apartment therapy changing the world, one room at a time

I would probably be cheaper to just buy boards in different colors, right?

I don't cook much meat, but I use the cheap white boards from IKEA for cutting meat, and wooden cutting boards for everything else.

What would be great (and 'indexed' made me think of this) would be a cutting board with a ruler on the side.

I picked up a set of cheap thin plastic cutting sheets color coded the same way that I lay on top of my wooden cutting board. They're nice because they can all hang from one hook when not in use and I can curl them up to funnel whatever I just chopped into the pot.

I have some plastic boards that have a fish, chicken, pig, and a carrot to catagorize them. I hate useing them mostly because I hate using plastic boards.
If I'm cutting up chicken or pork, I usually use it, but everything else goes on my bamboo board.

As long as you cut all your veggies before your meat, there shouldn't be an issue with cross contamination. Throw it in the sink or dishwasher when you're done and it's no big deal.

I DO like the chicken boards that are wood and cut in the shape of a chicken. I just prefer wood to plastic.

I do all meat on one plastic board, everything else on wood. Four seems excessive to me, as my single plastic one goes in the dishwasher after any use and comes out ready for the next meal!

I cut veggies up and get them out of the way before cutting up any meat, all on the same cutting board. This also keeps me from washing my hands and knife obsessively in the middle of making dinner. Then the plastic board goes in the dishwasher. I worry much more about germy hands than cutting boards.

I'm with TAC on this one. I think using different cutting boards for different types of foods is overrated. (Especially not when these boards are essentially touching each other anyway, voiding out advantages of using separate boards.)

I'm with Revolution9. I definitely prefer wooden or bamboo cutting boards. I have some that I LOVE, so I use them for everything non-meat.

We do have one plastic cutting board that we use for all of our meat products. It's more about the fact that I feel like I can get the plastic one cleaner after cutting meats on it. I don't want to risk germs sticking around on my wooden/bamboo boards.

I think these are clever and cute, but I'll stick with my boards. I like my collection.

Emily