My kitchen is same size as a kitchen in a studio apartment in NYC. I have about 2x2ft working area. If I move microwave somewhere else, I may gain about 1x1 but it's in corner area, so not really going to be used for prep but more like storage.
I have a nice sani-tuff board that's 16x20 but 2 issues with it: it's heavy!!! and I can't clean it in kitchen sink because it's small and moving to the bathtub after use is ridiculous. I will have to cut it in 1/2 to fit.
My other cutting board is a 12 x 12 decent one. I don't know what it's made off but it's nice and soft (not bamboo). The reason I like it and it's my daily board is because it fits nicely in my space and being 1/2" thick I can wash it easily and then put it just above sink to store.
My other 2 boards (usually used for small mincing/etc) are bamboo and like 4x6 and maybe 6x8. They are small and very handy but are terrible for knives.
I am trying to get 1-2 nicer knives this year as funds allow, but then why have nice knives and crappy boards....
So here is my dilemma:
1. I need 2 smaller boards (beside sani-tuff that I will cut), what is the best choice that will be gentle/good on knives? Ideally, I would like them to be light as I have to move them often.
2. I have another nice bamboo board but it's end grain bamboo (made glued together 1"x1/2inch pieces perpendicularly). Can it be saved or bamboo = total lost cause for cutting boards?
3. What's the best way to cut sati-tuff (manual saw)
Any other ideas/advice?