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Should I buy this board

toyopl Dec 5, 2012 05:15 PM

I'm moving to my new place in 1 year and when I do, I will get Boardsmith board once we know how the kitchen will look, so far it's only on plans.
Right now we're living with my parents and my wife bought me Tojiro DP knives for christmas and I want to get a cutting board for them since the one I have has a huge split on it.

Don't want to invest much, just want to buy fairly cheap good board, that will be paired good with knives, and I can leave it later as my secondary board.

Being Canadian I looked at my suppliers website and this popped into my eye, cheap, known name, but other than that I'm clueless.


  1. Sid Post Dec 5, 2012 05:31 PM

    Boos boards have been around a long time and are really good. For the short run, save yourself the money and buy a cheap "soft" plastic cutting board like I see at (gasp) Wal-Mart for ~$10USD for mid-range size.

    1. juliejulez Dec 5, 2012 10:20 PM

      Do you have access to an Ikea? I have a great thick end grain board from there that I got for around $20. Like, your Boos board is good too, but you could do cheaper and it would be just fine. I wouldn't do a plastic board for all your needs. I only use plastic when I'm cutting raw meat.

      ETA: I just looked and Ikea doesn't have the board I have anymore, but they have a few other nice looking wood options that run from $10-$25. The $25 one is similar to the one I have. http://www.ikea.com/us/en/catalog/pro...

      14 Replies
      1. re: juliejulez
        Sid Post Dec 6, 2012 03:26 AM

        He needs a short term use board. A cheap plastic one that can be put in the dishwasher after he moves would work well and agrees with your post regarding secondary use for meat.

        1. re: Sid Post
          toyopl Dec 6, 2012 06:34 AM

          But The plastic board would be ok to use with the Tojiro's ?
          Wouldn't wanna mess up the knive blade.

          1. re: toyopl
            juliejulez Dec 6, 2012 09:28 AM

            That was my thought... plastic isn't really something I'd want to use on a daily basis with a nice knife.

            1. re: juliejulez
              twyst Dec 6, 2012 09:33 AM

              Plastic on a nice knife is fine. You dont see wooden cutting boards in professional kitchens, but you do see a lot of nice knives ;)

              You do definitely want to avoid cutting on glass boards or some types of hard plastic boards, but the run of the mill white boards you see everywhere are fine.

              Id go the plastic route as the board will still be usefull as a meat board even after you get your boardsmith board. As for boardsmith boards, Im extremely satisfied with mine. It took quite a while to get (like 2 months), but its awesome.

              1. re: twyst
                juliejulez Dec 6, 2012 01:40 PM

                The thing is, he has to use it for a year.

                I guess my aversion to plastic comes from having to use one all of this past summer. I moved ahead of my things (although my knife came with me!), so I went to Target and bought one of those cheap plastic ones since all BF had was a tiny 5x8 plastic one. I hated it, and it sucked for having to do things like chopping herbs... the knife doesn't move smoothly across the board at all and herbs would "stick" to the board. I only had to do it for 3 months or so until my things arrived, but if I had to do it for much longer I would have gone out and bought some kind of cheaper wood board.

                1. re: juliejulez
                  mikie Dec 6, 2012 01:53 PM

                  I'd agree, that it's easy to find an inexpensive face grain wood cutting board at some place like BB&B, probably under $25 and that it will be easier to work on than the plastic boards. I don't think you will ruin a knife on the plastic boards, it's usually the other way around, all the cut marks on the plastic make it difficult to clean and make it more difficult to move the knife as you wish. But even the plastic board will last a year of normal use, probably much longer.

                  1. re: mikie
                    dixiegal Dec 6, 2012 03:29 PM

                    i gree with mikie. I would just get a face grain board. I have used them for years. Even though I now have a Boardsmith board, I still sometimes use my cheaper face grain ones. Like for smelly onions and garlic.

                    1. re: mikie
                      Brandon Nelson Dec 7, 2012 11:59 PM

                      Plastic won't ruin a knife. Improper maintenance will ruin a knife.

                      Myself and the 4 other butchers I work with spend hours cutting on plastic. We take good care of our knives and they are all razor shape. The oldest knife in my kit was used by my great grandfather when he was a butcher.

                      Proper wood blocks are more expensive than plastic. They also require more care.

                      1. re: Brandon Nelson
                        mikie Dec 8, 2012 05:24 AM

                        I have a couple of carbon steel Dexter knives that my grandfather used in his butcher shop. I also have his stag horn handled F. Dick steel. Great things to have and to keep.

              2. re: toyopl
                Sid Post Dec 7, 2012 03:59 AM

                We aren't talking about something hard like a glass cutting board. We also aren't talking about a knife too fragile for a soft plastic cutting board.

                For example, my Japanese hand made Santoku that is sharpened in Japan on special water stones has been used on a plastic cutting board from Wal-mart for several years. That knife is still so sharp that last time I was dicing onions and sliced a sliver of skin off my finger I didn't feel it. Yes it was so sharp it took me a minute figure out why my onions were turning red.

                I realize plastic can vary from a cheap cup to industrial parts. I am talking about a SOFT cutting board from Wal-Mart or someplace similar that is not "industrial" hard for car parts or something similar.

                1. re: Sid Post
                  cowboyardee Dec 7, 2012 11:03 AM

                  I don't have anything against plastic boards, but wooden boards are a bit easier on a knife's edge. It doesn't make anywhere near as big a difference as that between glass cutting boards vs other kinds, but it is noticeable.

                  I certainly wouldn't go so far as to advise against plastic boards. They're typically cheaper, lower maintenance, lighter, and don't warp or crack like wooden boards occasionally do. But a wooden board does offer some advantages in edge retention, its ability to be resurfaced, and (in many users' experiences) feel while cutting.

                  1. re: cowboyardee
                    Chemicalkinetics Dec 7, 2012 11:39 AM

                    <but wooden boards are a bit easier on a knife's edge>

                    That's what most people believe too. I don't know for sure because I have not used a plastic board for a long time, so I don't remember. I do know my rubber board is tougher for my knife edge. For me, I simply like the feel and the look of a wood cutting board. I also think it is easier to clean a wood board than a plastic board (assuming hand wash). For automatic dishwasher, the order is reversed: plastic boards are easier.

                    Oh yes, one more thing, a rubber cutting board can be resurfaced, which is pretty cool. I intentionally sand it once, and it really work. The surface sort of shread off like a rubber eraser does.

                    1. re: cowboyardee
                      RhonelyInsanediego Dec 7, 2012 01:09 PM

                      You make a good point about resurfacing. I have an old custom made end grain maple and black walnut board made by a local Artisan. I was talking to him about the boards I have purchased from him over the years, especially the very first board (Which BTW was also one of his first boards). He was very curious as to how it was holding up after several years of pretty much continuous use in my kitchen. I told him I would bring it to him so he could look at. It held up very well, but did have quite a few blade marks in it. I asked him if I could sand the surface. He said sure but then offered to resurface it for me as he had much better tools and could ensure a completely level surface. Got it back from him a few days later and it looked just like the day I bought it, perhaps even better! It will probably out live me. Pretty good bargain for an $80 investment.

                      1. re: cowboyardee
                        TraderJoe Dec 27, 2012 10:27 AM

                        "I don't have anything against plastic boards, but wooden boards are a bit easier on a knife's edge"

                        I agree. I don't care how many restaurants use plastic boards those things are no fun to work on and they scratch and then hold bacteria. The rubber boards are a bit easier on an edge but they are so slooooooooow.
                        I hope it's not picking a knit but I'd never want a "Face" grain wood board. Edge grain is perfectly fine and a lot more cost effective than end grain.
                        If looking for a bargain try overstock.com. They often have codes for 10% off so Google that if looking there. Might as well save the cost of freight. ;)

              3. Chemicalkinetics Dec 6, 2012 07:05 PM

                In my experience, I have used very inexpensive cutting boards which have worked well for me. A $15 from Korean H-Mart and a $40 from Chinatown:


                If you want an inexpensive wood board, I would just look inspect and look for a cutting board in a bargain store. Here in the US, we have Home Goods, TJ Maxx, Marhshall.... I don't know what you have over there. The cutting board in your link is perfectly fine. On the other hand, like other said, a plastic board is ok too. I like wood boards more than plastic boards, but I think they are both ok. Good luck.

                3 Replies
                1. re: Chemicalkinetics
                  toyopl Dec 6, 2012 07:20 PM

                  I do have bamboo cutting board from Marshals but it's annoying me and I refuse to cut on it, just unpacked it last week.
                  It was $15 so I don't mind, but it's wobbly, and it's not nice to the touch, maybe it doesn't make sense, but it's sort of harsh, like coarse feeling when you hold it, not smooth like my previous board.

                  1. re: toyopl
                    Sid Post Dec 7, 2012 04:12 AM

                    Bamboo cutting boards are VERY hard. I WILL NOT use them with my knives. I rate them in the same class as glass and stone cutting boards. Did I mention how hard bamboo is?

                    Bamboo does make nice kitchen utensils.

                    1. re: Sid Post
                      mikie Dec 7, 2012 07:06 AM

                      Agree, bamboo is not the ideal material for a cutting board, you would be better off with just about anything other than glass or stone or fux stone.

                2. j
                  John Francis Dec 7, 2012 01:15 AM

                  If you'd consider plastic, OXO's non-slip cutting boards in various sizes are a good buy, and the large one was the second/best buy choice on a recent Cooks County show.

                  1 Reply
                  1. re: John Francis
                    Sid Post Dec 7, 2012 04:14 AM

                    My newest Wal-Mart ~$8USD board has the soft rubber corner caps that worked very well on a slick Granite counter top.

                  2. p
                    Puffin3 Dec 27, 2012 01:58 PM

                    IMO that board is too small/light. I have a 16"X22" 2" maple cutting board as my main board. I use a few smaller cutting boards set on top of it for especially meat. The 'big board' gets washed down on both sides with fresh squeezed lemon juice and Kosher salt once a week. To keep the board from shifting I use a couple of paper towels and fold them up and position them under each end of the board. They keep the board from moving and they elevate it off the counter about a 1/16th inch. Each time I wash the board I replace the paper towel 'spacers'.

                    1. sherrib Dec 27, 2012 04:46 PM

                      Hi toyopi,

                      I own and use that board as my secondary board to a bigger Boardsmith board. All I'm missing now are the Tojiro knives ;) I use the Boos board for onions, garlic and raw meat/poultry/fish. I like it wayyyy better than the plastic boards I used to use and will most likely never go back to those. Please let us know what you decided!

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