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Thread: Cutting Boards – Do They Need Feet?

  1. #16
    Join Date
    Mar 2006
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    SoCal
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    On my boards the juice groove side is for meats and the smooth side is for veggies. No feet.
    "A hen is only an egg's way of making another egg".


    – Samuel Butler

  2. #17
    Join Date
    Jun 2008
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    So Cal
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    No feed on the boards I make. I'm thinking it's good to have both sides to use,I finished two end grain boards in beech 2 inches thick no way in hell anyone going to break them. Last year I used Hardmaple I like working with beech better.
    Aj

  3. #18
    Join Date
    Mar 2015
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    SE Michigan
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    I don’t put feet on my end grain cutting boards (I just like to be able to use both sides). As suggested above, I condition mine well and every few months. When I give them out as gifts, I include a brief “care and maintenance” note and a bottle of butcher block conditioner.

  4. #19
    I make mine 2" thick and put nonmarring rubber feet with stainless screws. I like the idea of the board not sitting in liquids that are on the counter. It does make thm one sided though.

  5. #20
    Join Date
    Feb 2003
    Location
    Griswold Connecticut
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    6,927
    I don't put feet on mine, but I can see the added benefit.
    The boards I've made for home use are about 6/4 bubinga. Warping hasn't been an issue, but it's also just my wife and I at home.
    I think putting the feet in the box was a great idea. The user can determine if they want feet or not.

    Yeah, that was some some nice looking bread!
    "The first thing you need to know, will likely be the last thing you learn." (Unknown)

  6. #21
    Join Date
    May 2014
    Location
    Austin, TX
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    153
    I usually put feet on mine, one on each corner. However I made a large cutting board for my family, and was worried about the middle being unsupported and eventually sagging or cracking. So I put one right in the center, it has stayed dead flat for a couple years now.

  7. #22
    Join Date
    Nov 2012
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    Southwestern CT
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    All great ideas ... the LOML says on reflection the boards I made are too large (length x width) so I now have an opportunity to make them the right size and make the adjustments to the design necessary. My fault for not having a written (and signed) specification. No worries.
    "the mechanic that would perfect his work must first sharpen his tools.” Confucius

  8. #23
    Join Date
    Oct 2008
    Location
    Columbus, OH
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    3,063
    Just a thought off the top of the head - how about a non-skid rubber mesh under the board while in use? That would keep the 2-sided functionality, provide a non-skid board, and I'm assuming would be thick enough to keep the board out of any puddles on the counter. I've seen a mesh like that although I did not come up with anything this morning with a quick google.

  9. #24
    Join Date
    Feb 2003
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    Yorktown, VA
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    ^^^ I like Brian's idea. Saw some decorative silicone mats at Bed Bath and Beyond yesterday and just now made the connection to cutting boards.

  10. #25
    Those silicone mats, unless quite thick with an open weave, will wick moisture under the cutting board, won't they?

    It must be me but I rarely get water under the cutting board and if I do, it gets wiped up when the food prep is done and the board gets a wipe too. Because I only put a 1/8" radius on the corners I can stand the board up on the edge for a while to let both sides dry off.

  11. #26
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    Feb 2003
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    The mats I saw had large open weave. I'll buy one and give it a try.

  12. #27
    Join Date
    Jun 2007
    Location
    Tucker, GA
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    259
    Nice board (and bread)! An alternative is removable feet. There is a product called Chobs that is a set of silicone feet that are on clips, so they spring attach to the four corners. I've seen them at Woodcraft, no doubt you can find them online. You could include them and let the recipient decide? Covers your bases. I have not used them myself, so I can't say whether they work well, just another option.
    Maria
    A woodchick can chuck wood

  13. #28
    I use plastic cutting boards a lot in my side catering business. It's just standard fare for me to just put a bar mop towel under the cutting board to keep it from moving around and to soak up any liquid that rolls off. Why not just suggest the user do that when using it so it stays reversible. I think end grain reversible would last a LONG time - obviously 2x's longer if you just do that. A towel will also work better than 4 little cork circles to keep it still anyway especially when the liquid starts to fly. Also helps if the table or the cutting board is not perfectly flat using a towel.
    Last edited by Rick Alexander; 12-19-2017 at 8:33 AM.

  14. #29
    Join Date
    Dec 2012
    Location
    Bedford, NH
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    1,286
    No feet on my boards, but when necessary my wife uses a nonslip table mat.
    Thoughts entering one's mind need not exit one's mouth!
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  15. #30
    Join Date
    Dec 2007
    Location
    Tucson, Arizona
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    I also put feet on mine. Clear silicone with stainless screws. Feet help remove the chances of splitting after sitting on water on a countertop. Of course that makes them single sided. I tell recipients to return for resurfacing anytime there is too much wear on the cutting surface.

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