I once worked for a store that sold beautiful cutting boards. We'd tell customers to designate one side for actual cutting and the other for serving. That way, they could remain beautiful and functional.I think it's important to have a ho-hum cutting board for your onion and garlic chopping. Those scents don't easily come out fully, so I use a cheap plastic cutting board for that kind of kitchen prep. For other not-as-stinky chopping, I use a few larger wooden boards that I've received as gifts over the years and that double as serving pieces for bread and cheese or chopped vegetables. Here are a few favorites:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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