Cutting Boards

[Anonymous No.13432499]

What cutting boards do you use? What is the one in the picture? I read somewhere that he uses boards by John Boos but couldn't find a similar one on their website.

[Anonymous No.13432522]

>>13432499
I use my counter

[Anonymous No.13432572]

>>13432522
is that equally quick to clean?

[Anonymous No.13432582]

I use a round boos block that I found being thrown out from someone.

Best cutting board i've ever had, had zero wear on it when I picked it up.

[Anonymous No.13432599]

A branch from my oak fell. I chonked off a chunk with a chainsaw, sanded it down and oiled it. It's been with me ten years now.

[Anonymous No.13432600]

62x46 cm bamboo cutting board permanently on the counter for dry stuff, then some smaller bamboo cutting boards for everything else.

Don't really see the need for those super-thick wood ones.

[Anonymous No.13432620]

>>13432572
Using your counter is great for making things like pie crust and pasta dough, but you shouldn't be cutting on it. It will ruin your knife. I got an Ironwood Gourmet one earlier this year, and it's good and heavy with no signs of the wood warping.

[Anonymous No.13432624]

>>13432499
It looks dark like a maple. It looks quite small actually, maybe 12 x 24? It does not look end grain, nor one continuous block of wood, so maybe it's an off brand.

It could be that he sanded off the logo for them not sponsoring him. That's quite common on TV, reduces liability of a brand pissed off when bad press comes out, and leads to more sponsorship both.

[Anonymous No.13432646]

>>13432582
I read somewhere that one should treat it with oil once a year for it to 'stay healthy', do you do any of that?

>>13432599
That's hardcore but admirable. The board must be great (depending on branch thickness).

>>13432624
can't really judge the size from the photo, thought it would be larger than that. The largest similar one John Boos has is actually 21x12x1.75

[Anonymous No.13432652]

>>13432646
>I read somewhere that one should treat it with oil once a year for it to 'stay healthy', do you do any of that?
Yeah i apply oil every 3 months or so.

[Anonymous No.13432657]

>>13432646
Fucking straight plastic from Kohls. Got a handle, weighs next to nothing and doesn't dull your knife. $20 and you're set.

[Anonymous No.13433237]

I got a 2 inch thick wood board for Chrimbus and used it tonight and loved it. However, it's heavy as fuck and kind of a pain to wash. I have no idea how much it cost, considering it was a gift, but I enjoy it so far.

[Anonymous No.13433246]

>>13432600
>Don't really see the need for those super-thick wood ones.
They are good because they don't slide around and often a good, wide area to make sure you're efficient and organized
No reason not to use something slimmer if it works for you

[Anonymous No.13434918]

>>13433246
You can also sand it down if it gets damaged, then just re oil and wax the top and its good as new

[Anonymous No.13435047]

I made my own. It was going to be a guitar but I decided to just make a cutting board out of it. It's birdseye maple with a rosewood insert.

[Anonymous No.13435136]

>>13432499
I got the one recommended by America’s Test Kitchen, the teakhaus by proteak.

https://m.youtube.com/watch?v=eiCNB0fId0U

[Anonymous No.13435138]

>>13432646
>I read somewhere that one should treat it with oil once a year for it to 'stay healthy', do you do any of that?

I do it a couple times a year.

[Anonymous No.13435268]

take a look at www theboardsmith com if you want a really nice custom made board.

[Anonymous No.13435408]

>>13432620
>you shouldn't be cutting on it. It will ruin your knife.
i own an INOX counter, moron

[Anonymous No.13435419]

>>13435408
do you think steel against steel is going to be GOOD for a knife edge...?

[Anonymous No.13435494]

bought a budget bamboo board, for like 10 dollars. Decent size.

Ten years later I still use it ... I've sanded down a few layers since then, and added two wood 'stops' so it doesn't slide off the edge. Just goes to show if you take care of something it'll last for a while.

[Anonymous No.13435516]

>>13432499
I've got one wooden one and one plastic one and then a couple of floppy ones

[Anonymous No.13435565]

$20 epicurian composite board. was going to get a boos but I've heard they're shit quality and split now. had the epi for a year or two, should probably give it a light sanding.

[Anonymous No.13435572]

>>13435565
I use epicurean too they are pretty much the best of both worlds imo, and you are right about Boos splitting.

[Anonymous No.13435614]

IKEA bamboo board
It just werks

[Anonymous No.13435649]

>>13432646
>The board must be great
It's pretty awesome, but it is a heavy booger. I've stripped the bark and seasoned it in the oven so no moisture gets trapped inside, causing rot. Oiled every six months. It's about a 13" x 16" oval shape and 2" thick. Red oak looks so nice when it's oiled. I'm considering taking a u-gouge to the edges to make a runoff trough around the edges.

[Anonymous No.13435668]

>>13435649
That's what it looks like. Didn't include edges since I'm not sure which way to go with it, but there's the wood.

[Anonymous No.13435677]

>>13432499
whatever viking one sam's club has, got it for like 12 bucks on a recent clearance and it's a fucking beast