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(More customer reviews)I am a destroyer of cutting boards. Traditional wood cutting boards, like unseasoned cast iron, are things I just don't get. They require too much upkeep.
Bamboo is different! It is harder than the end cut maple boards, yet it is more forgiving in te upkeep department. Bamboo still needs to be washed and oiled. A periodic scrubbing with Kosher salt and a cut lemon is a good thing too. The beauty is that bamboo boards do not warp as easily. This has been my saving grace!
Now for this board specifically: I have no regrets! It is nice and thick, which means it's more comfortable to use on days when you have a lot of items to work through; you'll experience less fatigue from chopping on a thicker board.
It's large size is very accomodating. The prep bowls are very handy. Push the food into the bowls to clear more space on the board. The containers lift out easily for transport to the stove or wherever. The containers are dishwasher safe.
For cleaning the surface, as stated earlier, it takes soap and water well. I wash the board on marathon cooking days or when I'm dealing with garlic and onion. For herbs and other veggies, I wipe the board with a dish-soapy towel. Once a month, sprinkle Kosher salt on the board and scrub it with the cut side of a lemon. Rinse and let dry. Oil the board mineral oil. I've had my board for almost two years and it is still beautiful.
This board is worth the price.
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