I just watched this video review of 9 different cutting boards, pretty interesting and a few surprises! This guy does a very thorough and scientific job of reviewing these cutting boards, I was impressed. I was actually thinking about getting the OXO Good Grips at the beginning of his video because it was the most gentle on knife blades….then, his last comments kind of scared me away.
Excellent find! I liked that. The tools used to measure the before and after knife sharpness are fascinating.
I really like the Epicurean boards myself (mine have feet so they don't slide around, unlike the ones he bought). I am surprised he didn't remark at how they can get really scratched up as mine have (and his did, if you look closely). I also wish they were rectangular rather than the oval-esque shape.
Still, they have the feel of wood and the convenience of plastic. (They are expensive, all of mine have been bought with gift cards and on JC Penney's Black Friday sales.)
The Hasegawa board was very interesting. Kinda want to pick one up and try it. I use a Santoku knife, so I really don't do the traditional chef's knife rocking for which that board doesn't work well.
The only odd thing about the video.....I've never considered noise level when buying a cutting board, but I guess that could be something of import in certain situations....I guess?
From those he tested I have two; the OXO which is pretty much our daily driver, and the Teakhaus.
We've been using the OXO for close to 20 years. I'm not sure how he got that plastic dust unless the newer ones are made of a somewhat different material. When I say its a daily driver I mean that literally, I can't remember a day we've been home that it doesn't get used at least once and more often typically. If it shed that much material I'd think there would be significant degradation after all these years. The only deterioration I've noted is to the black "rubber" nonskid material on the ends. It didn't show up the first few years but after time washing it in the dishwasher cause the black material to get sticky/spongy when first out of the washer. Don't know if it's from the heat or the caustic washer soaps, but now we only hand wash and it is firm as original.
The Teakhaus is a dream board that I use mostly when I need its much bigger size for entertaining. It is heavy, but has a great feel in use. Cleans easily and maintains its surface well with routine oiling.
At my age where I'm deaf in one ear and can't hear with the other noise has never been considered.
Thanks for that Bob! Yeah, when I saw the amount of plastic dust he showed, I was like aw come on, really? I’ve had a few plastic boards before and have one now, I’ve NEVER seen anything like what he showed. Anyway, I’m going to go ahead and order me the OXO. I’ll report back my findings.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I have several Epicurean Cutting Boards and like really them. When they get some knife lines in them I simply sand them a little and wash the dust off. The Wood Cutting Boards that several Pit Members have made are great looking too. I can cut boards into 2 pieces but that's about all my wood working skills.
The person who made your board knew what he was doing, and cared enough to make sure the pieces were arranged to show patterns which enhance the appearance.
Interesting video. I use a wooden board that was made locally in Chattanooga and it does require routine maintenance. BTW, micro and nano plastics are everywhere and in our bodies/blood streams due to the amounts of nano particles in our water and soil from all those detergent pods, polymer coated slow release fertilizers, clothing, waste from all types of everyday items, food and water packaged in plastics, etc. I'm trying to reduce my use of plastics where possible. If I were to get another wooden board, I would consider the Teakhaus board. I never thought about the volume of noise from cutting on the board. I'm sure the quality of the knives used also had some effect on how quickly a knife would dull when using any type of cutting board. Now I have also read about metal cutting boards made from Titanium that are "knife friendly" don't stain or retain odor, very little maintenance and also don't promote bacterial growth. As always, YMMV.
Titanium is softer than steel but brass is even softer. Do I want to run my knife’s edge over a brass cutting board? I see it as marketing hype that they are knife friendly. Just my 2¢
Well, I'm guessing that most here already know that I love wooden cutting boards. I have a large wooden board that I was gifted many years ago, (before I had a shop). I don't use it very often 'cause it's very heavy.
My daily drivers are a set of 4 colored plastic boards that are about 1/16" thick. Red is for beef and pork, yellow is for poultry, and everything else gets done on the blue and green boards.
I'm surprised that bamboo didn't make the "cut!" I have 2 cutting boards I use daily. I only use one side of each. The smaller bamboo one, I won at a BBQ contest in 2012! It looks perfect.
Here's a photo of the side I use.
Always have a dish rag under both boards. I use to use mineral oil, but switched to olive oil. I'd rather eat olive oil! Not bad for a 13 year old board!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I have a custom Spinaker board as daily driver large (no protein on the smooth side, cooked protein on the grooved side) the small AR branded one from mgaretz as daily driver small (no protein) and a Teakhaus as my dough/flour/bread only board. The boards stay in place with silpats. The bread board is secured by that puffy shelf liner stuff. But it’s so heavy, it doesn’t really need it. I use one of those plastic ones for raw proteins only.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I just got the Drip EZ tubs from Secret Santa. The bottom of the tub doubles as a cutting board, so that’s what I’m planning on using for proteins. I say “planning” because it’s rained almost constantly since April, and I’ve done only one smoke session so far this season. I’ve used the BGE once, the Weber Kettle not at all yet, a couple smashburger cooks on the griddle, and the Smokey Joe 3-4 times, and that’s it for outdoors.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I have a set of Teakhaus boards and love them. I went with Teakhaus after I ditched my plastic boards.
Now don't shudder, but I cut my raw meat on a glass cutting board that goes straight into the dishwasher when I'm done with it. I just can't make myself cut raw meat on my Teakhaus boards and have given up cutting on plastic. I use knives (like Victorinox) that are easily (re) sharpened when I use that glass cutting board--not my best knives for sure.
I have a large wooden board that I was gifted many years ago, (before I had a shop). I don't use it very often 'cause it's very heavy.
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