Cutting Board reccomendations

Chubbs

I am in the market for a new cutting board with juice grooves, and thought I would start here with recommendations. I would like a large one that will not break the bank. The primary purpose of the board will be to transfer large pieces of meats from egg to kitchen for carving.

All of my large boards do not have the grooves for juice and we all know how messy that can be.

I welcome any suggestions for good brands.

fishlessman

no idea where i got mine but learned this a whle back. put the roast on a rack on the board and rest it on the rack, less juice runs out that way.

Village Idiot

I took a knife sharpening class from the world famous, Bob Kramer.  The subject of cutting boards came up.  He suggests getting a wood board to protect the edge of your knife.  I have a few bamboo boards.  He said he thought bamboo was a little too hard.  He liked maple the best.

butwhymalemodels

I just bought a gigantic board from Epicurean. It's 27x18 or something. Bought it from the "factory seconds" section of the website. $75 shipped and I'm in love.

Mighty_Quinn

End grain maple boards from John Boos.

fishlessman

I took a knife sharpening class from the world famous, Bob Kramer.  The subject of cutting boards came up.  He suggests getting a wood board to protect the edge of your knife.  I have a few bamboo boards.  He said he thought bamboo was a little too hard.  He liked maple the best.

bamboo is too hard, even edge grain maple will dull a knife quickly. end grain maple works very well at keeping an edge. problem with the end grain is the board gets thick and heavey, my 4 inch thick board takes 4 to carry it, not useful for transporting to and from the egg. my boos is 27 by 42 inches, one of the best things ive ever put in the kitchen

IrishDevl

I bought a Mango Leaf Bamboo Chopping Block at Costco; dimensions 19.6in x 15.7 x 1.2.  Full grooved around the outside and stainless steel handles.  I think it is great.  I can't remember what I paid for it, but the same one is here at amazon - looks like only 6 left at $38:

http://www.amazon.com/MangoLeaf-Bamboo-Chopping-Stainless-Handles/dp/B005S49VV2 

butwhymalemodels

Here's mine with a large egg and a 4lb. turkey breast for scale.

 

Mickey

I have a couple of the large white boards from Sam's. Think about $20.

gdenby

Here's a place that had some recommendations on another board I read, but mostly not endgrain:

http://www.vermontbowl.com/cutting-boards.html

They have some with grooves.

Also:

http://www.cuttingboardusa.com/wooden/maple.aspx

Again. not endgrain.

If you can find a nice end grain board, maybe just buy a router, or a few chisels, and cut your own groove.

Chubbs

Here's mine with a large egg and a 4lb. turkey breast for scale.

 

This one is exactly what I am looking for. Thanks to all for the suggestions....

butwhymalemodels

You'll love it. Make sure your sink is large enough to wash it. Mine barely fits.

Ragtop99

I'd look for one with a big grove.  I have had a couple with small groves and the slightest tip while carrying them results in liquid on the floor. 

Flamethrower

Boards are 1 thing , But sanitation is another. We have done alot of cook offs and the boards have to be NSF approved. The white cutting boards can be sanitized while the wood cannot be. I am lucky to have a resturant supply company in town. Dishwasher safe and can also use a bleach water dilution rate that is acceptible.

Austin Egghead

@Chubbs  Here is a link to one of the several cutting board that I own.  I have the black walnut end grain and it is the best board that I own and it is also a woodworking work of art.

It ain't the cheapest on the block, but I have had mine for 3 years now and not a bit of warping.   Angela is shoot and easy to work with.  ( i also own several Boos both long grain and end grain)

link:http://www.cuttingboardgallery.com/

genwmull

I'm with Mickey, I have the white boards from Sams.

GatoGordo

Boards are 1 thing , But sanitation is another. We have done alot of cook offs and the boards have to be NSF approved. The white cutting boards can be sanitized while the wood cannot be. I am lucky to have a resturant supply company in town. Dishwasher safe and can also use a bleach water dilution rate that is acceptible.

A UC Davis study found that wooden cutting boards are more sanitary than plastic. You can read it here: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm.

The gist of it is that with wood, bacteria is drawn into the fibers where they die, while with plastic the bacteria remains on the surface. Once the plastic board is used and has developed several cuts, it becomes difficult to clean the plastic completely.

Flamethrower

Now thats good reading there,I think the rules need to be rewritten.

Bumm39

Love my Boos Block

Austin Egghead

@GatoGordo.  Thanks for posting the link.  Very interesting read

IrishDevl

I used plastic and wood over the years and I am still alive and well.  Both seem OK to me.  It is how well you clean them.  

TUTTLE871

I made my own. Have used it for 10 years now and never let me down...

Mike8it

I just talked with Dan at http://www.customcuttingboards.com/index.html
and I will be ordering a custom board from him. I believe he can put just about any image on the board you want even though his boards are beautiful without any customizing. I am making a custom table for my egg and have ordered a custom handle and custom damper top. Now I will be ordering a custom board from him. He has one that is called a catch all that is awesome. I believe it is around $100

Flamethrower

got this off of the above web page.Spraying a mist of vinegar on your cutting board is a good way to sanitize it.
(The Heinz company claims that spraying a straight five percent solution of
vinegar -- the strength you buy in the supermarket -- eliminates 99% of
bacteria.) Using bleach on a wood cutting board is not effective because the
organic composition of wood neutralizes the disinfectant quality of bleach.

stike

lemon and salt on a wood board works too.

Mighty_Quinn

That's what I do stike....spread a layer of coarse salt over the board and squeeze a lemon over it. I'll rub it aroundto make a paste out of it and then let it dry forms couple hours. Scrape off salt, wipe clean, and I'm good to go. A butcher taught me that years ago. Then once a month or so, I'll rub them down really well with mineral oil.

jackwoodman

Check out this website www.culinarywoodcraft.com they have a lot of really cool exotic cutting boards. I bought one a while back and I gotta say it is beautiful piece of art. I'm never going back to that store bought crap!

Seanr7

Bleach and wood can lead to TCA. If you drink wine you know that's not a good thing.

Terrebandit

It's hard to beat a standard nylon board. They clean up well, are durable, practical, and affordable. I'm not trying to impress anyone though.

Hibby

Never heard of TCA. Googled and my first result was "cork taint". I chuckled for an extended time. Admittedly I'm really immature for 41.

Seanr7

That's OK I giggle every time S Carolina plays football and they show a beautiful woman with a "i "heart" Cocks" shirt.