Bodoki Cutting Board Will Solve All Our First World Food Prep Problems

bodoki main

Cutting boards can be such a pain sometimes. You have to wash the whole damn thing to avoid cross contamination, they don’t clean themselves when juices get everywhere and you have to remember which side’s for meat and which side is for product. Lame.

Lucky for us a Kickstarter project is underway that will alleviate all our first world cutting board problems. Bodoki is a reversible cutting board that does it all. It’s marked on each side with a cow head for meat and a carrot for produce, its beveled edges helps force excess liquids into the food grade sealed basin and it’s made from a renewable resource, bamboo. The basin holds up to five cups of liquid ensuring your counters don’t end up soaked with meaty juices.

Screen Shot 2013-12-28 at 4.20.13 PM.jpg

The original project goal was $5000 which was raised in a single day. With 10 days remaining Bodoki has already raised four times that amount and currently sits at over $21,000 raised. Right now the only way to get your hands on a Bodoki board is by pledging $39 as part of their “Early Bird Special”. If you miss out on being one of the first 300 to snag the special you’ll have to pledge $55 to guarantee yourself this all-in-one cutting board.

H/T + PicThx Kickstarter



Ashley spends her days hidden away in a cubicle but moonlights as a writer for her websites, Chronicles of a Foodie and Chixelate. She also bakes up sweet treats in her spare time under the moniker Smashbakes.



In this article:
  • glencoebud

    How do you clean the basin? It looks like a salmonella farm.

  • Joe Blow

    They’ve had boards like this since I was a kid. And that’s a LONG time ago.

    I got two at home. Where’s my $5000?

  • Linda Lovelush

    I have two cutting boards – one for meats, one for everything else. Even if one side is meats and one side is veg, I still wouldn’t trust using one solitary cutting board for everything.

    I’ll tell you what I miss are those one-use disposable cutting pads (that I always called “Meat Sheets”) that Reynold’s used to make. You could pick them up in the foil and plastic wrap section. Came in packs of 10, I think, and when you had raw meat to cut up, you’d just pull one of those babies, cut your meat up (it was coated with a special plastic of sorts that prevented your knife from slicing through, plus they absorbed liquids and kept them from going all over your counter) then toss it it. No fuss, no muss, no washing cutting boards with antibacterial shit or worrying about cross-contamination. Just place, cut, toss, done.

    I can’t find them anywhere anymore.