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Time for a new cutting board

l
lavendula Jan 21, 2008 10:52 AM

Any suggestions?

Bamboo or wood?

There are many Bamboo varieties, I'm not sure which one to go with!

Thanks kindly!

  1. Divamac Feb 4, 2008 06:59 PM

    I have a Boos chinese chopping block that I adore. It's big, heavy, stays on my counter and will be willed to someone upon my death some day.

    http://www.surlatable.com/gs/john-boo...

    For meats, I have a standard thick poly board that I don't especially like, but I also don't use that often.

    1. d
      Dakaty Jan 24, 2008 06:19 PM

      I have 2 boards from these guys and have given 2 as presents. You can get any size and thickness that you want. I got the walnut, cherry and maple blends. They are beautiful and economical.

      http://www.buildinghomecenter.com/ind...

      1. n
        NE_Elaine Jan 24, 2008 02:27 AM

        I bought 2 beautiful wood boards from a craftshow 20 years ago. They have held up beautifully and I think they are the best to cut on.
        I would hesitate to buy a bamboo board just because I have heard of longevity issues with the flooring and clothing/towels made out of bamboo.

        1 Reply
        1. re: NE_Elaine
          Gio Jan 24, 2008 05:19 AM

          Speaking of bamboo longevity - I bought a large bamboo board a couple of months ago at Crate & Barrel and after three days of use it split down the middle. When DH brought it back to return the fellow asked, "You didn't Wash it, did you?" After a lengthy discussion about the necessity of washing cutting boards, he accepted the return.

        2. c
          chucklind Jan 23, 2008 02:59 PM

          If you can get your hands on a copy of Jan./Feb. Cook's Illustrated magazine there is a nice article on testing cutting boards on page 29. The highly recommended boards were Totally Bamboo Congo ($40), Snow River Utility (wood-laminate composite, $17), J.K. Adams Takes Two ($22 - hard rock sugar maple) and the Architec Gripper Nonslip ($15 - polypropylene). I hope this helps.

          4 Replies
          1. re: chucklind
            Candy Jan 23, 2008 04:03 PM

            For wood nothing could persuade me from JK Adams. Absolutely the best in wood

            1. re: Candy
              l
              lavendula Jan 23, 2008 11:25 PM

              Better than the Boos?

              1. re: lavendula
                Candy Jan 24, 2008 04:50 AM

                Oh yeah, and they've been around a lot longer. They are beautiful rock maple boards and I've never had a complaint or a return on them.

                1. re: Candy
                  OCAnn Jan 24, 2008 07:22 AM

                  Their respective websites say that JK Adams has been around since 1944; Boos since 1887. Is that an error?

                  "J.K. Adams has been designing, manufacturing and distributing wood products from Dorset, Vermont since 1944."

                  "John Boos & Co. is the oldest industry in Effingham, Illinois. It has been in business continuously since 1887. Conrad Boos Sr. founded the business in 1887 and named it for his son, John."

          2. Richard 16 Jan 22, 2008 06:20 AM

            FYI:

            Here's a study comparing the cleanlines of wood vs. plastic cutting boards:

            http://faculty.vetmed.ucdavis.edu/fac...

            2 Replies
            1. re: Richard 16
              OCAnn Jan 23, 2008 07:50 AM

              For those who didn't read the link, in essence, it says that wood cutting boards are safer, more hygenic than non-wood cutting boards.

              As I wrote in another post, my mother has been using her wooden cutting board for 30+ years for all foods and we've never gotten sick.

              1. re: Richard 16
                s
                sueatmo Jan 23, 2008 06:16 PM

                Thanks so much for posting this article. I will continue to use my wood and bamboo with confidence.

              2. firecooked Jan 21, 2008 06:01 PM

                I love my Boos block cutting board. Its massive and not dishwasher safe, but easy on my knives, and there is something zen like when I get it out to start chopping.

                I don't use it for meat, I store in on its side (it wide enough to stand on its own), and oil it about once a month.

                4 Replies
                1. re: firecooked
                  OCAnn Jan 21, 2008 07:18 PM

                  I too love my Boos board. My knives like cutting on wood boards over bamboo or those plastic boards.

                  1. re: firecooked
                    l
                    lavendula Jan 22, 2008 09:35 PM

                    Can I ask you what size your boos board is?

                    1. re: firecooked
                      jfood Jan 23, 2008 11:31 AM

                      Interesting in that you do not use your Boos for meats. Jfood has two boards, one for meats and one for vegetables, and never the twain shall meat (sic).

                      Since they are kept in the cabinet above the double oven it is easier if the one for mrs jfood is lighter in weight. And Mrs jfood does not like to play with raw meats/poultry the heavy Boos is the meat board and jfood has a lighter OXO for the vegetables. They are scrubbed every night after use, wiped dry and returned to the cabinet. Once a month the Boos gets a oil-wiping. When jfood first purchased the OXO (the one with the rubber edges), he hated it, too slippery, felt hard when the knife hit it, etc. But after some use and some scrubbing it felt better and he can accept it now, although he does not love it. When this one is over the hill, he will probably get a light Boos for the veggies as well.

                      1. re: jfood
                        Candy Jan 23, 2008 12:32 PM

                        If i were buying wood JK Adams is my preference. I have never given a moments hesitation to use my boards for any and all things.

                    2. f
                      frank828 Jan 21, 2008 04:35 PM

                      http://www.atlantafixture.com/Summary...

                      i'm planning on getting a rubber one. safer for my knives

                      1. Candy Jan 21, 2008 12:15 PM

                        Bamboo is nice but it is harder than wood. You might want to check out an Epicurean board. They will not dull knives and are dishwasher safe and they have the NSF stamp of approval.

                        9 Replies
                        1. re: Candy
                          amyzan Jan 21, 2008 12:44 PM

                          http://www.chowhound.com/topics/323192

                          1. re: amyzan
                            l
                            lavendula Jan 21, 2008 02:08 PM

                            Great, I'd love to try one. Do you recc. the one with the juice groove? I am vegetarian and don't usually cut things that tend to "juice". Also, what size do you recc and what is the difference b/w the Gourmet and the regular? The gourmet is way more pricey.

                            1. re: lavendula
                              amyzan Jan 21, 2008 02:53 PM

                              I haven't bought one but have been researching them, and thought that thread would be helpful. Maybe someone else can give you a personalized rec? Everyone's different, but I prefer a larger board myself. It's just easier when chopping things that tend to scatter.

                              1. re: amyzan
                                Candy Jan 21, 2008 04:28 PM

                                They come in a variety of sizes. The shop I work in does not carry the board with the groove for juices. We carry the Gourmet and yes they are pricey but consider longevity and the need not to to replace them for more than 20+ years.

                                1. re: Candy
                                  z
                                  ziggylu Jan 21, 2008 05:13 PM

                                  Candy
                                  We sell the Epicureans in the store where I work. We sell a lot of them. People like the dishwasher factor.

                                  I haven't really used one myself other than at the work when demoing knives and giving knife skills clinics. Do you use one at home? I'm not sure I really like them. Considering the price I think I prefer a good solid true wood board.

                                  Just curious what your experience has been with them.

                                  1. re: ziggylu
                                    Candy Jan 23, 2008 11:22 AM

                                    I do like them. I have a number of boards ( we do a lot of chopping cutting) but it is a favorite. I also like that there are a number of diffrrent sizes.

                                    1. re: Candy
                                      z
                                      ziggylu Jan 23, 2008 04:50 PM

                                      Thanks. I'll have to try one out at home to see I like it. We sell so many of them but not having used one I really can't give customers a lot of input.

                                      Do you put yours in the dishwasher and if so is it holding up as promised? We don't get returns on these so I'm assuming they do but again no first hand knowledge...

                                      1. re: ziggylu
                                        Candy Jan 23, 2008 06:07 PM

                                        In DW. People who do not understand placing them in the DW and that knife scratches don't appreciate the value of the value of the board

                                        1. re: Candy
                                          Candy Feb 1, 2008 08:27 PM

                                          What I really appreciate is that the board is a compressed paper product and is much kinder to myk nives, and my knives don't slip as badly when I'm chopping on other surfaces. They really tend to grip the suface.

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