How to Stabilize a Cutting Board

Published on Thursday, January 3, 2008, by CHOW Video Team / Edit Post

How to Stabilize a Cutting Board

No lost digits: It’s one of the cardinal rules of kitchen safety. So keep your cutting board stable.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |9 Comments

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  • I have two Cuisinart boards that have silicone end wrap things that stabilize them perfectly. I wish I'd bought six or seven of them.

    For my others (I have a ton of cutting boards), I keep a few little rounds of siliconized mesh stuff that I found in the dollar bins at Target. They work perfectly, and no wet nasty towel to deal with afterwards.

  • Just buy one with no-slip feet and forget about it...

    You can order a custom board with them below
    http://www.thebutcherblocktop.com

  • i just dampen a piece of papertowel and scrunch it a bit before putting it under my cutting boards. I only use a towel (and open it completely) if I'm going to be chopping a lot and want to collect fragments and escaped madness. It makes it easy to shake the towel into the sink or trashcan.

  • buy the waffle weave shelf-liner to stabilize mats
    we use it in our cooking classes just cut a small piece and put under the board. no need to dampen

  • Hey all,
    Wet dish towels have always worked well for me. Talking about cutting boards, do any of you know anything about the BonVie 4-in-1 Board...? I first saw it on QVC Now We're Cooking but they sold out. It sure looks like a classy and functional product for cutting, mincing, dicing, grating and serving.
    I just found it on Amazon, but wanted to get feetback. I'll probably buy one and review...+READ

    Hey all,
    Wet dish towels have always worked well for me. Talking about cutting boards, do any of you know anything about the BonVie 4-in-1 Board...? I first saw it on QVC Now We're Cooking but they sold out. It sure looks like a classy and functional product for cutting, mincing, dicing, grating and serving.
    I just found it on Amazon, but wanted to get feetback. I'll probably buy one and review it.
    St. Simon-COLLAPSE

  • You can actually find rubberized mats for just this purpose. I bought several at a Pampered Chef show years ago but you can probably find them at your local kitchen store.

  • I've used the damp towel trick, which works well if your cutting board is no longer completely flat. I have a couple of thin plastic cutting boards that have warped a little and the towel keeps them from sliding. Haven't tried the little silicone dots yet, will have to wait for new cutting boards to do so.

  • Again, I think the comment is more valuable than the tip.

    Loved this, "by wet, I mean damp". Well, um, then say damp!!!!

  • I don't bother with the "wet towel" technique, too much trouble and I don't want to dirty a towel. I just use tiny self-adhesive clear silicone rubber feet (3M) on all my poly cutting boards. I stick one in each corner about an 1/2 in. It hold my board in place when I'm cutting and it makes it easy to get my finger under the board to lift ecause it's raised. It also helps keep my boards dry when...+READ

    I don't bother with the "wet towel" technique, too much trouble and I don't want to dirty a towel. I just use tiny self-adhesive clear silicone rubber feet (3M) on all my poly cutting boards. I stick one in each corner about an 1/2 in. It hold my board in place when I'm cutting and it makes it easy to get my finger under the board to lift ecause it's raised. It also helps keep my boards dry when I stack them because it allows for airflow.

    I DO use a strong bond glue (crazy or goop) to make sure it's really stuck. I glue the tabs down, stack the boards, place the boards on a level surface and I place a heavy pot on top till the glue cures. I've had silicone feet on all my boards for several years now. I run all my cutting boards through the dishwasher after every use and I've only had maybe 3 "feet" pop off out of 24(and it's easy enough to save the feet and glue them on again).

    Plus, because you have feet on side of your board, it keeps the opposite side "clean" so if you need to, you can flip the board and use the "clean" side to cut something else. I personally just keep multiples of equipment I use all the time, so I have about 6 cutting boards that I use in heavy rotation.-COLLAPSE