You might think that pull-out cutting board under your counter is just for meal prep. But dig a little deeper, and you’ll find a fascinating slice of kitchen history.
Originally, these boards weren’t meant for chopping at all—they were baking essentials. Home cooks used them to knead bread dough, shape loaves, and even let them rise before baking. The pull-out design was perfect for small kitchens, offering extra workspace without taking up room.
As store-bought bread became the norm, the board’s purpose faded into obscurity. These days, it’s more likely to hold a pile of diced onions than a ball of dough.
But with the revival of home baking, it’s time to reclaim this tool. A well-cared-for wooden board is still the best surface for bread-making—durable, antimicrobial, and naturally non-stick. Just give it a little TLC with salt scrubs and mineral oil, and it’ll be ready for its original job.
Who knew your kitchen held such a tasty secret?
