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The huge cutting board for huge chunks of meat goes right by the sink for easy clean up.
If I am washing veggies, I wash and place them on the cutting board, by the sink. Chop and carry the board either to the stove or the salad bowl. Or carry the whole veggies over to the salad bowl and chop them there.
Onions, the cutting board goes right by the stove because that is closer to where the garbage can is located for the onion skins, and I usually don't wash onions.
For cheese, the board goes on the island where I am making my sandwich.
All the cutting boards are stored in a drawer close to the sink and convenient to the dishwasher.
I am at a loss here. I am losing sleep over this. I wake up in cold sweats every other night. I haven't eaten in three days.
I just bought a townhouse (as covered in another very interesting thread ) and the kitchen is a long rectangle. The stove is on one side, and the sink on the opposite side. Where do the rest of you who cook put your cutting board? Stove side, or sink side? I am not sure which I would prefer. I know, I know, try it both ways. Wondering what others do. Thoughts?
Put in a small bar/prep sink close to the sink - with a garbage disposal - problem solved!
Hey OP, where are you standing or sitting when you want to cut something up or chop? Put the cutting board right in front of you, wherever that is. I'm going to bet that having the cutting board right in front of you will work out best. Personally as a right hander I tend to put it more to the right, but if you're a left handed person you'll probably want it a few inches to the left.
I put my simultaneously next to both. Stove to the left, sink to the right. Vegetables go into the pan and waste into the compost (I try to never feed cutting waste into the disposal. What a waste of good waste). If I do need to wash something, it's sink, cutting board, pan all in one right to left direction.
Put in a small bar/prep sink close to the sink - with a garbage disposal - problem solved!
I had a prep sink installed in my house in Florida. I agree that it is a wonderful idea to add one if you do any creative cooking at all. I'd forgotten how much I enjoyed it.
I can't think of anything that I have cut where it goes directly from board to stove. When I make my mess in place, I do it BEFORE lighting a burner. The cut stuff goes in small bowls so no sous chef work is needed during cooking. Also, I often deconstruct chickens for cooking, and I want any of the blood, lung remnants, and kuh-kuh to end up in the sink, not down the side of the stove.
Some tedious cutting does get done sitting down at a table or the bar, like stripping and cutting green beans.
Agree, I hate the permanent cutting board my mom has by the stove.
We have 5-6 cutting boards in the cabinet. I like to use the lightweight one on the counter and cut while I watch tv, then turn around and slide everything into the hot skillet then wash it in the sink.
This - use portable cutting boards. In one meal my wife will use 3 or more. Raw veggies, raw meat, cooked meat, breads, cheese. And cutting boards get stained and abused. eventually they get thrown out. They are a tool, not a decorating item.
Also by being portable you can move them around. Then if you decide you want a permanent one somewhere you will have some experience to base the decision on.
I use moveable, washable, cutting boards. I chop near the sink after the veggies or meat has been washed, then I go to the stove. Never have I chopped anything beside the stove.
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) and the kitchen is a long rectangle. The stove is on one side, and the sink on the opposite side. Where do the rest of you who cook put your cutting board? Stove side, or sink side? I am not sure which I would prefer. I know, I know, try it both ways. Wondering what others do. Thoughts?
