Does anyone, with the 20 x 15 board, experience carving roast meats (ex. 20# turkey) and having the juice run over the edge of the board?
1073559
Yes, it does. It is a flat surface. Put lots of paper towels under the board, it will take care of the problem.
1073560
I have two of the larger Boos boards and because mine do not have the run off groves to catch liquids I do not use these boards for any meat cutting that might have run out liquid. I use boards specifically for that. These boards are really nice and gentle on my knifes. You will like them for all other use.
1073561
Since there is no well around the edge of the board, yes. Any meat juices in any quantity will run off the board.
1073562
No. But check out a better board for the money. Hickory Cherry Maple Cutting Board Butcher Block Edge Grain
1073563
Not really. If you're roast meat is leaking enough for it to run over the board, I would suggest letting it rest longer so the meat can reabsorb it's own juices. At least 30 minutes for a 20 pound turkey.
1073564
There is no well around the edge of this board- so juices will run off this. You should look at their carving boards that have an indentation aroung the edge. This board is excellent for slicing vegetables or raw meat.
1323805
I have only used it with traditional style. What I do is keep the meat frozen a little so it will slice thin.
1255053
Yup. That's normal. You have to roast in a well ventilated area. I roast in the garage. It still gets smoky there but doesn't set off alarms. Be advised that if you roast in a cooler area like the garage in the winter it will affect roasting times.
926817
Anytime you have something to slice that has a tough outer skin, the knife does bog down. However, it has no problem carving roast, making a steak from a roast, bread (not with a tough crust), turkey, or anyother meat. I haven't found it helpful on raw vegetables .
1961376
I have had no such issue with this cutting board. I would say it's defective and dangerous to cut with a board in those conditions.
90155
It handles everything very well. Make a horizontal cut in the bottom of the breast, near the thigh, through to the breastbone. Then just slice beautiful vertical slices off your perfectly browned turkey!! Happy Thanksgiving!! I'm getting hungry already!!
1461552
I haven't. I haven't been using it very heavily, but this is a very big knife. I don't see it being a problem unless you throw it at something or stab something harder than wood
1429769
Let me just say that the primary reason I love it is how it collects the fat drippings. Since turkey bacon is very lean it does not have that problem. It might be better to let the turkey utilize the little fat it has in helping it cook. In my mind's eye I see your bacon drying out in places as it hangs. Give it a try and if it doesn't work for you just give it as a gift to a pig eating friend. . Just remember to open the carton carefully OK?
273187
I have a peeling, small chef, large chef, east/west, boning, bread and carving knife in mine. (Seven) The only complaint I have is that I have to put the three biggest knife on an angle despite the depth supposedly being 1cm longer than the longest knife. It looks ok though.
1759343
I've not experienced that. I don't put anything I'm cooking over the holes. There could be a little splatter, but that happens with any meats being fried, grilled, etc., and it's not been problematic.
1323587
That would depend on the size of the ribs or the brisket. It is 16 inches inside diameter, so I've actually smoked a good size turkey, and lots of salmon and steel head. It does have two layers so you always cut the meat in half.
750468
yep, I do every time....just use toothpicks so they dont fall thru and make sure u cook them long enuff. I use turkey bacon and cut eack piece lengthwise.
923660
Hi Ronnie, either with a sharp carving knife or (in my case) with an electric meat slicer: EdgeCraft 610 Chef's Choice Premium Electric Food Slicer
246109
Yes, the board does get slice marks after use. I wouldn't purchase again. I would stick with wood.
633521
I never used the knife to slice raw meat. I did find a review about the knife on America's Test Kitchen, but it only mentioned cooked roast.
960954
I've had mine nearly a year.I use it to roast meat and veggies. So far no issue with the pan warping!
1194979
If you have it properly sharpened you can do whatever you want with it. I recommend killing large pieces of fruit or an old roast or two. Good luck!