My FAVORITE Cutting Boards - WORST to BEST
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- Опубликовано: 25 июл 2024
- Taking a look at all the cutting boards I own and ranking them from worst to best! I also tell you how I use each one, and why I prefer one over the other. But first we answer the question, why is a good cutting board important?
Correction to the dialogue, Larchwood Canada's factory is in Margaree River in Cape Breton Island, Nova Scotia. Not Wolfville, Nova Scotia as mentioned.
In order of appearance:
Ikea plastic cutting board
Costco plastic cutting board
Artisanal walnut edge-grain cutting board
Beau Grain Walnut/Maple/Cherry end-grain cutting board
@LarchwoodcanadaNS end-grain cutting board
I finally got my hands on some synthetic rubber boards months after this review. That review can be found here:
Parker Asahi Cutting Boards 7 Boards Reviewed | Kitchen Tools
• Asahi Cutting Boards 7...
Hasegawa cutting board review by @nadm
• Product review: Hi-sof...
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If you have any questions about Japanese knives or about some brands, feel free to ask it in the comment section below.
If you have seen my knife review videos and own one of those knives yourself, feel free to add your experience in the comments as this will help other users make an informed decision.
Thank you all for your support and feedback!
#cuttingboard #edgegrain #endgrain
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⏰ TIMESTAMPS
0:00 - Introduction
3:13 - My cutting boards
18:35 - Summary
*Dimensions:*
Beau Grain 17.5” x 13.25” x 2”
Larchwood 17.5” x 13” x 1 5/8”
thank you @BAWOVINARollingPin
I’m looking to get a larchwood cutting board either the round or the medium with juice groove. I don’t see too many with the groove reviewed so is there any negative to having it as far as cleaning or upkeep? Does the groove take up space? Just wondering if you have any opinion the large might be too big for me.
@@brittanybrown2837 You've come to the right place, as I always have an opinion😁. The grooves are meant to be 'juice' catching grooves. More specifically for meat. The thing is, in my opinion, if you let your meat rest for the appropriate amount of time before cutting it, technically the juices should be minimal. So unless you want a juice ring around your board to then empty out into the sink, or to use in making a sauce, etc., I'd go no grooves. Because yes as you pointed out, they also do take space away from the cutting surface and stowing surface. Does that make sense?
Yes that makes sense, thank you I wish they had a store close so I could see in person. Thank you for your response.
Fun and thoughtful video. Thank you Franco.
Thank you Grant for being a fellow lover of my content.
Thanks for the detailed explanation on why Larch Wood Canada is your favorite make of board. My research is over. I know enough, will be buying my own, and have saved a ton of time. I'm also a woodworker and have never heard such a concise explanation of the difference between soft and hardwood. Much appreciated and thank again for you commitment to your craft.
My pleasure. This is a long video for some and I get it. But in one video you learn a lot about my reasoning for which board is great and which boards are good.
Great video. It gave me a great idea for a cutting board I want to make.
Thanks Ranger. 😊 Now I’m curious. Feel free to share that idea here with me or in the real world ☺️
I just got my first Hasegawa and I'm in love. The way my knife feels when it touches the board... 🤤
It's droolworthy.
I want larchwood next though, super jealous
What do you use your Hasegawa for ?
Haha I mean I definitively do my best to try and keep it two way. One person asking a question doesnt always correspond to a single question needing answering. So I’ll always have more work to do getting back to people but I think it’s worth it. The point of my channel is to grow as a member of the kitchen knife community. And to do that it’s perfectly fine having my views or even opinions channeled here and there. If someone asks a question I assume they want an answer. But I may be assuming too much. I mean heck you didn’t even really ask a question and I’ve wrote you a paragraph 😅
@B_L_Smith sorry then if I confused you too. I was referring to that comment too but then just the reality to why many RUclips channel owners may not respond. I check my notifications daily so this doesn’t happen. Of course if I had 50k subscribers I may have a different tune 😝
@TheFrancoAlo lol. RUclips doesn't prompt me with updates properly. That being said. It's a year later and I got a notification lol.
I use my Hasegawa, well I have 2. But I use them for pretty much everything except like heavy chopping. Which I don't do that often.
I can't remember dimensions but I have some of the bigger ones you can get. One lives on my counter full time, the other one i pull put for raw meat prep/fish prep. Or when I'm hosting I'll just perpetually have both on my counter because I'm using them so much.
Totally fair. And also true about what you said with RUclips. Glad to see you enjoying the Hasegawa.
Thank you for good information!!
Thanks Tina I appreciate that. Doing my best and always have lots to learn.
Great video, thank you!
Thank you for taking the time to watch and comment.
Thank you very much.. you just increased my knowledge of butcher blocks by 100%.. as many times as I have been deer hunting in the woods and passed by larch trees, I always was cognizant of the fact that in the fall they would lose their needles.. it surely is one tree that stands out against the rest.. it is not overly encompassing on the forest floor.. but I value it much more now that I have viewed your presentation.. I have a Boos BOARD that’s been in its original rap for over a year and it very well may stay there. I am looking into a Larch BOARD.. thank you I am following you ..🙏
Hey. Thank you so much for your insightful comment. Really cool hearing people’s stories. What species of deer you hunt? I’m in Alberta so we have Mule deer and WTD.
Thank you for your reply. I am 89 and 1964. I was one of the most elite archers in the world. I have competed with Howard Hill and Anne Webber Hoyt …More importantly I have harvested a little over 100 Whitetail deer specifically with my weapon of choice, bare bow initially, and presently I hunt with an arbelest (crossbow).. I live in a world of catch, clean and cook.. There’s nothing better to eat that the lean nutritious taste of venison backstrap.. I have also harvested two bull ELK in the mountains of Colorado.. the ultimate HUNTING experience…
More specifically known as the Rocky Mountains
@Bobb1julie that is incredible. I live in the Rocky Mountains so I’m also very appreciative of this landscape. My grandfather was a hunter for over fifty years and inherited three of his hunting rifles. Though I’m only hunting small game right now, given how proficient I am with knives I’ve field-dressed two cow moose and a mule deer and have loved the experience. Elk hunting in northern Alberta is quite the fantasy hunt trip for most. Hunting as you did with a bow shows incredible passion, patience and discipline.
Very nice to meet you.
great video, thanks!
Thank you so much for taking time out of your day to drop a comment.
Target has large acacia and rubber wood boards for 20$. Rubber wood is extremely easy on knives but it’s relatively soft for a hard wood. I bought 2 in case they stopped selling them but 3 years later the first one is still completely fine after almost daily use. I spent 5 min sanding it smooth with an orbital sander the other day, re- oiled it, and it’s like brand new. I’ll probably never need the second one.
Rubber wood would be far superior to bamboo, glass or stone and even softer on the edge then some hardwoods. So absolutely if it feels good on the edge that’s all that matters. Most people don’t pay attention to that detail but it seems like you do. Just make sure when you sand it, it’s as flat as can be.
You can easily sand these down with something like a sanding sponge or block. Its just wood so all you need is two grits. Doesn't take that long. I prefer doing it wet if it's done manually by hand. Then you let the board dry, soak it in oil a couple times then the oil and wax and wax polish.. Just like new. All the cuts and scratches go bye bye.
As for end vs edge grain. Test it for yourself, it makes zero measurable difference in edge wear if you're talking about the same wood. Obviously different woods have different abrasive properties and whatnot. End grain has looks going for it, it also has the fact that it hides knife marks quite well. But it's higher maintenance and lower durability. Generally more expensive and failure prone in general too. Keep it dry! I'm a big fan of teak edge grain and I do love some nice maple in a thick end grain board. The cutting feel is oh so nice and they do look very pretty too. Think of it like larchwood on a budget. Same cutting feel at likely half the cost. Also, the maple tends to be cheaper at least here in the US where we have tons of it. Walnut is great also, either way end or edge. I agree it makes for a very nice serving board.
As for the Japanese rubber boards. They are fine. They mostly exist because in Japan wood is not legally approved for use in food service, and everyone generally hates miserable plastic boards so Japan came up with something that combines the best of both. Some channels promote myths about a lot of stuff, including the alleged properties of edge saving, just click right here and buy one off my site will ya? All nonsense but the products are solid. They dont dull knives much or any worse than a decent wood board, which was their design goal when these products were developed in the first place. Not even the manufacturers claim they save edges better than wood. Only youtube guys selling them on their site claim that. Without any evidence, as usual. I have a smaller Asahi and a larger Hasagawa. They're both good products but have their differences. The hasagawa has that same grid texture thing like the plastic board you showed. The hasagawa is also a sandwich construction with two thin layers of synthetic surface sandwiching a wood core, with plastic along the rim or sides or however you say that. Over time that's a failure point but it does add some nice thickness and also save weight when you get into larger sizes vs the solid one piece of synthetic like Asahi.
🥳
This Larchwood chopping board truly looks splendid! However, I do have a question concerning the hardness of various woods: was I mistaken in believing cherry wood to be a soft timber?
Cherry is a hardwood unlike larchwood which is a softwood. That being said, cherrywood is one of the softer hardwoods because it is very porous. Softer than maple and walnut for example.
Nice video. I have wanted an end grain cutting board. I use a satinwood edge grain board a friend made. And the one I use for proteins the most is a rubber cutting board I got from a restaurant supply. I do have a bamboo cutting board that is 4x6 inches. Pretty much only gets used at work. I love those larchwood boards, very beautiful.
Well Phillip just hang tight and we’ll see if we can do something about you getting a larchwood board yourself.
Good vid! I'm similar in that I have a large edge grain softwood main board, but I use plastic ones I can dishwash for butchery
Exactly. The best match is one that uses both.
I live 30 minutes from wolfville. Love the little store they have there but the boards are actually made in cape Breton. I believe they just sell them in wolfville to get them into more hands.
Just read more comments looks like they already responded!! 😅
Yes sorry I messed that part up. Cape Breton should have been what left my mouth. But no worries. Having another cutting board video next week maybe and I’ll make it right there 😂
I ordered a medium premium made Larch Wood from Larch Wood Canada knowing that they are beautiful. Product was delivered defective and damaged. The company was nearly impossible to work with. Instead of just exchanging it with a new one, Larch Woods decided it was better to take it back and then refused to sell me a new one. They have no idea how to talk to customers or how to do business. Terrible company with a very bad attitude.
Hi Jason, both of your complaints were dealt with promptly albeit not the way you wanted them to be.. We are a small business and we have clear guidelines for returns and exchanges and we don't change these by people getting upset with us.. In the end we gave you a full refund vs an exchange on your board, this was for two reasons 1) because we thought you would have a better chance of finding a board you like in person 2) because we were no longer willing to put up with your rude and offensive demeanor. Have a good day.
@@LarchwoodcanadaNS I’ll assume this is Liam. All I wanted was a replacement for the damaged and defective board or the ability to reorder. In nearly every email to me you were threatening including our phone call. Telling me you are going to block me from trying to get a non defective or damaged board. Your extremely hostile, rude, offensive demeanor and aggressive attitude towards me is unacceptable and outrageous and was done with such disrespect of your customer. You constantly made me feel that I was responsible for your defects and damage and that I should pay for it. In addition your guidelines are far from clear. As you stated, Larch Wood is a small business which is why I thought you would care about your products and customers so why ridicule and insult your customers? Clearly you don’t want them. Regardless I was willing to put up with your belligerent, hurtful and hateful attitude. I like acquiring things from the manufacturer or main distributor if that’s possible and prefer handmade products. Most retailers don’t have a distinction between regular and premium boards like Larch Wood. But between a car crash, getting sick and dealing with cancer all in March/April the absolute worst was dealing with Larch Wood Enterprises.
@@LarchwoodcanadaNS I have no dog in this fight but your customer service seems to be juvenile and unprofessional. Your return/exchange policy is awful. Being a "small business" is not an excuse for any of it. You've lost a potential customer here and hopefully many others!
For what it is worth, I am sorry to everyone who has had a poor customer service experience with Larchwood. I can only speak about mine but I hear you and will keep this in mind going forward.
Good to read this, i was thinking of ordering one. Stumbled on this comment and did some googling. Thanks the warning
What size is your larchwood? Look like a good decent size. Cheers
Hey sorry I’ll add to video description. 17.5”x13”x1 5/8”
What type of wood board should I get... that I can use daily for fruits, veggies?...ect.....prices plz
This is a loaded question. I don't know your budget, what you currently have etc. If you want a more full answer, come find me on Instagram and I'll have to ask you a few questions first.
Isn‘t larchwood technically a hard wood but at the softer end of hard woods?
Hi Lukas! Negative. Larchwood is very much a softwood in all aspects of its biology. Softwoods are defined by how they reproduce and grow. Larchwood is a cone-bearing tree but you might be thinking of the fact that it is quite dense compared to most softwoods. This is true, but still a softwood. Look up it's scientific name _Larix laricina_ if you want to learn more otherwise I'll never stop this answer haha
What is your opinion on the stainless steel cutting board?
I don’t recommend them at all. Never seen them but that’s a hard no. You never want to cut on something that’s as hard as the steel of your knife or harder. I didn’t mention stainless steel in the video because I didn’t think people were doing that.
I hate having to decide which wood for my knifes, some cooks I know has uses kautschuk for more then 10+ years and others maple, I cant decide what to get at this point since most homecooks in my own county uses wooden planks straight from IKEA💀
Haha love the skull emoji. Come find me on Instagram and I can advise ❤️
Quick question: with all this talk of making river tables (wood and resin) I've started to see people making cutting boards that combine wood and resin, too. Any thoughts on those types of cutting boards? Inquiring minds want to know. Okay, maybe it's just me.
Thoughts? I have strong opinions haha. Trying to message you on Teams. Can try next week too.
They look cool but the resin is hard on your knife and they easily grow and hide bacteria I don't recommend if you are actively using the board daily
@@Dodgingsimulator agreed I wouldn't use a resin board on my knives. As a display board, absolutely. Looks great. But resin is harder than a good quality plastic cutting board even and I wouldn't risk it.
What happens to the wood that gets removed by my knife? I can’t help but think it gets into my food. Is that what happens? If it does, is that a problem? What about the wood wax? Does that all get into the food?
Barely anything gets removed with the knife, wood wise. EVEN if you were to use a bench scraper to collect your chopped ingredients, we aren't talking about having wood present at levels anywhere near what you'd notice. The glue in the wood would be a higher concern than the wood itself, but still wouldn't compare to daily the amount of microplastics we consume, artificial sweeteners, ingested fertilizers, nuking our food in the microwave, small piece of plastic left on our food, small piece of foil stuck on our food, exposure to the sun without sunscreen. You get the drift. Cutting on a wooden cutting board, will not be your demise I promise!
I've been asked to pay a cutting board and I never knew the many aspects of that small thing !
Like anything we become obsessed about, it is full of nuances. I'd say the big takeaway is, you don't need to own the best cutting board for your knives, but in that same light, try to avoid the worst like glass, bamboo or stone :)
@@KitchenKnifeGuy got it
thanks for the advice and the video
@@mz6367 My absolute pleasure. Enjoy perusing the channel and if ever you have any questions, we have a pretty good community here that can help.
Hey Franki!!
Awesome video!! I too love my Larchwood cutting board, I did order HASEGAWA for butchery… I have way too many plastic cutting boards that I want to get rid of… clutter in my cutting board drawer is a no no for me…
Great work my friend!!!
Thanks Phil. Please do communicate with me and let me know what you think of your Hasegawa when you get it.
@@KitchenKnifeGuy Most definitely!!!
Just got my first Teakhaus Edge Grain Wood chopping board ! Any experts that have been using it, please give some feedback or review on it !🙌❤️
I haven’t used teak but I know it can be a little hard on the edge of your blades. So just careful to cut straight down and don’t tweak the blade and you just be fine. Remember to condition the board monthly for optimal longevity of board 🙂
@@KitchenKnifeGuy thank you for the useful information about the the knife used on Teakhaus edge grain 🙌👍! I just order 1 more Teakhaus plus the beeswax ! Love it so far !❤️
Larchwood Canada cutting boards are from Margaree on Cape Breton Island.
Ah you mean the actual larch is from there. Thanks. Don’t think I knew that.
@@KitchenKnifeGuy The whole business is located in Margaree. Wolfville is a great town that has a special place in my heart but Larchwood Canada is in Margaree. East Margaree is a beautiful spot and Margaree River is a Canadian Heritage River because the Atlantic Salmon sport fishing was world famous back in the day.
I had no idea. Thanks. Will update the video description. Wolfville is super special for me too.
Use Tung Oil on your next wooden cutting board. Pure Tung Oil outperforms everything else you can go months between treatments with home use.
I’ve heard of this many times but keep forgetting. Unfortunately I just cracked into a fresh jar of the same ol. But hopefully I can make a mental note and when that’s done I’ll get tung oil. But fyi I’ve been using the same jar for five years so this might take a while 😹
@@KitchenKnifeGuy ruclips.net/video/l9fqCJ5kJiA/видео.html
This video breaks it down pretty well. I made the switch to Tung oil for my wooden utensils and wa handles and it really does last forever.
I’ll check if our. Thanks for sharing Moon.
Just chiming in on this one. @moonMessiah I watched the video you shared and the guy makes some interesting points. I personally use Tung oil on almost all of my wood projects but I'm going to do some internal tests with tung oil on our boards before I endorse your comment. My concern behind this recommendation is we always really liked the fact that mineral oil isn't a drying oil and thus has lots of time to penetrate into the board and ensure the whole board is getting hydrated. Other concern is that drying oils like Tung which does leaves a coat behind which I worry would show cut marks in the same way that polyurethane does. Not saying you aren't right but from until we test it our selves would recommend people stick with beeswax and mineral oil. Stay tuned.
@@liamorourke905 I would very much like to see your results also, I will definitely stay tuned.
Why not Bamboo? Is it also a too hard material like glass ? Sorry, but i don't get it..
Bamboo is an extremely hard and dense fibre which greatly reduces how long a knife stays sharp because of it. Not to mention it is so hard it can also end up chipping your knife. The harder the material, the more it can lead to chipping and blade dulling. Bamboo is one of those materials.
Ok, thanks, i did not know that..
I hand craft boards daily I hope to be a known name in this kitchen essential buisness one day they are works of art
Can you share your page I’d love to see ?
@@KitchenKnifeGuy no page yet working to get it up by end of year
Awesome. Best of luck with that. If ever you want to share a picture with me I’d love to see. Hop over to IG or Facebook and share away. Continue chasing the passion.
Why are glass cutting boards bad?
Anything that is harder than steel like glass or stone will dull your edge incredibly quickly and has a very high probability of chipping your knife.
Dude I know you ain't inviting me, but after that sneeze I won't be eating beef wellinton or anything else from your kitchen.
🤣 more for me. Do you eat in a fully sterilized room?
I will no longer use one of those Ikea or Costco or any of those plastic cutting boards I think they're made of some kind of neoprene but what I want to say is after a certain amount of time, you're plastic cutting board will shed plastic like granules I don't usually wear my glasses when I'm cooking because of splatters and stuff but I was wearing them the other day and I saw some white dust stuff on my knife I looked closely at my cutting board and it was on my cutting board I thought what the heck so I scratched it with my fingernails and sure enough it was coming from The Cutting Board I had the cutting board for 4 years close to 5 years and I thought it was still in great condition because I could took good care of it but when did it start shedding I don't know! How much is that plastic is in my body and what is it doing to my body ? That is the scary thoughts that run through my mind. So I don't know what you don't like about the bamboo bored. I wish you wouldn't stretch it out and just let us know what you don't like about it LOL I said especially since I just bought one I'm only on this hunt for how to treat or to get my cutting board ready for use so continue on and I'll listen
I super appreciate your comment and opinion. Happy to chat more. Come find me on Instagram and I’ll tell you what I don’t like about bamboo.
Bamboo is too hard, not a single quality knife enthusiast recommends bamboo
I couldn't agree with you more.@@indigocrayon520
I've never used a wooden cutting board, and don't intend to start now. I have 5 plastic ones of varying sizes and thicknesses. They require zero maintenance, shrug off humidity, or the lack thereof, no damage - ever - to knife edges, and after use, I can toss 'em in the dishwasher. The ones I use most often are lighter than anything you'll find made from wood. I've been using the present set for a decade, and they should last until I'm dead and no longer care about cooking. They're also far, far less expensive than wooden boards, and take up little cabinet space.
Absolutely man. To each their own. We all have different wants, needs and different objects make us tingle. A good quality synthetic cutting board has its advantages.
If you don't care about consuming plastic, there's nothing wrong with that!
@@relaxationroom9321 I don't mind, though there's no evidence that I'm doing so in significant quantity. Nowadays, microplastics are in virtually everything, so unless you're a vegan, growing all your own food yourself, you're probably consuming some, too.
Glass Cutting Boards are the Worst, Bamboo and white Nylon ones can be ok but degrade rather quickly, and you need to toss them, whether you see it or not get plastic in your food, and are not always cheap, Old-school Cutting Boards are the best. Semi-end grain hardwood of adequate size for your needs is the BEST.
Super appreciate you sharing your thoughts.
You lost me when you sneezed on your chopping board 🤮
Haha fair. There’s millions of microbes walking about on every surface including ourselves. So I wasn’t too phased by it. Sneezed not directly on it but I get you.
Dude sneezed on the cutting boards. Yuck
🤣
All plastic cutting boards leak “forever plastics” into the food thus your body. Never cut on plastic boards. Period. Throw them away immediately.
You're not wrong, however, if this was a video about how to optimize your own health, then my recommendation would be to go build yourself a cabin in the woods, and live off the land. Even then, our land as 'organic' as we claim it to be, is polluted by phosphorus upstream, has way too many macro metals depending on biome and nothing is truly natural anymore. Given this is a video about cutting boards, I stand by making the recommendations I have, because honestly, wood fibres are also likely to get into your food with a wooden cutting board. And the glue that holds the wood together isn't exactly a vitamin for your body either. I have a B.Sc. in Ecology and M.Sc. in science, I am definitely not speaking out of place here when I say, everything we do is killing us. Including the leeching of certain skin degradable garments we wear. All we can do in this life, is try to make as many decisions as possible within our means, to live a healthy lifestyle. But even in a bubble, things can kill us. A first generation high quality polyurethane cutting board is going to be far less 'flaky' than the cheap stuff, hence my comment about high quality plastic boards, unlike one of the ones I showed which I don't recommend as it flakes.
@@KitchenKnifeGuyI reckon you throw plastic cutting boards out- that’s my point.
@@elainecathey7417 I have some high quality synthetic rubber but yes, given I have those, I have not kept the plastic cutting boards, even the good stuff. However, I will always say, when talking about your knife, cutting on plastic is going to be better than bamboo, glass or stone, in that order.
Throw ur plastic boards on the recycle bin, u are eatinf microplastics, also mineral oils are bad for human consumption and yes it gets into ur body
You talk to much
dude, way too in depth. I don't have 22 minutes to spend on a cutting board video. Condense your videos. please.
Some I go condensed others I just choose not to because there’s too much to say. Each board had a different reason for being so I didn’t want to make a blanket statement. That being said for this particular video I’ll add a chapter to my conclusions so those that don’t want to watch it all can just go to the end and hear my thoughts. That being said I’ll assume whatever you watched still gave you lots of great information. You’ll notice not all my videos are this length. Every one has a reason.
@@KitchenKnifeGuyDont listen to him. For me it was too short. Your explanations were clever and long enough to be comprehensive so i can continue with my search for the perfect cutting board i need. Some people have less interest and just wanted a quick idea what should be good or bad. Maybe put timestamps for them. I just bought my expensive japanese knife and im not ready to spend a lot right now on cutting boards. What do you recommend in the range up to 30 euros?
Thank you for this comment. TO both your points, guess I could for these longer comprehensive ones start with a summary of, then go into the longer version. But also, I do have timestamps for my summary, guess it still didn't please them.
30 Euros for a cutting board is what you mean? @@kiselakobasica5867
@@KitchenKnifeGuy Yes around that. Im not ready to spend a lot now after purchasing a 250 euro knife. I would appreciate your recommendation. Its only for now,il buy good quality later on.
I would say given the budget, your best bet would be a good quality plastic cutting board. Like the one I showed from Costco. First generation polyurethane. Bamboo, glass or even 'wooden' cutting boards at that price are likely to be really hard. Too bad you don't live in Canada, for 30 Euros I'd have sold you my last Parker Asahi board I was getting rid of.@@kiselakobasica5867
The end grain has zero measurable benefit for edge longevity vs end grain of the same wood, it does however have the obvious benefit of superior self healing properties. The cut marks are not nearly as noticeable as say slicing perpendicular to edge grains. I'd entourage anyone and everyone to test it for yourself if you;re skeptical of my claim but for some reason you're not skeptical of the longstanding evidence free claim of parties marketing end grain cutting board products. I'd suggest you grab something like a white #2 knife, because it's low edge retention, and try it out. Any difference is within the margin of error, ie zero real difference between the two options in so far as edge wear is concerned. One thing is for sure, I'll bet the end grain board looks less damaged/used at the end of this test.
😙