Pros: Easy-to-use for quick, non-symmetrical herb and light veggie dicing/mincing.
Cons: Lacks the precision of using a knife and standard flat board for more uniform cuts.
I find these herb cutting boards useful in many kitchen situations, this one being no exception. Many chefs would agree there is an undeniable "aesthetic factor " with cutting boards as well as utilitarian, ease of use etc. Which translates to how pleasing they are to look at, while using or just sitting on the table in front of guests. This particular board, though hardwood, lacks the finished wood quality/luster of higher-end boards; (e.g., it has a "filled" knothole) So, placing some of the more appealing boards, such as those of Asian Acacia at the high end of a 1-10 scale, while a straight block of unfinished pine or maple would reside on the lower end, I award this board an...(read more)