Over the weekend, I took an Essential Knife Skills class at Sur la Table with Chef Alexx Guevara. Not only did I try to master about 8 types of cuts, but I also learned some valuable tips, some of which I will be sharing with you.
With all of the cutting boards available, do you ever wonder what type to use? Alexx told the class to use a board made from a natural material, not synthetic or plastic. This will help save the blade on your knife so you will not have to sharpen it as often. (But, remember to cut raw meats and fish on plastic cutting boards to prevent contamination!)
If you look back at some of the pictures I have posted, you can see that I only use a plastic cutting board. So, Santa if you are reading this, I will take any of the below options under the Christmas tree this year!
AHeriloom State and Country-Shaped Cutting Board
Material: Made of Bamboo
Madeira Teak Edge-Grain Carving Board
Material: Sustainable plantation teak (tropical hardwood tree species from Brasil)
And, my favorite option…maybe because I am a little OCD myself!
The OCD Obsessive Chef Cutting Board
Material: Natural Anti-Bacterial Beech Wood