Cutting Boards

Dinner tends to require prep work: dicing, chopping, slicing. Using a chef’s knife well starts with the sharpness of the blade. For me, I need to consider not only the blade, but also where my knife and food rest.

With low vision, I seek contrast. The item I chop up most frequently for cooking is a white onion. Did you ever notice companies make a lot of white cutting boards? Onion + white cutting board = no contrast for me.

I researched my options and mined my greatest resource: Santa. Soon, I received a green cutting board for Christmas. You would have thought it was 1986 and I scored a cabbage patch doll from my excitement. Immediately, I noticed how using my chef’s knife became easier, as I could line up my next cut without much strain.

I love cooking. My low vision doesn’t stop me from spending hours in my “office,” creating savory dinners and snacks. In fact, cooking took on greater significance for me after I gained low vision. Low vision doesn’t change who I am; it changes how I do things.

So, what’s for dinner tonight?


6 Comments Add yours

  1. Anonymous says:

    Great idea – this tip is very helpful.

    1. Anonymous: Thanks! Check out more ideas by clicking on the Tips category on the right sidebar.

  2. Hee hee, you know I totally relate! I started taking photos seriously and cooking after I got diagnosed! I have a series of coloured chopping boards and choose whatever is best for the occasion. I also have two different coloured knives so make sure that they contrast too. I’ve been meaning to do a post on how I cook as a VIP. Must get around to that. Nice to think of you on the other side of the world in your kitchen also! P.S. I had one cabbage patch doll, she was so cute!

    1. Lucent: Looking forward to your kitchen post(s). Colored knives, interesting. Love the VIP abbreviation.

  3. Chelle says:

    Back in the late 90’s, I heard a chef from England saying it was required to have a green cutting board. That was for the veggies and the others for meat. They weren’t allowed to chop both items on the same board. So now I see extra advantage in having a green cutting board. 🙂

    1. Chelle: Thanks for stopping by. You know what, now that you say that, I remember seeing color coded cutting boards for food safety at a place I used to work at. Low vision has a way of repurposing things for me. It doesn’t hurt that green is my fav color, either.

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