cutting board choice

laserdoc85 · January 2014

my plastic board broke while I was chopping up a butt with my clever. Board was pretty old so it is time for a new one.

What is your type of board you use?

Eggcelsior · January 2014

Wooden boos board. I'd go for an end grain, it helps your knives maintain an edge.

Wolfpack · January 2014

+1 on the boos- they are awesome but a little pricey. If you want to save a few bucks try a bamboo one, they are pretty durable and price is 1/3 the boos

travisstrick · January 2014

I got one of these recently. I really like it.

http://www.krcedar.com/creations/

Wolfpack · January 2014

Nice Travis- like that butcher block table. Looks like great stuff

laserdoc85 · January 2014

. I like the bamboo boards but don't like the idea of always having to hand wash and oil them. I guess the OXO brands are pretty good. I found some on amazon that had a lot of good reviews

Carolina Q · January 2014

Boardsmith is supposed to be good. 'spensive though.

http://theboardsmith.com/

Loosemoose · January 2014

Eggcelsior said:
Wooden boos board. I'd go for an end grain, it helps your knives maintain an edge.

I bought a real nice end grain Boos and a nice but much cheaper epicurean board for Christmas.
She uses the heck out of the epicurean for meat. She uses her old cutting board for veggies and the Boos just sits there looking all sexy with no date!

Go figure .…

Hibby · January 2014

I admit I'd like to try a Boos but I'm oh so happy with my bamboo board.

laserdoc85 · January 2014

Loosemoose said:

Wooden boos board. I'd go for an end grain, it helps your knives maintain an edge.
I bought a real nice end grain Boos and a nice but much cheaper epicurean board for Christmas. She uses the heck out of the epicurean for meat. She uses her old cutting board for veggies and the Boos just sits there looking all sexy with no date! Go figure .…

I saw those epicurean boards , but they are still a bit pricy

TheShaytoon · January 2014

Sams sells plastic boards for less than $10. I never go the cheap route with anything, but plastic is easy to clean and it will not harbor bacteria. We are dealing with raw meat here.

laserdoc85 · January 2014

http://www.amazon.com/OXO-Grips--15-Inch-Utility-Cutting/dp/B000CBOTQ8/ref=sr_1_2?ie=UTF8&qid=1390010043&sr=8-2&keywords=oxo+cutting+board anyone try these? I can get all 3 for 52 bucks

Loosemoose · January 2014

laserdoc85 said:

Loosemoose said:

Eggcelsior said:
Wooden boos board. I'd go for an end grain, it helps your knives maintain an edge.
I bought a real nice end grain Boos and a nice but much cheaper epicurean board for Christmas.
She uses the heck out of the epicurean for meat. She uses her old cutting board for veggies and the Boos just sits there looking all sexy with no date!

Go figure .…

I saw those epicurean boards , but they are still a bit pricy

Agreed but I think they are worth the money. They look good and clean up nice and easy.

Lit · January 2014

I have a boos and a nice cutting board. I am on my second boos cause the first one split and its starting to again. I have the same boos they use on chopped and all those shows and if you watch closely many on the show are splitting also. I also have a boos end grain island that's about 6" thick. This is the guy that made my board that I like he is really good but expensive and its a 3-4 month wait after you pay the deposit. http://www.etsy.com/transaction/126371439?

Loosemoose · January 2014

^^^^ those look really nice^^^^

Botch · January 2014

I bought a board very similar to the Boardsmith Carolina Q posted above, paid around $90 for it. It warped on me; I had attached 1/4" plastic feet to the bottom four corners and right now it's dished so badly that the center of the board touches the countertop, and it rotates while the feet don't touch the counter. Tomorrow I'm taking it to a local mill to have them flatten it with their big belt sander (being end-grain, I'm not going to try to flatten it with my jointer plane). I'll oil it thoroughly and attach new feet; if it warps again it'll go into the trash.

I have a smaller nylon cutting board that I use for most raw meats, cooked meats and fish (the only time I'd use my end-grain board above is if its too big for the nylon board). It stains with things like chipotles, but otherwise will last forever and easy to clean.

Since getting the Egg and cutting up a juicy chicken or pork butt, I've purchased a third board with a moat routed around the edge, to catch the juice. It was a cheaper board with edge-grain, it may eventually split but for what I paid for it, that's okay.

I love the look of bamboo boards but I've read that its a bit too hard, will easily damage the edge of your blade (might be a good test for Cook's Illustrated, hmmm….)

Eggcelsior · January 2014

TheShaytoon said:
Sams sells plastic boards for less than $10. I never go the cheap route with anything, but plastic is easy to clean and it will not harbor bacteria. We are dealing with raw meat here.

Plastic does harbor bacteria and it readily multiplies. I'd keep two. One for raw meat and one for produce.

Lit · January 2014

I put raw meat on my end grain boards all the time. You have to make sure its a harder wood like maple. The guy I got my custom board from makes boards out of spalted sycamore that are really cool but they are for veggies only. Once this boos I have splits again I am gonna get a big custom veggie board like 24"*20"*2" out of spalted sycamore. May have to sell one of my minis or maybe both to pay for it. Something like this http://www.etsy.com/listing/69098249/spalted-sycamore-end-grain-chopping?ref=sr_gallery_8&ga_search_query=spalted+sycamore+cutting+board&ga_order=most_relevant&ga_view_type=gallery&ga_ship_to=US&ga_search_type=all

Botch · January 2014

Lit, "spalting" is actually a mold that attacks wood, and I've read precautions to use respiratory protection when its being sanded/planed in Fine Woodworking; don't know if it'd be a danger cutting food on it but something to think about…

Eggcelsior · January 2014

@lit, that's why I went with a thicker boos. Mine is maple and the exact measurements you listed. It was a deal on zulily so I had to sacrifice getting end grain. Next time...

laserdoc85 · January 2014

Lit said:

I put raw meat on my end grain boards all the time. You have to make sure its a harder wood like maple. The guy I got my custom board from makes boards out of spalted sycamore that are really cool but they are for veggies only. Once this boos I have splits again I am gonna get a big custom veggie board like 24"*20"*2" out of spalted sycamore. May have to sell one of my minis or maybe both to pay for it. Something like this http://www.etsy.com/listing/69098249/spalted-sycamore-end-grain-chopping?ref=sr_gallery_8&ga_search_query=spalted+sycamore+cutting+board&ga_order=most_relevant&ga_view_type=gallery&ga_ship_to=US&ga_search_type=all

300.00 bucks is way out of my price range for a cutting board. They look to nice to cut on. That's why one I can toss in the dishwasher and spray a mixture of bleach on it may be the way I go

Lit · January 2014

@botch I did alot of research before I bought my first one. Its sanding or turning that puts it into the air than can make it dangerous for anyone allergic. I couldn't find anything bad happening from contact. There's also many articles about the spores dieing below a 20% moisture level in the wood. You can buy spalted salad bowls in tj maxx.

Botch · January 2014

Thanks!

I bought an 8' board of spalted maple many years ago, half of it ended up as a hall table and the other half as the drawer fronts for my main woodworking toolchest. I sanded/planed both to my heart's content, this was before I read that article.

I think I'm still okay…

@-)

gpmichal · February 2014

If you don't mind spending $80 for great edge-grain made of teak yoiu can't go wrong with the ProTeak Edge Grain Rectangle Carving Board with Hand Grip. A super speicman that promotes sustainable forestty. The particular one that I bought was the clear winner of the Cooksillustrated equipment test. I just love mine!

You can visit the site here:

http://www.proteak.com/investors/investors-3/wood-cutting-boards/edge-grain-rectangle-carving-board-with-hand-grip/

JethroVA · February 2014

Plastic for raw meat so it can go in dishwasher

hapster · February 2014

Have a couple of OXO boards. I like that it can go right in the dishwasher for total cleaning

Fred19Flintstone · February 2014

After I make Wilma's Valentine's gift, I plan on making an end grain cutting board. Maybe two if I have enough wood. Long overdue.

Looper · February 2014

hapster said:

Have a couple of OXO boards. I like that it can go right in the dishwasher for total cleaning

Same for us. We have plastic boards from a local restaurant supply. We clean them in the dishwasher. You can also spray with Clorox Cleanup (bleach) for bacteria, stains etc before starting the wash cycle.

danv23 · February 2014

Carolina Q said:

Boardsmith is supposed to be good. 'spensive though.

http://theboardsmith.com/

That's what I bought, Mahogany. It took awhile to get and yes, it was expensive, but I'll NEVER have to buy another board. It's absolutely beautiful.

cutting board choice

Comments

Cumming, GA

Eggs - XL, L, Small

Gasser - Weber Summit 6 Burner

Categories