This picture makes me fear for this woman's safety. The board is way too high and the way she is holding that knife! Sorry, but I work in a kitchen and I notice such things.
11
Could not agree more. I winced to see these photos.
I've used Boos boards for about twenty years now. They are stable, seem to last forever (with care), and they are kind to your knife edges. For those worried about sanitation, you just need to know how to clean and seal the surfaces. The end-grain wood is dense as rock. If you treat the board regularly with mineral oil, you won't have to worry about bacteria growing in seams because there won't be any cracks for them to inhabit. The one thing I do not put on my wood boards is flesh. I don't eat meat, but my husband does. When he cuts up meat or fish he places a thin plastic sheet designed for that (part of a set that came with my Vitamix). To clean the Boos board I scrub it with rough salt and half a lemon, then rinse with soapy water. Then I let it dry completely and seal it with mineral oil, rubbed in by hand. I do, in answer to one of the posts below, seal both sides.
I missed the last sentence. I'd be much more worried about the board's flora!
2
How on earth does one keep it - and the underside - clean.
Culturing the surfaces, cuts, scratches, and whatnot would introduce some mightily unsettling critters into her world.
Culturing the surfaces, cuts, scratches, and whatnot would introduce some mightily unsettling critters into her world.
1
Make and model, please? I am on the eternal search for a decent cutting board.
Just Google Boos Blocks.
They make a very large selection of cutting boards, butcher blocks and so forth.
I have used their 15X20X1.5 inch board for over 20 years. A few dents. Easy to maintain. A little mineral oil from time to time
They make a very large selection of cutting boards, butcher blocks and so forth.
I have used their 15X20X1.5 inch board for over 20 years. A few dents. Easy to maintain. A little mineral oil from time to time
I would suggest that she stand on a platform or stool while she cuts. With the board at that height, she hasn't good control or full muscle power; I'd bet she'd never be able to cut that squash the way she's posed.
8
Funny, I was thinking the same thing. Made my shoulders ache just looking at the photo.
How is using a butcher block as a cutting surface repurposing it exactly? Seems like it is serving it's intended purpose.
8
I think the author meant repurposing the 'butcher' block from butchering a hog to cutting up vegetables.
3
When it opened, Eataly offered the services of a "vegetable butcher" who would prep your choices for you. So there is no disconnect in the use of the block. And there is no repurposing: a cutting surface is being used to hold something being cut.
However, there IS a disconnect in either the Ms. Gould's mind or the writer's understanding. How can these two statements coexist:
"Danielle Gould stopped eating meat at age 11"
and
"She eats meat only on occasion, 'if I know the farmer.'”
She eats meat, however rarely. Or she stopped eating it. This is binary, on or off.
However, there IS a disconnect in either the Ms. Gould's mind or the writer's understanding. How can these two statements coexist:
"Danielle Gould stopped eating meat at age 11"
and
"She eats meat only on occasion, 'if I know the farmer.'”
She eats meat, however rarely. Or she stopped eating it. This is binary, on or off.
1