Cutting boards

[tea4one]

I need new ones. I have a couple of the pampered chef ones and some really old ones that I don't even remember where I got them. I am not going to get rid of the pampered chef ones but probably will the other ones but just can't decide which ones to get. I went to target the other week and seen some that had flax in them. I thought that was interesting but not sure how well they will hold up. I thought of the epicurian ones or maybe even the bamboo ones. What I would really love to buy is a Boos board but just can't afford to pay that kind of money for a cutting board right now. I need a small, medium and large cutting board. I would like one for meat, fish, poultry, and vegetables but really can't afford that either. Does anyone own the ones that I mentioned? Comments?

[Canice]

Boos is the best, as you noted. I myself don't like super heavy/dense boards as they're too hard to handle/wash. A few years ago I bought a nice bamboo board at Cost Plus that has served me well: it's aesthetically pleasing (i.e., I can serve cheese and charcuterie on it, and it looks nice sitting on the counter top) and it's never gotten soft or moldy. Don't recall what I paid for it, but probably under $25.
I have one small and one large wood board and one plastic one. I do use the plastic one for raw chicken/fish/meat but otherwise don't stress about it.

[gperls]

I don't use my wood board to cut raw meat or fish. I use plastic sheets for that. I wouldn't want to sterilize the wood after each use. So I only use the wood for vegetables and other safe foods.

I've had some bamboo boards that split pretty quickly. And I've had inexpensive wood boards that warp. I don't like the way the plastic ones dull my knives. I stick with a thick Boos board now.

[lantana]

DH picked up 4 bamboo cutting boards at Costco about 3 years ago. They have not split or frayed. I use them as cutting boards and as large "coasters" when I pull a hot pan out of the oven. I love these boards and feel they will last well for several more years. And, I like the sound the knife makes on the board. It rings like maple does.

[Robyn1007]

I have a bamboo board that I got at Marshall's or Ross that I use for most things but then I have some flexible plastic sheets that I put on top of it when cutting meat. I know I didn't spend more than $25 on the board.

[Kiwismommy]

For poultry I have 2 different sized plastic boards that I throw straight into the dishwasher. About 2 years ago I purchased a large bamboo board that is reversible with one side having a mote to collect juices. I now also have a small bamboo board and I love them both. I have gotten into the habit of treating my bamboo boards with mineral oil and have had no splitting issues. I also love the feel of slicing foods on the bamboo.

BTW I believe the large board cost $25.00. That's Canadian

[Valerie226]

another bamboo fan here. I always used plastic cutting boards but bought a pair of bamboo ones at costco several years ago. I've used mainly the larger one , multiple times a day. It washes nicely with a brush and dish soap. I don't usually immerse it. I use chicken and fish pretty rarely, and put plastic over the board for that, then wash.

Even if you think you've stained it, like chopping cherries, the stains mostly wash off and then vanish by the time the board dries. no knife marks after years of use. It's not as hard under the knife as plastic. It's heavier than plastic but I've gotten used to that. has a nice moat around the edge so juice doesn't overflow. This would be my choice from now on.

[Anne]

Just plain old wood boards here. A couple scientific studies showed that wood boards harbor less bacteria than the modern alternatives like plastic - I don't know about bamboo. Wood boards are also much friendlier on knife edges and are multi-purpose for using to put hot pans on and for covering hot-dishes from the oven to keep contents warm.

[dcollier]

Besides building custom cabinetry and furniture, my DH also makes beautiful clocks, wine racks, serving trays, etc. His latest obsession is cutting boards and he makes them with three or more exotic woods in gorgeous patterns. The no. 1 thing I know about cutting boards (from him of course) is that they should be made from the "end grain," not the flat side of the board. That makes the cutting board unbelievably hard. I use only wood cutting boards too. Wood is sacred in our house. And God forbid that I ever suggest PAINTING something.

[tea4one]

What a great idea on putting flexible plastic sheets on the wood board to cut meats. I think I'll look into bamboo boards when I have time to go shopping agian. I'm surprised there are no positive or negative comments on the epicurian ones. Thank you everyone.

[dlaboriel]

You all made me realize I needed a new board or two. I ordered the Bamboo paddle board by Viking and I ordered a bottle of oil for the board. Thanks for making me spend the few dollars I had left for the month

[Beth]

I have both bamboo and Epicurean as well as a couple of other woods. DH and I both cook, like wood and like having boards on both sides of the island so we can both grab one easily. I had one inexpensive bamboo board flake and splinter on me the first time it got wet, but that is the only time I've had an issue with bamboo. I like all of them, but I do love the fact that the Epicurean can go in the dishwasher. That makes the smaller to mid-size very handy, but the larger one may lose that advantage, depending on how your DW loads. They are also thin, take up less room than the wood and bamboo and are easy to slide in and out of the slots I keep them in. They have a slick, contemporary feel to them -- the wood and bamboo are earthier -- kind of a cool/warm comparison.

Most of the wood and bamboo boards we have or have had come from Ross, Marshall's or were handmade by craftsmen/artisans. The Epicurean have come from Sur la Table and Marshall's (found a a small black one looking lonely there). I'm not very attentive to brands -- I look at the wood.

[Randi R]

Another bamboo fan. I abuse cutting board (not intentionally of course ) and they stand up to every bit of neglect I've managed to throw at them. I also second the idea of putting the flex board right on top of the bamboo, with a rag or something under to prevent slipping, it makes the knives feel so good; they don't quite thwack in that really uncomfortable way.