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What To Look For In A Cutting Board

Discussion in 'Food and Drink' started by James, Feb 16, 2014.

  1. James

    James smarter then your average duck Founding Member Gold Contributor

    I know maple makes a great material, but to maximize performance, features quality vs price what should I be looking for in a new chunk of wood ?, my old on is a hand me down from my great grandmothers kitchen, but it has had better days. Are there any specific places online I should look to ?

    any suggestions or help would be greatly appreciated
  2. Jay

    Jay No soup for you Founding Member

    I've been beaten up over my opinions more times than I can count, but I'm a huge fan of the Teknor Apex Sani-Tuff rubber cutting boards.

    I think the most important thing about a cutting board is that it fits into your sink. I scrub them constantly, and I can't imagine doing that with a gorgeous high end wooden board. The rubber boards are very sanitary and can even be sanded. I have one that's 30 years old and still going strong. Best of all, they're very easy on your knives.

    There are also some great producers of end grain wooden boards that have millions of fans.
  3. James

    James smarter then your average duck Founding Member Gold Contributor

    for a board im function over form, it wont be out for display just for use,... so that is a great suggestion (Lets wait a year or so and see what I think then)
  4. Kevin

    Kevin Special K Founding Member

    I'm partial to the end grain board that I made, but it is a gigantic pain in the butt to clean. It's just too big for our middle class sinks to handle. What is nice about it is that our el-cheapo knives don't dull nearly as quickly as they do on a regular wood or plastic cutting board.

    I kind of like the look of those Teknor Apex boards that Jay mentioned. I may pick one up just to give us a backup on our daily use one.
  5. Jay

    Jay No soup for you Founding Member

    About four years ago, Chris (Suzuki) had lunch with Jim and me in the city. He bought one of those boards and carried it on the plane on his return trip to Canada. The TSA must have thought he had ten pounds of C4 on him. :eek:
  6. James

    James smarter then your average duck Founding Member Gold Contributor

    but since he was canadian they werent really worried and let him go anyway ? lol, btw did you guys have tacos ?

    and whats a good price range for these, I have them all over the map online from under 50 to over 120 on the same size and thickness
  7. Jay

    Jay No soup for you Founding Member

    Here's a partially obscured shot of the cutting board.

  8. James

    James smarter then your average duck Founding Member Gold Contributor

    and the Yixing pot for good luck, or were you just about to blow out every tea cake you had ?

    What size is that Jay 18 x 20 ?
  9. Jay

    Jay No soup for you Founding Member

    I think that's a 12x18. I'll have to check.
  10. kentos

    kentos Founding Member

    I have a Japanese cutting board that is of some wood that feels quite soft under the knife. It has no smell and absorbs very little moisture. I wish I knew what the species is so as to be more helpful.
  11. Boris

    Boris Founding Member

    I got me of the LE cutting boards from B&B last year....but i think I've only used it once so far....that cutting board jay mentioned looks pretty interesting
  12. Boris

    Boris Founding Member

    Here's a pic of the cutting board and the only knife I really use in the kitchen. Which doesn't say much since I'm barely in there these days outside of using the microwave

  13. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    I like end grain boards. Poly boards are great, they are sanitary, but scar. If its going to be stored out of sight, fancy isn't necessary, or huge for that matter. They (for the most part) also self heal. I have used mine for 2 years, and you have to turn it in the light to see any sign of scaring.
  14. Argonaut

    Argonaut People call me French sounding words Founding Member

    We've been using a Boos block end grain board for 8 years or so, it's made from eucalyptus IIRC. We have a big ole farmers sink that can handle everything except the table, so cleaning is no problem. The only issues we have with the wood board is when one of the boys lopped two of the corners off, we never did get a confession.
  15. Lefty

    Lefty Founding Member

    I bet it's Hinoki. :)
  16. Jay

    Jay No soup for you Founding Member

    No confession? Even after you threatened to lop the ends off two of your boys? :(
  17. MattS

    MattS Founding Member

    I have an end grain walnut from Dave Smith, which I love and gets 90% of my kitchen use.
    I will catch crap for saying this, but for everything else (protein etc) I use epicurean. They are small, light and I can toss them in the dishwasher.
  18. Lefty

    Lefty Founding Member

    I have end grain, face grain, and poly, and I use all of them. If I'm banging out a full meal, it's the end grain. If it's just a sandwich, or a charcuterie platter for my wife and I (man she misses these, while pregnant), then it's the face grain. Poly for drippy roasts and other random stuff.
  19. Argonaut

    Argonaut People call me French sounding words Founding Member

    I can't get them to confess to who lost the fillet knife either, I think the wife had something to do with that one. They're all in it together I tells ya!
  20. Jim

    Jim Old Curmudgeon Founding Member

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