RCW do you have a source for that size cutting board? I searched NSF but that seems to be a rating system. The poly types I saw didn't have the mat finish that would help keep stuff from sliding around. I have given up the old built in cutting surface in this kitchen remodel, and will have to go with cutting boards. Eagerly looking forward to counters again, but at least have plywood to get by temporarily.Prepping for broiled haddock, butternut, sautéed shrooms, brown rice and something with those riced veggies from the freezer…..
Ford - you obviously have a roux on the way….
You need a bigger cutting board….my splash zone is bigger than that… mine has been through a lot over the years. Has the scars to prove it….just like me. .
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This one is 15x20. 18x24 are also common.
Mary - - the NSF is National Sanitation Foundation. Is a cert for commercially-rated food service equipment.
A set seems like a good idea. I almost never cook raw chicken any more, was too hard to treat a food item like a hazardous substance in my old kitchen. I had to give up my idea of a seamless stainless steel sink and counter, but the new corian counter and flush mount sink will be safer than my old cracking formica by a long shot. The much smaller counter around the cooktop will be soapstone so I can slide hot pots onto it without having to aim for a trivet. Left hand only semi functional so another safety thing. Tiny kitchen so went with undercounter fridges to get 4 more feet of counter space. There is an extra 8 inches space next to sink cupboard so thinking of a rack for cookie sheets and cutting boards...
Henro - -
