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BEST CUTTING BOARDS - Bamboo vs. Others

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I'm looking for a new cutting board and want something that will last, be easy to clean and easy on knives. Money is not an issue, I'm prepared to spend on something of good quality.

I know, all of the above describes a good quality bamboo board. And I was ready to buy one, but then came accross an interesting looking brand called Epicurean CS. It looks good, sounds great and I'm almost sold. Does anyone have any experience with these? Check out the website here:
http://www.epicureancs.com/

Does anyone have any other favourites? All of your opinions are appreciated!

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  1. John Boos cutting boards are very highly thought of

    http://www.cutleryandmore.com/prodlis...;

    I've used bamboo, which is ok. I like it better than the "soft" white plastic. You probably know to stay away from the hard almost glass like plastic. I recently found a relatively thick wooden board at ross, acacia, i think, that has the little moat ringing the board. Those moats definitely come in handy if you're cutting anything juicy.

    3 Replies
    1. re: chuckl

      I love my new Boos board. Reversible maple. Better than any plastic I've ever used.

      1. re: hollerhither

        I've had my Boos for almost 18 years! Still amazing. It's the maple reversible block and with regular care (a little mineral oil goes a long way), it will last me another 18+! It has no cracks in the block and it's the perfect size to stow away or even bring camping!

        I've used it with my Wusthof knives from the beginning and haven't regretted a day.

        1. re: hollerhither

          Just love my Boos 18x24 maple board. Worth every penny.

      2. My favorite is my own - and edge-grain maple about 34"x18". If I had a do-over, and money was not an issue, I have the same in end-grain maple. I love the size, the easy-on-the-knife aspect of wood, and the presence of the board. I have other boards, as well, for smaller tasks, but they're incidental and semi-convenient for the most part (laziness factor...<g>...grab another board for the onions Hub will chop). For myself, just one good large cutting board suits. And wood is not difficult to clean. Truly.

        Cay

        2 Replies
        1. re: cayjohan

          Yes! Though an end grain board that size is going to have to be at least two inches thick. So that's about 8 board-feet and at 4lbs a board foot, it's going to weigh over thirty pounds.

          Still, this would definitely be the ultimate in chopping technology.

          1. re: Chuckles the Clone

            Chuckles;
            Mine is 1 3/4 inches thick (edge grain) and weighs a lot. You bet I love it! And you bet I know the weight investment!

            Cay

        2. I have 3 Read laminate cutting boards, they seem to be the same thing as the epicurean boards:

          http://read.sparkoid.com/cuttingboard...

          I like them a lot, they never warp, can go in the dishwasher, and don't hurt my knives.

          1. I do know that End grain wood cutting boards due last longer, and I'd also say get a board that is a little on the thicker side

            1. I use a big bamboo board, but 99% of the time top it with a flexible silicone cutting mat. A few dozen of them live in the drawer directly under the cutting board. Chop an onion, toss the mat in the dishwasher. Cut up a chicken, toss the mat in the dishwasher. They're cheap and convenient, and make it really easy to avoid cross-contamination. Plus you can pick them up and funnel the ingredient into the pot / mixer / wok. Try doing that with a big bamboo board!!!

              5 Replies
              1. re: alanbarnes

                Interesting... where do you get such a silicone mat?

                  1. re: alanbarnes

                    I've used those mats on the granite counter top and it still feels too hard. I've used them on top of my wood board when boning chicken and such but have never really liked the feel compared to cutting directly on the board plus the board is more stable and less likely to slip or move while cutting. I have never had a problem with a wood board and food poisoning. I just wash after working with animal proteins with soap and water. No special treatment of acid or bleach.

                    1. re: scubadoo97

                      I've used several types of plastic mats and agree that the thin ones feel awfully hard and tend to slip around and curl up at the edges. The ones that I use now are made of silicone that's quite a bit thicker than some others, so they feel fairly soft and lay flat. Plus they have dots of non-stick material on the back that keeps them firmly in place on the counter or the cutting board.

                      Not to say that wood isn't just as good, but for my purposes I prefer the silicone. I can go through half a dozen mats in the course of preparing a meal; not having to stop to wash the board is convenient. And I do like the ability to pick up the mat and funnel ingredients into a bowl or pot.

                      1. re: alanbarnes

                        Thanks Alan. The ones pictured looked just like the plastic ones I have. I'll have to look for the silicone ones and ditch the others.