Now that I am getting into some nicer blades, I need some new accessories.
First, I need a new, edge grain wooden board. Max size is around 22" long by 14 wide. Currently using a bamboo board (gasp, I know!) and I want to upgrade to help keep the edges. I am debating the juice channel feature. We cook whole chickens frequently, and the juices run all over the counter. Are most juice channels deep enough to contain a lot of juice or are they more cosmetic? I know I will lose some cutting space on the board. What are some thoughts on the channels??
Next item I need is a strong fork. I have a couple flat tine forks, but they flex way too much when taking stuff out of the pans. When the tines bend, I tend to hit one of the bent tines once in a while. Any strong forks out there that don't bend like a wet noodle???