I recently purchased a new cutting board for my BBQ needs. I purchased Napoleon Grills 70012 Commercial Cutting Board with Stainless Steel Bowls , after only about 30 days the board is already bowing and has a crack forming. I applied the Boos Mystery oil and beeswax on the board before using. I even applied it a second time after my first use because it seemed like the board was still dry. I also noticed when using the juice grove is too shallow and it still overflowed onto the counter. I am returning this board. I have reviewed several wood cutting boards but it seems like with all of them people have issues with cracking. What cutting boards does everyone use, what would you recommend to replace the one I am returning?
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Just picked this up & I am in love.-
Beautiful board! Back in a previous life I worked for a wholesale hardwood lumber company and we had our own mill for making moldings and such. We had to charge a premium for milling teak because the abundant mineral crystal in the wood would wreak havoc on planer knives and shaper heads. I'd be interested to know if you find yourself knife-sharpening more after using this.
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I have this Catskill. I’ve had it for 5 years I think and really like it. my parents gave this to me for my birthday, so not sure where they picked it up. It’s nice and heavy and with a thin wash cloth underneath it doesn’t move when in use. It is quite big, but it stays out all the time since I have it on the island, which needs this to fill some of the space.
I do need to oil this again...but it looks almost brand new when I do.Attached FilesLast edited by barelfly; June 24, 2018, 11:25 AM. Reason: edited and added pic of after being oiled to show it cleaned upComment
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I also have a Catskill, a 30" for just over 3 years and have been very happy with it. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
I use this butcher block conditioner: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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I have a Catskill as a well and it is a nice, heavy duty board. I'm a little spoiled however because I make most of my own now. I got tired of spending money on boards that would split and crack. My shop is well set up and it's pretty easy to glue up a bunch of edge grain boards and finish them. Whether buying or building, maintenance and avoiding soaking them is key to their longevity. Mineral oil once a week and bees wax to fix little problem areas promptly and they should last for years.Comment
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I have something called a "Pro-Chef-Board," about 30 x 24 by maybe 1.5-2" thick (?). Nothing fancy, just maple butcher block. It was a wedding present, so that means its 46 years old. I think I've sanded it down a couple of times, but that's about it as far as maintenance goes. Never oiled it.
I just now Googled "Pro Chef Butcher Block" to see if they were still in business, and got a bunch of links to Boos -- so maybe this is one of their old ones? Beats me. If so, well, like I say, 46 years and basically good as new.Comment
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CaptainMike , ATK tested a some cutting boards & this came out on top. Ya gotta trust somebody & I’m a sucker for an extensive test. Then, there was a sale on it & I bit. So far I think it is great.Comment
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Yeah, you're probably not doing 10,000 spm's (slices per minute). Just something that pops into my head when I see teak. We had a customer that was doing salvage work on WWI era battleship that was decked in teak. He brought in a chunk that was 16" thick x 30" wide and said it was one of 3 layers on that deck. He asked us to plane it and our guys said no way. Magnificent wood! -
Teak absolutely RULES, fer certain applications!
CaptainMike
Hail on cuttin tools, though, like ya said!
$$$$$
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My next cutting board will be a nice end grain board from here: http://www.jonescuttingboards.com/index.htmlComment
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I went all out some time ago and purchased the Frankfurter Brett. I LOVE LOVE LOVE this system and use it daily.
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Dang you Lonnie mac You just gave me a fatal dose of MCS!! That guy in the video has some serious knife skills as well!
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Thank you everyone for the recommendations, based on my budget I'm going to go with a Catskill, I think I'm going to go with the 24in pro series.Comment
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My 2" plus boos block is amazing! No issues. Had it for about 5 years now.Comment
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I went through this a couple months back and wound up with a Boos Block. Mainly because it has the deepest juice groove I could find and because well everyone should have at least one Boos Block right. So far i really love using it. Also you can find some excellent custom made boards on Etsy from some fine wood workers!
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Stumbled across this in an antique store in Walterboro, SC. Lots of sanding, lots of beeswax, lots of mineral oil - and it's what I use on a daily basis. I do use a thick plastic cutting board on it when I'm doing raw protein, but other than that, I use it as is.Attached FilesLast edited by phrogpilot73; June 24, 2018, 01:02 PM.Comment
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