You have a problem in your kitchen and I have the solution.
The cutting boards in your kitchen are holding you back from making delicious meals at home.
Let me guess, your cutting boards:
Thankfully, the common cutting board just got the "revision" it deserves.
Introducing the Large Rhombus Cutting Board
Dual Flat and Channel Design
- Flat boards have their benefits: they allow you to cut long foods easily. After that you're on your own. How do you transfer the food or chop it finer?
- By combining a flat board adjacent to a channel, I've created the best cutting board available. Cut large or long food on the flat section, then sweep the food pieces into the the channel for simple transferring.
Dominant-Hand Specific Channels
The Rhombus design has a unique feature that sets it apart from all other boards: it accommodates left and right handed cooks. One side has the tapered channel on the left side, the other on the right side of the flat surface. That way you can cut food near the channel on the flat surface and then sweep it into the channel. The motion is very natural feeling.
15 Degree Tapered Channel
- Keep food inside the confines of the raised sides to maximize each cutting stroke. The trapezoid shape is the optimum cutting board configuration when paired with raised, open-ended sides. The 15 degree raised side angle of the trapezoid shape provides a wide pivoting arc at the knife's handle. It is very comfortable to use on your wrist and hand.
- The raised sides also act as a substitute for your fingers. Clean sticky food off the knife by sliding the face across the inside corner of the angled sides. Your fingers are safe from the knife's sharp edge.
3 3/4" Narrow Channel Opening
- The flat surface is designed for cutting long foods that won't fit into a Trapezoid channel like cucumbers, squash, celery and carrots.
- The 3 3/4" channel opening will allow you to accurately sweep smaller food pieces into individual serving bowls and small mixing bowls.
- Cabinet shelves have a clearance slightly taller than 10 inches. Boards that have dimensions larger than that are impossible to store efficiently inside a cabinet.
- This board has a 10" width so that it can stand up vertically inside a cabinet. Keep your counter top clear and clutter free. Save space inside your cabinet, too.
Flat, 1" Thick Sides
- Rounded edges on most cutting boards make it difficult to stay vertical when stored. There is a tendency for them to slide on smooth counter tops or inside cabinets. Therefore, laying a cutting board flat is the only way to store it. That takes up too much space and adds clutter to a kitchen.
- Our boards have a flat, 1" thick edge that stands up easily on flat surfaces. You can store them vertically on smooth surfaces and never worry about them sliding out. They take up less space as a result.
- Heavy cutting boards force cooks to keep the boards stationary on a counter top. Transferring food requires handling it with your hands or awkwardly sweeping it over the tall edge. Either way is inefficient and messy.
- The absence of material where our channel exists makes our boards lightweight and easy to pick up for washing in a sink and storing in a dish rack.
- Maple has a tight grain that has a smooth surface and will keep food and bacteria from embedding in it. The wood is soft enough so that your sharp knife edge won't dull.
- Hard Maple is a North American wood species. Every one of my boards is made in America.
- Each board is milled on a CNC machine. I hand sand, brand, and oil afterwards.
Sealed with Walnut Oil
- Mineral Oil wipes off too easily. Olive Oil turns rancid.
- Walnut Oil is a stable oil that will provide a seal around the wood. Each board receives 2 coats of oil to ensure a proper barrier against water and liquids from food.
Looking For More Designs?
Kutsko Kitchen designs, manufacturers and sells original wooden cutting, serving boards and more. I have over 20 original products in my collection that I sell on my monthly email newsletter. My designs are both innovative and unique. The channels are milled on a CNC machine and then sanded, branded, and oiled by hand.
The Trapezoid Cutting Boards
The trapezoid shape is perfect for efficient cutting strokes. It allows the cook to maneuver the handle of the knife in a wide arc and pivot off the tip of the knife while cutting food, yet the narrow funnel can accurately transfer food to the desired vessel.
The raised edges on either side help wipe both sides of the blade. This protects fingers from getting cut. It also keeps the food inside the channel.
The Trapezoid Cutting Board is best used for cutting small to medium size foods. It's great for transferring grated food, and the flat underside is available for cutting longer foods as well.
The Rhombus Cutting Boards
The rhombus shape incorporates the benefits of the trapezoid channel above with a larger work surface adjacent for initially cutting larger foods before swiping them into the channel.
It has a dual face design with trapezoid channels on the left or right side, depending on the cook's preference.
The Rectangle Cutting Boards
The rectangle shape is traditional for most cutting board designs. I created two sizes. One for storage in overhead cabinets and one for storage below counter tops.
The Serving Boards
A well made appetizer, side dish or dessert deserves a proper serving dish (or in this case, board) for presentation. I first used a Rhombus Cutting Board (for a lack of a better solution) to serve appetizers. I really liked using the flat surface for slicing cheese or sausage and the channel to arrange crackers or vegetables. The serving boards I designed incorporate the spirit of the rhombus design, but the parallel channel makes it easier to arrange foods.