Equipment Review: The Best Heavy Duty Cutting Boards
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- Опубликовано: 1 окт 2024
- Each cutting board model had its fans. But a few factors made certain boards more durable, more pleasant to cut on, and more foolproof to maintain.
Buy our winning heavy-duty cutting board: cooks.io/3xEPxnD
Buy our winning smaller option: cooks.io/3W9baG7
Behind the testing: cooks.io/2Ie5yF0
Full testing details and ranking chart: cooks.io/2CSPWTB
Watch more equipment reviews: www.youtube.co....
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Lisa is so good at summarizing the reviews & testing. I like these videos way better than the weird conversational 'review' videos that look like old fashioned TV audience shows and not filmed for an online audience :/
Thats because they are not filmed for an internet audience. They are filmed for a television audience. The same people produce all the "reviews" even the ones you like. Their show is called America's Test Kitchen, just like the channel. You should check it out some time. It's a great show with more than just equipment reviews.
Just go to woodprix if you want to know how to make it yourself.
Lisa makes the best review videos man. love her
Check these wood cutting boards
10kitchen.com/best-wood-cutting-boards-butcher-blocks/
Yes but would be good to know relationships of products that they review. They should mention if they're sponsored.
Who or what is the "review videos man"?
Lisa, you’re the best reviewer. Thanks for clarifying the affects of edge vs end grain wood on knife sharpness through actual testing.
Lisa is back! This format is so much better. I love that she gives me just the facts! Great testing too! Curious what the runner up was and Boos ended up.
boos is trash... unfortunately. my work bought about 2 dozen of them and 6 months later, most of them are splitting apart or broken. they do not like being washed.
Boos are not great. I have one and it was not flat, poor detail on the finished edges. Really amateur hour woodwork. It's only worth is using it as a prop for pictures because those that do not know any better are trained to go "Ooooo Boos Block!" I still can't figure how they became so popular. I guess charging a mint for crap makes it seem better than it is...."it cost so much...it must be good"...it's not.
She is back! I'm so happy. Best reviewer in the Test Kitchen!
As a woodworker, I'm definitely going to take these findings in mind when I make more cutting boards. Excellent review!
I am preparing to make my first cutting board. Until watching this, it was going to be end-grain maple. Going to my wood supplier for 8/4 teak. All the videos (by woodworkers) contradict this video. But, I will trust their Test Kitchen people because they’re the ones that USE the end product. Sure glad I saw this before cutting up a beautiful and thick slab of maple.
@@feversol I know this is a year old, but I would like to mention, Hard Rock Maple (or Sugar Maple) is the only wood that I know of that can be NSF certified, whatever they do absorb, they suffocate in their tight pores. Maple and teak are the only choices imo. I prefer maple for the hardness and weight. my main board I made ended up as 9/4 maple, at least 2 years aged and 20x36, weighs north of 25 lbs.
press X for doubt
The quality of these testing videos is so good. Amazing how much work they put into it. This is some real quality content. Thanks a lot for making these video. :) much love from sweden
Actually, for most knife work, I much prefer an end grain board. It feels better under the knife and it looks better longer. For carving or for cleaver, edge grain is better and cheeper. As far as splitting, especially along glue lines, the Pro Teak boards are notorious for that. In fact, their boards split so much I pulled them out of our store. I have not had that issue with other end grain board manufactures. Just my two cents from an experienced 20+ year cutler.
Love these reviews. Thank you for bringing Lisa back. Great review
I wish you'd stop mentioning only the winner, and just tell us about all the options -- sure, teak is fascinating, but is it as renewable as bamboo? How about hardness? Why skip the bamboo?
I just like Lisa.
I have never been so glad to see someone back. Absolutely hated the recent reviews without you.
Wow what a great, well put together, and highly informative video.
I have a large black walnut board cut out of 1 solid piece of tree. I lightly oil it once every few months. I also had a liquid catch routered into it all the way along the edge. Perfect for containing alot of blood or dripping when carving the thanksgiving bird.
I am uncomfortable using teak, it is a tropical hardwood. Teak contains a lot of silica and will, very rapidly, dull tools used to cut it. How much wood residue ends up in the food? My favorite cutting board wood is maple. Rock maple.
Came here to say this. I'm disappointed that the test kitchen didn't mention this. Sure it's easy to maintain, but what about my 300 dollar knife?
@@zumeraaa A happy medium between your steel and wood? Wood is easy to refinish.
Your forest service engineer might know trees, but he/she doesn't know beans about wood. The reason that hardwoods like oak, maple, etc., wear a knife less is because they have no silica in them, unlike softwoods and especially bamboo, which destroys cutting edges so quickly and badly that a lot of woodworkers refuse to use bamboo. Silica is silicon (not silicone) dioxide, which is quartz, sand, glass, etc., and like steel, is a 5 on the hardness scale.
BOUGHT A NEW 18X24 MAPLE BOOS BOARD LOVE IT!
I bought the large maple Boardsmith after your full review and researching various knife forums. The investment was so worth it, as it does not warp or stain. The Boardsmith is large and tall, so easy for us to use. It is absolutely gorgeous, super high quality, looks brand new almost a year out with heavy daily use, and probably ~every six weeks conditioning (mineral oil & bees wax, 5:1). Love the non-skid feet as it is very stable, and the table clearance makes clean up easier; the sides and underside never get wet or slimy. It is heavy so we don’t regularly lift if to wash it in the sink. We find it easy to maintain, and easy on our knives. Highly recommend! Thank you for your great in depth product reviews!
...and this why I watch ATK, every video presentation has value that far outweighs the time to view it.
Well done.
Good review. Just curious (and a silly question) - how come I don’t see a lot of chopping boards with edge grains oriented vertically (to and from you)? Would that be better on the knife edge because you’re not cutting perpendicular to the grain?
End grain boards don't show knife cuts nearly as much.
Praise the Lord, Lisa is alive! OMG I worried & fretted so and cried every single night you were away, Lisa, darling! All is forgiven, Lisa, the children just want you home again. Thank you, Jesus, Thank You for bringing our sweet, lovely heroine home and saving us from all our Lisa-less disquietude.
p.s.
I much prefer Adam's simple, fun and more to-the-point reviews.
Very good video, but you missed the point of end grain. They are mostly meant for japanese knives which are thinner and prone to cracks. The end of the grain is more gentle on the knives because it opens up a little and then closed, which means it will also last longer if. The reason you didnt find a difference in the ronotic testing is because you used a european knife which is more sturdy than delicate.
I disagree with this the best is industrial style plastic cutting boards they use in butcher houses for example. No maintenance apart from cleaning, it's anti microbial surface, doesn't separate and create a place were microbes can penetrate and multiply. There is a reason good quality plastic ones are the required for higher end HASP hygiene standards etc
These won't make cooking easier. It costs so much that most Americans will have to work longer to buy one, if they can. They are too heavy for people with arthritis. They can't go in the dishwasher, and after working all day, things need to go in the dishwasher. Boards that can go in the dishwasher are less likely to cause expensive and painful food borne illness, causing more difficult poverty. Most Americans will never be able to afford this and all the other expensive things you recommend. If you want to make things easier for people show us how to do things we can afford. No stand mixers, no $125 skillets, and what ham isn't $80+ but is still good. This series only teaches most of us how to shop for other people who have more money. I keep hoping you'll take into consideration how expensive things are, but no. Most of us shop at Walmart. That's what we can afford.
Liiiiiiiisa!!! 🙌🏼
I want that behemoth the seven being tested were sitting on!
Could ATK address the poor reviews on Amazon? The critiques ranged from splinters to staining upon arrival to warping. What gives?
Mine was perfectly flat but stained paper towels and had little hair like splinters raise after one washing.
ATK doesn’t care, their integrity went downhill after founder Chris Kimball left.
@@TheIkaika777 Using "integrity" and "Chris Kimball" in the same sentence is an oxymoron.
I have the Proteak and love it.. as long as someone will maintain it for me. I bought it several years ago and adore it. I can't say anything bad about this board other than to be sure you have a sink large enough to clean this monster. That said, the massive size and cleaning became tiresome. Oxo makes a good sized plastic board with rubberized ends that has become my 'go to'. It fits beautifully in my single basin sink where it can be disinfected as it soaks very easily. Again, love the Proteak, but do better than I and recognize a potential bunt disguised as a homerun. Love the channel.
Thanks, now I have a reason to update my old small double sink. Just got a new Proteak cutting board.
Wow, you guys really went all-out on the testing, approaching this from every angle I can think of. Very impressive.
I will stick with plastic because they are easier to clean, don't need to be oiled, are cheap, and I no longer hack up chicken parts. Hacking up chicken only spreads salmonella. I also have cut way down on my animal protein consumption and beans don't need cutting.
That's cool. It all depends on how you use it.
ATC can be elitist and matter fact about expense. I used wood boards and find plastic, although not politically correct, totally adequate. Most wood boards are appealing because they are made of wood with all its cozy and traditional appeal. Quality is important to me but evaluating cutting boards without including all types is highly prejudicial.
be sure to thoroughly clean and eventually replace those plastic boards often (adding to the plastics mountain). Any knife scratches in plastics hold bacteria more readily than those in wood (a.o. due to the enzymes in wood dealing with the bacteria).
@Jeff, the God of Biscuits My mistake, may be "All Things Considered" ? I meant ATK ... I find it hard to believe that a scratch to a plastic board is less sanitary than a scratch to wood. Don't get me wrong I am a fan of ATK but I just don't always agree. The heat of a dishwasher seems so much more sanitary than the oiling of a wood board.
@Jeff, the God of Biscuits I keep seperate wood boards for meats only. I also have some plastics my wife bought that I dislike and rarely use. The end grain large butcher block board is for veg/ non meat prep.
I have to disagree. Anybody who has ever worked with teal will tell you it is brutal on blades. This is due to it containing silica aka sand in its grain structure. This makes it very bad for any knife blades.
Agree! Can't trust anything these people are saying
My mom had purchased the Large TeakHaus Edge Grain chopping board, and it's slimmer cutting board model a few months ago. However, the chopping board has deep cuts in it from her using ceramic knives on it with quite a bit of force on it. The cutting board is fine though, just light scratches.
Just over $100...? Click on the link and it’s $200.
I wonder why some boards are called butcher block...
This review is quite incomplete but more thorough review than the one they made 7 years ago but I still disagree mostly because they’re pro cooks and use off the shelf products which makes for a bad end result.
The glue joints are usually stronger than the wood itself, and yes end grain wood absorbs more than edge grain (duh) but it can also last a long time when build and cared for properly.
So if you plan on beating up a board 8 hours a day and not caring for the factory made product you bought, than yes I agree, buy an edge grain teak board. If you use the board 10mn a day, you can get an end grain one and care for it so it’ll last a long time.
There are also composite boards made for pros that work great and don’t have any of the disadvantages she’s talking about.
What’s the best way to sanitize the boards?
It is also recommended that you use synthetic (plastic) boards for meats and save your wooden boards for veg. and fruits. That is what I do.
@@es2056 No need for a different board for meat or vegetable. If you wash it properly it won't cross-contaminate.
@@es2056 It has been found that plastic boards are actually more prone to harbor bacteria than wooden ones in recent tests.
I wonder if due to the testing methodology you saw no real advantage of end grain for keeping your knife sharper due to the robotic arm. If you’re cutting in the exact same spot over and over again quickly over a large amount of time I wonder if that caused the edges of the grain to split to the side and the knife ended up “bottoming out” in the denser portion of the board.
I hardly SOAP WASH MY Boards, but I rinse it, then lay down a layer of kosher salt massaging it in , eventually rinsing it off , then IMMIDIATELY DRY IT , CHEERS FROM NJ🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
Built my own with acacia wood remnant, 20x24...best cutting board I've ever used, and basically, free! :-]
I love my boos block edge grain board! I've had it forever and it's made in America.
Been wanting to finally jump the fence and invest in one. I've heard many good reviews about it.
My wife bought me a Boos for Fathers day it is outstanding! The very best ever!
Interesting no mention of food safety or bacterial resistance
If your wooden board gets too many scratches, sand the whole thing down evenly and reoil. Boom good as new.
@SldgeHammr Exactly... and that'll also demonstrate why wood boards are better than bamboo, which can't be refinished.
Agree. You have 2 inches thickness so you can keep sanding for ever!
I was wondering about that. More specifically the teak board. It is stunning and I know me, I’d want to keep it as long as possible.
@@o-_-ojb Ooh be careful with teak if you're cutting or sanding it! Wear a respirator at least, so you don't get any micro particles stuck in your lungs with this especially oily wood - emphysema is definitely not fun.
Thank you SldgeHammr. I did not know that.👍🏼
End grain boards are fine - if they are of good quality materials and manufacture, and if you dry it with paper towels after washing. I have several and they have yet to start splitting.
I prefer using two medium sized boards than one large monster especially if preparing raw vegetable salad and meats...
We’re these only German knives? We’re Japanese knives on the boards considered?
This style review is the best, keep them coming
I agree
Please do a video on cleaning care and maintenance
Indeed! I guess this review is aimed at which board to put on your bench at home but in a high use environment (I'm a chef) maintenance is a must. Wooden boards develop a hollow quite quickly and need to be planed level again. Incorrectly laminated boards are a pita. Single slab boards can be fragile and may warp if incorrectly stored but are my preference for longevity and hygiene. A good butchers block is the ultimate for smacking the daylights out of food with a cleaver or heavy knife. Interesting that mineral oil is used on the test boards, not a common food. I use EV Olive oil. Anti bacterial and tasty.
The reason they were having trouble with the boards splitting is because of how were taking care of them. you don't ever wash a wooden cutting in the sink with water and soap, if you do it will split just like in here testing. The way I clean and sanitize my boards is like this two tablespoons of baking soda two tablespoons of kosher salt mix in just enough neutral alcohol like vodka or Everclear the highest proof you can get and make a paste. Rub this into your board with your hand very well let it sit a couple minutes then use a bench scraper to scrape off the salt and baking soda wipe down with a clean damp towel let dry for a few hours then oil your board with food grade mineral oil. If you do this your board should last a lifetime. My oldest board is 12 years old and still looks like new and I use it almost everyday its an end grain made of walnut and maple no splits or cracks yet.
The detail of the test, videos of the testers, the robot! Much superior review
Maybe say more positive things about the other boards? You say that every board has it's perks and that it's up to preference, but you never matched said preferences with a type of board. For example, if you want a board that can handle a beating from a cleaver go for this board, or if you chop more vegetables go for that board, or something to actually tell us what to go for. Don't just praise the products that you always use and then tell us only the downsides of the others.
Jenna Hilton psst they want you to subscribe to their magazine which has more thorough reviews
@@dogeyes7261 Ah. That makes sense. I didn't know that they had a magazine.
@@jennahilton8259 As the maker of the #2 rated butcher block, I couldn't agree with you more. We didn't even get a mention, and our brand mark was mostly hidden in this video. My soul died a little at that...
Amazingly educational video. The really surprising conclusion is that harder woods can keep knives sharper longer than softer ones like Hinoki. But I still love the practicality of hinoki as it hardly needs any oiling (they don’t Oil it in Japan at all) and it’s so so light that makes cleaning super easy and it has natural nice scent and antimicrobial substances.
One of the most effective, concise and insightful reviewers in her field. Definitely enjoy her videos.
Lisa is the heart and brain of this show. Her voice is so smoothing and so believable
I have no kudos for a review and recommendation for a board that of the +500 reviews, 25% are under 3 stars and 15% think it's a piece of low quality constructed junk at 1star (Amazon with photos to back it up).
I just saw this. Totally agree. Gotta keep looking elsewhere i guess.
I ordered the winner as a Christmas gift for my parents. Honestly after seeing it I am surprised this is the choice for most people. It's so huge and heavy. Would definitely be difficult to wash. It also had a very yellow look to it that I didn't love- that's just preference. I think a size around 15x20 would work better for most home kitchens.
Excellent review and overall production. I suspicious of the end grain board the separated on the glue line. Wood will break along or even against the grain before a proper glue joint breaks. That could have been faulty glue or assembly. I've cracked an end grain board by oiling too much. I believe the walnut absorbed more oil then the adjoining maple. By expanding more it pulled the maple apart. It had very even cracking of multiple blocks across the grain. Not with it. A good indication of the amount of force. Glue lines stayed intact.
How do you clean them in a non commercial kitchen? I find them frustrating to clean in a small sink
Since they should never be immersed, I just set it in the sink at an angle with one of the short edges down, wash the lower half, then turn it 180 degrees and wash the other half. In one of my kitchens the faucet was too low, so I used the pull-out sprayer. If you have a two-bowl sink with really small bowls, even the short side of the board may not fit; in that case, buying a large bussing tub or similar container at a restaurant supply or home improvement store, and setting that on the counter next to the sink may be an option.
Amazing analysis! You are a forensic expert. I don’t want to miss your any videos. I watched many of them always you amaze me with your details. Very big hugs and bigger Thanks !
I am quite frankly amazed at how much time and research went into this review. FANTASTIC all around review of those boards and presenting not only opinions but also evidence such as talking to the USDA about wood types or getting a FREAKING robot to "cut" stuff on it to test how gentle it is on a blade. Review channels should look at this as a shining beacon of what reviews actually are.
This cutting board got absolutely terrible reviews
on Amazon, the majority hated it and one lady
contacted the company and replaced it twice,
and still had problems with it.
I’m actually making new chopping boards today DIY, this is a great vid for my research before making.
Well presented, side grain construction for me, never been a fan of the end grain for the exact reasons given.
If you are using a Knife above 56 HRC you should absolutely get an end grain board. Otherwise you will be left with a dull knife after every other 2 weeks or so. Other than that a good quality teak or acacia board is the right choice
First of all ATK does the best cutting board reviews available. I have made cutting boards for over 10 years and while I use various materials, teak is by far my favorite. I can make an end gain board that will not gap, shrink or crack but it requires using a stable hard wood, a lot of waterproof glue and very careful finishing. In future reviews of these legacy class of boards, I recommend you use board conditioner after re-oiling it. This will cut down on future oil consumption and make a big difference in the overall condition of the board.
As a professional Woodworker for over 30 years and an amateur cook for 15, that was a good review. She was spot on regarding the pros and cons of end grain v side grain. Well done.
wish there was a total ranking so we'd know more of the pros/cons from the other boards as well. Nice video though!
Quite a few poor reviews on Amazon on the winning block. Cracking issues most commonly. Could be poor care and maintenance on the users behalf however.
If you can't buy it on Amazon, then it can't be tested on ATK. Follow the money!
Mine had splinters and stained paper towels.
Teak is hard on glue because it's so oily, so it's likely to fail
The winning cutting board only has a 3.5 star review on Amazon....
@Jeff, the God of Biscuits Ya think so eh? OK. ATK named Fagor's pressure cooker best (budget) pressure cooker yet it lacks the really thick bottom and straight sides the champ had, the important features. ruclips.net/video/YaTW0b-Mx24/видео.html It also lacks the ease to replace all the parts that the winner had but they fail to mention, sounds like promotion not merited by the product. The Fissler has a guarantee to carry parts for at least 10 years IF they stop making a model. OK,
THEN I see this video where they are making special cook books in a you wash mine I wash yours video where they promote cookbooks and pressure cookers. ruclips.net/video/toLO_nu9vww/видео.html
Fagor had lots of poor reviews on Amazon. SO much so that THEY WENT OUT OF BUISNESS LEAVING MANY WITH DEFECTIVE UNITS. So much for ATK reviews being unbiased. So much for Fagor being the best. You get what you pay for. ATK went downhill when the founder got forced out and then was sued by the new regime.
Jack Blade I agree. I try not to buy from Amazon but reading their reviews are part of my buying “research”. Once a product has a good number of reviews, i think they because pretty accurate statistically and reflect real-life usage.
I actually trust the integrity of Amazon’s reviewers of their verified purchase of this failed cutting board with pictures showing shoddy workmanship over ATK. Amazon doesn’t even sell this horrible cutting board anymore. ATK had integrity but founder Chris Kimball took that with him when he left.
Unfortunately, teak wood harvesting is largely unsustainable.
Most teak for commercial use mainly comes from certified sustainable plantations in Indonesia. Burmese teak is illegal to export, and African teak is endangered
These are the best reviews bar none. Incredibly thorough. They took their pans to have them tested at MIT in one of their videos and had AutoDesk use their equipment to test the cutting boards in this test. They spare no expense and that's what I love about them. Great videos
I wish I can like this video more than once. I love the attention and detail you put into your tests. Please keep them coming!
I'm not particularly a stickler for details, but it's really nice to know how things were tested, but all the thinking behind it. I just bought an end-grain cutting board and I'm still enjoying it, but I put the Teakhouse one on my wish list. You just never know . . . Thanks so much for the great information.
I'd love a huge cutting board like this but how do you clean them if they can't fit in the sink properly?
She actually addresses this briefly in the video when she suggests that you should get the biggest cutting board that your counter AND sink will allow; big cutting boards are awesome, but I feel the pain of working with too small a sink to properly wash.
Throw it in the washing machine. Or hose it down outside.
Fire
CaptainFabulous84 yes wood boards love dishwashers especially with heated drying
"...how do you clean them if they can't fit in the sink properly?"
One way is to stand it on end in the sink, and spray it with a pull-out sprayer. (If your sink doesn't have one, it's time to upgrade.) You don't need to immerse the board to clean it (and in fact it's better not to; that would be like soaking in a bathtub of germ-laden water instead of taking a nice, clean shower).
Having been a joiner on ships, thought teak was toxic. Beautiful wood, rot resistant, but the oil was toxic.
Or maybe only in California?lol.
Correct me if I'm wrong. Wouldn't be the first time, and hopefully not the last. Heh heh..
An. Old salt.
Well done video. Be proud to pass on the knowledge . I'm still learning. Aaaah haha.
Live,love and laugh
Teak oil and saw dust can indeed be a sensitizer for some people. While using it in the kitchen wouldn't be problematic for most of us, manufacturing teak products can be, due to the increased exposure to dust, vapors, and oils. Allergy-like symptoms such as eye, skin, and respiratory irritation are the most-commonly reported effects, but more severe symptoms, including asthmatic events, have been reported.
I can assure you that the winner is heavy duty. Dropped it on my foot. Broke three toes. Be careful after you oil it!!!
I make my own! but I'm watching this so i can find out how to make them better!
What mineral oil would y'all recommend for the Teakhaus cutting board?
Back in the day (70's) we used mechanical drawing boards. (Pre computer graphics programs) they are only 3/4" thick but tough as nails. Made of solid maple, large, light and easy to handle. Inexpensive.
I use a drafting board as a pastry board for rolling out dough. The large size is perfect, and it takes a dusting of flour better than any other surface in my kitchen.
This was Boss! What a great analysis... simple and to the point.
I'm very tall, and the idea of using a thicker cutting board to compensate for lower countertops is genius.
Ditto. I'm 6'4" and don't own my own home in which to build custom counters like Julia Child did; so I use thick cutting boards. If I buy one of those Teakhaus boards, which are only 1.5 inches thick, I'll glue "legs" onto one side to raise it up.
I would have liked to have heard where the rest of the boards ranked in their survey and a quick explanation as to why as opposed to just saying the teak is the best one. Still a good video though.
The complete results with scores for the various criteria are on their Web site.
I loved my big Boos board but I had to sell it because it was too high to cut on the counter comfortably (read: I'm a shorty) 😅 I have a composite now - it's lightweight and easy to wash so I don't even care.
Awesome video! It was great to have our boards be a part of this and be tested so in depth and professionally.
Great review! Answered all those wood board questions I've had for decades
Me at the start of the video: "how are they gonna get 7 minutes out of cutting boards?"
Me at the end of the video: "I know so little..."
I dont know how i get here but i found it interesting, you have my like
So find cheap used teak outdoor furniture and turn them into cutting boards.
Can you do a review on the best reusable plastic and glass meal prep containers?
They did! Here is the link ruclips.net/video/WprgFWLgguM/видео.html
Since you're channel name is "America's" test kitchen, it would make more sense if you only compared cutting boards made in the USA. Teakhaus boards are all made in Vietnam where Boos Boards are made in Illinois. Should be a more fair comparison wouldn't you think? Asking for a friend.
you need end grain to not get a lot of knife impact on the surface (i.e., real butcher block). Any face grain board is just silly for cutting on.
Sounds about right. We got an end grain board about 3 years ago, (actually, the same as featured here- Catskill) and about a year in we unfortunately dropped it and it developed a really long crack. Obviously, don't drop your boards.
Manufacturerers were willing to send us a new one regardless, which was nice. That one ended up cracking unprompted within a few months, despite our taking care of it and oiling etc.
They had never asked us for the old board back, so instead of pestering the company for yet another board, we got advice from woodworking friend on what type of food safe glue to use, and invested in some solid and large clamps. So far so good since then, but they did sit abandoned for almost a year uncared for, so hopefully their record improves.
Personally I also find them too heavy (~15lbs) to pull out too often, though that could probably be fixed with better storage placement.
There are many fine American manufacturers of wood cutting boards to chose from. Etsy also has many artisans who make them. I will stick with US made cutting boards.
I have that same teak board. It’s going on 4 years now and I use it fairly often and it has gouges in it. I’m probably getting a Boos Maple board next. So what that it needs more oil. I can’t believe that ATK thinks that having to oil a board less is a feature. Are we that lazy? Just got a plastic board in that case.
They clearly don’t like end grain boards. Yeah a poorly made one might split, and a cheap edge grain wouldn’t??
Definitely just answered all of my questions... thank you 🙌💯🙌💯
Teak is an A2 Carcinogen. Walnut also. I don’t want that in proximity of my food! I’ll stick with hard Maple and Cherry in my cutting board builds. End grain is superior. Anecdotal failure of end grain vs edge grain is a result of poor construction, not the orientation (vertical vs horizontal) of the wood. If the planks of wood are oriented properly (growth rings) during construction, a properly glued cutting board will NEVER fail along the glue line. This has been proven over and over through extensive testing of glued wood joints and there are hundreds of videos online demonstrating this fact.
Find me a deep welled roast slicing board that can hold the juice, but not split...
Im on the verge of ording a slab of 1.5" plastic and having someone mill 1/2 trenches with a fat well too.
What was the decision behind just oiling with mineral oil as opposed to a cutting board finish with things like beeswax and Jojoba and/or Carnuba?
What an awful ridiculous click bait review. Seriously? All this was is regurgitation of relatively known info. If you aren’t going to tell us the boards you tested and the pros and cons with each, it’s a waste and makes me think this is a marketing video.
Also? A chef or kitchen expert who ‘learned’ there are two types of boards - end and edge. Either she is lying or that nativity makes me doubt her knowledge. Also really? The board moves? 1.5” thick 15lb board? And you don’t mention that’s an easy fix with a paper towel or rubber mat underneath? This is disingenuous and only the link to the winning board? I do not understand how everyone thinks this is a great review. It’s a rope-a-dope. Provide mostly known observations, don’t ever use the name of a brand that isn’t the winner, and SURPRISE…buy the one we recommend, but we won’t tell you the other brands..but they are good and might fit you better.
Wait people! As a 33 year locksmith specializing in mortise lockset installations, working and chiseling wood daily I chose end grain Maple for my kitchen. While wood may split when struck on end grain it is very difficult to reduce its height through other forms of abrasion. Wood planes designed to reduce end grain have a greatly increased blade angle to even attempt the work. These angles required are unsafe in kitchen food mechanics as the knife edge would really be laid over. Most woodworkers would select powered devices to attack end grain...and even a black belt wouldn't try to chop end grain in half. Keep passing those boards around and see which thickness prevails over time, plus with Maple trees growing strong in my own yard, I'm sustaining my own kitchen in a way as I have firsthand experience with the population of the species. Teak is awesome but that's coming from someone else's backyard and I'm not sure if thats so cool for me to decide about. That said If I got Teak I'll take it end grain up! On a positive note I bought your runner up spatula and matfer bourgeat pan choice!
I would never pay that much for a freakin cutting board. Target has rubber wood cutting boards the same size as their winner for 20$. Rubber wood is a relatively soft hardwood so it’s gentle on your knives but still durable and it’s a byproduct of the rubber industry so the trees are being chopped down anyway. Best and cheapest cutting boards that I’ve ever had.
Excellent review! I like reviews that are more objective and comprehensive.
I find these reviews invaluable. Especially recently as I'm trying to 'update' many tired things in my kitchen. Thank you
We have an end grain board that has over 40 years of use, and still in great shape - all we have done is replace the wood feet with rubber feet. ITs a bit dished in the middle, so I should resurface it. We never oil it.