Progressive PCB-1812 Prep Solutions Cutting Board, Juice Grooves, Large Thick Chopping Board, Dishwasher Safe, Measures 17.38" X 11.25"

I love that this is just a cutting board there are no fancy "ergonomic" curves or "easy store whatevers" or "no slide grips" that give you a one sided cutting board! It is simply a CUTTING BOARD and it is dishwasher safe so you can make sure it is really clean and sanitized.I get so sick of looking at all of these different products advertising to have something to make them better than whatever else. It took a surprisingly long time searching through all the different products to find just this product.It is easy to clean there are no "grips" to get in the way of storing it or washing it, and it doesn't destroy your knives sharpness. It does exactly what a cutting board needs to do! If you are still worried about it sliding around here is a couple quick and easy solutions. Place a towel underneath the board or place some pantry liner underneath the board. and there you have it, problem solved!I will most likely be getting one or two more of these because when I am chopping meat and veggies at the same time it is a bit of pain to wash in between these task!

Here's the deal; I'm not a fantastic cook, but I know a quality piece of equipment when I see one. This cutting board is definitely quality. For reference, I ordered the larger 11.25" x 17.38" version.#1 most important thing about a cutting board: It should lay flat on a countertop. And it does. It's very flat. The material holds well to my laminate countertop and doesn't slide.The cutting surface is about the perfect size; you can fit quite a lot of food on there, but it's not unwieldy. I also love the groove that juices and whatnot can flow into to stay out of the way. It helps a lot more than you think.It's also easy to clean! I only run plates, glassware and silverware through the dishwasher, so I can't speak to how well it holds up in there, but otherwise it's a great cutting board.

It's the right size, right shape, good weight and it treats my knives well. I haven't overwhelmed the juice grooves yet, the handle is handy (sorry) and I can tell when it's clean (It's white!). It's a good size for general cutting, though I'll probably want a larger cutting board for spreading out a bit. You'll still want to put a damp towel underneath if you've got something going on that will move the board around a lot. I've got a smaller version as well, and my wife thinks that size is perfect for her. I haven't tried putting it in a dishwasher yet. I haven't tried putting a hot pan on it (don't plan to), nor have I tried working with bread dough on it (I have better things. It's a *cutting* board, after all). Our kitchen is largely white, stainless and grey, so it largely disappears, even when it's on the counter, and that's a good thing. Nothing, so far, has discolored it. All round, a great purchase.

I got this to replace an older wooden board. As the reviews say here, this one is good at its job, cleans easy and probably doesnt warp etc (mine is only month old + I dont use dishwasher). The side troughs are good to hold liquid which my wooden board didnt offer. My only peeve is this is already showing the cut marks from Knives and now I read these boards are not best for your knife life, and I love mine so will keep an close eye on it.Btw this is the smaller board of the two offered and its still pretty big, you can get lot done on it simultaneously.

I've had my Prepworks for over a year now and I like it as far as poly cutting boards go. I use this board exclusively for meats, and it has served me well for that purpose.I like to collect kitchen knives, and some of the ones I have purchased have been quite pricy. So I'm a big advocate of using the cutting board made from the material(s) that helps to maximize the life of a knife blade, reduces the chance of impact damage (such as chipping), and reduces the frequency in which I have to sharpen it (especially with the more traditional Eastern-style kitchen knives, as they tend to have very thin edges and steels heat treated to a high Rockwell hardness.)My experiences with different brands & materials have led to my own personal preferences. My initial main cutting boards were made from bamboo. I quickly learned that not only is bamboo brutal on knife blades, but that bamboo boards do not have a super-long service life because they cannot really be refinished. After trying a few other materials, I settled on end-grain maple because of how many people (and knife makers) feel it is the best board material in regards to the balance of being sanitary, being easy on knife blades, and having a service life that will be decades (or longer) with proper care. My own experience leads me to agree with the favorable assessments of maple boards. Thus far, I've not used any material with an overall performance that can compare to end-grain maple.However, having a plastic board makes life a little easier for me given I can't put a wooden board in a dishwasher! While wood is arguably the most sanitary of all materials (especially for raw meats) due to it's strong antimicrobial properties, I prefer to have a board that I can prep meats on, spray down with a hydrogen peroxide kitchen cleaner, and then throw it into the dishwasher & be done with it.So I use my Prepworks solely for meats (and my end-grain maple boards for everything else.) When using the Prepworks poly board, I tend to use a more robust knife (such as a forged Wusthof Classic or forged Mercer Genesis), as I find poly (both this Prepworks board and other poly boards) is much harder on knife blades than my end-grain maple ones. So for this usage with meat, it works really well for me as it's convenience. It's a lot of size (mine is the 17x11), but still fits in most dishwashers. The liquid groves on the outer edges stop meat juices from going all over the place, the carry handle is convenient, and the price is very reasonable for a board of this size. Overall, it's held up well for a poly board. About 15 months after purchase, it does has quite a few scar markings on it and I will probably replace this board within the next year because of how these scar markings can pose a sanitary issue if they get too deep. For $20, I can't complain and my replacement will probably be this exact Prepworks board.So if you are looking specifically for a poly board, this is definitely a great option to consider. If you are looking for a general-usage board and are not set on which material you want to go with, you may find that a maple, cherry, or walnut block (or having a hardwood board + a poly board) works a little better for your needs. YMMV.==PROS==--Good-quality construction--Textured finish helps prevent food from slipping--Juice tray is deep and helps prevent messes & simplifies cleanup--Size is the perfect compromise (it is big enough for bigger tasks, but also small enough to fit in most dishwashers)--The carry handle is convenient & gives more flexibility as to storage options (mine is hung on the inside of a cabinet so I can easily grab it when I need it, which I really like)==CONS==--Tough on knife blades compared to materials such as maple, cherry, or walnut, resulting in a more frequent need to sharpen--Limited service life as it cannot be refinished/restored--Deep scar markings can present a sanitary concern & will eventually cause the board to need replacement (as really deep marks can make disinfecting almost impossible as bacteria gets down into those grooves and multiplies rapidly) (additionally, once the board starts getting tons and tons of markings and gets "fuzzy", tiny pieces of the board can wind up in the cut food itself)