1. Welcome to the KKF! Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp. Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

Show off your cutting board!

Discussion in 'Food and Drink' started by Andrew, Mar 8, 2014.

  1. Andrew

    Andrew Have Pen Will Travel Founding Member

    My most-used board is a 13"x17"x1.5" camphor laurel we picked up in Australia in 20o8. This tree is an invasive species in Oz, so they cut it down and make nice kitchen items out of it. When it's new, you can really smell the camphor oil, which is antimicrobial, according to some research.

    I never noticed the camphor smell/flavor in food prepared on this board, and the odor all but goes away eventually. I love this cutting board. It's functional, beautiful, and reminds me of an amazing trip abroad.

    P1100724.JPG
     
  2. James

    James smarter then your average duck Founding Member Gold Contributor

    Thats a nice one Andy
     
  3. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    This is the one I made for my own kitchen.
    [​IMG]
    [​IMG]
     
  4. cclin

    cclin Founding Member

    BoardSMITH 16 x 22 walnut brick pattern with maple; this is only photo I have when it is new.
    20130829_175516.jpg
     
  5. schanop

    schanop Founding Member

    I use a few boards on a regular basis. Usually the locally made Tasmanian black wood end grain board is my general purpose one. Two Asahi boards are mainly for fish clean up, and breaking down poultry. Bakko yanagi board will get pulled out sometimes for sushi and sashimi; I would use other boards for the task as well depending on the mood.

    [​IMG]
    [​IMG]
     
  6. James

    James smarter then your average duck Founding Member Gold Contributor

    2014-03-10 17.55.06.jpg

    It aint pretty but much more room then my old board, can actually keep all those onions on the board now, SaniTuff
     
  7. MotoMike

    MotoMike Founding Member

    On the wooden end grain boards, what wood has the best properties for cutting boards. Do all end grains spare the edge on knives? Are some woods too absorbent or too hard or too hard to work with? Do oily woods confound efforts to glue?
     
  8. cclin

    cclin Founding Member

    Dave is very nice guy with knowledge about cutting board. Check BoardSMITHhttp://theboardsmith.com/boardsmith-faqs/, if you don't find the answer you looking for, just PM/e-mail him your question.
     
  9. Dream Burls

    Dream Burls Founding Member

    Here's mine that Marko made for me. Well, not exactly. I was at his shop one day last year and saw this lying around in a final drying stage. I had to have it. Almost 2" thick Walnut. Really heavy for it size: 12" x18".

    image.jpg
     
  10. Jay

    Jay No soup for you Founding Member

    Some of these boards are way too pretty to use.
     
  11. Intrigued

    Intrigued Founding Member

    The small cutting board is one my husband built for me.

    End Grain Cutting Boards.jpg
     
  12. EdipisReks

    EdipisReks The Picasso of Creepiness Founding Member

    Nothing fancy, but I have a pair of these 20x15x3 maple end grain boards, made by Michigan Maple Block, which I bought a while back. I bought 8 rubber feet made for guitar amps, and mounted them on both boards, which was a great decision: makes it much easier to pick this beasts up, and I've had no warping at all (though I don't know if a 3 inch thick board would warp much, anyway). I love these boards.

    [​IMG]
     
  13. EdipisReks

    EdipisReks The Picasso of Creepiness Founding Member

    Uh, ignore all the mess, that pic was taken after sharpening, and there is stone crud everywhere.
     
  14. Spaz

    Spaz Founding Member

    18 x 24 from the BoardSmith

    [​IMG]
     
  15. Jay

    Jay No soup for you Founding Member

    I'd love to see the ten inches or so missing from the top of that picture. Nice! I love that kind of setup- all business.
     
  16. EdipisReks

    EdipisReks The Picasso of Creepiness Founding Member

    Oh, the knives there are just Zwilling-Kramer, carbon Ginga, and an assortment of Shuns and Forschners, and a Tojiro bread knife. Just the daily driver knives.

    Directly across from the island, on the counter, is that board's twin. I love being able to go back and forth, makes prep at home really easy.
     
  17. Argonaut

    Argonaut People call me French sounding words Founding Member

    Our old abused Boos block and a board from Whites Woodworks from a B&B group buy. tmp_20140325_115456-207665939.jpg tmp_20140325_115602-1948355417.jpg
     
  18. Taz575

    Taz575 Founding Member

    My newest board. 12x18x1.5, Black Walnut with Cherry boarder on the long sides. Got it from Jones Custom Boards.
    [​IMG]
     
  19. My kaya cutting board. Size of my board is 487mm X 257mm X 55mm. It is a soft wood with a mellow yellow color and a sweet pleasant smell from it's natural oil. It is quite a rare wood in Japan which is highly prized for making the best boards for the games of go and shogi. For a decent size cutting board, I wouldn't be surprised if it's even more rare than bakko yanagi.
    [​IMG]
    [​IMG]
    More on kaya wood: http://en.wikipedia.org/wiki/Torreya_nucifera
     
  20. Well, I got this from mtm wood. It's a bit kitch but I like it.
    [​IMG]
     

Share This Page