Boos Boards - Round vs Rectangular?

GrateEggspectations

Looking for opinions, as I'm mighty tempted to pick up an end-grain board.

I've understood the main benefit of the round to be more even wear (as you will not be continually placing it in the same positions, as you would with a rectangular one). I can see how this would be true.

Thoughts?

Focker

I move around to different spots on my rectangular, it's a butcher block island.  Mouse sand as needed with 600 wet/dry.  So wear really isn't a factor, at least in our lifetimes. 

The majority of things I cut are longer, so I went with the rectangular. 

paqman

I prefer rectangular but that's  really is up to you...  Will you leave it on the countertop or store in a drawer?

I have a larger one that I store vertically above the fridge with other pans so round would not work for me.  I have another smaller one with legs that I leave on the countertop.

Carolina Q

Never cared for the round ones. Just my preference. Mine is rectangular (2"x14"x19") and lives on my countertop right next to the sink. Has tor years. Reversible, end grain. I rotate it occasionally and flip it upside down from time to time. I also keep it raised above the counter (on unattached rubber feet) so it doesn't sit in any water that might splash under it. No cracks, splits, warping or water damage and no noticeable wear with daily use. I've had it about 10-12 years now, I think.

Mine is a darker wood (don't know what kind) and I've been thinking of retiring it and replacing it with a maple board just because I prefer the look of maple. It still looks as good as new though so it's hard to justify replacing it. Maybe one of these days.

Hub

I just bought my first boos board a week ago.  I opted for the rectangular one.  The round board just didn't appeal to me.  Just curious what you guys think - I have a friend of the family that says you are supposed to cut meats on one side and flip to the other side for all non-meat cuts.  I get the reasoning there, but the board is really heavy and constant flipping seems like a chore.  What do you think?

GrateEggspectations

Hub said:

I just bought my first boos board a week ago.  I opted for the rectangular one.  The round board just didn't appeal to me.  Just curious what you guys think - I have a friend of the family that says you are supposed to cut meats on one side and flip to the other side for all non-meat cuts.  I get the reasoning there, but the board is really heavy and constant flipping seems like a chore.  What do you think?

I read that others did this as well. Seems like a good idea to me. C'mon mate, it's not that much work to flip a board! 

Focker

GrateEggspectations said:

Hub said:

I just bought my first boos board a week ago.  I opted for the rectangular one.  The round board just didn't appeal to me.  Just curious what you guys think - I have a friend of the family that says you are supposed to cut meats on one side and flip to the other side for all non-meat cuts.  I get the reasoning there, but the board is really heavy and constant flipping seems like a chore.  What do you think?

I read that others did this as well. Seems like a good idea to me. C'mon mate, it's not that much work to flip a board! 

Get ya a solid 3 inch maple or walnut block in the 2'x2' range or bigger, and report back.

I don't flip.  Peeps get cute with color coded boards.  I cut everything on mine, veg, seafood, poultry, pork, red meat, and have lived to tell about it.  I ride in to.....the DANGER ZONE!

Carolina Q

I just use my wooden board for veggies and such. Mine's easy to flip as it's only 2" thick, but I don't do it often and I wouldn't do it for meat vs veggies. I'd forget which side was which anyway. I have 4-5 of the plastic ones I use for poultry, beef, etc. Color coded? Yeah, all the plastic ones are white. The wooden one is brown.

SciAggie

I use a wooden rectangular board for everything. I do wash the board after cutting meat and before cutting veggies. I use one side for regular cutting with a chef's knife. I flip the board if I'm chopping or cutting with a serrated knife as it scars the board more. Been doing this for over 35 years without issue - but I may die tomorrow. Who knows?

Focker

Carolina Q said:

I just use my wooden board for veggies and such. Mine's easy to flip as it's only 2" thick, but I don't do it often and I wouldn't do it for meat vs veggies. I'd forget which side was which anyway. I have 4-5 of the plastic ones I use for poultry, beef, etc. Color coded? Yeah, all the plastic ones are white. The wooden one is brown.

You'd be better off, safer, chucking all of your plastic, and using the same wood board with a little common sense.(which I know you have)

Lit

The end grain it doesn't really matter they heal themselves well. I got a custom end grain board made probably 5 years ago and you can't tell it's ever been used there's not even a knife mark visible on it. My edge grain board is beaten up pretty bad though.

bboulier

I like a rectangular board so I can butt it up against another surface without any gaps (e.g., against my Foodsaver, or on the counter next to wall for storage, etc.).

Toxarch

I have a side grain Boos. It's at probably 20 years old. It occasionally comes out, gets oiled up, and then goes back in storage. I don't care for it that much. I have one that slides up from under the counter edge and use that often. Meat gets done on plastic cutting boards. Easier to wash or toss in the washer.
If I really wanted one, I'd order from a different company and save a bit a dough and have something nicer.

MaskedMarvel

There's a beautiful Boos, maybe six inches thick and on a stainless cart maybe 3'x3' or larger, down at the corner grocery store. They use it for BEER TASTINGS. I'm gonna irritate the owner about that until he sells it to me.