I love to cook. I love to cook almost anything, in fact, so much so that we can’t eat the leftovers fast enough. As a practical matter, what that means is that I spend a lot of time chopping things — garlic, onions, dried fruit, nuts, ginger, potatoes, bite-size pieces of chicken or beef . . . and that’s where the problem arises. For years I have used the same wooden cutting board for everything, which means that after I chop, say, onions and garlic I have to wash it off and try to deodorize it (good luck with that) before cutting fruit for the same recipe, or scour and sanitize it after chopping chicken before chopping other ingredients to add to that. All of this interim cleaning makes for very inefficient cooking, I’ve found, but recently I discovered a streamlined and organized solution: the Joseph Joseph Index Advance cutting boards.
They’re both tabbed and color-coded, so there’s no confusion about which cutting board you’ll use for which task. The boards are store in a stainless steel file bin, and the boards are tabbed — one each for vegetables, fish, meat, and hot foods — so you know at a glance which one to grab and can reach for a new one after you’ve chopped the smelly garlic, before you start slicing something sweet for dessert. The non-slip feet at the corners on both sides keep the boards in place while you’re slicing and chopping. More importantly, you won’t have to worry that you’ve not sufficiently removed the potentially-germy chicken residue from a board you’ll need for other items. The boards’ compact storage file is another advantage; they occupy no more than a couple inches of depth on your counter, so they minimize clutter and needn’t hog precious drawer capacity.
They are one of the products so stylish that they are offered in the New York Museum of Modern Art catalog, but they are also available from Amazon.
