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Cutting Board Suggestion

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Jaime
Jaime Posts: 87
in Off Topic
We're not looking for quite Boos prices, but not cheap, looking for an end grain board measuring 18" by 24". Any thoughts would greatly appreciated by hubby (@swordsmn) and I. Thanks!
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  • swordsmn
    swordsmn Posts: 683
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    Or..  If we really SHOULD spend the dough,  say so...  I've seen a really nice end grain one from The Boardsmith.      I'm hoping to get a FEW decent knives soon Victoronix or Global or ???    and I don't want to ruin them on our present plastic board
    LBGE, AR.  Lives in N.E. ATL
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  • SoCalTim
    SoCalTim Posts: 2,158
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    Myself, lately I've been using disposable cutting boards. Cleanup is nice.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • tamu2009
    tamu2009 Posts: 387
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    http://www.bedbathandbeyond.com/store/product/john-boos-24-inch-x-18-inch-reversible-edge-maple-cutting-board/1042222057?Keyword=boos

    plus a 20% off coupon 

    ------------------------------------------------------------------------
    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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  • fishlessman
    fishlessman Posts: 32,754
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    i bought my 4 x 24 x 42 inch end grain boos table before i bought a good knife =) its 16 years old now and i expect it to last me another 40 years. worth every penny. i would also stick to all maple, not to hard and not too soft on the blades
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • tamu2009
    tamu2009 Posts: 387
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    fishlessman said:
    i bought my 4 x 24 x 42 inch end grain boos table before i bought a good knife =) its 16 years old now and i expect it to last me another 40 years. worth every penny. i would also stick to all maple, not to hard and not too soft on the blades
    I just got my boos butcher block and I absolutely love it. I wish i would have gotten a boos board years ago.
    ------------------------------------------------------------------------
    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    I just picked up a Concave cutting board. Instead of having a juice channel, the board is cut at a slight concave which pools all of the liquid in the middle. I've only used it a couple times so far, but it works great. Would be great to hold brisket liquid. 
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  • buzd504
    buzd504 Posts: 3,824
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    All the instructions I've read is that you have to oil these boards periodically.  Is that the case?  Seems like that would be a bit of trouble.
    NOLA
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  • WeberWho
    WeberWho Posts: 11,026
    edited August 2015
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    I picked up this $200+ Boos board off Craigslist for $40. The previous owner decided to go with a smaller size after purchasing this one. I can't find a mark on it. Definitely worth a peek....
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    buzd504 said:
    All the instructions I've read is that you have to oil these boards periodically.  Is that the case?  Seems like that would be a bit of trouble.

    Use food grade mineral oil - it's sold as board oil. A few drops across the board and wipe it in. It only takes a minute and it's no trouble at all.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • buzd504
    buzd504 Posts: 3,824
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    @SmokingPiney Thanks!
    NOLA
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  • Chauncy
    Chauncy Posts: 47
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    I got a Catskill one off Amazon for less than $100 and it's pretty massive. I say it's a good deal
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  • gdenby
    gdenby Posts: 6,239
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    Looking around, Boos appears to be one of the few who offers an end grain board as big as you want. Other vendors ask about as much in $.

    I've been wanting and end grain board for some time, and have looked at some made from "Lyptus," a Eucalyptus hybrid that is generally cheaper than other hardwoods. Couldn't find any as big as you want.

    When I started buying better  knives, I bought a "Sani-Tough" rubber board, a restaurant standard. Its heavier than wood, and not pretty at all. A 1/2" thick one in the size you want costs about $70. They are very durable, easy to clean, and can be sanded smooth in necessary. The rubber is not as ideal as end grain wood for very fine knives (why I'm looking for an end grain board.) But for better than average knives, its fine.

    For the brands you mention, a side grain board should be fine.

    Plastic is not so bad for the blades, but it is harder to clean than wood. Because the fine cut lines hold water, bacteria can grow. And plastic does not have anti-bacterial properties like wood, which has an acidic nature that discourages bacterial growth.
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