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Boos Cutting Boards
Posted on 1/10/15 at 2:11 pm
Posted on 1/10/15 at 2:11 pm
About to buy a nice knife and don't want to ruin its edge quick. Are these the go to guys for cutting boards or are there better ones out there?
I found a maple one that's 2 1/2" thick and measures 24" x 18" on Amazon going for $80 which I find is very cheap compared to other websites. I'm thinking of pulling the trigger on it.
I found a maple one that's 2 1/2" thick and measures 24" x 18" on Amazon going for $80 which I find is very cheap compared to other websites. I'm thinking of pulling the trigger on it.
11
Posted on 1/10/15 at 2:53 pm to Chatagnier
I bought some of the walnut boards from ebay made by some Amish folks out of wood from a hardwood company. I chatted with the seller a bit before I bought them for myself and Christmas gifts. They're beautiful boards whether for chopping or for serving. I was very pleased and the prices were good.
LINK
LINK
Posted on 1/10/15 at 3:06 pm to Chatagnier
LINK
I have a couple of these. Handmade from maple, 50 bucks. They may still have some.
I have a couple of these. Handmade from maple, 50 bucks. They may still have some.
This post was edited on 1/10/15 at 3:07 pm
Posted on 1/10/15 at 3:33 pm to Chatagnier
First time seeing these. I have a bamboo one that I use for veggie. Then I have a red, yellow, and blue polyethylene ones for meat, chicken, and fish.
These look quite impressive though! Living in a city apartment, the area that I use as my prep area is somewhat small so I'm a bit limited.
These look quite impressive though! Living in a city apartment, the area that I use as my prep area is somewhat small so I'm a bit limited.
Posted on 1/10/15 at 3:57 pm to Chatagnier
I have three of the reversible walnut and they are the best boards I've ever had. I use them daily. Be sure to get the boos block cream and follow the directions to keep it oiled well and they will last. You will not regret it and if spending on a good knife you might as well spend a bit on a good board. Look at the cooking shows or when you see chefs in restaurants and you will see Boos boards.
Posted on 1/10/15 at 4:13 pm to Chatagnier
Maple is maple, you buy boos and pay a premium for the name, but there are plenty of options out there with end grain surfaces over this edge grain board.
Posted on 1/10/15 at 4:14 pm to CajunAlum Tiger Fan
Ive got a Boos. pain in the arse to clean cause its so big
Posted on 1/10/15 at 5:25 pm to gmrkr5
ive switched to nothing but plastic boards. i like to hand wash as little as possible.
Posted on 1/10/15 at 6:46 pm to aaronb023
I got an Oxo Good Grips 21 x 15 and love it. I have the smaller size too, but almost always use the big one. It has room to chop all your ingredients and put them in individual piles as you finish each.
It fits in the cabinet with the baking sheets and such. Barely.
It fits in the cabinet with the baking sheets and such. Barely.
Posted on 1/10/15 at 6:46 pm to aaronb023
quote:
ive switched to nothing but plastic boards
This is what we use also. Nice to be able to throw them into the dishwasher and know they are clean and not warped or falling apart when they come out.
Posted on 1/11/15 at 2:31 am to Chatagnier
I have a huge one with a drip ring around it. Only use it for big pieces of meat (Boston Butt, whole Ribeye) because it doesn't fit in my damn sink. I would maybe buy something smaller next time around. Great board, it works well and looks nice. And the drip ring is awesome. But there are others out there that are just as nice for cheaper. They are on all the cooking shows because they pay to be, someone has to pay for that advertising.
Posted on 1/11/15 at 8:28 am to DownSouthDave
Is end grain that much better than edge grain?
Posted on 1/11/15 at 8:59 am to Chatagnier
Something seems off there. The smaller ones are much more expensive. If that price is legitimate you should jump on it
Posted on 1/11/15 at 9:41 am to Turbeauxdog
Love mine. Be sure to get the mystery oil and take care of it per the directions. I wish I would have been more diligent about it. Although it still looks great after two years.
Posted on 1/11/15 at 10:00 am to Chatagnier
To each his own but I'm not dropping 80 bucks on a cutting board. But that's just me.
What I use:
Oxo 15"x21" Cutting Board
What I use:
Oxo 15"x21" Cutting Board
Posted on 1/11/15 at 10:21 am to aaronb023
quote:
ive switched to nothing but plastic boards. i like to hand wash as little as possible.
yep. i've got a nice thick commercial board i paid $25 for at a restaurant supply store. best board i've ever owned (not saying it's the prettiest)
Posted on 1/11/15 at 10:57 am to Houma Sapien
I have a nice wooden one made by furniture builder Greg Arceneaux, but I use it mostly as a display piece or to cut bread. My everyday boards are plastic so they can be sanitized in the dishwasher. I throw em out regularly and buy new ones when they get too scruffy.
Boos boards are nice, but I'm not handwashing a heavy board after I've hacked up a chicken on it. That's why I bought a dishwasher with a sanitize setting and steam function.
Boos boards are nice, but I'm not handwashing a heavy board after I've hacked up a chicken on it. That's why I bought a dishwasher with a sanitize setting and steam function.
Posted on 1/11/15 at 11:02 am to Chatagnier
If your on FB search "dovetail artistry" dude makes some slick looking cutting boards. He also has an etsy store.
Posted on 1/11/15 at 11:02 am to Chatagnier
DP
This post was edited on 1/11/15 at 11:03 am
Posted on 1/11/15 at 12:51 pm to Chatagnier
I have a couple of BOOS Blocks and I must say that they are used very infrequently. My cutting board rule of thumb is that wood boards are for fruit & veg, bread, or cooked foods. I only cut raw foods on plastic because they are easier to clean and sanitize. In my experience the best boards for preserving the edge of your knife are those intended for cutting sushi. They are made of polyethylene or high grade rubber which allows the knife blade to pass through without dulling. I'm sure a quick search on Amazon will turn up a couple of options. My best advice is to avoid bamboo cutting boards, they are unfriendly to a knife's edge.
Best of luck
Best of luck
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