OXO Good Grips Chop and Pour Cutting Board

()OXO Good Grips nifty Chop and Pour board is a handy little board to have around the kitchen.I didn't think that the curved sides and corner "spout" would make much of a difference (I actually thought that the raised sides might get in the way) but they really are great features!Only two sides of the board have a curved lip to keep food from sliding off the other two sides have non-slip edges to keep the board from sliding around on your counter while you are working.The curved edges are a big help when you are trying to push chopped veggies (or whatever) off the board into a pan (or whatever) everything goes where it should.The 13.5" x 10.5" size is good for most kitchen jobs, and it fits easily in the dishwasher (it says "top rack only" on the instructions, but I've been putting it on the bottom of my Miele dishwasher with no problems or damage).I'll definitely get more of these!

()If I had seen this cutting board in person, I would not have chosen this specific board.It is just too small for the types of jobs I expect from a cutting board.That doesn't mean the board is bad, just that I need a larger board.

I had seen a segment of America's Test Kitchen on television and an OXO Good Grips board similar to this one had been the winner of their cutting board comparison test between wood, glass, and non-porous boards.The OXO won because of the material on the edges which made it non-slip on the counter top, ease of cleanup and resistance to odor retention.Those are all things important to me also.For this specific board, the dimensions provided by the manufacturer show it to be 13.5" wide x 10.5" deep.In actuality you have to take away one full inch from each of those measurements to allow for the "walls" on two sides which keep food from falling off the board and for the narrow non-slip edges on two sides.

The board was very stable on my counter top (engineered quartz) and did not slip around at all.Because there is something on each of the edges I was forced to do all my cutting and chopping in one specific area of the board, therefore all the knife marks are in that one area and I think will become a problem as I use the product for an extended length of time.As a matter of fact, I wonder if I will feel comfortable using this board for very long because those knife grooves will just get deeper and more numerous.If you are only going to cut up a very few items, perhaps this board will be adequate for you.I found it to be simply too small.I wanted to cut two onions, two green peppers, several cloves of garlic, and several smoked sausage links.I could only do half that amount at one time; two onions, the garlic, and one pepper, then the second pepper and the sausage.All my other cutting boards would have accommodated the full amounts easily.And there are other OXO cutting boards which would have easily held all that prepped food, they just would not have the "contain" and "pour" features.

So this board comes down to how much food you like to prep at one time and how you want to convey that food to the cooking pan.The good things for me were the non-slip feature and that I could push the chopped food up all the way to the edges of the board but keep it contained on the board.The disadvantages were the small cutting surface and the concentration of knife marks all located in one place on the board.I like that I can put this board in my dishwasher, top rack only, and will certainly do that.Maybe just make sure I take the board out before the diswasher goes into the heated drying cycle.I don't want to take a chance with that rubber-like non-slip edge being damaged by heat.

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()There's a debate over whether plastic or wooden cutting boards are safer, bacteria-wise.If you've decided on the plastic side, this looks like a good board.

Easy to manipulate has a nice feel and there's two "grippy" sides.The shape works it IS easy to dump chopped up stuff into the pot.

I hacked it a few times with a big knife.That left tiny TINY marks in the board.Looks normal enough for this kind of board.Almost invisible and shouldn't be hard to clean. *** update 3/15/2013 *** Be CAREFUL when you slice!I sliced toast with a serrated blade and it gouged the heck out of the surface.The board is still useable and still cleans well enough but it would be a mess if enough of those gouges built up.Slice only with a plain blade.

The product info says "Juice grooves on one side retain liquids ...".I've got no idea what they're talking about!I put some water on the board and there's nothing that's going to keep it from pouring off a corner.Two of the sides have raised edges but any liquid that makes it that far will keep going until it makes it to an open corner.

The non-slip bottom is VERY non-slip.

Two of the edges have grabby plastic.It's molded very well into the polypropylene board but you can feel the gap.Keep it clean for that's a prime spot for bacterial growth.

Speaking of clean, polypropylene is not anti-bacterial but it does not promote their growth either.It doesn't absorb water and is easy to dry off.It can take high heat (over 300f) so feel free to dump boiling water on it.5% bleach would be a good idea after cutting meat!

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()This cutting board weighs a bit over a pound.I was really intrigued because while I normally just use flat clear flexible cutting mats instead of cutting boards, I always am looking for a good board to use when I can tons of tomatoes every year.The fact that this let you pour and had a lip was really intriguing to me.While it will be better for my problematic task than the clear mats, it's still not a perfect design as juice will still run all off the sides and front.Of course I can understand this it makes it a lot easier to cut if there and pick up.

Works great for vegetables like onions, peppers, celery the usual, and normal amounts of tomatoes.It's a bit heavy when you pick it upit shouldn't be an issue for most people but very elderly people or people with strength issues might prefer something lighter like the flat mats.I notice this because I'm recovering from a torn rotator cuff and movements with a pound like this would have been hard for me when that was an issue.

It does mark up easily (like most boards do!) so expect to see slice marks soon after you get it.It's dishwasher safe and fits in the dishwasher easily.

I'm always bad to use my cutting board on the stove. I know you shouldn't do that, but I do catch myself doing it anyway. This board is tall enough to give you generous cutting room, but I'm going to have to watch the end for a hot eyeI won't be able to just trim this like I can flexible mats.

Where it's better than flexible mats is it's easier to wash in the dishwasher, it's got a great grip and is easy to pick up, and I do like the lips on the side and top.It's much more hygenic than a wood board, and since it has GREEN on the grips, it will be easy to remember it's for veggies only.(Since I don't like to use my veggie boards for meats.)

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()When I saw this chop and pour board, I thought it would be an ideal addition to my kitchen utensils.

The first time it was used was to chop mushrooms for a pasta meal.

Some of the features that I appreciate and found useful:

-the corner spout helps guide foot into pots and pans

-lightweight for moving food to pan or board

-the non-slip edges keep the Board from slipping

-soft, tapered grip makes lifting easy

-able to clean in the dishwasher since it is top-rack dishwasher safe.

The Board is a good size but not too big, at 13.5 long by 10.5 down.

I'm very happy with this product. I did try the bottom-rack of the dishwasher and it was fine.