|
KitchenAid 8-1/2-by-10/-1/2-Inch Poly Paddle Board, Red | 
 enlarge
| Brand: KitchenAid
Buy New: $19.99
Rating:  7 reviews
Color: red
Shipping Weight (lbs): 3
Dimensions (in): 15.8 x 8.1 x 0.5
MPN: KP702ER
Model: KP702ER
UPC: 024131079179
EAN: 0024131079179
ASIN: B0000CDBWD
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: Usually ships in 24 hours
| |
| |
| Features:
| • | Constructed of heavy-duty, white plastic with heat-resistant Santoprene accents | | • | Large enough for most chopping jobs; small enough to carry from counter to stovetop | | • | Textured nonslip grip handles for convenient serving | | • | Gentle on knives and not sensitive to acidic foods and chemicals | | • | Measures 8-1/2 by 10-1/2 inches; 1/2 inch thick |
|
| Editorial Reviews:
Amazon.com Review
The KitchenAid 8-1/2 by 10-1/2 inch cutting board is a solid, useful cook's tool that looks great too. You wouldn't think a cutting board could really have a look, but this one does. It's a curved rectangle of paddle-shaped, heavy-duty, white plastic accented with Santoprene, a heat-resistant rubber. The KitchenAid logo is displayed on a silver-toned inset in the handle. Frequent cooks will appreciate the advantage of having several cutting boards to choose from. For instance, it's better to have one reserved solely for onions and garlic, so those flavors don't transfer to other foods waiting to be chopped. Instead of dirtying extra bowls and plates, place food on a cutting board for a minute or two until the water's boiling or the pan is heated. The cutting surface of this board--8-1/2 by 10-1/2 inches--large enough to handle most chopping or slicing jobs, and small enough to carry from counter to stovetop. Plastic cutting boards are gentler on knives than glass, easier to sterilize than wood—they're not sensitive to bleach solutions like some woods—and can be washed in the dishwasher. Staining may occur, especially with high-color fruit and vegetable juices like beet and pomegranate, but this will not affect the performance of the board. This KitchenAid cutting board measures 8-1/2 by 10-1/2 inches (15-3/4 long with handle) and is 1/2 inch thick. --Garland Withers
Product Description
Hold it! Cutting and preparing ingredients for your cooking recipes have just got easier. This paddle shaped cutting board is easy to hold. It's also easy to clean, totally neutral so it doesn't influence taste, and nonslip for added stability.
|
| Customer Reviews: Read 2 more reviews...
 excellent cutting board April 21, 2008
Trisha Street (Green Isle, MN. United States)
This is an excellent cutting board. It's easy to grab, stays still on the counter and is light enough to pick up with 1 hand. I bought one for each of my sisters and my mom I was so impressed!
 Ridiculously strong adhesive! July 27, 2006
Serious reader
I read the other reviews & thought how hard could it be to remove the labels from a cutting board. Well, they were correct. I used Goo Gone, Soft Scrub & home remedies & still had to use my thumb nail & lots of "elbow grease" to get it off - at least I think it's off.
If You Must Have a Plastic/Poly Board, this is a good one. December 11, 2005
Vyshtia (CA, USA)
9 out of 10 found this review helpful
If You Must Have a Plastic/Poly Board, this is a good one. I don't think that plastic is a good of a material for a truely great cutting board, but it does have it's unique advantages. This board has a built-in non-slip feature, which is very handy. If it didn't you'd have to place a towel or a non-slip pad/mat underneath it. Not a big deal. It's a good average size if prepping for 1 person. I would say that it would be on the small side if prepping a meal for 2. 18 x 12 would be the absolute minimum if prepping meals for 2, in my opinion. I say this too because I like to chop an ingredient and them move it over to the side to chop my second to third ingredients - having a larger rectangular board allows me to do this easier. This board is functional and easy to clean. They do make boards that are not "Paddle" styled though. There's a handle, but it's not a large handle that sticks out, so you'll have to figure out your own preferrence there. I'm not a huge fan of the paddle because that large paddle handle doesn't do anything for me except take up extra storage space.
Some important things to know about plastic cutting boards though. Do some research and know what to expect as far as bacteria goes. Yes, plastic is more sanitary than wood, but not once it's knife scarred. The "more sanitary" claim of plastic greatly goes downhill once it's knife scarred. After it's been badly knife scarred, you will have to replace it. Wood has a true natural antimicrobial agent built in, it will last for many, many years with proper care. Plastic cannot make this claim because once it's knife scored, there's no turning back. You will be able to see those knife scars as they will turn dark - that's filled with bacteria. At this point, scrubbing it with soap will clean it as thoroughly as brushing your teeth - meaning, it does nothing for what's inside those knife scars, same way that brushing your teeth does not get what's between your teeth. Soaking it in bleach will not get to the bacteria because of the vacuum effect - the same concept illustrated when you stick a straw into blue colored water, plug up the top to create a vacuum, then move the straw into another container filled with red colored water. Just as long as you maintain that vacuum, the liquid in the red water will never mix with the blue in the straw unless if there was some way for you to force that red water into the straw as well. You will see evidence in "stained knife scars". What do you think are those stains? It's food particles that have been shoved into the board by the knife, this thin cut is plenty large enough for bacteria to start growing and living in, while too tiny to sanitize. Why is it that over time, those stains start getting darker? I believe bacteria growth is the answer. So once it's badly knife scarred, toss it. How soon will this be? Well, that would depend on you and how often you've been using it, etc. You can can certainly slow this with proper care, so yes, scrub it with antibacteria soap and bleach it every once in a while - then just keep an eye on it and replace it when it's too bad.
No shock absorption. One of the best things about having a nice wood board that's over an inch thick is it's shock absorption fact, that greatly reduces the jarring and fatigue in your arm.
Plastic will dull your knives more than wood. If you sharpen your knives yourself as I do, it's not that big a deal. But just know that it is harder on your knives than wood. If you have very expensive knives and don't have easy access to a sharpener, this may be a factor.
The BEST cutting board ever created!! October 20, 2005
Janice H. Seigler (Waynesboro, Georgia)
This is a wonderful cutting board! It doesn't slide around on the counter top nor does any food stick to it. I can pick it up to scrape chopped onions into a pan without any problem. Cleaned up is a breeze, just rinse it off. I have 2 larger Kitchenaid cutting boards but I always grab this one. Either side of this board can be used. This is one of the most convenient and highly used items in my kitchenaid.
They fixed the permanent-label problem. Great board. August 26, 2005
Esther Schindler (Scottsdale, AZ USA)
1 out of 1 found this review helpful
I'd purchased the "big brother" to this KitchenAid cutting board about a year ago, so I understand the frustration of the reviewers who complain about the apparently unremoveable label. (It sounds petty until you try to scrape it off yourself.) The label DID eventually come off, but it did take a bit of muscle.
So I'm glad to say that this board arrived, a month or two ago, with no sign of a nasty Kitchenaid label at all. No more wrestling with my kitchen equipment for ME!
And, like the larger version of this cutting board, this one really is excellent. It really is non-stick, even when the board is wet (such as when you rinse off the tomato goop before you cut up the scallions). It cleans easily and quickly, and has no objection to the dishwasher. Plus, it looks pretty enough that I don't mind bringing it to the table, which is more than I can say for most non-wood cutting boards.
|
|
|
|
| |
