HINT: You Need One Board for Each of Snow White’s Dwarfs.
According to Bob Davis, an accomplished amateur gourmet and a loyal Butcher Block Co. customer, the answer is SEVEN cutting boards. Read his rundown below.
For more than half a century Bob has been preparing meals for his family and his friends in his home kitchen. Over the years, that home kitchen has been located in Florida, Louisiana, Colorado, California, and Arizona. That geographic diversity has exposed Bob to a wide range of local cuisines, contributing to his culinary expertise. Italian and Cajun recipes are among Bob’s go-to favorites.
Chef Bob’s Must-Have Cutting Board #2
According to Bob, “This is a great ‘presentation board.’ I enjoy showing it off when serving cheese and crackers or meat appetizers. It’s also perfect for passing a hot loaf of bread around the dinner table.”
Chef Bob’s Must-Have Cutting Board #3
Chef Bob explains, “For dicing herbs and spices I prefer using a rocker blade in a scooped-out board like the Boos Herb Board. Because the board is concave, herb and spice fragments fall to the dead center of the bowl. Since it’s nearly impossible for any ingredients to escape from the board’s indentation, more of these spice and herb fragments wind up in my creation, plus, I’m left with less of a mess to clean up.”
Chef Bob’s Must-Have Cutting Board #4
“This is the most versatile board a chef can own,” Bob declares. “I typically use the flat, non-grooved side for straightforward meal prep. It’s the perfect size for preparing a meal for just one or two. When carving a piece of meat, the groove on the board’s flip side comes in handy. It catches excess meat juice and holds any fat or gristle I slice away for discarding later.”
Chef Bob’s Must-Have Cutting Board #5
Paddle-shaped Pizza Board
Unfortunately, John Boos & Co. does not offer a large board designed for serving pizza, so Chef Bob had to settle for an off-brand paddle board.
“My pizza board gets lots of use, especially when my grandkids visit,” Bob claims. “I enjoy making pizza from scratch and love mixing tasty meats and vegetables in different combinations. What I like most about my large paddle board is how easy it makes the task of removing pizza from the oven and moving it to the dinner table.”
Chef Bob’s Must-Have Cutting Board #6
“This is my second-most-often-used board,” Bob explains. “First, it’s so spacious that I can slice onions, tomatoes, peppers and cilantro all at the same time, yet keep them apart. Second, to start fresh with a clean, dry surface, all you need do is flip the board over to reveal a pristine surface.”
Chef Bob’s Must-Have Cutting Board #7
“I call this one my Monster Board,” declares Chef Bob. “It’s my go-to board whenever I’m cooking a roast or steaks for larger gatherings.”
“One side of the board has a juice groove that catches meat juice and holds scraps. The opposite, flat side is just an easy flip away.”
So, there you have it, folks – Chef Bob’s rundown on the seven cutting boards every home cook should have on hand. Although he can’t make any promises, Bob believes that if you follow his recommendations, you, just like Snow White and the dwarfs, will live happily ever after.
Visit Butcher Block Co. for hundreds of cutting boards from which to choose.