It looks like I will be cutting an inset into an island for a cutting board in a rental with a damaged countertop; that seems the most expedient way to replace the damaged area. This is in a desert area so very low humidity, except during monsoon season when it rains most afternoons. Many of the wooden cutting boards I’ve used in the area have split, any suggestions for the best wood to use? I am thinking perhaps Bamboo?
Island is 4x9, what might be the optimal size. I’m surfing Houzz, but I need to decide quickly to get it ordered,so I come to the experts at CC
We had a cutting board insert at our first house. It was some kind of tempered glass…and we loved it.
When we put the granite in for kitchen counter tops they cut out the sink. We had them take that scrap piece and make a cutting board for us. They polished all the sides. Almost like 25 years later it’s awesome! They now do it standard for all their customers… Many granite /marble places can make an inset for you. It’s as durable as, well, granite…
Removable?
I wouldn’t use glass or granite as cutting boards (too hard on the edge of a good knife), but they are great for lots of other purposes (same for a stainless steel insert). They would work unless you specifically want a cutting surface.
I have maple and bamboo cutting boards. I prefer the maple for cutting, but they’ve both held up well.
You might want to tape off an area to figure out which size looks best. My favorite board is about 18" x 12" (I can handle it easily) but that may be too small for a large island.
I had a cutting board insert years ago in a remodel. It was a maple section 18 1/2 inches wide. As I anticipated (but contractor disagreed) the seams in the laminate took in water and bubbled up. I called him back after 2 years, and he installed laminate in the entire counter and I set the butcher block piece on top. After 24 years it is still essential in my new house next to the stove for all vegetable cutting, and sits on top of the counter. If cutting meat, I use a small and washable board on top. It gets a bit stained, but can be scrubbed and if owned by someone picky, sanded a bit. This is thick, and not prone to warping or splitting.
@“great lakes mom” I think the issue here is the counter @somemom is describing has some damage and she wants to cut that part out.
A neighbor had a cutting board wooden inset…and let’s just say…they thought it was a good idea, but it wasn’t. When they took it out to wash it, for example, there was a hole that went into the cabinet below.
Is there any way to fix this counter without a cutting board inset?
Would an overlay like this work https://www.kitchensource.com/cutting-boards/fd-sscb.htm
I like the stainless steel but would still cut on a plastic or wooden board that can be removed and sanitized. They are kinder to knives.
We gave a pullout cutting board in our kitchen. We only use it as a surface to rest things on, NOT to cut. We prefer to be able to sanitize and toss cutting boards as needed. Love being able to wash plastic ones in dishwasher.
We have a beautiful island cutting board top. Never used it for cutting. I use plastic portable boards and toss in dishwasher for sanitation.
Cheapest solution for a rental, glue a marble tile over the damaged area.
Of course, that ruins your knifes long term, but how are your kniv s taken care of?
If you can get rock maple, it should hold up for most everything you want to throw at it. Growing up, mom had a rock maple cutting board pullout from one of her kitchen cabinets - above the silverware drawer. She used it for everything, and mostly the only care was a light sponge after each use. Twice a year she would re-season it with lemon oil extract. But it was nice and wide - enough for us to roll out a pie crust.
There have actually been some studies that said that wood cutting boards harbor fewer germs than plastic ones. https://news.ncsu.edu/2014/09/cutting-boards-food-safety/