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

We use these for cutting meats. We still have a smaller, nicer bamboo cutting board that is reserved for fruits and veggies. We've had a few poly cutting boards in the past and it has been my experience that, eventually, the cutting surface does get nicked up, which makes them harder to clean. I replace them when that happens. Since I only expect this to have a relatively short lifespan in my kitchen, I did not want to put a lot of money into the purchase by going for one of the bigger kitchen brands. I do miss the convenience of having a silicone grip built into the board but most of them seem to be designed in a way that the grooves around the grips would just be hard to clean places for bacteria to grow. Instead of the built in grippers, I am using a small silicone mat placed underneath to keep this from sliding around on the counter. When this board is ready to be replaced, I'll be able to keep the mat and buy another cheap board. The groove around the edges is deep enough to keep juices off your counter top. The handle is convenient and in a great place to keep you from touching the parts that have been exposed to raw meat when you're moving or cleaning the board. The board is large enough for trimming and preparing a family sized amount of meat. Because it isn't porous like wooden or bamboo boards, I will sometimes lay the meat out right on the board and sprinkle with seasoning without having to worry about the smells or tastes being absorbed. Overall, I'm very happy with the purchase. I highly recommend the purchase of a silicone mat or trivet to go along with the board and prevent it from sliding around on your counter when you are trying to work, though, as this makes the board so much more pleasant to use.

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!

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)

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 don't "love" this item, however I like this cutting board very much, but I'm just not into loving inanimate objects. (I wish amazon would change or drop that appellation from its rating system) My counter space is very limited and this cutting board is the largest size that would fit to use comfortably. The deciding factors in choosing this board over some others were that the design is well thought out with the channel to catch liquid from whatever is being cut up and the material it is made from. Just cutting up some tomatoes on a flat cutting board will have you spending more time on clean up than the preparation time. The material that this board is made from is most definitely less porous than a bamboo, or other wooden type of cutting board, thus reducing the chances of picking up microbial or bacterial organisms that could come back to haunt ones health. The price was reasonable and so was the shipping. Peace.

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 is a cutting board, so there isn't much to describe. I had a smaller version and needed a larger one, and this one seems perfect. It is the size of a cookie sheet (which is here I keep it when not in use) and is big enough to cut most of my meats, although it is still too small to fit an entire pork loin or ribs, but I dealt with those with my smaller board before, so this one should be good enough. Not much else: it is plastic, so no bacteria should have no place to hide (when properly washed after use), it has a fluids channel all around on one side and is textured on both sides, so you can use the reverse side when you don't need to catch fluids. Recommended for meats and other large cuts.

I just had a new counter top installed in my kitchen. I wanted something nice and big to keep on top of the counter to use as a workspace that would protect that area. This fills the bill quite nicely. There is plenty fo room to work and the ridges stop most of the juices from cutting vegies. It is also big enough and heat resistant enough to put down pot lids and best of all it is easy to clean. I wash mine at least a couple of times most days, but it is also dish washer safe. I am very pleased with this purchase.

Loved this cutting board. Groove around perimeter is great for catching juices etc.

Nice and big, heavy, cutting board. It might be a bit challenging to wash it if you are not strong. The drain ridge helps keep your counters clean.

It is the right size for me. The back is 100% flat. It is thick so it is less likely to warp. It has a groove cut around the edge to collect fluid if you are cutting meat on it.

This cutting board is really big. You can cut several things at the same time. Good product.

This board seems a bit more generous in size than most others we looked at, and yet the price was reasonable. Seems like a good sturdy board, lots of cutting space and a channel around the edge to catch any escaping liquids. Would certainly purchase again.