull the knife faster than, you know, a little more forgiving natural fiber. So, you know, do keep that in mind as you think about the material of the cutting board. And then, you know, as I mentioned, regarding the construction design, uh, take a look online and, um, oh, yeah, you know, I'll add, I'll add one more thing. Uh, and that is regarding the size of the cutting board. Now at, at home, um, I have access to a, a few different sizes, uh, you know, ranging from something pretty darn small, uh, to, oh, what is 12 by 18? And then probably something, you know, even bigger than that, 18 by 24 or so. You keep in mind that the larger your cutting board, the more work you're able to do faster because you've got more real estate to work on and, and to, to stage things and to move things around. And you're able to use a larger knife as well. And of course, think about how much space you have. Um, so, you know, the size of the cutting board is another, another consideration. If you're cooking for yourself or maybe a couple of people, uh, maybe a smaller cutting board, maybe 12 by 18 is adequate, maybe even something smaller than that. Uh, if it's gonna be, uh, a group of five or six regularly, uh, maybe you, uh, throw parties a lot, then perhaps 18 by 24 is gonna better suit you.