(Part 2) Best cutting boards according to redditors

Go to this site: Budget Bytes. Spend 30-60 minutes going back through a few dozen pages, finding recipes you think you might like, and pasting the title & link into a Google Doc (or worksheet). Pick a couple out each week and give them a shot. If you don't know how to do a step, watch a YouTube video, such as dicing an onion/garlic, sauteing vegetables, etc.

That site has great low-BS, easy, cheap recipes that are as quick as you're going to get for a good, fresh home-cooked meal.

You can use whatever cookware and kitchen tools you have around, but it's imperative you get a good knife and a decent cutting board.

Once you've gotten the hang out of a couple dozen Budget Bytes recipes, post again or search this sub for new recipe blogs to branch out to.

Yea I'm willing to bet it's a variation of a mandolin where the interchangeable blades had handles.




That or a variation of a jerky board like Like this one

I'm a big fan of the Proteak cutting board. It's super solid, and has lasted me several years with no major wear. You have to be willing to oil them, and it barely fits in my sink. But, if it every gives out on me, I'm getting another one.

wood is one of the worst surfaces for food prep. you should get a large 1/2" thick commercial Nylon Cutting Board and cut it to fit the top.

This looks like it should work or get one the exact size and use some strips of 3M heavy duty double sided tape to adhere it to the board after you clean it from wax and garbage.

https://www.amazon.com/Commercial-Plastic-Cutting-Board-Approved/dp/B01LZZRBOJ

If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:

All Clad Stainless:

• 12" skillet
  
• 1.5 qt pot
  
• 3 qt pot
  
• 8 qt stock pot (I have the 12 qt but most people won't use something that big
  
  Cast iron:
  
  
• 12" skillet
  
• 8" skillet
  
• other cast iron pieces for grilling that most people won't use
  
  Enameled dutch oven (Staub):
  
  
• 3 qt round cocotte
  
• 7 qt round cocotte
  
  Various Appliances:
  
  
• Kitchenaid mixer (hand mixer first, then stand mixer)
  
• Cuisinart stick blender
  
• Coffee maker (I have a Cuisinart, but I'm not stuck on the brand)
  
• A toaster oven (again, I have Cuisinart, but check reviews)
  
• An electric kettle (no brand specific)
  
• Vitamix (optional - I love mine and use it daily)
  
  Knives:
  
  
• Shun 10" chef knife
  
• Shun 4" utility knife
  
• No name super-thin flexible fish filleting knife that debones poultry like it was butter
  
• Honing steel
  
• Magnetic strip for storing knives
  
  Other misc stuff:
  
  
• Fish turners in all sizes
  
• Good set of bamboo (not wooden) spoons/spatulas
  
• Set of silicone scraper/spatulas
  
• Oxo tongs in various sizes (at least short, med, long)
  
• A mandoline slicer
  
• Epicurian cutting boards
  
• Microplane grater/zester
  
• A variety of mesh strainers (I use them more than colanders)
  
• Thermopop instant read thermometer
  
• A good quality probe thermometer (the kind you leave in the oven)
  
  Bakeware:
  
  
• A basic set of Corningware
  
• A couple of half sheet pans
  
  
  Fun things to have if you think you'll use them:
  
  
• Pasta maker or attachment for your Kitchenaid
  
• Ice cream maker
  
• Bread machine
  
  These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)

It's a bread board with a crumb catcher.

You don't use the slats as a cutting guide, it's just so the crumbs fall into the box.

Edit: Your proof - https://www.amazon.com/Bread-Cutting-Bamboo-Slotted-Catcher/dp/B01ALKAP26

The reasons you listed for liking them are the reasons they are bad for knives. Do you use honing steel or a whetstone? You know how there's a proper angle for honing (~16 degrees for Japanese, ~22 for German) because it keeps the edge without wearing the blade down? Using these materials in a cutting board is like running the knife at a 90 degree angle to the honing steel.

I'm sure they're also comparatively expensive. Go buy 1 polyethylene (plastic) cutting board for chicken and maybe a second for other meats. Buy a bamboo or acacia (this one works great: http://www.amazon.com/gp/product/B000TZ0IQC/ref=ox_sc_act_title_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER) for everything else. Get some wood oil and take care of them; they look beautiful and last for years, and by oiling them you keep the antibacterial properties. Throw the plastic ones out when they start getting gouges because they store bacteria and they're cheap. I try to find plastic ones with colored borders to make it easy to remember: white for poultry, red for beef. But please, for the love of god, throw your glass ones in the dumpster.

A great teak cutting board 18x24 inch. About 86 usd at Amazon.

https://smile.amazon.com/Teak-Cutting-Board-Rectangle-Teakhaus/dp/B001CMRQUW/ref=sr_1_4?ie=UTF8&qid=1501015639&sr=8-4&keywords=teak+cutting+board

We got something like this https://www.amazon.com/Lipper-International-8831-Kitchen-Cutting/dp/B001FB6TSK when we first moved into our 300 sq ft studio and it changed our kitchen.

Everything in our apartment served two purposes and that was a lifesaver.

Here's links to our products on Amazon, so you can see existing reviews:

https://www.amazon.com/dp/B01LYD2PZW (24x18)

https://www.amazon.com/dp/B01M0N0DDA (20x15)

https://www.amazon.com/dp/B01LZC7GGJ (18x12)

https://www.amazon.com/dp/B01M0N2XC8 (24x18 + groove)

https://www.amazon.com/dp/B01LZZRBOJ (30x18)

This was my list for a previous, similar post -

I would buy the following items in this order, if it were my $80:

1. A $29 Victorinox Chef's Knife
   
   
   
2. A good cutting board for $12-15
   
   
   
3. A cast iron pan for $15-$20
   
   
4. A utensil set of some kind for $15-20
   
   
   
   From there I'd get a solid set of pots and pans and/or a dutch oven. A rice cooker also is pretty helpful. I use mine constantly. Good luck!

https://www.amazon.com/dp/B001CMRQUW

https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08/

Do you have to get a knife set? Can you just get 1 really good chefs knife? I linked a really solid chef's knife above with the cutting board.

It's standard advice because it's good advice. A Victorinox Fibrox 8" Chef's Knife plus almost any variety of inexpensive paring and bread knives are truly all that you need to do a decent job. Are there better knives out there? Certainly. But you won't know what your preferences are without some experience and there's no point spending more money before you get that experience.

I disagree with the wooden cutting board rec, though. I've never seen any evidence that good knives can be harmed cutting on standard, restaurant-style plastic cutting boards. And plastic boards are cheaper, lighter, more heat-resistant, and easier to clean than wood.

You should be able to get the recommended knives and a board like this one for less than $100.

I live in NYC and have a ton of tips as I've moved quite a few times. It is a challenge, you want a working kitchen, you want it to look nice, and you want all that gear.

1. A lot of places have space above kitchen cabinets. If there is any, you can buy rectangular baskets or metal bins to store your appliances, less used gear or even linens. I put my food processor, blender, mixer, etc up there.
   
   
2. Make a rule that every item has to server more than one-purpose. They have to be double duty. It's really great to think twice.
   
   My salad spinner can be used to a) clean lettuces b) used as a strainer, c) LARGE serving bowl.
   
   I even rationalized my Kitchen Aid, that mixing bowl is HUGE. I use it for salads, even hand mixing large amounts of food. I also keep it out on top of my Fridge.
   
   We nixed the coffee pot in favor of a French Press, yes we need a tea pot but that lives on the stove top and the French Press fits in a cupboard.
   
   Pyrex! PYREX! PYREX!!!!!!!!!!!!! preferably with lids are probably the most versatile thing you can have in the kitchen. They can go in the stove, fridge, freezer, microwave, table, used as double-boilers, vessels for water baths, molds, cake pans, pastas, travel, to work, eat from them on and on. I have tons of these and they are constantly in use. Give these sets as gifts, ask for them as gifts. Also they generally nest.
   
   Clean house. Give away things you don't use often or can be done by a double-duty appliance. I used to have a deepfryer and an ice tea machine!?! Who needs that? I have a dutch oven and a tea pot.
   
   
3. Stick with oven-safe pans. Most of mine are castiron and live in the oven. I use my stock pots for mixing bowl etc.
   
   
4. I just bought a used chest-of-drawers for my boyfriend ( he has a new roommate and they ran out of food-storage space). He replaced his living room TV stand with the chest-of-drawers and now he has room dry foodstuff.
   
   
5. Jelly Cabinets. You can get these handy cabinets cheaply. They are solid wood, can be painted, stained and come in many sizes. Mine houses a ton of stuff and only takes up a the footprint of the microwave that sits on it. I got mine at Gothic Cabinet Craft very cheap. https://www.google.com/search?q=Jelly+cabinets&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=slphUr27La6y4AOMmoGwBQ&ved=0CAkQ_AUoAQ&biw=1440&bih=815&dpr=1
   
   
6. I haven't purchased "More counter Space" but I'm getting it for my boyfriend who literally has 1 square foot of prep space.
   
   http://www.amazon.com/More-Counter-Space-White/dp/B004V5ARE4/ref=sr_1_3?ie=UTF8&qid=1382112086&sr=8-3&keywords=sink+cover+counter
   
   http://www.amazon.com/Lipper-International-8831-Bamboo-Cutting/dp/B001FB6TSK/ref=sr_1_1?ie=UTF8&qid=1382112284&sr=8-1&keywords=sink+cover
   
   Look around these boards are really great and can be place inbetween counters or hung on the walls.
   
   
7. I store my cookbooks on a bookshelf in the living room, I have almost 100 and no room for them.
   
   
8. I have a liquor cabinet in my living room/dining room that houses all of my glassware outside of plain drinking glasses.
   
   
9. Simpson's style fruit basket. You can hang this somewhere unobtrusive and doesn't take any space. Add a plant and make it pretty. I love the nostalgia here. http://www.worldmarket.com/product/three-tier-hanging-wire-basket.do?camp=ppc%3AGooglePLA%3Anone%3A40004177099adwords_groupingStorage_Baskets&device=c&network=g&matchtype=&gclid=CJqxpoLjoLoCFcid4AodhkMAIA
   
   
10. Hang what you can. Most pans can be hung on the walls and actually look nice. You can DIY pan racks with parts from the hardware store and IKEA. Some utensils can be put in a hung.
    
    
11. Do you have a door somewhere in you kitchen. Many of those closet-savors can be used that hang on the back of a door. If it's open all the time, get one of those shoe things, you can put your spices there or odds-and-ends: http://www.casa.com/p/honey-can-do-closet-organization-collection-multi-590814?site=CA&utm_source=Google&utm_medium=cpc_C&utm_term=FPS-84085&utm_campaign=GoogleAW&CAWELAID=1506800376&utm_content=pla&adtype=pla&cagpspn=pla
    
    
12. Reorganize your cabinets, you can add all sorts of cheap office file-organizers to make space. Turn them side-ways or upside down to see if you can put something on top of something. I used to cavernous top-shelf cubby and I found this weird wine rack that I used for cans and there was room on top for an appliance.
    
    
13. Nesting and unconventional storage. I've been known to put my ice cream maker in my bedroom closet. There are decorative bowls around my living room that go right into my kitchen when needed.
    
    
14. (Sorry this went on and on) Lastly, you don't have to spend a fortune. Think outside of the box, get creative I gave up trying to attach a bunch of expensive storage things to my kitchen cabinets. I rent, I'm not able to completely settle down. Things need to be more versatile for me and not cost a fortune. Go on craigslist, yards sales.
    
    *Edits to grammar

Well, ideally it would be done on a commercial deli slicer. But, if you can get your long slicing blade nice and sharp, you can slice it by hand. A good slicer can run you from under $30, to $130 and up, depending on your level of interest in being a culinary guru.

​

These guys have a good video on slicing your own prosciutto. If you notice, they have the same type of knife without the gratons (those shallow, eliptical cavities in the side of the blade that keep the meat from sticking to the knife), and his knife is kind of sticking to the meat.

​

They're also using a holder for the prosciutto like this one. I helps, but isn't absolutely necessary.

Paper-resin actually, but it's very strong. Before I got an end-grain wood board, their large cutting board was my go-to board.

I bought this two years ago and couldn't be happier with it. When you first get it, you will need to season the wood quite a bit (food grade mineral oils and waxes, I use this conditioner). It is a heavy board, but the size and thickness are its greatest attributes. 10/10.

edit: It is a large wooden maple board. The maple is soft so it is easy on your knives.

I agree. I must have larger hands or something. I have a 10" Chet's knife, a 4" paring knife, and a serrated knife in the Henkel's 5 star range. I love the handles and the blades can be sharpened past razor sharp pretty easily after 14 years. Henkel's discontinued the handles I have and today I'd probably go with Wustoff as well.

Also, get a quality honing steel and use it every time before you slice. It won't sharpen your edges per se but it will flatten out a curved edge caused by routine contact with cutting boards. Then, cut high quality plastic cutting boards. These are perfectly sized (huge) and can be sterilized in the dishwasher. I rotate through three. http://www.amazon.com/Progressive-International-PCB-1812-11-25-Cutting/dp/B0001UJVTK/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1377961039&sr=1-7

My cutting board cost around $60, and yeah, I cut on it, though it's not my main cutting board. I don't cut often or with heavy things because it's my presentation board so I like to keep it scar-free. I'll do knife skills demos on it for sure.

And yeah, I also rub it with mineral oil!

Thanks! The eye round I found at the grocery store didn't have the outside fat, so I went with top round.

The slicer is from Amazon: https://www.amazon.com/gp/product/B07T16XV9Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Unfortunately, it's no longer available.

Someone else here posted a picture of the same slicer, but I can't seem to find that photo.

I actually did not realize they include the mast, if they do that, then its about equal, my apologies - here's my parts list which will yield at least an equal functioning antenna, and probably have some spares left over.

500' of stranded 14 awg bare copper in a pvc jacket, $83

Stainless steel for radial plate and driven element plate $18 - you have to cut it up, see my post about DIY 1/4 wave verts


so-239 $7

Hardware $13

cutting board $13 (to fabricate wire standoffs)

MFJ-1910 33' mast $89

So at the current exchange rate they are dead equal in cost.

Looking for Pizza Peel Recommendations!

So far its been hard to choose one since all of the reviews on amazon claim that they splinter/crack. I'm a value buyer so let me know what you guys think.

​

I currently own a 15x15 steel plate to bake on. What size should I look for a pizza peel?

​

Ideally I would spend under $20

I was looking at these:

1. Honey Can Do 16 inch https://www.amazon.com/Kitchen-Supply-16-Inch-Basswood-Curved/dp/B002JPJ0RS
   
2. Pizza Royal https://www.amazon.com/dp/B07BXYKNLC/ref=twister_B07C3Z9297?_encoding=UTF8&psc=1
   
3. Ironwood https://www.amazon.com/Ironwood-Gourmet-28214-Napoli-Acacia/dp/B0017SZT1E
   
   ​

Recommendations for wooden pizza peels?

Ideally something for a budget. I'm sticking to small pizzas for now (12″–14″), so I'm willing to spend more money upgrading to something larger and nicer later.

Is this one from Amazon a decent deal?

http://www.amazon.com/Proteak-Cutting-Rectangle-24-Inch-by18-Inch/dp/B001CMRQUW

This board won America's test kitchen for best cutting board.

I personally own it and have had no issues with it.. My knives stay sharp (ignore that nonsense about teak being too hard.. Hone your knives)

It's also non absorbent, so it will not warp.

Also, on a side note with a wood cutting board, don't forget to get some boos mystery oil or something similar. Their applicator thingy really saves on waste and I'd recommend that as well.

Not sure if you're looking for a recommendation, but if you are I'd go with a Michigan Maple 18x24, it's huge (and thick), the quality is good, and the price is decent. Cons... it's huge and heavy, lol

https://www.amazon.com/Michigan-Maple-Block-Cutting-Board/dp/B0040EDQRG

You can get a cutting board like this one that fits over the sink basin.

I suggest getting an electric pressure cooker like the Instant Pot when it's on sale. There are thousands of recipes for Instant Pot that you can easily find on youtube and elsewhere on the internet, including a wide variety of flavorful cuisines from around the world. Pressure cookers are frequently used in India, which leads to many regional recipes from around the continent that have been translated to English for the Instant Pot.

From Amazon - https://www.amazon.com/dp/B000TZ0IQC/ref=cm_sw_r_cp_apa_LECRAbPJK40Q9

1.9 nylon ripstop outer, and a Brad-Flex PVC inner material for waterproofing. None of the silnylon seems durable enough to make a single layer bag that will hold up to daily use, so I've settled on the two-layer system.

I have some 1/4" EVA foam, and some 1/4" cross-linked polyethylene for padding to play with.

If they're not stiff enough I have some of these cutting boards to add for some rigidity. I also have some 9 oz storm sail cloth to play with, but I'm not sure it'll be rigid enough either.

https://www.amazon.com/gp/product/B01M2YKRQ3/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B002HWRUFC/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B07F72TW3N/ref=ox_sc_act_title_3?smid=A2YH7RHCW9MMB0&psc=1

https://www.amazon.com/gp/product/B07MZD2XBB/ref=ox_sc_act_title_4?smid=A3OIACOYET6BBV&psc=1

https://www.amazon.com/gp/product/B001CQTLJM/ref=ox_sc_act_title_5?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B019A66Q5M/ref=ox_sc_act_title_6?smid=A24EHWJ77U1LVW&psc=1

https://www.amazon.com/gp/product/B008M5U1C2/ref=ox_sc_act_title_7?smid=ATVPDKIKX0DER&psc=1

https://www.amazon.com/gp/product/B01MU0C1F5/ref=ox_sc_act_title_8?smid=AB9GORE7KDWZW&psc=1

Entire article with spam/referrals removed

Please report this post and user u/mnluxury11
to the mods for breaking the rules for personal profit.

Mac MTH-80

The best chef’s knife for most people

>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.

>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.

Price: $145 (17% OFF)


Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip

The best wood cutting board

>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.

>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.

Price: $85 (12% OFF)



Cuisinart Custom 14-Cup Food Processor

The best food processor

>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.

>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.

Price: $156


Lodge 6-Quart Enameled Dutch Oven

Best Dutch oven

>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.

Price: $59



All-Clad Stainless 12″ Covered Fry Pan

The best skillet

>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.

>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.

Price: $99 (50% OFF)


Bayou Classic Aluminum Turkey Fryer Stockpot

The best turkey fryer pot

>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.

>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.

Price: $58

The glass is just a cutting board:
https://www.amazon.com/gp/product/B00UUK9NVM/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Wallpaper:
http://imgur.com/a/LCzeM

i have this one and no complaints. its also purty

https://www.amazon.com/gp/product/B0017SZT1E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I have one of these on my electric stove top while using my IP: https://smile.amazon.com/gp/product/B001FB6TSK/ So the counter space is still preserved.

Pressure cooking has been around for over 100 years. It's just a different form of cooking and is great for braises/stews/"roasts"/yogurt/cheese cake/steaming.

Think of it like a fancy dutch oven that cuts down long cooking times. You usually start in a saute mode to heat up the pan and brown things or get your aromatics going. Then you add some liquid to deglaze the pan, then follow your recipe's mode, timing and steps.

Amazon is a great place for cookware.

Off the top of my head I would suggest (in order from most necessary to least necessary):

• http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1427651819&sr=8-1&keywords=victorinox+knife
  
• http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_3?ie=UTF8&qid=1427651834&sr=8-3&keywords=saute+pan
  
• http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1427651900&sr=1-1&keywords=baking+sheet
  
• http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_2?ie=UTF8&qid=1427651834&sr=8-2&keywords=saute+pan
  
• http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1427651859&sr=8-1&keywords=lodge+dutch+oven
  
  I can speak for the knife, baking sheets, and lodge that these are all things I use often (and in the case of the sheets and the dutch oven) and for years (I just got the knife). The dutch oven is expensive, but damn if that's not a great cooking vessel.
  
  If you do get a knife, make sure you get some cutting boards as well!
  http://www.amazon.com/Prepworks-Progressive-International-PCB-1812-Cutting/dp/B0001UJVTK/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1427652198&sr=1-12&keywords=cutting+board

This one Biltong Slicer with Detachable Magnetic Tray https://www.amazon.com/dp/B07T16XV9Y/ref=cm_sw_r_cp_apa_i_3Pk3Db6B3HNEM

The pieces I use the most are:

12" cast iron skillet

All-Clad d5 1.5qt and 3qt pots

Staub cast iron enameled cocotte (dutch oven) 4qt
(I personal prefer Staub with it's dark interior to Le Creuset. Also this is a great popcorn pot.)

Outside of that I have other All-Clad pieces including a 12" frying pan and some smaller and larger pots. I use them some but they're not the workhorses that the above are. I also have a larger Staub (I think a 7 qt) and a large oval Le Creuset that I found at an overstock store for $50. :)

Other pieces that I use ALL THE TIME are half sheet and quarter sheet pans. I like Fat Daddios brand. They're inexpensive to begin with and they go on sale on Amazon fairly frequently. The quarter sheet pans fit perfectly into my toaster oven so I can do small batches of things like a half batch of biscuits or a single serving of roasted veggies in a toaster oven.
https://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

My favorite cutting boards are made by Epicurian and they are all I use anymore. I have 2 large ones (one is for meat and one is for other stuff) and 2 medium ones and one small cocktail sized one.
https://www.amazon.com/gp/product/B000FDN77A/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I think that's about it as far as the things I use all the time.

​

>I do like maple, but those boards are too small. Give them some room to cut and some room to move food after it's cut so they can keep working. 12"/30cm is about the smallest dimension I like to see in a full dinner-prep cutting board

Oh alright


>Anecdotally, I use the same boards for meat and veg and have never killed myself or guests via food poisoning.

Loll

>I'd get this one and call it a day, sorry about the price. https://www.amazon.ca/Labell-L16206-Canadian-Butcher-16x20x1-5/dp/B00HQMD0CU

Just the fact that you did a little research and found something better makes me appreciate this comment a lot! Don't be sorry about price, if I decide on your choice I'll wait a little and save more to buy it

>P.S. Darn you for making me look at cutting boards. Someone please convince me not to order my mom this one, she has needed a proper cutting board for years (her fav is a splitting 7x9" rounded piece of junk): https://www.amazon.com/AVIGNON-Cutting-Chopping-Countertop-Charcuterie/dp/B07435W654

Hahaaa. Well now you atleast found a gift for birthday/Thanksgiving/Christmas?
Just kidding hehe

I do like maple, but those boards are too small. Give them some room to cut and some room to move food after it's cut so they can keep working. 12"/30cm is about the smallest dimension I like to see in a full dinner-prep cutting board.

Anecdotally, I use the same boards for meat and veg and have never killed myself or guests via food poisoning.

I'd get this one and call it a day, sorry about the price.
https://www.amazon.ca/Labell-L16206-Canadian-Butcher-16x20x1-5/dp/B00HQMD0CU/


P.S. Darn you for making me look at cutting boards. Someone please convince me not to order my mom this one, she has needed a proper cutting board for years (her fav is a splitting 7x9" rounded piece of junk):
https://www.amazon.com/AVIGNON-Cutting-Chopping-Countertop-Charcuterie/dp/B07435W654

This sort of thing. I love that you can just roll them up to make it easier to move stuff after you chop it.

https://www.amazon.com/dp/B076YYDD9V/ref=cm_sw_r_cp_api_i_.JwaCbY72HZCP

Maybe consider this, I picked one up recently but I haven’t been able to try it yet

You can build or purchase a raised cutting board. Basically like a tiny table with legs at the height you need to reach a comfortable cutting position. Looks like this, though if it were me I’d probably build one just get some dowels or cabinet feet and rubber caps so it doesn’t slip all over the place and you’re there Prosumer's Choice Dual-purpose Bamboo Stovetop cover workspace and Countertop cutting Board with adjustable legs https://www.amazon.com/dp/B06W9JTV44/ref=cm_sw_r_cp_api_i_oJ..Bb5232CFH

This is the one I have right now. It's an edge grain board. Is there a big difference between the two?

It's like a whole new world has opened up to me....

https://www.aliexpress.com/item/33023630827.html

Or

https://www.amazon.com/Collapsible-Cutting-Draining-Colander-Chopping/dp/B07NYYV93P

I originally used my username for some site for some history project, and it stuck. I think I must have been bored or something

I'll give you the three things I want the most, because I'm not sure what you mean by reasonable, and they're all in different price ranges

1. Expensive, but HNNNNNNNNNG I want it so bad
   
2. Kind of pricy, but not for what it is
   
3. Moderately priced, fantastic product

Could it be a stovetop workspace board similar to this one.? Just a guess as it reminded me of mine (but those slats don’t seem to work.).

Glass