Cutting Boards 1901

Personally I like the idea of bamboo, but I've only got a small "sampler" size one made out of it at this point.

You might want to think about what you are really going to use it for. The term "cutting board", "chopping block", and "carving board" imply different uses. I don't have a "carving board", which sounds like the second side of your current board.

For most of my knife work, I use three "cutting boards". The first is one is a wood one glued to my countertop before I bought the house. It is perhaps 3/4" thick. This gets the most use by default. The second one is plastic of some sort, 3/8" thick. The third one is wood, 11/16" thick. The two wood boards are not end grain.

For heavy duty chopping, I use an end grain wood board that is 1-5/8" thick. I only use this one when I get out my 6" meat cleaver for chopping stuff up for stock. Most small scale chopping, such as vegetables, nuts, etc. are done on the countertop board. Every year or two I sand down the countertop board and reoil it (with the normal reoiling as needed).

For something you are using a lot, you probably want something lightweight that is easy to wash and put away. Only for serious chopping do you need something real thick, and that is going to be a pain to move around.

For moving stuff off the cutting board into the pan, I use one of these scoops that work very well:

You can get these at a number of places besides that particular online store.

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