In article >,
Terry Pulliam Burd > wrote:

> I'm shopping for a new cutting board. My old wooden one is reversible
> with a chopping side with a useless narrow trough that only served to
> catch chopped bits that were annoying to get out on one side and a
> side with a jus trough and "holder" points on the other. I was looking
> at a bamboo cutting board, which claims to be stronger than maple and
> absorbs 16% less moisture, that is strictly a chopping board with no
> whistles or bells, but strikes my fancy:
>
> http://www.cutleryandmore.com/details.asp?SKU=5445
>
> And a kinda cool looking maple board that overhangs the counter, so
> you can sweep the cut veggies, etc., off the board into, say, a
> waiting hand-held pot or bowl.
>
> http://www.stacksandstacks.com/html/...ting-board.htm
>
> Since I'm gadget mad, I can't be objective <sigh> Anyone care to
> opine? Like anyone is shy in this lot :-)

I'm not crazy about either one. The one that overhangs the counter --
where are you going to store that sucker? I don't see you letting it
live on your counter.

The bamboo board is 2-1/4" thick! Is bamboo heavy? OTOH, I've always
wanted a board wherein the wood's natural sugars are heated to
caramelize into a lovely honey color. "-)

I've got a round teak steak plate with a juice catcher on one side of it
that I use - it's maybe 10-12" diameter. Mostly I use a couple smaller
boards - one acrylic or something and the other one "made from the same
material that skateboard ramps are made from!!" All of them fit in the
drawer where the dishtowels are.
--
-Barb
<http://jamlady.eboard.com> Updated 4-30-2006, Dead Spread
& latest church review.
"If it's not worth doing to excess, it's not worth doing at all."