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78 requests
Product Description
When you’re whipping up a complicated dish, the last thing you want to worry about is cross contamination. That’s why chef and author Curtis Stone created the Flipper Bamboo Cutting Board Read More
ThebbIt just means you'll have to sharpen more often. My guess would be if you're the kind of person who worries about his knives passing the hanging hair test, you already know about bamboo. If you're not, it's nothing to worry about.
What a ridiculous product. Just flip over a normal cutting board. How hard is that? And I've never understood the obsession with "cross contamination" if I'm cooking everything I cut on the board anyway.
I think a HDPE (fancy plastic) cutting board is the best as far as food safety. There is another one made by Epicurean that uses wood fibers, but are somehow made to be non-porous.
ew, no thanks. the grabbing and flipping will just spread the contamination around my working area. Would rather just use two cutting boards, wash in between, or cut my vegetables before meat.
It's nice for making stir fry in a small apartment when ingredients need to go in at a specific time. If you have a large counter top this probably doesn't make any sense.