In article .com>,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article >,
> > Bob Muncie > wrote:
> >
> > > > Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
> > > > or roll them into chutes or funnels as needed.
> > >
> > > Thanks Pete. I probably should have mentioned that as an advantage also.
> > > After cutting the veggies or whatever, just pick up the mat, and
> > > twist the sides up to direct the ingredients straight into the pan or pot.
> > >
> > > Bob
> >
> > It does sound handy, but how do you get them to lay flat once you've
> > stored them rolled up?
>
> You don't store them rolled up.
>
> >
> > For meat/veggie slices, I just scoop them up with my chinese chef's
> > knife which is the one I use the most. My boards are also not so heavy
> > that I can't pick them up and scrape stuff into my pan or bowl.
>
> That works on the thin plastic ones too.

Ok, but I still just can't see it. :-)

Please forgive me, but I doubt I'll give up my wood boards anytime
soon...

To each his/her own preferences!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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