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Equipment Review: The Best Heavy Duty Cutting Boards
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- čas přidán 4. 04. 2019
- Each cutting board model had its fans. But a few factors made certain boards more durable, more pleasant to cut on, and more foolproof to maintain.
Buy our winning heavy-duty cutting board: cooks.io/3xEPxnD
Buy our winning smaller option: cooks.io/3W9baG7
Behind the testing: cooks.io/2Ie5yF0
Full testing details and ranking chart: cooks.io/2CSPWTB
Watch more equipment reviews: www.youtube.co....
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Lisa is so good at summarizing the reviews & testing. I like these videos way better than the weird conversational 'review' videos that look like old fashioned TV audience shows and not filmed for an online audience :/
Thats because they are not filmed for an internet audience. They are filmed for a television audience. The same people produce all the "reviews" even the ones you like. Their show is called America's Test Kitchen, just like the channel. You should check it out some time. It's a great show with more than just equipment reviews.
Lisa, you’re the best reviewer. Thanks for clarifying the affects of edge vs end grain wood on knife sharpness through actual testing.
She is back! I'm so happy. Best reviewer in the Test Kitchen!
Lisa is back! This format is so much better. I love that she gives me just the facts! Great testing too! Curious what the runner up was and Boos ended up.
boos is trash... unfortunately. my work bought about 2 dozen of them and 6 months later, most of them are splitting apart or broken. they do not like being washed.
Boos are not great. I have one and it was not flat, poor detail on the finished edges. Really amateur hour woodwork. It's only worth is using it as a prop for pictures because those that do not know any better are trained to go "Ooooo Boos Block!" I still can't figure how they became so popular. I guess charging a mint for crap makes it seem better than it is...."it cost so much...it must be good"...it's not.
Lisa makes the best review videos man. love her
Check these wood cutting boards
10kitchen.com/best-wood-cutting-boards-butcher-blocks/
Yes but would be good to know relationships of products that they review. They should mention if they're sponsored.
Who or what is the "review videos man"?
As a woodworker, I'm definitely going to take these findings in mind when I make more cutting boards. Excellent review!
I am preparing to make my first cutting board. Until watching this, it was going to be end-grain maple. Going to my wood supplier for 8/4 teak. All the videos (by woodworkers) contradict this video. But, I will trust their Test Kitchen people because they’re the ones that USE the end product. Sure glad I saw this before cutting up a beautiful and thick slab of maple.
@@feversol I know this is a year old, but I would like to mention, Hard Rock Maple (or Sugar Maple) is the only wood that I know of that can be NSF certified, whatever they do absorb, they suffocate in their tight pores. Maple and teak are the only choices imo. I prefer maple for the hardness and weight. my main board I made ended up as 9/4 maple, at least 2 years aged and 20x36, weighs north of 25 lbs.
press X for doubt
I have never been so glad to see someone back. Absolutely hated the recent reviews without you.
I bought the large maple Boardsmith after your full review and researching various knife forums. The investment was so worth it, as it does not warp or stain. The Boardsmith is large and tall, so easy for us to use. It is absolutely gorgeous, super high quality, looks brand new almost a year out with heavy daily use, and probably ~every six weeks conditioning (mineral oil & bees wax, 5:1). Love the non-skid feet as it is very stable, and the table clearance makes clean up easier; the sides and underside never get wet or slimy. It is heavy so we don’t regularly lift if to wash it in the sink. We find it easy to maintain, and easy on our knives. Highly recommend! Thank you for your great in depth product reviews!
...and this why I watch ATK, every video presentation has value that far outweighs the time to view it.
Well done.
The quality of these testing videos is so good. Amazing how much work they put into it. This is some real quality content. Thanks a lot for making these video. :) much love from sweden
As a professional Woodworker for over 30 years and an amateur cook for 15, that was a good review. She was spot on regarding the pros and cons of end grain v side grain. Well done.
Lisa is the heart and brain of this show. Her voice is so smoothing and so believable
These are the best reviews bar none. Incredibly thorough. They took their pans to have them tested at MIT in one of their videos and had AutoDesk use their equipment to test the cutting boards in this test. They spare no expense and that's what I love about them. Great videos
One of the most effective, concise and insightful reviewers in her field. Definitely enjoy her videos.
Love these reviews. Thank you for bringing Lisa back. Great review
The detail of the test, videos of the testers, the robot! Much superior review
I am quite frankly amazed at how much time and research went into this review. FANTASTIC all around review of those boards and presenting not only opinions but also evidence such as talking to the USDA about wood types or getting a FREAKING robot to "cut" stuff on it to test how gentle it is on a blade. Review channels should look at this as a shining beacon of what reviews actually are.
Wow, you guys really went all-out on the testing, approaching this from every angle I can think of. Very impressive.
I find these reviews invaluable. Especially recently as I'm trying to 'update' many tired things in my kitchen. Thank you
This was one of if not the best review and comparison. Gotta love the thoroughness and attention to detail.
Most reviews are boring and filled with fluff but this was straight to the point but with just enough narrative.
Great job
Sounds about right. We got an end grain board about 3 years ago, (actually, the same as featured here- Catskill) and about a year in we unfortunately dropped it and it developed a really long crack. Obviously, don't drop your boards.
Manufacturerers were willing to send us a new one regardless, which was nice. That one ended up cracking unprompted within a few months, despite our taking care of it and oiling etc.
They had never asked us for the old board back, so instead of pestering the company for yet another board, we got advice from woodworking friend on what type of food safe glue to use, and invested in some solid and large clamps. So far so good since then, but they did sit abandoned for almost a year uncared for, so hopefully their record improves.
Personally I also find them too heavy (~15lbs) to pull out too often, though that could probably be fixed with better storage placement.
I just like Lisa.
I wish I can like this video more than once. I love the attention and detail you put into your tests. Please keep them coming!
Wow what a great, well put together, and highly informative video.
I have a large black walnut board cut out of 1 solid piece of tree. I lightly oil it once every few months. I also had a liquid catch routered into it all the way along the edge. Perfect for containing alot of blood or dripping when carving the thanksgiving bird.
Lisa’s review is so thorough. Have to give credit to the testers as well. They come up with things I am not aware of. So glad to see her back.
I have made a lot of cutting boards over the years. I have to say at home my wife and I use several endgrain cutting boards daily. I have also made edge grain boards as well but endgrain is definitely my recommendation. They do much better resisting scarring or marking while cutting on them.
I'm not particularly a stickler for details, but it's really nice to know how things were tested, but all the thinking behind it. I just bought an end-grain cutting board and I'm still enjoying it, but I put the Teakhouse one on my wish list. You just never know . . . Thanks so much for the great information.
Awesome video! It was great to have our boards be a part of this and be tested so in depth and professionally.
Amazingly educational video. The really surprising conclusion is that harder woods can keep knives sharper longer than softer ones like Hinoki. But I still love the practicality of hinoki as it hardly needs any oiling (they don’t Oil it in Japan at all) and it’s so so light that makes cleaning super easy and it has natural nice scent and antimicrobial substances.
Amazing analysis! You are a forensic expert. I don’t want to miss your any videos. I watched many of them always you amaze me with your details. Very big hugs and bigger Thanks !
Actually, for most knife work, I much prefer an end grain board. It feels better under the knife and it looks better longer. For carving or for cleaver, edge grain is better and cheeper. As far as splitting, especially along glue lines, the Pro Teak boards are notorious for that. In fact, their boards split so much I pulled them out of our store. I have not had that issue with other end grain board manufactures. Just my two cents from an experienced 20+ year cutler.
Back in the day (70's) we used mechanical drawing boards. (Pre computer graphics programs) they are only 3/4" thick but tough as nails. Made of solid maple, large, light and easy to handle. Inexpensive.
I use a drafting board as a pastry board for rolling out dough. The large size is perfect, and it takes a dusting of flour better than any other surface in my kitchen.
Wait people! As a 33 year locksmith specializing in mortise lockset installations, working and chiseling wood daily I chose end grain Maple for my kitchen. While wood may split when struck on end grain it is very difficult to reduce its height through other forms of abrasion. Wood planes designed to reduce end grain have a greatly increased blade angle to even attempt the work. These angles required are unsafe in kitchen food mechanics as the knife edge would really be laid over. Most woodworkers would select powered devices to attack end grain...and even a black belt wouldn't try to chop end grain in half. Keep passing those boards around and see which thickness prevails over time, plus with Maple trees growing strong in my own yard, I'm sustaining my own kitchen in a way as I have firsthand experience with the population of the species. Teak is awesome but that's coming from someone else's backyard and I'm not sure if thats so cool for me to decide about. That said If I got Teak I'll take it end grain up! On a positive note I bought your runner up spatula and matfer bourgeat pan choice!
BOUGHT A NEW 18X24 MAPLE BOOS BOARD LOVE IT!
I love my boos block edge grain board! I've had it forever and it's made in America.
Been wanting to finally jump the fence and invest in one. I've heard many good reviews about it.
My wife bought me a Boos for Fathers day it is outstanding! The very best ever!
I am uncomfortable using teak, it is a tropical hardwood. Teak contains a lot of silica and will, very rapidly, dull tools used to cut it. How much wood residue ends up in the food? My favorite cutting board wood is maple. Rock maple.
Came here to say this. I'm disappointed that the test kitchen didn't mention this. Sure it's easy to maintain, but what about my 300 dollar knife?
@@zumeraaa A happy medium between your steel and wood? Wood is easy to refinish.
My mom had purchased the Large TeakHaus Edge Grain chopping board, and it's slimmer cutting board model a few months ago. However, the chopping board has deep cuts in it from her using ceramic knives on it with quite a bit of force on it. The cutting board is fine though, just light scratches.
I just love all the detail and deep diving Lisa and her team do on products. So satisfying.
Yea! Lisa is here again, and just in the nick of time! I literally am looking at web pages today, to find a "real cutting board", as I mentioned to my spouse. These Equipment Reviews are a life saver for any cook that does not or cannot waste their dollars. Best to spend it upfront and keep it to pass along, then to buy it again and again. Love ATK, tfs.
I ordered the winner as a Christmas gift for my parents. Honestly after seeing it I am surprised this is the choice for most people. It's so huge and heavy. Would definitely be difficult to wash. It also had a very yellow look to it that I didn't love- that's just preference. I think a size around 15x20 would work better for most home kitchens.
One thing I would love to see re-reviewed here is boards that are oiled vs unfinished+unoiled boards. Evidently "Raw" boards are supposed to be more naturally safe as the bacteria on the surface is drawn down into the board, so unless you are trying to get something sticky or oily off it you can wipe them off with a damp cloth instead of using soap and after they dry they are LESS likely to harbor any bacteria on the surface than an oiled board that has been washed with soap.
I love seeing how scientific these tests are! My favorite series.
I moved to Mexico and couldn’t find a big wood cutting board in any stores. So I went to a carpentry shop and they’re making me one, 24” x 28” x 1-1/2” to cover most of my countertop where I do prep. The only wood I could get is yellow pine, 2 @ 12” planks, bisquited together and sanded around the edges with small feet to hold it up from the counter. I do not eat meat so none will ever touch the wood, only veggies. I pick it up this week. I hope the wood is not too soft and works out ok! Will keep it oiled with food grade mineral oil or butcher block oil.
This style review is the best, keep them coming
I agree
This is thesis/ scientific level like review/ analysis of a common cutting board. So good.
I want that behemoth the seven being tested were sitting on!
First of all ATK does the best cutting board reviews available. I have made cutting boards for over 10 years and while I use various materials, teak is by far my favorite. I can make an end gain board that will not gap, shrink or crack but it requires using a stable hard wood, a lot of waterproof glue and very careful finishing. In future reviews of these legacy class of boards, I recommend you use board conditioner after re-oiling it. This will cut down on future oil consumption and make a big difference in the overall condition of the board.
I have the Proteak and love it.. as long as someone will maintain it for me. I bought it several years ago and adore it. I can't say anything bad about this board other than to be sure you have a sink large enough to clean this monster. That said, the massive size and cleaning became tiresome. Oxo makes a good sized plastic board with rubberized ends that has become my 'go to'. It fits beautifully in my single basin sink where it can be disinfected as it soaks very easily. Again, love the Proteak, but do better than I and recognize a potential bunt disguised as a homerun. Love the channel.
Thanks, now I have a reason to update my old small double sink. Just got a new Proteak cutting board.
I bought a 15" x 12" x 1-1/2" thick end grain Teak board made by Lipper, oiled it up good until it wouldnt take anymore and been using it quite awhile now. The board has been perfect, I clean it dry it and keep it oiled and it doesnt warp or crack - im very pleased with it. I did have to add specific grippy cutting board feet and it made the board even better and it stayed put. These wood boards should come with feet but they dont. I also lightly sanded the finger grip openings as they were very sharp at the cut edge, a worthwhile improvement - oiled it again after this. I also beleive Teak is the best wood for a cutting board because of its natural oils as explained here.
Great review! Answered all those wood board questions I've had for decades
Excellent review! I like reviews that are more objective and comprehensive.
Just go to woodprix if you want to know how to make it yourself.
If your wooden board gets too many scratches, sand the whole thing down evenly and reoil. Boom good as new.
@SldgeHammr Exactly... and that'll also demonstrate why wood boards are better than bamboo, which can't be refinished.
Agree. You have 2 inches thickness so you can keep sanding for ever!
I was wondering about that. More specifically the teak board. It is stunning and I know me, I’d want to keep it as long as possible.
@@o-_-ojb Ooh be careful with teak if you're cutting or sanding it! Wear a respirator at least, so you don't get any micro particles stuck in your lungs with this especially oily wood - emphysema is definitely not fun.
Thank you SldgeHammr. I did not know that.👍🏼
That was an elaborate set of tests. Thank you for your service. You have my thumbs uo and my subscription from this video.
I love ALL of the reviews by ALL of the ATK folks. The variety is great.
This was Boss! What a great analysis... simple and to the point.
Please do a video on cleaning care and maintenance
Indeed! I guess this review is aimed at which board to put on your bench at home but in a high use environment (I'm a chef) maintenance is a must. Wooden boards develop a hollow quite quickly and need to be planed level again. Incorrectly laminated boards are a pita. Single slab boards can be fragile and may warp if incorrectly stored but are my preference for longevity and hygiene. A good butchers block is the ultimate for smacking the daylights out of food with a cleaver or heavy knife. Interesting that mineral oil is used on the test boards, not a common food. I use EV Olive oil. Anti bacterial and tasty.
The reason they were having trouble with the boards splitting is because of how were taking care of them. you don't ever wash a wooden cutting in the sink with water and soap, if you do it will split just like in here testing. The way I clean and sanitize my boards is like this two tablespoons of baking soda two tablespoons of kosher salt mix in just enough neutral alcohol like vodka or Everclear the highest proof you can get and make a paste. Rub this into your board with your hand very well let it sit a couple minutes then use a bench scraper to scrape off the salt and baking soda wipe down with a clean damp towel let dry for a few hours then oil your board with food grade mineral oil. If you do this your board should last a lifetime. My oldest board is 12 years old and still looks like new and I use it almost everyday its an end grain made of walnut and maple no splits or cracks yet.
Thanks for the review. I have read that hard maple is best in terms of sanitizing
I’m glad I saw this video, almost every other review of cutting boards said end grain was a must have since its gentler on knives!
I wish I had seen this video before buying a Bamboo cutting board. Every time I go and wash it, I get these splinters coming up. I was wondering about end vs edge and if America's Test Kitchen ran a test.
This is an awesome review from the standpoint of a hobbyist that is currently considering making cutting boards to offset lost coronavirus income. I've tested face grain, edge grain, and the popular end grain boards (popular with both the CZcams creator and buyer) and I am not a fan of end grain boards based on production, labor expenses, and personal use. This review really helped narrow my focus. Thank you!
Teak cutting boards are also sold at a good discount at stores like Marshall's and HomeGoods and they have a quite nice color.
Nice to see Lisa back for equipment reviews! I echo others that the 2 person conversational format videos come off like bad infomercials--it makes it hard to trust the results.
I bought my Proteak board four years ago based on your previous recommendation. It’s easily the best board I’ve ever owned.
Love your videos. Informative, honest, reliable. Thank you!
I’m actually making new chopping boards today DIY, this is a great vid for my research before making.
Well presented, side grain construction for me, never been a fan of the end grain for the exact reasons given.
Excellent no-nonsense, factual and informative review. 👏⭐️⭐️⭐️⭐️⭐️
Wow, amazing test series! You gave great explanations with just the right amount of science. Thats exactly what I was looking for. A huge Thank You!
Your reviews are so very helpful. Thank you so much.
End grain boards are fine - if they are of good quality materials and manufacture, and if you dry it with paper towels after washing. I have several and they have yet to start splitting.
You do such a wonderful service to cooks of all stripes, thank you so much!
Love the reviews, simple and loads of great information. 👍
the best review for a cutting board the can ever exist!
Gosh, I love you guys test kitchen! You're the best, keep up the good work
ATK, You are the best. Especially your equipment reviews.
Lisa is the best. Keep it simple and to the point. Thats what we like
Wow this was a thorough investigation, thanks for all the information!
Built my own with acacia wood remnant, 20x24...best cutting board I've ever used, and basically, free! :-]
Excellent review and overall production. I suspicious of the end grain board the separated on the glue line. Wood will break along or even against the grain before a proper glue joint breaks. That could have been faulty glue or assembly. I've cracked an end grain board by oiling too much. I believe the walnut absorbed more oil then the adjoining maple. By expanding more it pulled the maple apart. It had very even cracking of multiple blocks across the grain. Not with it. A good indication of the amount of force. Glue lines stayed intact.
Wow, this was incredibly well presented with clear and concise data. Thanks
Interesting no mention of food safety or bacterial resistance
I think a lot of woodworkers need to watch this video. The experience of professional cooks (and a robot's arm) up-ends conventional wisdom on which cutting boards are best.
Great review, as usual! I'm impressed with the rigorous testing you do at your facility.
From working with wood, I learned that trees have 'blood vessels' like us that run up and down carrying food and water to branches. If you sliced a human being in horizontal sections you would expose a set of circles that are the cross cut of blood vessels, and bones. The grain would be dotted like end grain wood. Similarly, when you slice up a tree horizontally, you get these exposed slices of tubes which make the end grain look dotted and have a unique look. But since these are tubes which are hollow the oil soaks up in there, same as water when washing, so its not stable as a cutting board. When you cut up meat, you want to cut 'end grain' slices, against the grain but not in a cutting board made from wood. Then you have the splitting situation too, as it splits easier on end grain than edge grain. And you have the heavy use of oil. They look lovely but are decorative not functional.
I did not know that Teak wood had natural oils. It looks beautiful, is hard, is oily, and best of all, it resists separating along glue lines and warping. These have been issues with hardwood boards I bought previously. I will definitely buy the teak board from Teakhaus. Most Amazon sellers claim to have teak but in reality is it sheesham, acacia, or other and not teak. I would have liked to know how the bamboo boards fared. I currently have bamboo and love its lightness and durability.
Note: IKEA has the best price for food grade Mineral Oil at $3 a large bottle. Nice buy.
Note: All cutting boards can be sanded down using a Dewalt Random Orbit (aka Orbital) Sander corded. You can use an 80 grit sandpaper initially to remove the greasy top surface scratches, then switch to 150, and 320 to restore the lustre and renew the surface. Then oil up again.
Very good video, but you missed the point of end grain. They are mostly meant for japanese knives which are thinner and prone to cracks. The end of the grain is more gentle on the knives because it opens up a little and then closed, which means it will also last longer if. The reason you didnt find a difference in the ronotic testing is because you used a european knife which is more sturdy than delicate.
I love Adam because I grew up watching him since I was a little boy, but Lisa does a great job!
I dont know how i get here but i found it interesting, you have my like
We have an end grain board that has over 40 years of use, and still in great shape - all we have done is replace the wood feet with rubber feet. ITs a bit dished in the middle, so I should resurface it. We never oil it.
Thank you for your video Lisa. I just bought the Teakhaus 20x15 board at Costco Canada for $30. Love it!
Good review. Just curious (and a silly question) - how come I don’t see a lot of chopping boards with edge grains oriented vertically (to and from you)? Would that be better on the knife edge because you’re not cutting perpendicular to the grain?
What’s the best way to sanitize the boards?
It is also recommended that you use synthetic (plastic) boards for meats and save your wooden boards for veg. and fruits. That is what I do.
@@es2056 No need for a different board for meat or vegetable. If you wash it properly it won't cross-contaminate.
@@es2056 It has been found that plastic boards are actually more prone to harbor bacteria than wooden ones in recent tests.
I have the teak board recommended, and I think it’s great. I encourage people to buy it in person, as some have visible flaws, and you should pick the one with the least imperfections. Mine is great. I bought it at Sur La Lable
I have a 5 foot long piece of a former bowling alley lane for my cutting board. I checked to see what Lisa had to say about cutting boards and I'm happy to say my bowling alley passes her tests! Lisa is boss...
Best review of anything that I have ever seen!
wish there was a total ranking so we'd know more of the pros/cons from the other boards as well. Nice video though!
I can't understand why they put so much work into testing these, but I'm very happy they did.
Love these reviews of Equipment.
I bought this board. First one showed up warped and split in less than three weeks. Only used it less than a dozen times. They sent a replacement and it also showed up warped. Waiting for it to split. We'll see.
Dont accept warped boards. The wood probably wasnt properly dried prior to gluing and will never be right.
Definitely just answered all of my questions... thank you 🙌💯🙌💯
She's my favorite reviewer.
If you are using a Knife above 56 HRC you should absolutely get an end grain board. Otherwise you will be left with a dull knife after every other 2 weeks or so. Other than that a good quality teak or acacia board is the right choice
I live on a sailboat and love teak. It’s a great durable tropical hardwood. But, the resins that protect them from water damage and rot also reduce the strength of the wood glue joints. Wonder what glue proteak is using ?