CKS 001| How To Secure Your Cutting Board

Before you start to cut anything, you need to make sure you have a secure work surface. A cutting board that isn’t secured can easily move around, making it extremely dangerous and almost impossible to cut quickly and accurately.

To secure your station, simply wet a kitchen towel or side towel and wring out any excess water. Lay the towel on top of your counter top and place your cutting board squarely on top of the towel. This will keep your cutting board secure while doing your prep.

How to Secure a Cutting Board - Culinary Knife Skills

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There are 7 Comments

GreenBake's picture

If hardwood cutting boards are best... how much worse are bamboo cutting boards? Almost as good as hardwood?


I thought I would ask since I find them in the stores so often.

GreenBake's picture

Thanks. I remembered reading that the fibers of bamboo are rough on knives (more so than wood).

jacob burton's picture

Yeah, but no matter what you do, you will eventually have to sharpen your knives eventually. I figure use whatever makes you feel comfortable and when the time comes, sharpen your knife. 

Guy's picture

Good point there Jacob. We need to sharpen knives anyway. Lots of folks use the plastic cutting boards because they are afraid of germs.

jacob burton's picture

@ Guy,

I've always preferred wood cutting boards. As long as you scrub with hot, soapy water, rinse, dry and sanitize (just like you should be doing with a plastic board), then you'll be fine.

Malisa's picture

Funny you should say that about plastic cutting boards...I was always taught to use the wooden ones, that the plastic ones hold germs more than the wooden cutting boards.I have tried all three... I have a large sized amish hard wood cutting board that is that a great work horse and I use it for most of my heavy jobs, then I have 2 medium sized bamboo one that has a firm small grain surface that I use for cutting meats and the other when I have a lot of chopping, I have yet in the 5+ years of using it marred the surface so clean up is a breeze as there is no heavy scrubbing into cut marks to keep it clean, then we have they plastic set... I was given a color coded food service set when I became a cook, its not the cheap, thin kind. They worked well with cheeses ( white) and small jobs of veggies  (green)...not so much when it came to cutting meats(red) and after using it a while I found that little bits would come off onto my meats or that bits of the meats would get stuck into the cuts in the board... it was the hardest to keep clean and sanitized. I finally gave it the boot after the hassle of trying to keep it clean.I guess the type of cutting board just comes down to your own personal preferences. and as long as you keep them clean its all good. Just a little note...I find after each cleaning,if you wipe a light layer of high grade cooking oil over the wood's surface then rub it in, it helps to season and seal it so clean up is a lot easier...