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Kitchen Tip: Safe Cutting Board
Today’s feature is a quick video showing how to keep your cutting board in place so it won’t move around while chopping food:
Summary:
- Chef Pam takes a large sheet of paper towel, lays it on top of the cutting board and pours a bit of water on it. Pat the wet towel on the cutting board to make it stick then flip the board over so the wet towel is underneath. The cutting board will not move or slip around while chopping.
I’ve mentioned this idea before for non-slip mixing bowls, but using a wet dishcloth or tea towel and setting the mixing bowl on top. These cloths can make a cutting board rock a bit since they’re usually fairly smaller in size than a cutting board and you’ve now made your work surface uneven. A wet paper towel solves that problem since they’re nowhere near as thick as a dishcloth, great idea!
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i always just grab a dish towel and put it underneath the cutting board. safety first!
We use leftover scraps of non-slip shelf liners. Actually, we don’t like them as shelf liners, but they’re great for keeping the cutting board steady on the counter. These scraps can also be used as jar-opener grips. (In fact, Walmart sells them in circles just for this purpose, but if you buy a roll in the shelf liner section, you’ll likely have scraps anyway.)
The chefs at a French culinary school where I used to work used a damp dish towel for the same purpose — and then you don’t have to throw out a perfectly good paper towel after chopping.
We always used wet cloth towels in the restaurant business but I find the non-stick shelf material much better. Reusable, doesn’t develop bacteria, can be esily cleaned/soaked in bleach water.