What kind of cutting boards do you all use with cleavers? I've never owned a cleaver before, so made the rookie mistake of simply using my normal polycarbonate "meat" board the other night and literally shattered it in one blow. There's no way I'm going to use the thing on the custom-built end grain maple board I use for non-meat ingredients. Is there an inexpensive option?
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What kind of cutting boards do you all use with cleavers? I've never owned a cleaver before, so made the rookie mistake of simply using by normal polycarbonate "meat" board the other night and literally shattered it in one blow. There's no way I'm going to use the thing on the custom-built end grain maple board I use for non-meat ingredients. Is there an inexpensive option?
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