How many cutting board do you regularly use?

[WayneT]

I voted for 4 but should have put 5 since I have a special wood cutting board with juice channels for large, cooked pieces of meat.

[rickgregory]

Four or five. An 18 x22 endgrain from Catskill Craftsman for general work and bread making and a smaller endgrain from them with channels for cooked meat. Two plastic for raw meat etc. Plus a bottle of Star-San mixture because it's easy and sanitizes.

[Bad Hat BBQ]

Raw meat
Cooked Meat
Veggies

[jerrybell]

We own three. They all get used for everything.

[Andrrr]

Poll!!!!

[shify]

One “real” wood cutting board that is my go-to when I’m making legit meals or cutting a large amount of food

one hard plastic cutting board I use primarily for my lunch salads or other small volume uses

one of those thin floppy boards I use solely for cutting raw chicken or other meat.

[FireMan]

I have a large Teakwood that I seldom use for non-meat, four plastic for assorted, one medium sized maple & one baby bamboo. All,used for various except the seldom teakwood.

[Mosca]

I have six, but I regularly use four: two wooden ones, a large and a small, for vegetables; and two plastic ones, again large and small, for meats, but also sometimes for vegetables. The big plastic one has a dripping channel and I use it for watermelon. And it’s also the biggest so I’ll use it to cut A LOT of vegetables to transport from place to place, or to mix together like for soups and stews.

[barelfly]

I have 6 that I rotate through, plus a handful of small boards we have collected for some reason. My end grain is out on the island and is always used for non-meat cutting. Then the plastic boards are used for raw meat. I have a larger plastic board that gets used for the bigger smoked meats and such.

I do know, those dang smaller boards jack up the cabinet and make it hard to put things away at times…maybe time to purge!

[Huskee]

Luvin' the avatar, such a cool pic.

[ssandy_561]

I voted seven but then I remembered the larger one that is not stored with the others since it does not fit in the cupboard with the rest. The larger one is for the large hunks of meat. It’s 18”x12”. So my vote should have been 8. All mine go into the dishwasher when they are dirty so they all are used for everything.

[Bkhuna]

I do have a very large plastic board that is only used for cleaning fish. Other than that, I use what matches the job. No use bringing out the large Boo's if all I need is to mince a couple of cloves of garlic.

[Spinaker]

I use my huge one for brisket preparation and slicing. It works great for brisket because I can fit more than one sliced brisket on the beast.

Then I keep this end grain one next to the sink all the time for prep work. I use it for trimming briskets, ribs, shoulders of whatever else I need. It is just my all around prep board for everything. I use this one every day.

[Donw]

I had to go and count. 3 Boardsmith wooden boards. One 9x12 permanently on the kitchen island for bread, one 16x22 usually for the dining room, and one 18x24 for outside serving. 3 18x24 thick plastic ones for butchering, 5 small bar sized thin plastic and then 8 11x14 thin plastics for general kitchen use. The count actually surprised me.

[WillTravelForFood]

Almost as bad as going to someone's house for dinner and they don't have proper knives, let alone sharp knives... is when they also don't have a proper cutting board.

Proper can be defined anyway youd like, but in this case lets say the largest one they have is "too small for the job"

We did get rid of some bad-to-knives cutting boards finally. We liked their sizes, but they werent kind to blades.

[jfmorris]

We have 5, and I tend to use them all, especially if making different things. Two plastic ones and 3 wood ones, all are different sizes.