vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
Since a few people exspressed an interest in how I faired with them, I figured I'd post an update. I got a third one today. after watching something on the today show this week I realized that I am a hunter gatherer and my prey is Kitchen stuff at least for now.
Anyway I love them so far I have the 16 x 16, the 12 x 12 and now the 8 x 8. If I had seen the 12 x 18 before I got the 1st 2 I would have gotten it because my last cutting board was longer and I like having lots of chopping real estate. Chop a little onion push to the side, chop a little pepper push to another side so on so forth.
So far I've oiled 5 of the 6 sides 3 times. I am standing it on edge so that the other sides can dry.
The downside that I suspect is that I suspect that the wood that mountain woods uses is not as hard as what Boos uses. I suspect this because maybe half the ones I see on the store shelves, have a piece broken out of the routed in side handles. Granted this is Ross and the housewares are pretty well picked over, through, under and generally strewn everywhere. I think that if you treat it well you shouldn't have a problem. It's not delicate at all.
As for using it, I love it. It's heavy, its rock solid. It dosent move or slide or twist , it's just there. I like that it's 2.5" thick it's a more comfortable cutting position.
I am using a pretty sharp diamond stone sharpened blade and it isn't showing any scratches.
If I ever have a problem with it I'll post it.
I am wondering how many coats of oil to put on it.
Also my Chef friend is telling me that wood boards harbor germs and can't be thoroughly cleaned. Any truth to that ?
Anyway I love them so far I have the 16 x 16, the 12 x 12 and now the 8 x 8. If I had seen the 12 x 18 before I got the 1st 2 I would have gotten it because my last cutting board was longer and I like having lots of chopping real estate. Chop a little onion push to the side, chop a little pepper push to another side so on so forth.
So far I've oiled 5 of the 6 sides 3 times. I am standing it on edge so that the other sides can dry.
The downside that I suspect is that I suspect that the wood that mountain woods uses is not as hard as what Boos uses. I suspect this because maybe half the ones I see on the store shelves, have a piece broken out of the routed in side handles. Granted this is Ross and the housewares are pretty well picked over, through, under and generally strewn everywhere. I think that if you treat it well you shouldn't have a problem. It's not delicate at all.
As for using it, I love it. It's heavy, its rock solid. It dosent move or slide or twist , it's just there. I like that it's 2.5" thick it's a more comfortable cutting position.
I am using a pretty sharp diamond stone sharpened blade and it isn't showing any scratches.
If I ever have a problem with it I'll post it.
I am wondering how many coats of oil to put on it.
Also my Chef friend is telling me that wood boards harbor germs and can't be thoroughly cleaned. Any truth to that ?