I love those cheap flexible cutting mats. They go into the dishwasher and you can bend them to put what you have cut on them where you want it without scooping off of a board.
I also have a 1 by 12 pine board that is easily 40 years old....or more. I son't put it into the DW as it takes up too much space....but I never cut meat on it.
Linda C

Can't go wrong with a Boos. I've got a SS roll-around kitchen cart w/a Boos top that I love. I also use a wood board for all of my cutting. I don't have room for multiple types & I dislike the flexible plastic things. I had a couple & kept them rolled (hooked w/a rubber band) & they'd never flatten out when I used them...PITA.

/tricia

Here is a link that might be useful: Boos Cutting Boards

Second the recommendation for Boos cutting boards. I have had one for over 10years without a single problem. I also dislike the Flexible plastic ones. There is a feedback from the knife that I find when using the wood chopping board that I don't find on any other surface.

Good luck!

I buy the colored cheap plastic ones from Ikea and do keep separate meat. veggie, etc. But easy to do with the colors and thin boards. they last a few months, then they get moved to the workshop or the grandkids play-dough area.

Here is a link that might be useful: traveling and cooking with grandpa

Don't roll the flexible cutting boards...no wonder you didn't like them. I keep mine in my tray storage area.
I had a 12 b y 24 or so laminated board....my daughter borrowed it....and it never came back. I also have a huge one....that I can't lift...lives under a bed! LOL!
I also have 2 wonderful roast boards...one just riight for a 5 pound roast or a stewing hen and the other big enough for a 22 pound turkey...both tilted and scooped to hold the juices.
But I mostly use those little flex mats for daily use. I use one to cut my morning bread for toast....and then just dump the crumbs....and for chopping onion etc...
Linda C

My go to board the last couple of year is a Epicurean. Cathy(Mustangs) introduced me to these while shopping a few years back at Canny Camp. I have small bamboo one that I use for chopping small amount of garlic or onion. My maple board from Lea Wolf via AnnT is used for big cuts of meat or as a cheese board for parties. I have a couple of those flexible ones too...I like to use them for pounding out chicken breast...one on the counter one on top. They go in the DW along with the Epicurean.

David

Here is a link that might be useful: Epicurean

I have a 24x24x2 inch board. If you have a cabinetmaker nearby, contact him and have one made to the exact size you need. It shouldn't cost any more than a Boos. Wood boards are probably more sanitary than the plastic ones and a lot easier on the knives, too.

I have a few of the epicurean cutting boards as well and I love them. The knife feedback on those boards is much smoother than on my rather old wood cutting board and they don't seem to cut up as badly as plastic or wood. I was at the hardware store the other day and they had them in their after christmas sale at 75% off. I got a medium size board for $5!! My husband couldn't quite figure out why I was so excited. :) Oh well.

Bri

I buy the 1/2" thick white poly ones (they feel sort of soft) from the restaurant supply store. I have them in many sizes and they all go in the dishwasher. I want an even larger one but it will have to be hand scrubbed with bleach and hot water.

Bamboo is my new favorite for cutting boards. I recently got a couple of them, and they are very thin and light. They seem to be harder than maple, and so I don't know how they will be for my knives. The next thing I plan to buy is a knife sharpener.

Lars

I have a boos look-alike thay DH made me and epicurean boards. For a quick use I'll pull out the Epicurean's. For a heavy day of prepping I prefer the heavier wood one.

Do note if you're considering a Boos that they run from 1 to 3" thick. This can make a huge difference to the height of your chopping surface. Btw, both Epicurean and Boos are made in the USA.

Bri - where do you live? Can you mail me a couple of those sale Epicureans if I send you Paypal :)

Those Epicureans look good! I prefer to put my boards through the dishwasher, so those would be perfect. Not quite plastic, not quite wood, and all one piece.

Bri - which hardware store?!!!

Loves2cook4six and weed: I got them at a locally owned store, Jerry's Home Improvement. I'm almost positive they're all gone, but I'll go back and check tomorrow. If I find something I'll let you know!
Bri

Thanks for the help! I'll order one of the Epicureans. Probably wouldn't have found them without your help!!

I've got tile counters so the flexible isn't the greatest for me as I can feel the bumps through it. But if I can get a deal on a big Epicurean, I may also try one of the thinner Boos boards for a small board. My island is a little taller than usual (DH is 6'7") so the really thick ones are out.

Thanks again and I'll report back!!

Grace

I really like my Boos boards, but when we did our kitchen I dropped my island 2 inches to accomodate them.

Judi

DH,DS & I took a cooking class at Stonewall Kitchen in York, ME over the holidays. They used Epicurean boards there and I liked them so well I purchased one. Used it to prep all the New Year's Eve appetizers and the next day's dinner. Loved the feel and ease of cleaning.

I like the flexible mats to transport cut vegetables from the counter to the pots/pans. I use them to cut fruit, slice sandwiches and for other things where I'm not bearing down too hard on my knives.

Still would like a Boos someday...with the added height I might have to have a little stepping stool to use it, though LOL!

Slightly OT, responding to Lars:

If you're in the market for a knife sharpener, check out the site at the link. The guy reviews all sorts of sharpeners, all the way from $10 kitchen-drawer slot gadgets all the way up to four-figure professional machines.

I got a paper wheel system from him a couple of years ago and love it. Very easy learning curve, and I can put a near-razor edge on most blades in a couple of minutes. Downside: you need space in your garage or shop for a dedicated bench grinder.

If all you want is a simple electric machine, check out the Chef's Choice 130.

Here is a link that might be useful: sharpening site

I have a few Epicureans and overall I'm happy, especially with the knife speed as Bri mentioned. (Very much dislike the opaque plastic ones because they seem to drag.) The only thing I'd point out is that they are subject to warping. They are two sided so no big deal, just face the convex side up, but if you are counting on the drip channel on one of the larger ones you've got a 50/50 chance that it's warped such that the board will be a spinner. Of course this can be overcome with paper towels or something under it to stabalize it, but I thought it worth mentioning.

Regardless of the material, my preference is to have one that's as big as possible that will fit my counter, sink and storage, and then a couple smaller ones for smelly or raw products that can easily fit in the dishwasher.

Bri,
Jerry's has cutting boards?????????
Dang, I didn't know that!

If there are any left, grab me a couple. Especially little ones, but not picky! That's a great deal. I'll swing by and pick it up if ya find one!

Deanna

I love my Bamboo cutting board. I also don't worry about raw meat and veggies, though I should. I've had my bamboo for about 8 years, and it still looks great. My knives work well with it. Also, it is a renewable resource :) Christy

How did I miss this thread..I have the white ones like Barnmom mentions..and while clean up and such are super easy..I do think they dull knives quickly..I have the beautiful maple one AnnT sent in a swap..I use that for a cheese board or a few veggies...and I have a few of the flimsy plastic ones...Good call David on using them to "pound chicken"!!!

I love Bamboo too...
I'll look at a few stores in my area for the Epicurieans.

Here's mine - but beware, you'll have Cutting Board Envy if you see it....... thanks AnnT!!

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I looked for the really cheap epicurean cutting boards at Jerry's last night, and they'd run out. Dang it! Oh well, I'll keep an eye out for other deals and get it posted here in a more timely fashion. Sorry!

Bri

Wow, that is beautiful Shaun. Does the craftsman that made it have a website? I love natural wood like that.

Bri

Thanks for checking for us anyways :)

Shaun - green with envy!!

Joanm, If you are interested in one of Lee Wolf's boards, email me and I'll give you his email address.

I have 1/2 dozen of his boards. The one with the handle gets used everyday as my bread cutting board. One I use as

For veggies and meats I have a couple of other boards that I use. I love the Epicurean cutting boards. And yesterday I bought the 20 inch black Epicurean Magnetic Knife holder.

Ann

Ann those boards are wonderful. I would love to have one. I'll e-mail you and maybe you would be so kind as to let me know how I can reach him. Web-site maybe....?

Loved your maple cream fudge. And so did everyone else....

Thanks, Patti

Ann those cutting boards are beautiful!!!!

I was about ready to order an Epicurean, then did a google search to try and find a good price. Wound up finding some stuff that detailed what the boards are actually made of. The website says compressed wood with phenolic resin.... which is actually formaldehyde.

Then found this link from ucdavis where they did research on wood vs plastic boards.... very interesting. Now I'm back to thinking of going with wood and am doing all of my cutting meanwhile on my one tiny board!

Here is a link that might be useful: plastic/wood cutting board safety

Home Goods and Marshalls frequently have Epicureans for cheap.

Wolf's boards are to die for!

Mr. Wolf makes some beautiful boards...the one thing I like is they are all different and unique. I remember admiring Ann's for years. Now I have my own cool board from Lee Wolf.

Wow Grace! I didn't buy mine from the link I provided. I picked mine up at G.B. Russo & Son....it's a very cool store in Grand Rapids....I think AnnT use to shop there when she lived in the area. I thought I read on the site that they were aprroved by some agency as being safe...mmmm...interesting info.

David

David, Did you cook those pork loins? Did you grill them? They look terrific.

Yes, Cathy, on the grill....thanks to our pal Peppi and the dinner we had on her back deck a few years ago. The pottery in the background came from Sharon(Chase)in a swap a few years back. That pic was taken at my old cabin.

David

How well I remember the pork dinner at Peppi's. You are a good student!