Decorative vs. Utilitarian cutting board

My cutting board

  • End grains are so expensive I am still careful!!!! :D

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  • Y'all be dumb. When company comes over just flip the board! ;)

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  • Total voters
    20
It says 49.99 used, and when I click to buy new for 10.99 it changes to candles :lol:
 
This is why I hate amazon.
 
 
The Hot Pepper said:
SL, I have a dark walnut Boos. Don't worry it has scratches, but the first one is like the first scratch on your new car, after that it's fugggg it lol.
Ha! That's where I'm at with mine right now, lol. Got it (Boos) like a year and a half ago, but I only use it for BBQ stuff. I'm really careful with it, probably because it was so expensive. Still looks practically new. Once it gets some knife marks in it, I'll run it into the ground. At the end of the day though, you're right; it's just a big chunk of wood, MEANT to get knife marks on it, haha :cheers:

I have a couple little shitty plastic ones for daily stuff, and a big glass one for processing pods

The Hot Pepper said:
The end grain "heal" because you don't cut into them, you open the grain and it closes. Unless you buy that weird Q*bert one where you'd be cutting diagonal.  :lol:
I'll have you know that the Q*bert board IS end grain, Sir! ;)

The Hot Pepper said:
Mike is ordering one right now
:rofl:




And, not for nothing, but WTF is this shit?!
IMG_7448.jpg

You've already got a file of preloaded "MikeUSMC Connecticut snob" pics?! WTF?! :rofl:
 
I know the Q*bert is end grain! But the guy puts the grain diagonal which defeats the purpose of an end grain. The point of end grain is your knife will slice with the grain and then heal. If it's diagonal you will make a mess of the wood cutting through the grain. Like how JayT cuts a brisket :lol:
 
EDIT: I don't think it really matters, I've seen end grain go all such ways, as long as it goes "up" is the point.
 
saiias said:
Does not scratch (except if you force a serrated knife into it while cutting bread etc).
 
Same deal with wood, the serrated seems to do a number on them. My dark walnut looks new except for some black grooves made from serrated.
 
We have three bamboo boards, small, medium and large.
 
I have a couple pieces of 2 inch rock maple left over from our counter top install that I have been wanting to make into cutting boards, but I never seem to get around to it.
 
hogleg said:
I don't own decorative anything
 
Function over fashion, always
 
I've never once in my life thought about knife marks on my cutting boards til this thread
 
If I did, I would hit em with the orbital sander once in a while
 
 
EXACTLY!  which is probably why I'm the worst dressed female electrician in the universe.  Carhartts, Levi shirts, insulated dungarees.....
 
The little cafe where I started washing dishes at back around 1978, close to the Jurassic era, had a large typical wood cutting board permanently in place on the work counter.  About 24"x30".  One of my jobs as the Saturday dishwasher was to bleach the cutting board, the cooks sandwich pret board (that narrow one attached to the sandwich ingredients refer) and Flossie's baking board. 
 
That old prep cutting board was so concaved on 2 work end sides a regular knife wouldn't even cut flat on it!  You had to use the short 6-8" chef knife to chop the 4 quarts of oysters on Tuesday for Wednesday's Oyster Stew daily special.  Saturday's cleaning routine was 1-2 cups of bleach (once a week... I THINK!!!) rub it into the wood, let it soak for 20 minutes, wipe it off and wrap up for closing on Saturday afternoon.  Closed on Sunday, so Monday morning the cutting board was back open for bidnis! 
 
Those old restaurant chopping blocks are cool as shit. They are end grain but can be a 8" tall. You can smack a cleaver down on a goose neck no problem. After years of usage they get a bit concave but they are so thick it doesn't matter.
 
Not sure if they would pass a 2018 health inspection.
Back in the day, there was no -no bare hand contact- protocol. WashRinseSanitize was the vibe.
 
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