Cuisinart cutting boards, $7.99 - $11.64

I've got both of these Cuisinart cutting boards and I'm very pleased with them. Because of the difference in their size and materials, they serve different purposes in my kitchen.

I've got this small, 8" x 11" inch Cuisinart cutting board in white.  Amazon has got this red 8" x 11" Cuisinart cutting board in red for $7.99 with free Prime/SuperSaver shipping, the lowest price Amazon has ever posted for this board.

This board has a ridge around the edge that collects juices that are released when chopping, and it's also made of a non-porous and non-absorbent material.  I use this one almost exclusively for slicing cooked meat.  The gravies and juices that are released when the meat is sliced go into that ridge, instead of all over my counter, and because it's not porous, it can go right into the dishwasher to be sanitized.  A plastic cutting board is not as easy on your knife blades as a wooden or bamboo one, but it's not terrible, and slicing meat does not have the same kind of impact on your knives as chopping vegetables.  I purposely bought a smaller size because we rarely do huge roasts (90% of the time when I serve red meat, it's London broil), and I wanted a board that was manageable, lightweight and compact.  The smaller size might not work for all of you if you consistently serve large roast beefs.  In that case you might consider selecting the 9" x 14" yellow board for $9.99 with free Prime/SuperSaver shipping instead.

As with most Cuisinart products, this one is under a Lifetime Warranty.

And this is my regular cutting board for vegetables and fruit. Amazon has got this Cuisinart 11" x 14" bamboo cutting board for $11.64 with free Prime/SuperSaver shipping.   

I went through quite a number of other cutting boards before settling on this one, including a few that I stupidly ruined by putting in the dishwasher.  (Note to self:  Do not put this or anything wooden in the dishwasher, EVER!.)  I like bamboo for kitchen materials, as it's actually a grass and not a wood, and it's even a little harder than woods like maple that are typically used for cutting boards, but it won't ruin and dull your knives like glass or marble will.   All wooden cutting boards eventually need to be replaced...they lose their finish and get too porous to be effectively cleaned.  But you can get quite a good number of years from a well-made bamboo one.  I oil this down with a little mineral oil every month or so when I remember (any oil works, btw), to keep the wood from drying out.  It's a nice size surface, but still stores nicely in my way-too-small kitchen.  And it's a beautiful kitchen item; the bamboo grain is lovely. 

And this Cuisinart cutting board too is under a Cuisinart Lifetime warranty. 

Just fyi, just parenthetically, if I'm cutting raw meats, poultry or fish, I use these very low-priced Norpro flexible cutting boards.  I'm a little neurotic about bacteria in my kitchen, and any surface on which I slice raw organic material has got to be very sanitizable.  I buy about a half dozen of these sets at a time when the price drops under $7.00, and store them away.  These Norpro flexible cutting boards are currently going for $5.09 with free Prime/SuperSaver shipping, so I'll probably pick up a few more sets now.  They go into my dishwasher after each use and every few weeks or so when I remember, I go over these with bleach wipes.  I throw them out twice a year, on Rosh Hashana and Pesach.  I'm not crazy about the surface for slicing (bamboo is so much better), but you can't beat them for ease of cleaning, which is more important to me when dealing with raw meat and poultry.

I have tried a bunch of different materials and brands for my cutting boards, and finally settled on these.  I'm curious to hear if you did any research on your own regarding cutting boards, and if you've got any more advice to share.  Comment below or on the DC Facebook page. 

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