Originally Posted by Culverin
How big and how thick?
What are you primarily using it for?
For catching juices, you thinking about when you have a turkey or a prime rib?
I've been using a San Jamar 18x24" cutting board, it's commercial equipment. I've been using it for 4+ years now.
Still in amazing shape.
On the very rare occasion you need to catch juices, put the board on a sheet pan as your drip tray.
No specialized equipment required.
Maybe about 1/2" thick and about 24" wide and 18" tall?
By juice catcher, I mean it has a routed surface so that it will catch some light splattering of meat juice. Nothing crazy.
Where did you buy the San Jamar from and how much?
I will get to making some phone calls to the plastic manufactures...sometime soon, haha.
Thanks for the replies thus far!