Extra Large Poly Cutting Boards Non-Skid Surface *NSF Listed*

This board has been in our kitchen rotation for a while now, serving as our dedicated meats-only board. I like its size-it is just right for covering extra area without being too large to handle. Also, the board has been good with knives. The board it replaced chopped up plastic along with meat (yuck.) Washes up cleanly, too.

A great value. These boards are made out of the same stuff as the more expensive ones with the main differences being the cut of the board, grooves, handles, and packaging. Save yourselves some money and by these.

Buy Extra Large Poly Cutting Boards Non-Skid Surface *NSF Listed* Now

We must have had four or five cutting boards, all plastic, and several retired wooden ones. But we had one almost exactly like this one that my wife and I fought over because it was a perfect size, non-skid, but light enough to zip back and forth from counter to stove (scrape the minced garlic into the frying pan, etc.) We seemed to have trouble finding another like our favorite until we found this. It is perfect. Marital peace returned to the kitchen (important after 44 years of marriage).

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I have purchased these in the past, and I am purchasing 2 new ones to replace ones that have been around the block a few thousand times and back. I've been to culinary school. I am not endorsing myself as a professional chef, but I have professional training. I am a regular Joe who loves to cook and eat good food. So I felt compelled to provide feedback with regard to this product.

Of the comments listed, one that sticks out most describes the non-stick factor. This simply means that food atop the cutting board is less likely to slide because the surface of the cutting board is not perfectly smooth. If food slid all over the top of the board it would add an unwanted danger of food slipping as you are slicing. Knives that "slip" are just as dangerous as dull knives. The material prevents food from sliding giving the cook confidence when slicing and dicing.

When I went to culinary school years ago, the boards were much bigger than these but the same quality. As with any cutting board, we were trained to place a damp cloth or paper towel underneath. This acts as glue and keeps the board from sliding. At home I have a marble counter surface and I never, ever place a cutting board directly atop it without having something damp underneath. Another plus: it adds a scratch-resistant barrier.

Why this material versus wood? Simple: food-borne illnesses. No one wants to get sick because of an unclean surface. Over time wooden cutting boards develop grooves that bacteria can infiltrate. Even with proper washing, wood is soft and warps when wet. Wood absorbs water which is a very dangerous source of contamination. Wood looks nice, but I recommend you avoid it at all costs. You simply won't see wood in your average professional kitchen or restaurant for these very reasons.

The cutting board in this Amazon listing is made with a material that does not absorb liquids which makes it safer. It does dull knives more quickly by "curling" the edges. Good knives are always recommended in the kitchen, especially those that can be sharpened or run along a steel (a special rod that "uncurls" or straightens the edge of a knife). Since knives work hand-in-hand with cutting boards, I cannot begin to stress how important it is to always use a good, sharp knife.

What is NSF? I did a little research myself and came up with this from http://www.nsf.org. "Founded in 1944, NSF International is committed to protecting and improving human health on a global scale. NSF International is an independent, not-for-profit organization that provides standards development, product certification, auditing, education and risk management for public health and the environment. Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products."

As with any product, words are cheap. Buy one and try it to see if it works well for you. Always do a little research. Word of mouth is very important; read the *legitimate* comments about the product. You may even learn something you never knew before good or bad.

I hope you found this review helpful.

Happy shopping and good cooking!

MJ

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It was exactly what I was looking for! Nothing else to say about something that is either off or on;-)