With this new batch of boards, I’ve accomplished 2 goals for 2020:
I’ve got a beginning inventory – again – of handled boards.
I’ve put together a good photography indoor set up that I can use.
I was most disappointed in the photography for the last post. Just like with these photos, it was done indoors … but I used a white background that was totally over-exposed when I did the shots. Having dark boards in front of a very light background is not good … this set up was much better, and the colors of the individual boards are very realistic in these photos.
Thank goodness.
All of the new handled boards will be at this weekend’s event in Lake Havasu City, AZ … Winterfest. It will be my 3rd annual trip to this event, and I hope to see you there!
These aren’t really a new design … but they are definitely a bit different. The handle is longer. There’s a juice groove on most of them. Not quite new, I think, but definitely different.
I’ve got a plan, you see.
I call these boards Sous Chef boards, as I think they are mobile. Give one to your assistant to chop an onion … and then they can carry the board to their workspace, chop away, and then return to you so the onion can be added to your work.
It’s good to have help. And, a mobile board works best with a handle, I think.
So, here’s the first batch in a long time of handled boards. But, wait, there’s more.
I’m making 3 other related designs with handles, and combining them with a 4th serving piece/cutting board that’s going to be my next post. When all 5 of these boards are done, I’ll be making a new interactive display to hold them all.
Big display. Big idea.
So you see, it’s all in process, but I’m going to get it handled.
One of my favorite stories from making cutting boards happened 2 years ago at the California Poppy Festival. This weekend, you’ll find me there, again, along with Mrs M.
But back to the story.
I call them Sous Chef boards: small handled cutting boards, made to be mobile. Give one to you assistant, and have them chop an onion, or whatever, and then bring the chopping to you so you can add to whatever you’re doing. I make 2 sizes, and they were on prominent display at our first Poppy Festival.
A guy came into the booth, liked them, and bought one as a present for his wife. All good. I love being a part of a happy home.
The guy came back in the afternoon, saying he’d been sent back to buy another sous chef board. His wife loved the first one … but it was too pretty to use, and it was going to be hung on the wall. He’d been sent back to buy a second board that was ugly enough to use.
Whether you think these are too pretty or just ugly enough, here’s the latest from the garage woodshop.
Sous Chef 17 – 901. Padauk & Hard Maple.
Sous Chef 17 – 902. Bubinga & Hard Maple.
Sous Chef 17 – 903. Padauk, Hard Maple & Bubinga.
Sous Chef 17 – 904. Purpleheart, Cherry & Hard Maple.
Sous Chef 17 – 904. Hard Maple, Yellowheart & Bubinga.
Sous Chef 17 – 906. Bubinga, Honey Locust, Padauk & Purpleheart.
The sous chef boards are intended to be mobile … and given to the chef’s assistant. They can chop the onion or slice the cucumber, and then carry their work back to the cook for further processing.
I started making these boards after watching how Velda’s sous chefs helped in the kitchen, and carried cutting boards around to find the right place to do their work.
Your mileage may vary, of course. But if they seem perfect for your kitchen – or your friend’s kitchen, then, please, come see me or send me an email!
Sous Chef # 15 – 10. Black Walnut, Honey Locust and Padauk. 15″ x 10″ x 1″.
Sous Chef # 15 – 19. Hard Maple, Jatoba and Black Walnut. 9″ x 15″ x 1″.
Sous Chef # 15 – 11. Hard Maple, Cherry and Black Walnut. 9″ x 15″ x 1″.
Sous Chef # 15 – 12. Hard Maple, Jatoba and Cherry. 9″ x 15″ x 1″.
Sous Chef # 15 – 13. Hard Maple, Yellowheart, Padauk and Black Walnut. 9″ x 15″ x 1″.
Sous Chef # 15 – 14. Hard Maple, Padauk and Black Walnut. 9″ x 15″ x 1″.
Sous Chef # 15 – 18. Hard Maple and Purpleheart. 11″ x 18″ x 1″.
Sous Chef # 15 – 18. Hard Maple and Purpleheart. 11″ x 18″ x 1″.
Sous Chef # 15 – 17. Birdseye Maple and Black Walnut. 11″ x 18″ x 1″.
Sous Chef # 15 – 15. Hard Maple and Purpleheart. 11″ x 18″ x 1″.
These boards are designed to be mobile. They can move from counter to table to stove top, carried by your assistant chef with the result of their chopping, cutting and slicing.
If you’re fortunate enough to have an assistant chef, that is.
The small boards have a cutting surface that’s about 9″ x 12″, with a small handle that is designed for easy gripping.
The larger boards have a cutting surface that’s about 9″ x 14″, with two kinds of 8″ handles offered. Which do you like better?
Both designs are intended for two-sided use.
Sous Chef # 15 – 01. Purpleheart & Hard Maple. 9″ x 22″ x 1″.
Sous Chef # 15 – 03. Black Walnut and Birdseye Maple. 9″ x 22″ x 1″.
Sous Chef # 15 – 02. Purpleheart & Maple. 9″ x 22″ x 1″.
Sous Chef # 15 – 04. Black Walnut and Birdseye Maple. 9″ x 22″ x 1″.
Sous Chef # 15 – 05. Hard Maple & Purpleheart. 9″ x 15″ x 1″.
Sous Chef # 15 – 08. Hard Maple, Black Walnut & Cherry. 9″ x 15″ x 1″.
Sous Chef # 15 – 09. Hard Maple, Purpleheart and Yellowheart. 9″ x 15″ x 1″.
Sous Chef # 15 – 06. Black Walnut & Yellowheart. 9″ x 15″ x 1″.
Sous Chef # 15 – 07. Hard Maple & Jarrah. 9″ x 15″ x 1″.
The sous chef boards are intended to be mobile … and given to the chef’s assistant. They can chop the onion or slice the cucumber, and then carry their work back to the cook for further processing.
These boards are designed to be mobile. They can move from counter to table to stove top, carried by your assistant chef with the result of their chopping, cutting and slicing.
