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I got some\'en: walnut/cherry end grain board!!
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JLOCKHART29
Posts: 5,897
Been wanting a good cutting board for my good knife for some time. Had looked at them on net, read reviews and talked to folks for about a month. I wanted one that was differant from others and that was well made. I talked to David at "The Board Smith" about what I wanted and sent him a desighn I did while at work one day. http://www.theboardsmith.net/ I wanted it made of black cherry and walnut in the patern I sent and a deal was struck. Email came couple days ago that it was on the way with tracking number and due to be delivered yesterday!! :woohoo: Well by 17:00 it still wasn't hear. Been put on the wrong truck :ohmy: and had been returned to the wearhouse. Sent the wife to fetch it as I was in the middle of a cook.
Very pleased ith it! Wasn't cheap but well worth it and will last a lifetime. As you can see the pattern I sent and the board are just like desighned. Get ready to see in in future cooks!!
The pattern I sent
The end result
Very pleased ith it! Wasn't cheap but well worth it and will last a lifetime. As you can see the pattern I sent and the board are just like desighned. Get ready to see in in future cooks!!
The pattern I sent
The end result
Comments
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When you burn that walnut use it sparingly. It produces a very heavy smoke... :woohoo:
Very nice board. -
Very nice. A good cutting board is a great thing to have.
One warning, go easy on it if you use serrated knives. Clean it religiously, keep it oiled once a week, and it will be your friend for life. -
greetings,
they do nice work there, i have used their products in my commercial kitchens before. i am still trying to figure out the pattern is it supposed to be and egg or alien chili? -
Actually I did get some walnut to burn when I cut my smoke wood for the year acouple weeks ago. DON'T SEE THE BOARD GOING IN THE EGG!!! :laugh:
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The health Dept. OK with these board?
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Don't have any serrated knifes except stake knifes but had been told not to use them. Dave has some bees wax/meneral oil mix that should be hear today!
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I use straight mineral oil on mine and it works fine, and is much less expensive.
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Just an abstract desighn that I thought would show off the differant colors and grains. Ran it threw Micro Soft Paint till I came up with it.
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Thats what David said. The bees wax just adds a shine. Its new right now. Give me a couple months and I'm sure it will see more meneral oil!! :laugh:
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Beautiful!!!
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That's a pretty sweet addition to the shack, man! Really nice work. I was trying to figure out one of the pictures--I thought it was one of those little candles, but then figured out it was the foot on the underside of the board.
Silly me!
So, I suppose that I should add a nice steel and board to my already-too-big list of things I'd like to acquire. That sure is a unique board. Congrats! -
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thats cool!!
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That is a nice cutting board! I will be checking out the website in a few minutes. Is that a Hattori chef's knife? How do you like it? I have a few of the Kershaw Shun's and have really enjoyed them.
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Great looking wood.
Question for the dumb. What is the difference in calling one a cutting board over a butcher block?
Just how thick the unit is?
Thanks,
DarianThank you,DarianGalveston Texas -
Butcher Block is a cutting board, however a cutting board may not be butcher block...it may be plastic, glass, steel, marble, etc. There in lies the difference.
Nothing to do with thickness, everything to do with the stuff it is made of...or so I am guessing.
I have also been told that the modern butcher block was developed in the 1880s and was called at the time “The Sanitary Meat Block”. It was developed to address a need by the meat cutting industry for a more sanitary and stable cutting surface. Prior to the invention of butcher block butchers cut on “tree rounds” or a section of tree trunk set on legs. Butcher block, because of its construction, was fundamentally more stable. Tree rounds were susceptible to cracking creating an unsanitary condition. Butcher block minimized this cracking. -
Thank you.
Just went to the link on the original post and saw both term used. Was not sure if it was was thickness or construction. Block being made from smaller cuts with the ends up and boards being with the grain using longer pieces. Your logic sounds correct and a little history to boot.
Thanks as always,
DarianThank you,DarianGalveston Texas -
This board is two inches thich. Much thicker than most I looked at.
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Yes its a Hattori. This the first "real" knife I have ever had for cook'en but compaired to the Chicigo Cultery its unbelievable. It is so thin and sharp it just melts threw food. Took a while to learn to sharpen it on water stones but its coming along.
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WOW! Very nice. I got to keep this from little, she WILL want one. Thanks for sharing.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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That is nice! The orientation of the grain is Eggcellent.
I'm in the middle of making four alternating mahogany and maple.
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Thats great Frank!! I thought about doing my own but not really set up for it. Wanted something that was "mine" and David was very accomidating. What does mahogany run now? It used to be bad high!
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It was some left over wood from an old project - haven't checked it lately but from memory they are real proud of it when it comes to pricing.
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Actually, an end grain block is technically a butcher block. A cutting board is a board with the grain running the length.
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nice to see you posting here ...you out did your self with jl's board ..
bill -
Thanks Bill. Actually, when a customer is that specific about what they want and how they want it to come out, my job is a little easier. And after 15 years, I believe that I just about have it down pat. Now if I can just afford a BGE and learn to cook.....
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