Cutting Board Suggestion

Jaime

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!

swordsmn

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

SoCalTim

Myself, lately I've been using disposable cutting boards. Cleanup is nice.

tamu2009

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 

fishlessman

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

tamu2009

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.

Big_Green_Craig

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. 

buzd504

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.

WeberWho

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....

SmokingPiney

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.

buzd504

@SmokingPiney Thanks!

Chauncy

I got a Catskill one off Amazon for less than $100 and it's pretty massive. I say it's a good deal

gdenby

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.