|Project by Mr M's Woodshop||posted 08-16-2016 06:08 PM||1131 views||6 times favorited||8 comments|
The sous chef boards are intended to be mobile … and given to the chef’s assistant. They can chop the onion or slice the cucumber, and then carry their work back to the cook for further processing.
If you’re fortunate enough to have an assistant chef, that is.
The small boards have a cutting surface that’s about 9″ x 12″, with a small handle that is designed for easy gripping.
The larger boards have a cutting surface that’s about 10″ x 14″, with a larger handle that I’ve varied a bit as I refined the design. Still not there, actually.
Both designs are intended for two-sided use.
I started making these boards after watching how my wife’s sous chefs (our daughter, daughters-in-law and even our oldest son) helped in the kitchen, and carried cutting boards around to find the right place to do their work.
These boards are consistent sellers for me. I sold one to a guy intending to give a small sous chef board to his wife. He came back a couple of hours later, and his wife had liked the board so much she refused to use it; it would hang on the wall. His instruction was to buy a 2nd board that was ugly enough to use.
Photo # 1: Hard Maple, Purpleheart & Canarywood
Photo # 2: Black Walnut, Goncalo Alves & Padauk
Photo # 3: Bubinga, Bloodwood & Jatoba
Photo # 4: Hard Maple, Canarywood & Jatoba
Photo # 5: Birdseye Maple, Bloodwood, Padauk & Bubinga
Photo # 6: Hard Maple, Canarywood & Jatoba
-- Henry Mowry, Santa Clarita, CA, http://www.MowryJournal.com