We have some cutting boards from wood artist Adam Cielinski that are made right here in Saratoga Springs. We at Compliments to the Chef love wood cutting boards and have a diverse assortment of food safe cutting and serve boards that are made with a Saratogian flare.
Good hard woods such as oak, maple, walnut, bamboo and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on. Early man just cut down any old tree to butcher and cut meat on, but quickly realized that soft woods got people sick. A good cutting board properly maintained can last a lifetime, and is safer than plastic which, if isn’t sanitized or left wet, can actually harbor bacteria. Some of the reasons for this are:
- Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.
- Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.
- Wood contains natural antibiotic agents that retard bacterial growth.
Adam’s boards may well become part of Saratoga Springs art history one day because they are each different and no two exactly the same. We have boards shaped like horse heads, pigs, violins, hearts and handled serve boards. He also makes what he calls “cooking sticks,” salad servers and spatulas. The good news is they are reasonably priced, too. Wood cutting boards have been in my family for generations and we hand them down. Stop in and pick up a piece of Saratoga history and have something that you can hand down in your family. A little advice on their care:
- Dry the board immediately after (hand) washing, and
- Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.
Remember my friends, when you get home tell your friends that you have a Cielinski Board and that “Life Happens in the Kitchen!”
Take Care,
John and Paula
