|Forum topic by JoeinGa||posted 01-05-2013 03:35 PM||1920 views||0 times favorited||16 replies|
01-05-2013 03:35 PM
I’ve been making (and giving away) cutting boards for almost 3 years now. I’ve mostly used oak, maple, and poplar (fron the big box stores) so mine have pretty much been just under 3/4” thick when finished. I USED to think some of my boards were pretty darn nice (as per the comments from the folks who have been the reciepients of them) .... that is untill I came here and see what some of you are doing. WOW! My boards look like the work of a 5th grader compared to some of the beautiful boards I’ve seen here.
That said, I have noticed something I never thought useful. FEET on a cutting board. And I’m wondering … Why do you?
My thought has always been that because of the characteristics of wood, usually one side of the board will look slightly different than the other. (Coloring, swirls in the grain, etc) And if you put feet on the board, you have just created a “top” and a “bottom”, and the user wil never be able to use the “underside” of the board, which will in all probability be just as beautiful as the topside.
I know some of you will say it’s to keep the bottom clean from the food drippings, but any good cook will wash BOTH SIDES of the board and also the countertop of any spillage anyway.
I think my way (no feet) lets the cook use either side…
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