I have ten wooden cutting boards in my kitchen (not counting the round carved bread board and the pizza peel). This might seem excessive, but there have been moments when I've had a crowd over for a potluck when nearly all of them are in use. I use them as trivets, serving platters and bread boards in addition to normal purpose as a place to do chopping. I love that in this day of high tech gadgets and specialty tools, some of the most-used items in my kitchen are simply slabs of wood.
My mom has had the same cutting board for most of my life. Over the years it has gotten hollowed out in the center on both sides, to the point that it is impossible to cut straight down and make a complete cut. I'm waiting for the day when she calls me to report that the tip of her knife went straight through the board while she was making dinner.
Despite my abundance, I do have one board that I favor above all others. It is the smallest on in the collection, just under 12 inches long and 8 inches deep. It has that smooth patina that comes from lots of use, scrubbing with the rough side of the sponge and the occasional massage with some mineral oil. It's not great if I'm cutting something particularly juicy, but it works perfectly for cooking project where I'm transporting chopped veggies from board to pot. I imagine that in 20 years, this board will be just as worn as my mom's.
photo by Marisa McClellan
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