Take them from table to stove to counter and back again. Do your work where you’re comfortable, and then carry the board to the stove to add to your concoction on the stove.
That’s my theory, anyway!
The first three are long handled boards with a larger cutting surface, about 10″ x 16″. The smaller boards have the circular handles and a cutting surface that’s about 9″ x 12″.
All boards are about 3/4″ thick.
Sous Chef # 15 – 39. Birds Eye Maple & Jatoba. It’s a beauty.
Sous Chef # 15 – 38. Black Walnut, Yellowheart, Teak and Birdseye Maple. 10″ x 18″ x 3/4″.
Sous Chef # 15 – 37. Black Walnut, African Teak and Birdseye Maple. This board has a wider work surface … I got carried away and couldn’t bear to cut anything off.
Sous Chef # 15 – 36. Maple, Jarrah, Cherry & Jatoba.
Sous Chef # 15 – 35. Hard Maple, Black Walnut, Yellowheart and Padauk.
Sous Chef # 15 – 34. African Teak, Black Walnut & Yellowheart.
Sous Chef # 15 – 33. Hard Maple, Black Walnut & Cherry.
Sous Chef # 15 – 32. Black Walnut & Yellowheart.
Sous Chef # 15 – 21. Hard Maple & Jatoba.
Sous Chef # 15 – 20. Hard Maple & Purpleheart.
Sous Chef # 15 – 22. Hard Maple & Purpleheart. 9″ x 16″ x 3/4″.
Sous Chef # 15 – 23. Hard Maple, Black Walnut & Jarrah.
Sous Chef # 15 – 26. Honey Locust, Hard Maple, Black Walnut & Birdseye Maple.
Sous Chef # 15 – 27. Black Walnut & Honey Locust.
Sous Chef # 15 – 28. Hard Maple & Purpleheart.
Sous Chef # 15 – 29. Hard Maple, Black Walnut & Yellowheart.
Sous Chef # 15 – 30. Hard Maple, Padauk & Black Walnut.
Sous Chef # 15 – 30. Black Walnut, Hard Maple & Purpleheart.
Sous Chef # 15 – 31. Goncalo Alves, Hard Maple & Purpleheart.