Over the years I’ve accumulated several European style bread boards. My small collection includes a variety of sizes and wood types with a couple antiques thrown in. A good cutting knife is a must for every kitchen, but what good is a knife when you don’t have a good board to use it on, yes? My favorite and most loved pieces are my wood antiques. The larger boards are helpful when I entertain on my marble island (protecting the surface) and the smaller ones work well for slicing bread or creating a cheese display.
For cutting meats, consider this board It’s hygienic, dishwasher safe and can handle a blade. The larger boards are thicker and help collect meat juices, making them ideal for carving as well as everyday food prep.
This rectangular cutting board is always on my counter. I encourage my family to use it when making lunches or simply as a landing pad for beverages and the like.
Cutting boards make wonderful hostess or holiday gifts. Here are some from William Sonoma (on sale) if you are interested (here).
Clean: If you plan to cut meat, chicken, or fish, try using a hygienic, dishwater safe board. After use, go ahead a sanitize as needed. For wood boards, half of a lemon and a tablespoon of course salt is my favorite combination. The lemon helps neutralize smells that soak into the wood and the course salt makes an excellent scrub.
Sand or Buff: Use caution when sanding your bread boards. My preference is a soft sanding sponge like this one when the wood needs a little buffing.
Season: Bloxstyle Wood Butter is my favorite. It’s made of beeswax and food grade mineral oil. You can also make your own if you by purchasing those items at your favorite natural food market.
Now on to the fun part!
Style your Bread Board for the holidays! See more ideas here!