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Has anyone used the epicurean cutting boards? i’m looking into buying their cheapest line, but an 11"x15" is around $25, Is it worth it? They seem really nice Otherwise, is theresomething similiar but cheaper
I don’t think that size would be big enough to do anything, despite if the cutting board is worth it or not. Those cutting boards look kinda strange

I like having 2 cutting boards, one polymer and the other wood. The polymer board is for cutting chicken (on one side which I have marked) and anything that’ll mess up the wooden board, like if it might stain it or if it’s too acidic. The wooden one is for everything else I like cutting boards that are about 18"x24" (+/- 3" on each side and I’m still cool with it).

Polymer boards are very cheap (hell, you can get em at Target) and brand doesn’t really matter. Your knife will eventually chew it up, and when it gets to a point where you think bacteria might be getting in the cuts and not coming out, it’s time to get a new one.

Wooden boards are a bit different, as you can spend a good deal of money on them (or, hell, even make one yourself if you’re moderately good at woodworking). Your knife will eventually mark up the board, but you can sand it down back to smooth with a really high grit sand paper; always sand in one direction, NEVER in circles. Once it’s back to smooth, finish it off with mineral spirits. With proper care, a wooden cutting board or chopping block can last you a LONG time.
i really like the look of the bamboo cutting boards like this

anyone have any experience with them?

I like that look I also like the ones with a lot of little squares (usually 2 different colored woods in a checkered pattern). Those are also generally thicker than other boards
lovely write up Ardentfrost – I thought I was the only one who had a chicken-specific cutting board – mine is blue

I bought a couple of packages of these really thin ones at ikea (also really cheap $) the flexible nature of them is nice to pour into a pan/bowl but as it turns out that they melt/warp in the dishwasher. That makes them less loveable IMO.

After I read that the wood boards don’t hold on to bacteria like the "experts" people once thought, I’ve wanted a nice looking one, maybe later this year.

The only thing that I would add is that it is nice to have at least one board with a groove/trench around the outer edges, to catch liquids that you either don’t want to clean up on your counter or that you want to save for your recipe.

I’ve always gotten mixed reviews about that one. One source will say hard wood doesn’t hold onto bacteria and another will say it does.

I’ll see butchers using both plastic in some places and wood in others.

According to that link, wood cutting boards are a much better choice. But remember, this is only one person’s take on cutting boards, I’m not sure what’s the best solution quite yet.
Well, the entire reason of having a poly and wood cutting board is so you can reduce the number of possible bacterial objects touching your wooden board. Although it should be easy to clean, you don’t want to push your luck.

However, there aren’t that many foods that hold bacteria. Chicken is obviously the most prevalent. Cow and pig are surprisingly disease free, despite all the mad cow fuss. 99.99% of the time you can even crack an egg on your cutting boards without worrying about disease (most disease carrying eggs occur in industry, not in your house)

People shouldn’t be scared of wooden cutting boards as long as they take care of them. If you go to someone’s house and theirs is all chewed up, then maybe be cautious, but you can prevent that with good care and maintainence.

Definately have a poly board nearby though

And pixing, those flexible silicon things are great when you have to get cut items in a small pot, jar, bowl, etc.. But yeah, as far as cooking something on a cutting board, you’re pretty much limited to wood
if you take care of your wooden cutting board(occasional sanding followed by some warm mineral oil applied with the grain and finally some warm beeswax),it will last forever,will look awesome and will be much better than any type of plastic.
Plastic when scratched will curl over trapping bacteria.. not good. Thats is one of the reason why most brewers stay away from plactics.

like this?

thats some serious craftmanship for 80 bucks, poor chinese kids

these are all hard woods

you could build your own unique cutting board for under $80

yeah but could you imagine all the routing and gluing and sanding to make that look semi decent? for 80 bucks you could already buy a decent one
Boos boards are the shit – I would avoid one with feet – then it’s reversible

just use a damp dishtowel.

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