Place your condiments and vegetables on various parts of the board. I like to put them in ramekins. For the enjoyment of this product and the character of the wood to be preserved for as long as possible by gently washing the board after use, only using lukewarm water and washing up liquid, then dry immediately! Do not place on a radiator, warm areas or hot places. For the best possible care you rub the chopping board regularly with olive oil or cooking oil and then wipe it off with a dry cloth. In addition to the maintaining the board it amplifies the grain of the wood which does it just! The OXO Good Grips board is a low-maintenance, lightweight plastic carving board. It's easy to move around and wash by hand, but if you’d rather put it in your dishwasher, it’s safe to do so. It’s made out of polypropylene, which means that it can resist warping, staining, and odors better than other plastic boards, and it does not require the diligent care and maintenance that wooden boards need.

Unwrap any cured meat and place them in various spots on the board. Sometimes I’ll look at my board and see where it needs a pop of color!Although we didn’t love the weight when moving the board around, that weight kept it stable on the counter and helped make it a pleasure to use. The end grain is also a bit more gentle on knives, and when testing was done, we didn’t see any cut marks at all. Keep in mind that there are no grooves or spikes, but you can always place the board on a large baking sheet to collect juices that run off the sides. In testing, these performed well. We used the largest board for carving (the only one large enough for a turkey) and found the second and third boards helpful for arranging the food for serving. Note that bamboo is tougher than normal wood, so it doesn’t show wear as easily but may be less gentle on your knives. We think these boards would be great for beginners due to the size options, fair price, and decent durability.

Donna Currie, our expert kitchen product tester, carefully evaluated all the boards featured on this list, carving turkeys, chopping veggies, and rating them on durability, design, size, and value. Crafted from high-quality wood and with an elegant design, these boards will provide the perfect base for slicing and serving steaks of all shapes and sizes. Ribeye –Great marbling and the rich steak flavor. You can buy bone-in or boneless on these – if you don’t mind dealing with the bone, I’d recommend buy it bone-in because the bone gives it more flavor. After your steaks have rested to allow time for the juices to redistribute, slice them and place them in groupings on the board. Seasoning your carving board from time to time can prevent unwanted splintering or warping. It also keeps the board visually stunning. To do this, use food-grade mineral oil and allow it to soak for 30 minutes. Next, apply a beeswax finish to seal in moisture while simultaneously creating a water-repellant barrier on the surface. Avoid using vegetable or olive oils, as these can go rancid with time.

15 Quick & Easy Chicken Dinners

To have a group of brands that support personal and professional growth and development means the world! Of course, as convenient as the big boards are, they’re also harder to wash and store. Plus, you’ll need extra counter space when you use them.

We connected with J.K. Adams Creative Director Sean Osborne to learn more about the features to look for in a carving board. He told us that"going with a darker-toned wood, such as cherry or walnut, may provide a bit more forgiveness against staining and visible carving marks over time." Once the board was seasoned, the deep walnut color looked quite attractive and much different than typical wooden cutting boards. The size is also noteworthy, with enough space to carve or serve, no matter what’s on the menu. The juice grooves along the perimeter of the board can collect plenty of liquids, while the flat side is handy for chopping herbs and vegetables. Vegetables. Some of our favorite vegetables to add to a board like are marinated artichokes, roasted red pepper, olives and even grilled mushrooms.

Carving red meat can be difficult when your roast is too big for your basic cutting board, so it’s wise to have a large cutting board in the arsenal. Since red meat can stain, a dark board like this one can hide those stains better than lighter wood, but with any wooden board, seasoning with oil can protect it from stains of all kinds. While the walnut finish looks attractive, we found that it took multiple washes and oil treatments before we stopped seeing the wood stain on our cleaning cloth. After spending some time in Michigan with the Beef Masters themselves – talking, learning and putting our new found knowledge to the grill I am way more confident in grilling steaks than ever before. This post was inspired by a recent blogger retreat I took in Michigan. The retreat itself was meant to create an atmosphere of learning and connecting with likeminded business owners challenging each other to go to the next level and lastly – an emphasize on relaxation and refreshment. I left feeling AND personally experiencing all of those things. I could not be more grateful to our amazing incredible sponsors –Beef. It’s What’s for Dinner., Stonyfield Yogurt and Harry & David– to pull off such an amazing successful event like this. Steak: Use your favorite steak here or whatever is budget friendly. On this board I chose to use a Tomahawk Steak and a Filet Mignon– those are our favorites.

Although it doesn’t have the same stunning visual appearance as some of the other boards on this list, it’s still a kitchen workhorse that will help you accomplish your cutting and carving needs. The nubby feet, non-slip side grips, flat and grooved sides, and durable surface are just a few reasons why we love this cutting board. All those features, wrapped in a very affordable price, make it a clear winner for hard-working kitchens. If you do opt for this board, consider buying a separate serving dish or platter so you don’t have to present meats on this for your guests. Fruits and Nuts. For a steak board my mind goes more savory. But if you would like to add some fruit, I’d recommend fresh figs, grapes, pomegranates or dried cherries or cranberries. As far as nuts go, I’d recommend cashews, candied pecans or raw almonds. For this Steak Charcuterie Board, you’ll need all the staples for a regular charcuterie board and then add steak. Here are the ingredients below. If you find yourself using foods with juice overflow, look for a pour spout on the board.” — Sean Osborne, Creative Director at J.K. Adams Size T-Bone –Now this is a deal, 2 steaks in one cut. In a T-Bone you get both a Filet Mignon and NY Strip. It has the iconic “T” shaped bone in the middle.Cutting boards are great for preparing and slicing foods, but when it comes to carving and serving large cuts of poultry or red meat, you’ll want a board that's both up to the task and presentable enough for a dinner party or holiday setting. Essentially, carving boards should always be just as functional as they are visually appealing. Look for design features like juice grooves, carving spikes, and pour spouts, and also consider the board's material (typically wood, bamboo, or polypropylene) when purchasing. These boards can be an investment piece, but they're incredibly useful and make for lovely serving ware. Condiments: Our go-to condiments for a charcuterie board are stone ground mustard, fig jam, pestos or olive tapenades. All steaks are great for this board, but there definitely is a hierarchy when it comes to steak. Here are our favorites, and in my opinion the best steaks to use on this board for an “oh my gosh” finish. Because let’s be honest, all steaks are great. Tomahawk –Essentially this is a Bone-in Ribeye Steak but it has at least 5″ of the bone extending. Think steak with a handle, but with the most intense glorious flavor. I love to do a reverse sear on these. This is the one I’m using on the board.