Here's a pet peeve of ours: After we mince garlic cloves on our big wooden cutting board, it takes us about 3 trips to transfer it from cutting board to wok. This is probably because 1) we are not that skilled to push all the minced garlic on the blade and 2) we really love garlic and therefore chop way more than we should. Maybe the Pisa Cutting Board is the solution to our peeve!
Designed by Damian Evans, this cutting board bucks tradition by being slanted, making it perfect for sliding everything from our finely minced garlic to apple slices into a bowl (or wok in our case)! Our only concern is that it looks a bit wee in the photo (it's 10" in diameter according to the SF Moma site), but we're still putting it on our Christmas list...
Available at SF Moma site for $45.00
© 2009 Apartment Therapy
You need a pastry scraper!
Something like:
Scraper at Sur la Table
That lets you scrape your garlic or onion or whatever off your board and easily transfer it...
view bellwethr's profile
i just bought the nigella lawson cutting board with the tray underneath.
view grphcgurl's profile
Crate & Barrel's Over the Sink cutting board is also great.
http://www.crateandbarrel.com/family.aspx?c=660&f=13544
view Y.'s profile
I was going to suggest the pastry scraper and I bought mine at IKEA a few years back and it's all stainless steel too and it only cost me I think a couple of bucks or so and i use it fairly often when needing to chop things.
Also, for mincing, get a good garlic press, it's much easier to squeeze the garlic from it directly into your pan, Zyliss makes a great press (two different versions of the same).
view ciddyguy's profile