What are you chopping with your Proteak cutting board?
Coming soon: A new series featuring home chefs and their adventures with Proteak chopping boards.
Interested in submitting your pictures to our blog? Email mnovak@proteak.com
What am I doing with my Proteak cutting board?
Chopping Green Onions! Chopped up for a night of mashed potatoes and chicken. Featured under these greens (and in Cooks Illustrated as the last cutting board you’ll ever need!) is a Edge Grain cutting board.
Serving Drinks for Two! This lovely End Grain serving cheeseboard can display more than just cheese! I used it the other day to share a drink with a friend. (Ceramic sake cups were made by Jake Johnson.)
Salt-and-Peppering! I am a pepper fanatic, one of these grinders I found at the Chopping Block in Chicago, the other I found at an estate sale, can you tell which is which? Neither can I most of the time (especially since I have Hawaiian black salt in one, and black pepper in the other). The beauty of a Proteak Edge Grain cutting board is that it can come in many different shapes and sizes. While I prefer the large rectangle, you may prefer an octagonal edge grain, or even a circular edge grain.
Chopping Cabbage! I wouldn’t call myself a cabbage chopping expert, but this recipe turned out pretty good. I sauteed the red cabbage in butter, balsamic vinegar and a pinch of sugar. I have found that if you oil up your cutting board frequently, any picture you take of it turns you into a master chef.
Thanks for stopping by, stay tuned for our first official installment of “What are you chopping?”


























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