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ISO bamboo cutting boards

lilaki Sep 4, 2009 10:56 AM

hi chowhounders,

can someone please tell me where i can find bamboo cutting boards in toronto? GTA west would be preferred.

also, how much do bamboo cutting boards cost?

i have four plastic cutting boards - two large for fruit/veggies, one large for meat, and one small. i want to replace all of them with bamboo.


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  1. j
    jeffs101 RE: lilaki Sep 4, 2009 11:39 AM



    1. food face RE: lilaki Sep 4, 2009 11:56 AM

      one word...Winners.

      3 Replies
      1. re: food face
        lilaki RE: food face Sep 4, 2009 12:05 PM

        homesense? or winners?

        1. re: lilaki
          spazita RE: lilaki Sep 4, 2009 12:22 PM

          I got mine at the dollar store, but it's VERY small!

          1. re: lilaki
            food face RE: lilaki Sep 4, 2009 05:52 PM

            Winners has some nice high end bamboo as well as other types of boards for next to nothing. They are usally stocked where they keep the pots, cheese graters and other kitchen extra's. Tap Phong is good but you will not get as good quality and it will be more expensive than Winners for sure. Parking around Tap Phong is a nightmare and unless you want an afternoon in Chinatown it's generally more convenient to go to Winners in your area first. I bet you'll get lucky.

        2. j
          JennaBean RE: lilaki Sep 4, 2009 12:23 PM

          Not west but I they have many sizes of bamboo boards and generally speaking half the price of anywhere else.

          Tap Phong Trading Company
          360 Spadina Avenue
          Toronto, ON M5T 2G4
          (416) 977-6364‎

          1 Reply
          1. re: JennaBean
            TorontoJo RE: JennaBean Sep 4, 2009 12:50 PM

            Second this rec. They have a bunch of sizes and thicknesses at incredible prices.

          2. aser RE: lilaki Sep 4, 2009 12:44 PM

            I would suggest something other than bamboo. Bamboo is actually quite hard, not the best for your knives. Although it's still better than plastic....

            Maple is generally the best balance between durability and give, helping to prolong the edge of your knives. I've seen Tap Phong sell this brand of cutting board before....


            To get more nerdy w/ it, end grain is preferred to edge grain. I've also been looking at this brand....


            6 Replies
            1. re: aser
              Tatai RE: aser Sep 5, 2009 05:23 AM

              I have to agree with Aser: Hitting a rock-hard surface on a daily basis is not good for your knives. I use maple cutting boards, but have recently purchased a bamboo carving board because the maple versions always deteriorate very quickly.

              1. re: Tatai
                Full tummy RE: Tatai Sep 5, 2009 08:36 PM

                I have two very thick maple cutting boards that I leave on my counter all the time and use every day. I have not been particularly careful with the way I treat them, though I do generally try to remember to oil them from time to time. I have to say they are in excellent condition and still look great after more than five years, and I can't imagine ever having to replace them.

                1. re: Full tummy
                  Tatai RE: Full tummy Sep 6, 2009 06:49 PM

                  I, too, have a very large, very thick, maple cutting board that has a permanent place on my kitchen island. It's my thinner CARVING board, on which I carve poultry and roasted meats, that I've replaced with bamboo.

                  1. re: Tatai
                    Full tummy RE: Tatai Sep 6, 2009 06:54 PM

                    Oh, oh, oh. I get it now. :0) Do let us know how it works for you in the long run. Why do you think it will be more long-lived than a maple carving board?

                    1. re: Full tummy
                      Tatai RE: Full tummy Sep 6, 2009 08:26 PM

                      It seems to me that the grooves that are made in a maple cutting/carving board would not happen in a bamboo one and the poultry/meat's juices would stay on the surface of the board rather than soak through any grooves (which is what causes carving boards to deteriorate).

                      Mind you, it's probably my use of an electric knife for carving meats like brisket that contributes to the excessive "grooviness" and premature deterioration of my carving boards.

                      1. re: Tatai
                        Full tummy RE: Tatai Sep 6, 2009 08:29 PM

                        Alas, I don't have an electric knife, but I can see how that could do some damage to maple; it ain't no chainsaw, but still...

                        Let us know if the bamboo board becomes groovy or not, hehe.

            2. c
              cubmike74 RE: lilaki Sep 4, 2009 01:08 PM

              I picked mine up from the Bay actually. It's one of the Earthworks ones

              1. p
                Pincus RE: lilaki Sep 4, 2009 01:24 PM

                I got mine at Canadian Tire.

                1. Full tummy RE: lilaki Sep 4, 2009 01:31 PM

                  I have seen (and also purchased) bamboo cutting boards at Winners and Homesense, from time to time. However, they are generally thin and very hard. (I use mine as a cheese board most times.) I like my maple butcher-block boards better (also purchased on the cheap at Winners & Homesense); they're about 1.5" - 2" thick, and I leave them on my counter all the time. Just a thought... If you're stuck on bamboo, you might want to start by buying one and seeing how you like it before you replace all your boards.

                  1. jayt90 RE: lilaki Sep 4, 2009 02:16 PM

                    Costco has a set of two boards, $12.

                    1. c
                      ChowMatter RE: lilaki Sep 5, 2009 07:46 AM

                      We got a set of three sizes at Kitchen Stuff Plus on sale for $10 (regular $15?). We don't find our bamboo to be "rock hard" like one other poster noted here; in fact, it's similar to other maple boards that we've had in that you can slice into it. One disappointing thing for us was that within two months, one of the boards split down one of the lines where the bamboo slats are joined. Since it was only one in three, don't know if it was just a fluke, or if they'll all eventually go that way.

                      2 Replies
                      1. re: ChowMatter
                        aser RE: ChowMatter Sep 6, 2009 06:20 AM

                        Like anything you buy, quality isn't cheap. If you're buying $15 bamboo boards, they'll crack and split due to the cheap adhesive used. At that price, they're meant to be disposable.

                        Bamboo is harder than maple, it's a fact. It will dull your knives much quicker than maple. As others have stated, it even gives off a different sound upon impact. There isn't much give...

                        I suggest everybody to read this before purchasing, very handy faq.


                        1. re: aser
                          Full tummy RE: aser Sep 6, 2009 11:00 AM

                          I find it more jarring on my hand, too, which is not ideal, especially when chopping a bunch of carrots, or some other dense food.

                      2. e
                        easily amused RE: lilaki Sep 5, 2009 08:29 AM

                        Utilize about 6 various cutting boards depending on the task....all wood(Maple) or natural product. have 1 Bamboo board...which I rarely reach for..as previous poster commented ....It is too hard....the knife changes sound and the overall feel is not natural. I would recommend buying only one bamboo board for now to see if it is a "fit" for you. Either way you will be in for a treat after using plastic. ......I know I was. You may want to consider some nice new sharp knives at the same time.
                        Check-out Winners for good prices, Williams Sonoma has everything...but pricier.

                        1. l
                          lilaki RE: lilaki Sep 5, 2009 08:56 AM

                          hi all,

                          thanks for all the info!

                          we purchased good knives a few months back and have been slow in getting rid of our plastic boards (very convenient to throw in the dishwasher).

                          i went to home sense last night - GREAT selection! thank you. i would never have thought of it.

                          i bought three bamboo boards and one maple carving board. i think we'll just unwrap one bamboo board right now and see how it goes - thanks for those tips too. we'll also keep the maple board as it's more of a carving board and hubby is particular to that style.

                          thanks again!!!

                          1. s
                            Sadistick RE: lilaki Sep 5, 2009 10:49 AM

                            I got some as a engagement present from the bay -

                            keep in mind a few things - ensure you get some form of oil ( canola or mineral works best ) and slather them in it and let it soak in for a few days before use.

                            the only thing i have noticed with these bamboo ones so far is the fact that when wet and washing, they will sometimes splinter off little pieces, nothing noticeable, but not something I want in my food - I seem to be gravitating back to my old tree stump cutting boards more though (love those things!)

                            4 Replies
                            1. re: Sadistick
                              CeeQueue RE: Sadistick Sep 5, 2009 11:39 AM

                              I've heard to only use food-grade mineral oil (I buy mine in the drug store laxative section, as kitchen stores charge a fortune for it). Any other oil will eventually get rancid.

                              1. re: CeeQueue
                                Full tummy RE: CeeQueue Sep 5, 2009 08:39 PM

                                I have something that was specially sold as "block oil"; it has worked great for me.

                                1. re: CeeQueue
                                  Sadistick RE: CeeQueue Sep 7, 2009 11:32 AM

                                  I would suggest that what you heard is in this case false.

                                  I used canola oil 7-8 years ago for my 'stump' cutting block - I believe it is apple wood - and have had no issues with it in the years it has faithfully served me.

                                  1. re: Sadistick
                                    aser RE: Sadistick Sep 7, 2009 12:39 PM

                                    What oil shouldn't I use? - Any organic oil, vegetable, olive, nut oil and the like, should be avoided. They all contain natural fats and will turn rancid over a period of time. Nut oils can also cause an allergic reaction in those who are allergic to nuts. Avoid Tung oil. Tung oil will never dry and will turn into an ugly mess unless a chemical heavy metal dryer is added.

                              2. e
                                easily amused RE: lilaki Sep 5, 2009 07:59 PM

                                I forgot to mention a recent purchase...works well

                                1. d
                                  dimsumyum RE: lilaki Sep 6, 2009 06:35 AM

                                  canadian tire.....


                                  1 Reply
                                  1. re: dimsumyum
                                    Pincus RE: dimsumyum Sep 7, 2009 07:28 AM

                                    Yup, that's the set I got.

                                  2. Grazor RE: lilaki Sep 6, 2009 01:36 PM

                                    Currently Costco at Dundas and Winston Churchill have a two pack(different sizes) bamboo cutting board for $12.99. I had purchased a pair myself quite some time ago; but I believe mine are larger and cost a tad more.

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