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Showing 1 of 5 conversations about:
Madeira Teak Edge-Grain Jumbo Chopping Block
Naftoor
291
Mar 11, 2019
Ctrl C/Ctrl Ving my comment from another teak board. Different artist same tune...
"If you love your knives, you will avoid this. Teak and Bamboo tend to have pretty high silicate content which wears away your knife edge, kinda like bits of sandpaper grit embedded in the wood.
Yes, it's beautiful, but buy a fancy copper pot you never intend on using or a painting if you want art. A cutting board is functional and it's primary job is to sit at a comfortable working height for you, fit your counters dimensions and allow you to safely prepare food while doing as little damage to your knife edge as possible.
Want an alternative at a similar price? Go grab a Hinoki Elm board; you can find them either at bezosland or the ElectronicsBay; japanese chefs have used them for years, they're easy on your knife edge, light weight so they're using to move to the sink to clean and smell great. The only downsides are you can't get massive chunks of it without paying out the wazoo due to the only source being japan and the high demand ( I think mine is around 12x18, it was around 70 bucks if I recall), the wood isn't as oily as teak so you'll need to oil it once a more or so with some mineral oil to prevent cracking/splitting down the road, and because it's so light you'll need to keep a kitchen towel or rubber mat (which is just good practice no matter what board you use to prevent slippage) underneath to prevent it from dancing as you dice.
You can also grab a set of non-slip rubber boards, sold in multipacks online which can be tossed in the dishwasher and are probably still better for your knife edge then this abomination, and for that matter are good to keep around for dealing with meats as they're easier to sanitize. They're also only like 25 bucks for a 3 pack of various sizes, so they won't break the bank as a budget option.
Now you have better alternatives to this beautiful piece of junk, go into the world and cook, chop chop!"
Yadayada, these are bad for your knives, don't buy them. Want something cheap and dishwasher safe? Buy Polycarb. Want something easy on your knives and is wood? Buy enoki. Do you suffer from chronic anal retention and have exacting control over how hard your blades meet your board and only push/pull cut? Buy a hisoft. Want wood for looks but also don't want to obliterate your knives or have a board that will warp? Buy boardsmith.
The sooner people stop buying these goddamn bamboo/teak boards the better our chances of MD actually getting good cutting boards here.
DTL1020
19
May 27, 2019
NaftoorThanks for the tips...I currently have a boos board and I hate it. This is my second one and even though I oil them boos crack right out of the packaging
Naftoor
291
May 28, 2019
DTL1020Happy to help where I can.
My parents purchased a boos board a little over a year ago, currently it's got two cracks going through it which seem to be a pretty major issue with them. I've tried to get them to contact boos for assistance with it, but they're stubborn and don't care for some reason.
A major reason why it cracked, other then natural wood movement I believe is due to the fact that it doesn't have rubber feet under it. So anytime you wash it, unless you prop it up and let it fully air dry for a day or so you end up with some trapped moisture that will cause swelling. Boardsmiths come with the feet by default, so you do lose a side of the board for use but it should add to the longevity. Beyond that the owner of boardsmith is super active on kitcheknifeforums, and very forward with his advice to folks there, he seems to want to go above and beyond to assist customers and provide a board that will last a lifetime which I greatly respect. The way I see it if you're already paying 300 for a boos, another 100 for a boardsmith is worth it for the peace of mind that comes with it.
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