Danny, That made me laugh. I'm not knocking you guys that use large boards. I can clearly see their use and have one. D as you know my tight kitchen is tight, I just don't have the counter space to keep out a full sized board. I can just pop my 14" in a deticated drawer when not in use.
Heck Wildboar has full-sized him and her boards on display at ll times. I find its easier to manage a smaller board. True, I can really only manage a few ingredients on it at a time, but thats ok cause I almost never move food from the board directly to the pan. I prep and then transfer to Mies bowls.
BKDC, I hear what your saying, but your cleaning method really isn't easier than tossing in the sink, rinsing with cold water and leaving dry. Plus, I've found that repeated doses of vinegar leave the board pickled smelling. Also, the constant scrubbing from a wet bar towel will quickly remove the oils from the wood. Causing you to treat the wood more often and will leave you with a waxy towel.
Sometimes I'll rinse my board five or six times in prep. with just cold water. I also prep everything on it meats veg whatever I got. I will prep the veg before the meat, or flip the board. If I prepping meats, I will use warm water and a little soap. Hey, we all have reasons for our own kitchen style, I get it.
