"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Reply
 
Thread Tools Display Modes
 
Old 10-03-2011, 01:52 PM   #1
Assistant Cook
 
Join Date: Oct 2011
Posts: 2
Cutting Board Help Needed

I am in the market to buy an end grain cutting board... I was thinking of getting a walnut board end grain board. Does anybody have any reviews or thoughts about the boards at this site Walnut Cherry and Maple - End Grain Cutting Boards . I cannot seem to find reviews for these boards from this site, however they look quite nice though.

Here are the questions I have, any help would be great!

What should I look for in an end grain board? Im quite confused as there are too many choices out there and hundreds of different sites.

Is walnut a good choice as far as material? It looks too nice , will it get ruined? Is it too hard/soft?

Is it worth the money to get an end grain board vs edge grain?

If I get one with a gravy channel is that difficult to clean?

They say they use mineral oil and beeswax on them, is that normal? Or should it be sealed with a clear coating of some sort?

Should I get a cutting board with legs / feet on it? Or is it better to have it without feet so I can flip the board over? Toooo many combinationssss , what should I dooo

Any recommendations would be great! Does anybody have a walnut cutting board like the ones at the site I mentioned? Please send me a message or reply as I do not want to pay so much for something without knowing if its a good cutting board.

Sorry if I had too many questions.. Thank you all again!

__________________

__________________
rkaspet is offline   Reply With Quote
Old 10-03-2011, 06:54 PM   #2
Senior Cook
 
Hammster's Avatar
 
Join Date: Oct 2010
Location: San Diego, Ca.
Posts: 255
Unless you want the particular wood for its looks, I'd suggest a bamboo cutting board. Bamboo is very "green" (sustainable, etc) and makes a darn nice cutting board, among other utensils.
__________________

__________________
Hammster is offline   Reply With Quote
Old 10-03-2011, 07:02 PM   #3
Assistant Cook
 
Join Date: Oct 2011
Posts: 2
I heard bamboo is wayy to hard for knives??
__________________
rkaspet is offline   Reply With Quote
Old 10-03-2011, 07:10 PM   #4
Senior Cook
 
Hammster's Avatar
 
Join Date: Oct 2010
Location: San Diego, Ca.
Posts: 255
Well, I don't think so and I have 2 of them.
I also have a steel and sharpening system to take good care of my knives so if they do start to get a little dull, which will happen to any knife on any board in time anyway, they get a swipe on the steel or on the stone when needed.
__________________
Hammster is offline   Reply With Quote
Old 10-07-2011, 12:25 PM   #5
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
I have 3 wood cutting boards, and the bamboo one is what I use 95% of the time. I love it. It doesn't dull a knife any faster than any other wood board.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-07-2011, 12:37 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
Quote:
Originally Posted by rkaspet View Post
I heard bamboo is wayy to hard for knives??

The word is that, while the bamboo itself is not overly hard, the epoxy used to hold the bamboo together is extremely hard and therefore harmful to edges.

I use plastic cutting boards exclusively. I like their price, ease of cleaning and how little care they require.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-07-2011, 01:10 PM   #7
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
I've cut both green and dried bamboo on numerous occasions. It's tough on the cutting tools.
__________________
justplainbill is offline   Reply With Quote
Old 10-07-2011, 03:18 PM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I hated my bamboo cutting board. It looked great, but it dulled my knives very very fast.

End grain is, in my opinion, definitely worth the extra price compared to edge grain. I have an end grain board as well as a number of plastic boards. I use the wood board for veggies and the plastic for meats.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-07-2011, 04:52 PM   #9
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
There was a time in NYC when you had a right to watch the butcher grind your meat. I've had that courtesy extended to me at several locations on eastern Long Island. From what saw, many 'real' butchers use wood blocks.
__________________
justplainbill is offline   Reply With Quote
Old 10-18-2011, 07:30 AM   #10
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
I highly recommend the wood pulp-resin types. They're extremely heat resistant, you don't get much in the way of slices into the board like plastic, you can put it in the dish washer, it doesn't dull knives any faster than wood, and they last forever. Mine has had intense use and you can barely tell. I wouldn't use anything else given the choice. I was lucky enough to get mine from a supplier for free (24"x18"!!!!!) several years back when they were really only distributed to restaurants. Now you can get them at Bed Bath & Beyond.

Don't get feet on the board. If you need it to stay put then you can put a damp paper towel down underneath it. The wood pulp-resin board I use doesn't seem to wander at all when I use it.
__________________

__________________
no mayonnaise is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.