Just got my new maple and cherry trim cutting board from Jamie's Hardwood and Heavy Metal and I love it so much it will be difficult for me to use it the first time. I am compelled to admire the untainted craftsmanship for a least a few hours before I put it in play. Now I can finally sand down my bamboo cutting board I've been using for more than 15 years, a gift from a friend when my kids were still very young.
That seems like a very long time to use a single cutting board, doesn't it? Well, I do have another wooden board I purchased from one of the big box stores, and a purple plastic one that has a new life as an arts and crafts board after accidentally setting it on a hot burner. Then there is the one I found at the local hardware store, made from hardwoods in northern Wisconsin, which is for cutting citrus fruits.
After all this, I realize I know very little about proper cutting board care, so that will soon change. I guess this is what happens after working in a commercial kitchen for a few months and being influenced by skillful, talented chefs. So this new maple board I will take better care of, and hopefully for another 15 years.
A story of life in cutting boards.
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| The first cutting: vegetables for an afternoon soup on Sunday |
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| Ye ol' faithful bamboo cutting board |
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| My nifty little round board for cutting citrus fruits, made from hardwoods in northern Wisconsin |
