Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New Kitchen Toy...

SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,541
edited March 2012 in EggHead Forum

image

 

We just got our Jatoba hardwood cutting board in from Custom Cutting boards this week. A beautiful 2" slab of wood, nice addition to our classroom kitchen at the shop.

 

 

 

-SMITTY     

from SANTA CLARA, CA

Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,991
    I made this cutting board my self over 20 years ago.  I expected it to be disposable and figured I would make a new one about every six months.  Made out of red oak, and runs through the dish washer about twice a week.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • gerhardkgerhardk Posts: 887
    Looks too nice to cut on.  I like your timer as well, I saw one like it in a Restaurant Supply a few years back but they wanted around $40 for it and it seemed like a lot for timer at the time.

    Gerhard
  • BotchBotch Posts: 4,322
    Beautiful board, Smitty!  
    After cutting up only the first two cooks off my Egg, and seeing the juice flow off my old board and onto the counter and floor, I sprung for a "moated" board, although its not near as purty as yours.  Enjoy!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • thechief96thechief96 Posts: 1,908
    Very nice Smitty. Looks good and heavy.
    Dave San Jose, CA The Duke of Loney
  • Village IdiotVillage Idiot Posts: 6,953
    Beautiful !  I have a dilemma about cutting boards.  If they're too soft, your knife makes cut marks in them.  If they're too hard, it dulls your knife.

    I hope your board is too hard.  It's too pretty to have cut marks in it.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • stikestike Posts: 15,597
    dishwasher!? :-O
    ed egli avea del cul fatto trombetta -Dante
  • Beautiful !  I have a dilemma about cutting boards.  If they're too soft, your knife makes cut marks in them.  If they're too hard, it dulls your knife.

    I hope your board is too hard.  It's too pretty to have cut marks in it.

    I go the way of have good knives, sharpen them about every 4 to 6 months and have a good hard cutting board.  I would rather have to sharpen my knives then have bacterial issues with cutting boards.
  • LitLit Posts: 5,729
    I believe that cooks illustrated did an article a couple years ago about the natural enzymes in wood killing bacteria and how wood cutting boards are actually safer than other materials. Most of my knives cost double what even a nice custom cutting board does so I stick with softer boards and will replace them if need be. I recently found this chunk of wood on sale at a William Sonoma outlet for $60 and really like it. Thats two 9 pound boneless shoulders on it so needless to say it's pretty big. Wish I had better pics of it. If you ever watch Chopped its the same board they use on the show.
Sign In or Register to comment.
Click here for Forum Use Guidelines.