OutinBrew™ Defrosting Cutting Board — 4-in-1 Defrost Tray, Knife Sharpener & Garlic Grinder

Weeknight thaw, then chop

I used to park a plastic tray next to a wood board. Now frozen chicken sits on the grooved side while I get the pan hot, then I flip and slice. Had it about a month. The aluminum feels solid; I still wipe it right after onion so the smell does not linger. I used to park a plastic tray next to a wood board. Now frozen chicken sits on the grooved side while I get the pan hot, then I flip and slice. Had it about a month. The aluminum feels solid;... I used to park a plastic tray next to a wood board. Now frozen chicken sits on the grooved side while I get the pan hot, then I flip and slice. Had it about a month. The aluminum feels solid; I still wipe it right after onion so the smell does not linger. Read more

Sharpener is right there

I keep a cheap chef’s knife that dulls fast. Running it on the built-in whetstone before I dice peppers has become the habit. Three weeks in. It is not a full stone station, but it is enough that I stopped hunting for a separate sharpener in the drawer. I keep a cheap chef’s knife that dulls fast. Running it on the built-in whetstone before I dice peppers has become the habit. Three weeks in. It is not a full stone station, but it is enough that I stopped... I keep a cheap chef’s knife that dulls fast. Running it on the built-in whetstone before I dice peppers has become the habit. Three weeks in. It is not a full stone station, but it is enough that I stopped hunting for a separate sharpener in the drawer. Read more

Garlic without another gadget

The teeth for garlic and ginger are the reason I bought it. I mash a clove right on the board, then chop the rest of dinner on the reverse. Had it since last month. Wish the grind zone were a bit larger, but it replaced the mini grater I kept losing. The teeth for garlic and ginger are the reason I bought it. I mash a clove right on the board, then chop the rest of dinner on the reverse. Had it since last month. Wish the grind zone were a... The teeth for garlic and ginger are the reason I bought it. I mash a clove right on the board, then chop the rest of dinner on the reverse. Had it since last month. Wish the grind zone were a bit larger, but it replaced the mini grater I kept losing. Read more

Hangs when I am done

Small kitchen. After I rinse it, I hang it by the cut-out and the counter is empty again. I thaw shrimp on the tray side on Sundays, then flip for veg. Two months now. Heavier than my old plastic board, which I actually like. Small kitchen. After I rinse it, I hang it by the cut-out and the counter is empty again. I thaw shrimp on the tray side on Sundays, then flip for veg. Two months now. Heavier than my old plastic board,... Small kitchen. After I rinse it, I hang it by the cut-out and the counter is empty again. I thaw shrimp on the tray side on Sundays, then flip for veg. Two months now. Heavier than my old plastic board, which I actually like. Read more

One station, less clutter

I cook after work and hated lining up four tools. Tray, chop, a quick knife pass, then ginger on the teeth. Six weeks of weeknights. The lime rim makes it easy to grab when my hands are wet. I still use a separate board for pastry, but this owns savory prep. I cook after work and hated lining up four tools. Tray, chop, a quick knife pass, then ginger on the teeth. Six weeks of weeknights. The lime rim makes it easy to grab when my hands are wet. I still... I cook after work and hated lining up four tools. Tray, chop, a quick knife pass, then ginger on the teeth. Six weeks of weeknights. The lime rim makes it easy to grab when my hands are wet. I still use a separate board for pastry, but this owns savory prep. Read more