Index Chopping Board from Generate Design

Are you careful to use a different cutting board for meat versus vegetables? Since we don't prepare much meat, it's not something we worry about. But if we cooked more, we think these tabbed, picture-labeled cutting boards designed by Damian Evans for Generate Design could be a fun, organized way to keep our surfaces straight...

It looks like there are separate boards for produce, fish, red meat, and it's hard to tell from the photo but maybe eggs or poultry. Each piece is made of polypropylene and is dishwasher safe. We appreciate the streamlined design; even though you're getting four cutting boards, they're taking up very little counter real estate.

$79.00 from Generate Design.

Comments (20)

is the white one just for "hot" stuff like a trivet? it looks like steam coming off a bowl. Love this idea though.

I think the white one is for cooked items, so that you're not slicing your cooked meat on the raw-meat cutting board.

I have seen these before, but it seems to me that storing them side-by-side defeats the whole purpose of having separate cutting boards (avoiding cross-contamination).

I think the picture on the white board is actually an onion (the waves being "stink lines"), intended to be used for peppers, onions, and other stuff that can leach odor into other foods.

Oh yeah, to address the contamination thing - I believe the labels are meant to keep things sanitary while preparing something a meal - it just helps you remember where you are cutting vegetables, what has touched raw meat, what has pepper oils on it, etc. Lots of restaurant kitchens use something like this, so that there is no confusion when multiple people are using the same cutting boards. The boards should be washed and "sterile" before being placed in the rack.

OK... I love this...

But $79? Really? Isn't that a bit much for a set of plastic cutting boards?

Aimi...yeah, that makes sense for the white one...cooked vs. raw.

if the white cutting board is for onions, than how come the picture has an onion being cut on a green board? come on people, wake up!

The white one is clearly for when you have to cut your soup.

Wow. Colour coordinated cutting boards for the anal and paranoid. Just what the world needs.

Not a fan of this system.

When my cutting board smells funky I pour baking soda, followed by vinegar.

Remind me not to eat at your house, dude. You wait until it gets funky? Ugh.

There's nothing paranoid about following basic food hygeine, like keeping your raw chicken juices away from your fresh lettuce, or your fishy smell away from your cut fruit.

LOVE IT KILJOYWASHERE!!!!!!!!

Too much caution. Have people been dropping dead at alarming rates as a result of cutting meat and veggies on the same cutting board? This is another of those solutions to a made up problem.

Germ-o-phobes are taking over. I think it's because their mothers didn't drink during gestation... ~:o)

cool but overly small.

As for meat and veggies on the same board -- it's no problem if all are cooked. But salmonella and trichonosis can be transferred to raw veggies. Been there, done that. Never again.

i love cutting boards and especially different colors but it is just a bit too pricey for me. nice idea, tho.

yay for kiljoywashere! it's great to read a funny comment in the midst of what is so often not warm or fuzzy.

seriously! it's called washing your cutting board between 'incompatible' ingredients!

It's cute but Gosh! Even more dishes?!?!

Good eye christopher8 and DianaRead - ha ha!

I have a set of cheapo cutting boards that are similarly color coded, so I like this idea. But those boards look a bit small... I need more surface area to prep!

The foot print for the storage thing is too big, the boards are too small, and too expensive. I'm pretty conscientious about raw chicken, however.

Why do all the AT posts insist that these sorts of pricey objects are "fun"?