Cutting Boards
Having the right cutting board is the foundation of good cooking
Boos Block Cutting Board
This is the Ritz Carlton of cutting boards. Started by Conrad Boos in 1887 in Illinois, the original cutting boards were made of Sycamore and were popular among butchers. It has a soft wood which is gentle on knives and allows the knives to glide more smoothly when chopping. It also does not crack or warp over time. Boos Blocks come in a variety of thicknesses from 1” to 2.5”. If you are tall, a thicker cutting board will prevent you from hunching over while chopping. I knew a chef that was 6’5” and would use two cutting boards when doing his prep. They come in a variety of woods from maple to walnut.
Expect to invest around $100 for a Boos Block.
Plastic Cutting Board
It is always good to have a plastic cutting board on hand to use for any type of raw meat. I use my wooden cutting board for chopping vegetables, fruits etc. When you use a wooden cutting board, chicken juices can get into the crevices of the board. Then you must use very hot water to kill the possible salmonella, which over time does degrade the cutting board. While butchers use large butcher’s blocks to breakdown a cow, they usually don’t use the same surface to chop lettuce. Using different boards for meat and vegetables saves time and is more sanitary. Imagine this scenario: you breakdown your fish into filets on your plastic board. Then you place it in the dishwasher and go straight to julienning your shallot on your wooden cutting board. Presto! Cutting boards made easy.