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How To:

Knives and Boards

Kitchen confidence starts with knowing the tools.
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Toolkit
  • Knives
  • Sharpener
  • Steel (for honing)
  • Knife block or sheaths
  • Boards (use separate board for raw chicken)
  • Wet paper towels under boards for stability
KNOW YOUR KNIVES
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BOARDS
  • Plastic boards are ideal for raw poultry because they are dishwasher-friendly and can be washed/sanitized with strong cleansers.
  • Never put wood boards in the dishwasher.
  • Do not let your board (wood or plastic) remain dirty for long after use, as it will become harder to adequately clean and may become damaged.
  • To remove odors and stains from a butcher block board, rub the surface with kosher salt. Leave the salt on the board for a few hours to absorb moisture.*

*Source: National Kitchen and Bath Association

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Remember

  • Ensure doneness with a meat thermometer.
  • Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
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