You are becoming my go to people when I am purchasing kitchen stuff. I might not remember half of the info on those boards but appreciate you going in depth end grain vs edge .
I have a good friend who does woodworking & he made me a beautiful 21" long 2" thick cutting board that's 2 toned maple & black walnut + he wood burned my initials in it. However I don't use it that much because it's super heavy. I'm vertically challenged standing @ only 4'9"m my counters high & my sink isn't big. So I put a dish towel down under cutting board & place on kitchen table which is lower, then pick it up & haul it to the bathroom & wash it in the tub. But as you can see this is a project in a half. so I had him make a 2nd custom cutting board a little smaller & lighter. When I posted pics on my social media people went nuts because the work he does is so quality & it's gorgeous. He also made me a cool magnetic knife rack to hang on the wall. All 3 pieces match so it's like functional artwork that gives the room character.
I love, love, love! America's test kitchen. I have been watching this show, since before I had my own kitchen. I get so many of my purchases based on your tests and demonstrations. This way, I save my money and buy only the best for my use when I buy. I have a great deal of space in kitchen cupboards, because I never buy useless items that I never use. What I have will last me for years to come, if not the rest of my life because you help me make the right choices. Love you all!!!
I bought the winner as a gift for my in-laws for Christmas. This board is gigantically large. This would really only work for people in large luxurious kitchens. I should have paid more attention to the dimensions but at the time I was a bit gift research fatigued. Since then I have done a lot more research on cutting boards and invested in a end grain Boardsmith board for my own kitchen. ATK will probably never put that out as a top recommendation simply because of the price- I know the audience would probably berate them for recommending anything that expensive- but if you can afford to invest in a cutting board I would highly recommend checking out the Boardsmith.
Fabulous board. We've had ours for years--based on ATK's previous recommendation. I'm an avid cook, and our board is used daily. It's holding up extremely well. This baby will last a lifetime. Just be sure to purchase some food grade mineral oil to "feed it" when it starts to look dry. Once you use a large, stable board, there's no going back! ;-)
Dear Adam mentioned “short people” having some difficulty with the thicker cutting boards. Beautiful Julia, I have wondered how tall you and Bridget are. Can you tell me😊? Standing next to Christopher when he was on the show, caused you and Bridget to really look short. On the new show I don’t see your hubby, Julia and you have a different wedding ring. I pray that you and he are still together❣️ I adore each and every one of you on the show !!! I don’t intend this to be so invasive; I just care for all of you. I just turned eighty years old and all of you are like my kids💖 Really would like to know that you and your hubby are together and how tall to and Bridget are. Best success to each and every one of you❣️ Thank youAdam for the cutting board info.👍🏻🌹
I'm a woodworker and have made cutting boards for over 50yrs and I only make edge grain, I see a lot of so-called woodworkers that make end grain boards that don't last. Thanks for showing the difference.
As long as you buy a good quality board from a reputable manufacturer, whether you get edge or end grain, you will have a board that will last for decades with proper care. Get a cheap board or neglect to oil a quality one, and you will end up with what you deserve - a cracked, split and warped piece of firewood.
@@barcham and your the problem with pushing end grain cutting boards that people get food poisoning because they can't get the boards clean also end grain boards dull your knives faster.
@@Charlie-pk6lj Give me a break. Cutting boards made from teak, maple, bamboo and other woods are anti-microbial and no one is getting food poisoning from a wood board unless they never clean the damn thing and allow food to rot and mould on it. A properly made end grain board from a reputable manufacturer is just as safe as a plastic board, if not more so as the plastic board will not have any anti-microbial characteristics unless it is treated with chemicals. Also, I am not pushing anything. People should buy whichever board they want to buy, whether end of edge grain. But don't try to pull some BS saying that one is more sanitary than the other just because you want to push the kind you prefer and that you yourself produce. Personally, I would not buy a board from you unless you could provide your certificate from the FDA, or whoever certifies food production equipment in the US, saying that your products have been tested and are approved for food usage.
Could you please kindly share how to take care of them/ how to use them properly. I dont want to google an answer from random guy, when I have someone experienced here.
I work at a store that sells cutting boards among lots of other products. We carry two teak cutting boards and I always thought they were kind of pricy; the edge grain one is $30 and the end grain one is $40. I actually found the edge grain one that we sell at TJ Maxx for only $13 which was even better than my discount. It's not the "big, beefy" one they feature here but I'm glad to know I got a quality board that's relatively easy to maintain that isn't going to dull my knives.
I have the teakhaus, and have had no problems, and really enjoy its size, weight, and it not requiring much oil. I can second the rating on not dulling my knife noticeably and very easy to maintain.
I have an end grain teak cutting board and would not trade it for anything. At 12X16, it is smaller than the ones in this test as I simply do not have the counter space for anything larger, not do I have the need as I live alone and do not cook for company that often. I also have a bamboo board which I am not a fan of and find the teak much easier on my Japanese Damascus steel chef's knife. Of course, I have a few plastic cutting boards as well that I tend to use for raw poultry and fish and a small Maple board that is probably 50 years old. I like variety! LOL
I have the luxury of slowly building my collection of quality kitchen supplies before setting up my own house & can’t wait to invest in a quality wooden cutting board. We haven’t used wood in my house for a decade & I miss the feel, plastic gets the job done but wood is a pleasure.
Good stuff. Maple is a favorite of mine. I was told some years ago that some woods have natural antimicrobial properties. I think that is the correct description. But that Maple is one of the highest in that category if not the highest. And it is the 1490 on Janka.
Glad to see this on yt after watching on local pbs. Need to get one of these on my wish list. Thought I had a nice bamboo one til I used it for dough and my bench scraper found every little piece that wasn’t perfectly flush with the next.
Teak is much heavier than Walnut and cherry. Due to having more silica, it's also harder on knives. The only upside of teak is that it requires less maintenance. That just means you wont need to add mineral oil maybe a month longer than the top 3 boards. Walnut, cherry and maple are the best choices.
I have a big, beefy John Boos maple cutting board and it’s so heavy that I rarely use it for any real cutting. I have a deep apron sink and it’s still a challenge to wash it without splashing water all over. Size and weight are really important factors.
My personal experience with wooden cutting boards: First, with a thin Epicurean composite board (I don't see the model I have on their web site any more...): pros - dishwasher-safe, dual-sided, non-slip rubber corners, no maintenance needed; cons - sharp knives cut into the board, worthless for pounding -- too bouncy. Second, with an end-grain teak board (got it from Sur La Table, don't remember the maker or model, I don't think they sell that one anymore): pros - not sure... only used it once or twice; cons - bought the biggest one I could afford (about 13-inches by 13-inches), which turned out to be way too small, needs lots of oil, even with careful cleaning, still retains odors, due to limited use, no clue if it is gentler on knives, not dishwasher safe. Third (and current -- have been using for 6 months), the proteak edge grain board: pros - could afford a size that works well for my kitchen size and sink size, easy to clean with soap and water in the sink (HINT: wash both sides very well with water, even when you only used one side; this greatly reduces the chances of the board warping and splitting; learned this from a professional chef, and found that technique works very well), needs very little oil, does not retain odors, holds up well to knife cuts, dual-sided; cons - not dishwasher safe, while no rubber corners, it is heavy enough that it doesn't need them.
I just bought a teakwood cutting board about a month ago (found it on sale 🙂) and have absolutely *loved* its performance. Hasn’t shown a single mar or cut mark, thus far.
@@carlosdurand434 Interesting. I have both bamboo and teak boards, as well as a smaller maple one, and find the bamboo to be the hardest on my knives, not to mention the only one of my boards to have split.
What’s to know? Get an orbital sander (you can rent one from a big box hardware store or sometimes even borrow from your local library), & sand the board to desired smoothness. Re-oil with a few coats of food safe mineral oil & you’re good to go.
Have to disagree for knife lovers: Japanese knives need cutting boards with more give: end grain are best for that. They also hide cut marks better. Sealing them with an oil will keep them from absorbing moisture.
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.
Can confirm, the Proteak is great. Liked it so much I gave four away at Christmas a few years ago. I like that it's reversible but not that it can trap moisture so I bought a decent amount of tiny stick-on rubber feet from Amazon for like 6 bucks. They raise the board up about 3/16" to allow air flow but pop off easily if needs arise and grip my granite counter enough so no slippage.
The Hinoki cutting board is made for Japanese knives due to the much softer wood. It retains the cutting edge much better then a lot of other cutting boards. Doing heavy shopping etc is never advised on these boards.
24x18 is a very large cutting board, seems better suited for professional kitchens. It would barely fit on my counters and wouldn’t fit in any cabinet. Might go with the 20x15 but it’s $10 more.
Do love the production of ATK Videos, whether real or staged. Spectacular. And seeing first-hand the items under review is life affirming. I have tried over a dozen Teak boards, always giving them away. Right now have the Teakhaus 20X15X1.5 on my counter. Love this size weight combo. In general do not like the feel of the Teak cutting experience. Like Walnut for me, has a hollow feel to it. That said, this size and weight minimizes it. But I was looking for a lighter board just to cut up chicken. For everything else, I use a 20 x 15 & 24 x 18 inch Beechwood endgrain board. For me, incomparable. Luxury feel, that is solid, dense and commanding. Have two Maple ones identical which are probably better, but I prefer the Beechwood as it feels more luxurious. However, it is "slower" in action than Maple. Birch would be my third pick. Money is no object for me. My experience stretches over 40 years of hard cooking. Using 10 inch German Chef knives and Chinese vegetable cleavers on the large end. Have given up on Japanese knives. Am trying to love this teak board I have. But still have difficulties. It is no match for my Beech in terms of feel, control, effectiveness and safety. But weighs much less. So am trying. We shall see.
I do think the teak board is beautiful. If I had to buy a new board, I'd seriously consider it. But, I have always made my own cutting boards out of thick slabs of maple or oak, and have never had a problem with them. In fact, somewhere around 1975, I made each of my SILs a cutting board for Christmas out of 2 inch slabs of oak. They are all still in use. It should be said, though, that these days the cost of good thick hardwood is a serious leveler of the playing field.
End grain cutting boards, especially when they're made with tight grained wood, are superior because they absorb knife cuts easier. If they get bad enough, they can easily be resurfaced and then re-oiled using a food safe mineral oil. This is a simple process. Most people probably know someone who can do it for them if they don't own an orbital or drum sander. Face grain boards will start showing cuts right from the get go. High prices reflect the labor, cost of the wood (some of which are quite expensive), and the tools that are required.
Larchwood folks. Many high end knife shops carry them for a reason. If you don't require the look of wood a Hasegawa cutting board can not be beat. They are gentle on knives, antimicrobial, dishwasher safe and won't warp.
You forgot to mention that softer wood is more gentle to the knife edge. If you use like Victorinox fibrox or something cheaper you dont care that much. Japanese hand made knife owner would eye rather hinoki, aomori hiba, hi-soft or something like that.
Best board I've found is made by Virginia boys kitchen and made of black, American walnut. Made in Virginia. For each board they sell, they plant one tree. I've also read that bamboo is not a healthy choice for a board.
So. I have 3 dishwasher proof cutting boards. Thought I was covered. 2 days ago I cut a cabbage with a just-sharpened (courtesy atk) knife. I’d forgotten what my Mom taught me - you need a wooden board to limit food shifting. Yes, I whittled my baby finger. I do think wooden boards can be safer. And I only have myself to blame.
I can relate. Both of my middle fingers have been shortened, 1 by not using a food holder for a mandolin, and the other by using a plastic cutting sheet.
Ouch! I guess I've been lucky. Try putting a damp paper towel under your cutting board (a damp tea/flour sack towel should also work). I've tried it, it does help. I just don't remember to do it all of the time, probably because, as you say, my wood cutting board doesn't move around much.
Being on blood thinners due to heart problems, I have to be quite careful in the kitchen. As a result, I have invested a few dollars in a pair of cut proof gloves, available on Amazon for around 20 bucks and the peace of mind they provide is well worth the cost. I would really like to see ATK do an episode on safety in the kitchen, including tests on cut proof gloves. They have saved my fingers a number of times, as well as a likely trip to the emergency room in a couple of cases.
Bought it. Love it. But its size makes it awkward to clean in my sink. So far wipes with a soapy sponge and secondary wipes with a rinsed sponge has worked well for me.
There is a difference between cutting boards and carving boards. I was browsing for a good way to clean my pride and joy carving board. I just can't bring myself to wash it with soap and water, and I don't think I really have to in most cases. I carved a perfectly smoked and roasted turkey and a ham this weekend. I also can't imagine cutting raw meat on my carving board, but it's going to happen sooner or later. We all like medium rare in my household. I was horrified when I did briefly wash my J.K. Adams carving board with soap and water. It ended up appearing as if I had lost all the hours of conditioning spent until it was perfectly seasoned. I applied a thin coat of mineral oil and came back. (YaY!) So, how would you suggest we clean and condition these beautiful unfinished wooden cutting and carving boards?
Go over and ask Norm Abram about teak. I remember him once talking about abrasive particles in the wood that would prematurely dull your woodworking tools. I wonder what it would do to kitchen knives.
I agree. It’s a beautiful wood. And the natural oils mean it will last forever-there’s a reason very high end outdoor garden furniture is made in teak.
The end grain board absorbed the most oil? Okay, good. That'll slow down eventually. It'll also last the longest and have the least amount of damage through use. It's also super anti-microbial. It's verdicts like this that make me doubt ATK knows anything about what they're doing.
@@davidlenz4552 So the way it's been explained to me is that wood kills bacteria because it basically dries it out because wood is so "thirsty". End grain boards pull the moisture out more effectively because the ends of the fibers are exposed. They're also more jagged on a microscopic level because of that. Edge grain boards are also anti-microbial, and it's possible I've read some inaccurate stuff, but I've always seen that end grain is even better than edge grain
end grain boards are easier on your knife and basically self-heal, since the fibers are pointing up to your knife. think of a bunch of straws, you're splitting them when they're pointing up as with an end grain, vs cutting across them when they're going left to right as with an edge grain. so I guess thousands of board makers are wrong because ATK (and Charlie) disapproves protip, there are markets for both...and end grain boards are more expensive... do what you will with that info
Love this board but after the first use and clean with hot soapy water under a tap, the board instantly brought up tiny wood particles from the grain. Some rub off but they generally stay on or just produce more. I used a blue foam scrubby, nothing abrasive. Even on the side that I didn’t use the foam on, when wet the wood particles came up. Can you advise on why this is happening or how to prevent/cure it? Thanks!
Most wood products will have this occur at some point, it's called "raised grain". It's 100% not a big issue and can easily be fixed by taking some 220 grit sandpaper and rubbing down the surfaces of the board. Once you do this, it shouldn't happen again (at least not for a long time.
I got this board several years ago based on this review by ATK. I appreciate the rerun of some of these video, especially food & equipment reviews, but why so many reruns? I see the new content, and it's fine. Is there just not enough new content for videos? (This is not meant as a criticism, but as curiosity about how TV/TH-cam works together.
@@sandrah7512 Thanks for the reasonable response. My question was about WHY they repeat videos on TH-cam. Do they feel obligated to put out a certain number of videos, even if they're repeats? Every new show, with the various segments, could give them several TH-cam videos. This was intended to be a question of ZTK's TH-cam video frequency, and their obligations -- either voluntary or contractual -- to provide videos. And, as I mentioned, it's not meant as a criticism. I was simply curious.
I wondered the same thing as I kept thinking I had seen episodes before and looked into and found that full episodes that were broadcast on TV had been published on TH-cam and then again later on broken down into separate segments to provide additional content for us to see. I actually have come to like this because I don't have to watch an entire episode if I'm just looking for one recipe or review in particular.
Due to the pandemic, ATK is not recording shows or equipment reviews as they usually do. I am sure that when things get back close to normal, they will start to update many of their feature reviews as there are many of which are a number of years old where the equipment tested has been replaced with newer, better models. Patience is the key here.
Bamboo is actually a grass, not a wood. I have one and have found it dulls my knives much quicker than even a plastic board and unless you get a very thick one, with many layers, they tend to be prone to splitting. I know that mine, which is only two layers, split down the back within a few months of purchase.
I've had serious problems with bamboo splitting and splintering. Once you've gotten a bamboo splinter shoved into your finger while scrubbing a board, you tend to shy away. I feel the same way about bamboo skewers.
I believe that the teak resin also has some antibiotic properties so it not only repels water easier but it doesn't mold or collect bacteria as easily either.
My kitchen counters are so high that anything but a thin (plastic) cutting board makes it uncomfortable for me to work (I'm average height). So unless I remodel my kitchen, ... well, at least the plastic ones can go in the dishwasher, and they're cheap to replace.
I'm with you there.. at 5 ft tall every kitchen that I've ever been in with the exception of one that was totally remodeled for a lady who was 4 ft 11 has been an uncomfortable place for me to work. At 62 I'm getting really tired of using step stools to get past the bottom levels of my cupboards.
Get an shorter kitchen island. "The best way to determine comfortable work surface heights? Stand up straight and bend your arms (like you’re chopping onions on a cutting board) and measure. Ideally, your prep surfaces will be three to four inches below your bent elbow."
gotta be honest I usually really trust your recommendations, but the board smith really blows all of these out of the water, its not even close. and again they are tripping saying the feet are not ideal, if you are getting a large wooden board you want the feet. otherwise your board will be moving around. there is virtually zero advantage to a reversible board, when you can continue to resurface as necessary.
"End-grain boards, where the tree rings are visible on the work surface, are ever so slightly more gentle on your knives, since the blade can slip between the exposed individual fibers. You can't see this because the fibers are practically microscopic, but if you could zoom in, it'd look like a knife sliding between brush bristles, which close back up as soon as they knife is lifted away. This does less damage to the blade over time. The board holds up better, too, because the fibers can reset after the knife is pulled away; an end-grain board can still develop scratches, but they won't be as severe as on an edge-grain board under the same conditions." www.seriouseats.com/2019/07/best-wooden-cutting-boards.html
My favorite board is the wood architect concave for both cooked meat and raw produce as well. Everything else is inferior. I never cut raw meat protein on a wooden board - ever.
don't use it for about a week, stand it on its edge in a dry area of your house, it could be warped due to some moisture trapped inside. If it hasn't changed after a week then you'll have to re sand it back to flat, and oil it again. To keep wooden cutting boards from warping in the future, make sure you oil it regularly (at least once every 3 months) and keep them as dry as possible. Dont leave a pile of wet tomatos, or chopped up pickles etc sitting on it for hours, if you get it wet wipe it off. And when you wash it make sure to get both sides of wet, not just the dirty side, dry it off as best you can and then leave it on its edge standing up to dry until the next time you use it. Standing it on its edge is to make sure one side of the board doesn't dry faster than the other, which will cause it to warp due to the wood fibres on the wet side swelling, while the dry side doesn't.
@@violetviolet888 I think you have one to many “not”s in your sentence, if you want to be understandable.LOL Ya know, people like myself have limited time for prep and cleanup in the kitchen, and HD Polyethylene is 100% easier to clean and handle. I can drop it without damage, I can let it sit in the sink or put it in the dishwasher. Cooking schools, restaurants, and food processing plants use it.
Ok I've seen your punny comments regularly and I decided to watch some of your videos to see what you're about. I have to admit, you sir are 100% legit with good content and you deserve more subs. I look forward to more of your content.
You are becoming my go to people when I am purchasing kitchen stuff. I might not remember half of the info on those boards but appreciate you going in depth end grain vs edge .
I have a good friend who does woodworking & he made me a beautiful 21" long 2" thick cutting board that's 2 toned maple & black walnut + he wood burned my initials in it. However I don't use it that much because it's super heavy. I'm vertically challenged standing @ only 4'9"m my counters high & my sink isn't big. So I put a dish towel down under cutting board & place on kitchen table which is lower, then pick it up & haul it to the bathroom & wash it in the tub. But as you can see this is a project in a half. so I had him make a 2nd custom cutting board a little smaller & lighter. When I posted pics on my social media people went nuts because the work he does is so quality & it's gorgeous. He also made me a cool magnetic knife rack to hang on the wall. All 3 pieces match so it's like functional artwork that gives the room character.
I love, love, love! America's test kitchen. I have been watching this show, since before I had my own kitchen. I get so many of my purchases based on your tests and demonstrations. This way, I save my money and buy only the best for my use when I buy. I have a great deal of space in kitchen cupboards, because I never buy useless items that I never use. What I have will last me for years to come, if not the rest of my life because you help me make the right choices. Love you all!!!
I bought the winner as a gift for my in-laws for Christmas. This board is gigantically large. This would really only work for people in large luxurious kitchens. I should have paid more attention to the dimensions but at the time I was a bit gift research fatigued. Since then I have done a lot more research on cutting boards and invested in a end grain Boardsmith board for my own kitchen. ATK will probably never put that out as a top recommendation simply because of the price- I know the audience would probably berate them for recommending anything that expensive- but if you can afford to invest in a cutting board I would highly recommend checking out the Boardsmith.
Glad to see a major review match my personal choice. Years of commercial and home use with no regrets. The teak board is great.
I have the edge grain version of the proteak board it's amazing.
Same here, had mine about 5 years, no warping and looks great with little maintenance.
After waiting literally for years, I finally got my Proteak cutting board a few weeks ago. I love it!
Fabulous board. We've had ours for years--based on ATK's previous recommendation. I'm an avid cook, and our board is used daily. It's holding up extremely well. This baby will last a lifetime. Just be sure to purchase some food grade mineral oil to "feed it" when it starts to look dry. Once you use a large, stable board, there's no going back! ;-)
i realize it is quite off topic but do anybody know of a good place to watch newly released movies online?
@Nathan Cassius i dunno I watch on Flixportal. you can find it through google:D -nikolas
@Nikolas Jeffery Thank you, I went there and it seems like a nice service =) Appreciate it!!
@Nathan Cassius you are welcome :D
Yes my Teakwood cutting board was just delivered today the 8/23/21 and it's a beauty, still on sale too.
Just picked this board up for $60 at costco on black friday. Thanks ATK
Dear Adam mentioned “short people” having some difficulty with the thicker cutting boards.
Beautiful Julia, I have wondered how tall you and Bridget are.
Can you tell me😊?
Standing next to Christopher when he was on the show, caused you and Bridget to really look short.
On the new show I don’t see your hubby, Julia and you have a different wedding ring.
I pray that you and he are still together❣️ I adore each and every one of you on the show !!!
I don’t intend this to be so invasive; I just care for all of you. I just turned eighty years old and all of you are like my kids💖
Really would like to know that you and your hubby are together and how tall to and Bridget are.
Best success to each and every one of you❣️
Thank youAdam for the cutting board info.👍🏻🌹
Makes me happy to know the cutting board I bought last year, based on your recommendation, is still #1.
I'm a woodworker and have made cutting boards for over 50yrs and I only make edge grain, I see a lot of so-called woodworkers that make end grain boards that don't last. Thanks for showing the difference.
As long as you buy a good quality board from a reputable manufacturer, whether you get edge or end grain, you will have a board that will last for decades with proper care. Get a cheap board or neglect to oil a quality one, and you will end up with what you deserve - a cracked, split and warped piece of firewood.
@@barcham and your the problem with pushing end grain cutting boards that people get food poisoning because they can't get the boards clean also end grain boards dull your knives faster.
@@Charlie-pk6lj Give me a break. Cutting boards made from teak, maple, bamboo and other woods are anti-microbial and no one is getting food poisoning from a wood board unless they never clean the damn thing and allow food to rot and mould on it. A properly made end grain board from a reputable manufacturer is just as safe as a plastic board, if not more so as the plastic board will not have any anti-microbial characteristics unless it is treated with chemicals.
Also, I am not pushing anything. People should buy whichever board they want to buy, whether end of edge grain. But don't try to pull some BS saying that one is more sanitary than the other just because you want to push the kind you prefer and that you yourself produce. Personally, I would not buy a board from you unless you could provide your certificate from the FDA, or whoever certifies food production equipment in the US, saying that your products have been tested and are approved for food usage.
I'm a woodworker also..I made a edge grain hard maple cutting block 30 years ago...started off at 6 inches...down to 4 3/4 now..
Could you please kindly share how to take care of them/ how to use them properly. I dont want to google an answer from random guy, when I have someone experienced here.
I work at a store that sells cutting boards among lots of other products. We carry two teak cutting boards and I always thought they were kind of pricy; the edge grain one is $30 and the end grain one is $40. I actually found the edge grain one that we sell at TJ Maxx for only $13 which was even better than my discount. It's not the "big, beefy" one they feature here but I'm glad to know I got a quality board that's relatively easy to maintain that isn't going to dull my knives.
I have the teakhaus, and have had no problems, and really enjoy its size, weight, and it not requiring much oil. I can second the rating on not dulling my knife noticeably and very easy to maintain.
Same! Love the teakhouse and my knives stay sharp.
I have an end grain teak cutting board and would not trade it for anything. At 12X16, it is smaller than the ones in this test as I simply do not have the counter space for anything larger, not do I have the need as I live alone and do not cook for company that often. I also have a bamboo board which I am not a fan of and find the teak much easier on my Japanese Damascus steel chef's knife. Of course, I have a few plastic cutting boards as well that I tend to use for raw poultry and fish and a small Maple board that is probably 50 years old. I like variety! LOL
Thanks for the recommendation! Just ordered a TeakHaus board myself!
I have the luxury of slowly building my collection of quality kitchen supplies before setting up my own house & can’t wait to invest in a quality wooden cutting board. We haven’t used wood in my house for a decade & I miss the feel, plastic gets the job done but wood is a pleasure.
Good stuff. Maple is a favorite of mine. I was told some years ago that some woods have natural antimicrobial properties. I think that is the correct description. But that Maple is one of the highest in that category if not the highest. And it is the 1490 on Janka.
Maple is the best wood for cutting boards, then walnut/teak.
@@punkem733No. Teak is the best for a variety of reasons.
Glad to see this on yt after watching on local pbs. Need to get one of these on my wish list. Thought I had a nice bamboo one til I used it for dough and my bench scraper found every little piece that wasn’t perfectly flush with the next.
Teak is much heavier than Walnut and cherry. Due to having more silica, it's also harder on knives. The only upside of teak is that it requires less maintenance. That just means you wont need to add mineral oil maybe a month longer than the top 3 boards.
Walnut, cherry and maple are the best choices.
I have a big, beefy John Boos maple cutting board and it’s so heavy that I rarely use it for any real cutting. I have a deep apron sink and it’s still a challenge to wash it without splashing water all over. Size and weight are really important factors.
What perfect timing. I have been needing and looking for a new cutting board. Love this, thank you!
My personal experience with wooden cutting boards:
First, with a thin Epicurean composite board (I don't see the model I have on their web site any more...): pros - dishwasher-safe, dual-sided, non-slip rubber corners, no maintenance needed; cons - sharp knives cut into the board, worthless for pounding -- too bouncy.
Second, with an end-grain teak board (got it from Sur La Table, don't remember the maker or model, I don't think they sell that one anymore): pros - not sure... only used it once or twice; cons - bought the biggest one I could afford (about 13-inches by 13-inches), which turned out to be way too small, needs lots of oil, even with careful cleaning, still retains odors, due to limited use, no clue if it is gentler on knives, not dishwasher safe.
Third (and current -- have been using for 6 months), the proteak edge grain board: pros - could afford a size that works well for my kitchen size and sink size, easy to clean with soap and water in the sink (HINT: wash both sides very well with water, even when you only used one side; this greatly reduces the chances of the board warping and splitting; learned this from a professional chef, and found that technique works very well), needs very little oil, does not retain odors, holds up well to knife cuts, dual-sided; cons - not dishwasher safe, while no rubber corners, it is heavy enough that it doesn't need them.
You can use a slightly damp washcloth under any cutting board so it doesn't slide.
I just bought a teakwood cutting board about a month ago (found it on sale 🙂) and have absolutely *loved* its performance. Hasn’t shown a single mar or cut mark, thus far.
@@carlosdurand434 Interesting. I have both bamboo and teak boards, as well as a smaller maple one, and find the bamboo to be the hardest on my knives, not to mention the only one of my boards to have split.
how much was it on sale?
Could you do a video on reconditioning, sanding of an older abused cutting board?
Yes! I'd love to see that, too!
What’s to know? Get an orbital sander (you can rent one from a big box hardware store or sometimes even borrow from your local library), & sand the board to desired smoothness. Re-oil with a few coats of food safe mineral oil & you’re good to go.
@@costidisayes. Good points. Good reply. Take a 👍🏽.
Have to disagree for knife lovers: Japanese knives need cutting boards with more give: end grain are best for that. They also hide cut marks better. Sealing them with an oil will keep them from absorbing moisture.
Glad somebody said it!! Which wood type to you use?
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.
Can confirm, the Proteak is great. Liked it so much I gave four away at Christmas a few years ago. I like that it's reversible but not that it can trap moisture so I bought a decent amount of tiny stick-on rubber feet from Amazon for like 6 bucks. They raise the board up about 3/16" to allow air flow but pop off easily if needs arise and grip my granite counter enough so no slippage.
Please attach link, TY.
What type and brand of feet?
I got my Teak Haus board from Marshall's for $29.99.
You want a cookie?
Same size?
@@tananario you’re mad.
I got all clad triply stainless pans and pots for $25-40 too!
Great finds. I got the 8” 12” 1.5qt and 3qt(?)
@@supremewhip he didn’t give you a cookie, huh?
Love, love love these review videos! I have never regretted a purchased based on ATK's recommendation.
Teak kills cutting edges due to the silica in the wood... They never mentioned the longevity of the blades when using the teak board.
Perhaps you need to review sinks large enough for decent cutting boards. It seems like a standard double sink is hopeless for such items.
The Hinoki cutting board is made for Japanese knives due to the much softer wood. It retains the cutting edge much better then a lot of other cutting boards. Doing heavy shopping etc is never advised on these boards.
I get really weird looks when I use my board for shopping
The hinoki board is designed for hard Japanese steel knives; to be more forgiving to the edge.
Buy an off-cut from a wooden countertop supplier... get the exact size you need at a fraction of some of these prices.
24x18 is a very large cutting board, seems better suited for professional kitchens. It would barely fit on my counters and wouldn’t fit in any cabinet. Might go with the 20x15 but it’s $10 more.
I saw their recommendation today at Costco for $59!! Exactly the same size and brand that they mention. Run don't walk if you want it.
Do love the production of ATK Videos, whether real or staged. Spectacular. And seeing first-hand the items under review is life affirming.
I have tried over a dozen Teak boards, always giving them away. Right now have the Teakhaus 20X15X1.5 on my counter. Love this size weight combo. In general do not like the feel of the Teak cutting experience. Like Walnut for me, has a hollow feel to it. That said, this size and weight minimizes it. But I was looking for a lighter board just to cut up chicken. For everything else, I use a 20 x 15 & 24 x 18 inch Beechwood endgrain board. For me, incomparable. Luxury feel, that is solid, dense and commanding. Have two Maple ones identical which are probably better, but I prefer the Beechwood as it feels more luxurious. However, it is "slower" in action than Maple. Birch would be my third pick. Money is no object for me. My experience stretches over 40 years of hard cooking. Using 10 inch German Chef knives and Chinese vegetable cleavers on the large end. Have given up on Japanese knives.
Am trying to love this teak board I have. But still have difficulties. It is no match for my Beech in terms of feel, control, effectiveness and safety. But weighs much less. So am trying. We shall see.
I do think the teak board is beautiful. If I had to buy a new board, I'd seriously consider it. But, I have always made my own cutting boards out of thick slabs of maple or oak, and have never had a problem with them. In fact, somewhere around 1975, I made each of my SILs a cutting board for Christmas out of 2 inch slabs of oak. They are all still in use. It should be said, though, that these days the cost of good thick hardwood is a serious leveler of the playing field.
End grain cutting boards, especially when they're made with tight grained wood, are superior because they absorb knife cuts easier. If they get bad enough, they can easily be resurfaced and then re-oiled using a food safe mineral oil. This is a simple process. Most people probably know someone who can do it for them if they don't own an orbital or drum sander.
Face grain boards will start showing cuts right from the get go.
High prices reflect the labor, cost of the wood (some of which are quite expensive), and the tools that are required.
Larchwood folks. Many high end knife shops carry them for a reason. If you don't require the look of wood a Hasegawa cutting board can not be beat. They are gentle on knives, antimicrobial, dishwasher safe and won't warp.
I would have liked to see the result of the robot on all the boards
Ditto and the best board period regardless of height !
You forgot to mention that softer wood is more gentle to the knife edge. If you use like Victorinox fibrox or something cheaper you dont care that much. Japanese hand made knife owner would eye rather hinoki, aomori hiba, hi-soft or something like that.
Best board I've found is made by Virginia boys kitchen and made of black, American walnut. Made in Virginia. For each board they sell, they plant one tree. I've also read that bamboo is not a healthy choice for a board.
I have a wooden chopping board, but I'm looking for something better.
Thanks for giving me a good tip.
This helped me so much. Thank you!
All the boards I make are black walnut cherry and hard maple or combo of each. How come you didn’t show the cuts on the other boards?
So. I have 3 dishwasher proof cutting boards. Thought I was covered. 2 days ago I cut a cabbage with a just-sharpened (courtesy atk) knife. I’d forgotten what my Mom taught me - you need a wooden board to limit food shifting. Yes, I whittled my baby finger. I do think wooden boards can be safer. And I only have myself to blame.
I can relate. Both of my middle fingers have been shortened, 1 by not using a food holder for a mandolin, and the other by using a plastic cutting sheet.
Ouch! I guess I've been lucky. Try putting a damp paper towel under your cutting board (a damp tea/flour sack towel should also work). I've tried it, it does help. I just don't remember to do it all of the time, probably because, as you say, my wood cutting board doesn't move around much.
Being on blood thinners due to heart problems, I have to be quite careful in the kitchen. As a result, I have invested a few dollars in a pair of cut proof gloves, available on Amazon for around 20 bucks and the peace of mind they provide is well worth the cost. I would really like to see ATK do an episode on safety in the kitchen, including tests on cut proof gloves. They have saved my fingers a number of times, as well as a likely trip to the emergency room in a couple of cases.
Bought it. Love it. But its size makes it awkward to clean in my sink. So far wipes with a soapy sponge and secondary wipes with a rinsed sponge has worked well for me.
End grain boards will dull your knife much less than edge grain boards.
Which grain configuration is best and worst for the board’s durability, and which grain configuration dulls knives faster?
There is a difference between cutting boards and carving boards. I was browsing for a good way to clean my pride and joy carving board. I just can't bring myself to wash it with soap and water, and I don't think I really have to in most cases. I carved a perfectly smoked and roasted turkey and a ham this weekend. I also can't imagine cutting raw meat on my carving board, but it's going to happen sooner or later. We all like medium rare in my household.
I was horrified when I did briefly wash my J.K. Adams carving board with soap and water. It ended up appearing as if I had lost all the hours of conditioning spent until it was perfectly seasoned. I applied a thin coat of mineral oil and came back. (YaY!)
So, how would you suggest we clean and condition these beautiful unfinished wooden cutting and carving boards?
Go over and ask Norm Abram about teak. I remember him once talking about abrasive particles in the wood that would prematurely dull your woodworking tools. I wonder what it would do to kitchen knives.
I would trust Norm over these guys. I bought the recommended TeakHouse board not even two years ago, and it’s already warping and splitting.
I would like to see a review on stainless steel cutting board. Thanks
Not for nothing, but I also thought the Teak board was the prettiest...
I agree. It’s a beautiful wood. And the natural oils mean it will last forever-there’s a reason very high end outdoor garden furniture is made in teak.
For sure!
They brought back the “I’ll see you later” outro…. Lol
....it’s very....”suggestive”
Would you recommend mineral oil seasoning of new wooden rolling pins and gnocchi boards?
5:07 I prefers end-grains over edge grain - them absorbing more oil is NOT a negative.
my 15 yr old boos blocks are still doing fine :)
Thank you for this video, very informative.
I just bought the winning cutting board at Homegoods for $49. I love a good bargain
Will have to keep my eyes peeled as I wander thru Home Goods frequently, but usually leave with empty hands.
I found a smaller one at TJ Maxx for $13! I too love a bargain.
Please, do a #2 of your Essentials 🙏🏻
The male host always has this expression like he's about to burst in laughter lol
The end grain board absorbed the most oil? Okay, good. That'll slow down eventually. It'll also last the longest and have the least amount of damage through use. It's also super anti-microbial. It's verdicts like this that make me doubt ATK knows anything about what they're doing.
How are end-grain cutting boards “super anti-microbial” compared to edge-grain boards?
@@davidlenz4552 So the way it's been explained to me is that wood kills bacteria because it basically dries it out because wood is so "thirsty". End grain boards pull the moisture out more effectively because the ends of the fibers are exposed. They're also more jagged on a microscopic level because of that. Edge grain boards are also anti-microbial, and it's possible I've read some inaccurate stuff, but I've always seen that end grain is even better than edge grain
end grain boards are easier on your knife and basically self-heal, since the fibers are pointing up to your knife. think of a bunch of straws, you're splitting them when they're pointing up as with an end grain, vs cutting across them when they're going left to right as with an edge grain.
so I guess thousands of board makers are wrong because ATK (and Charlie) disapproves
protip, there are markets for both...and end grain boards are more expensive... do what you will with that info
Larchwood. Best board material by far.
I have a big boos and I love it.
Love this board but after the first use and clean with hot soapy water under a tap, the board instantly brought up tiny wood particles from the grain. Some rub off but they generally stay on or just produce more.
I used a blue foam scrubby, nothing abrasive. Even on the side that I didn’t use the foam on, when wet the wood particles came up.
Can you advise on why this is happening or how to prevent/cure it?
Thanks!
Most wood products will have this occur at some point, it's called "raised grain". It's 100% not a big issue and can easily be fixed by taking some 220 grit sandpaper and rubbing down the surfaces of the board. Once you do this, it shouldn't happen again (at least not for a long time.
just purchased! needed a new one!! Love your advice as always guys. Keep up the good work😁
Please include a Canadian Larchwood board, they're very popular.
insane that they didn't. very sad indeed
I got this board several years ago based on this review by ATK. I appreciate the rerun of some of these video, especially food & equipment reviews, but why so many reruns? I see the new content, and it's fine. Is there just not enough new content for videos? (This is not meant as a criticism, but as curiosity about how TV/TH-cam works together.
@@JEFFKRYPTO Not really the answer to my question.
Sad that trolls exist even on something as innocuous as a cooking video.
@@sandrah7512 Thanks for the reasonable response. My question was about WHY they repeat videos on TH-cam. Do they feel obligated to put out a certain number of videos, even if they're repeats? Every new show, with the various segments, could give them several TH-cam videos.
This was intended to be a question of ZTK's TH-cam video frequency, and their obligations -- either voluntary or contractual -- to provide videos. And, as I mentioned, it's not meant as a criticism. I was simply curious.
I wondered the same thing as I kept thinking I had seen episodes before and looked into and found that full episodes that were broadcast on TV had been published on TH-cam and then again later on broken down into separate segments to provide additional content for us to see. I actually have come to like this because I don't have to watch an entire episode if I'm just looking for one recipe or review in particular.
Due to the pandemic, ATK is not recording shows or equipment reviews as they usually do. I am sure that when things get back close to normal, they will start to update many of their feature reviews as there are many of which are a number of years old where the equipment tested has been replaced with newer, better models. Patience is the key here.
Thank you!
The product description on Amazon mentions you guys, "America’s Test Kitchen has said you will never need another cutting board set."
Very good. Would have liked to hear how good the bamboo was, which is one of the boards I have, don't know what the other one is.
The full report is on their website
Bamboo is actually a grass, not a wood. I have one and have found it dulls my knives much quicker than even a plastic board and unless you get a very thick one, with many layers, they tend to be prone to splitting. I know that mine, which is only two layers, split down the back within a few months of purchase.
I've had serious problems with bamboo splitting and splintering. Once you've gotten a bamboo splinter shoved into your finger while scrubbing a board, you tend to shy away. I feel the same way about bamboo skewers.
5:28 teak contains _tectoquinone_ , aka _2-Methylanthraquinone_
ATK is soooo helpful and super nice.
You folks are the best.
Right? Spot on content every time
I believe that the teak resin also has some antibiotic properties so it not only repels water easier but it doesn't mold or collect bacteria as easily either.
Bacteria and mold are not a concern for any wood that cutting boards are made from.
My kitchen counters are so high that anything but a thin (plastic) cutting board makes it uncomfortable for me to work (I'm average height). So unless I remodel my kitchen, ... well, at least the plastic ones can go in the dishwasher, and they're cheap to replace.
I'm with you there.. at 5 ft tall every kitchen that I've ever been in with the exception of one that was totally remodeled for a lady who was 4 ft 11 has been an uncomfortable place for me to work.
At 62 I'm getting really tired of using step stools to get past the bottom levels of my cupboards.
Get an shorter kitchen island. "The best way to determine comfortable work surface heights? Stand up straight and bend your arms (like you’re chopping onions on a cutting board) and measure. Ideally, your prep surfaces will be three to four inches below your bent elbow."
gotta be honest I usually really trust your recommendations, but the board smith really blows all of these out of the water, its not even close. and again they are tripping saying the feet are not ideal, if you are getting a large wooden board you want the feet. otherwise your board will be moving around. there is virtually zero advantage to a reversible board, when you can continue to resurface as necessary.
A board that's about 30 lbs doesn't need any feet. It will not move around. Your need for feet argument goes out the window.
Love the product review videos!
The 32 pound cutting board at 1:45 is the weight of an average three year old!
My massage table is 35 lb.
It is a pain to carry . I can’t imagine doing that as part of kitchen prep.
End grain may absorb more oil but because you are cutting into the end grain rather than across the fiber they show less scaring over time.
"End-grain boards, where the tree rings are visible on the work surface, are ever so slightly more gentle on your knives, since the blade can slip between the exposed individual fibers. You can't see this because the fibers are practically microscopic, but if you could zoom in, it'd look like a knife sliding between brush bristles, which close back up as soon as they knife is lifted away. This does less damage to the blade over time. The board holds up better, too, because the fibers can reset after the knife is pulled away; an end-grain board can still develop scratches, but they won't be as severe as on an edge-grain board under the same conditions." www.seriouseats.com/2019/07/best-wooden-cutting-boards.html
Are there any downsides to having "juice grooves"?
This ProTeak Cutting board costs around 170€ in Germany ☹️
My favorite board is the wood architect concave for both cooked meat and raw produce as well. Everything else is inferior. I never cut raw meat protein on a wooden board - ever.
I own 2 Architect Oval boards, one wood & one plastic for just that reason.
Love ❤️ your show
I want a walnut one, but they range between 300-400
Now I just need to see a video on how to take the bend out of my teakhaus board!
don't use it for about a week, stand it on its edge in a dry area of your house, it could be warped due to some moisture trapped inside. If it hasn't changed after a week then you'll have to re sand it back to flat, and oil it again.
To keep wooden cutting boards from warping in the future, make sure you oil it regularly (at least once every 3 months) and keep them as dry as possible. Dont leave a pile of wet tomatos, or chopped up pickles etc sitting on it for hours, if you get it wet wipe it off. And when you wash it make sure to get both sides of wet, not just the dirty side, dry it off as best you can and then leave it on its edge standing up to dry until the next time you use it.
Standing it on its edge is to make sure one side of the board doesn't dry faster than the other, which will cause it to warp due to the wood fibres on the wet side swelling, while the dry side doesn't.
High density polyethylene 1/2 inch thick cutting boards are best. Can be placed in the dish washer. Can’t do that with a wood cutting board.
This is not for people who do not want plastic in their lives, and don't mind washing and looking at a beautiful wood cutting board.
@@violetviolet888 I think you have one to many “not”s in your sentence, if you want to be understandable.LOL Ya know, people like myself have limited time for prep and cleanup in the kitchen, and HD Polyethylene is 100% easier to clean and handle. I can drop it without damage, I can let it sit in the sink or put it in the dishwasher. Cooking schools, restaurants, and food processing plants use it.
That recommended Teakhaus cutting board is $300 in Australia 😳
First time I've ever seen a Boos not be the board of choice.
I only treat my edge grain board with bee's wax finished with a polishing cloth...that's it
Single piece teak or edge grain, which is best?
Great thx u both
💝 Always awesome ! Thank YOU
Is this large enough to break down a Chuck Roll on?
I tried to write the best cutting board pun..
But it was *pretty hard.*
Ok I've seen your punny comments regularly and I decided to watch some of your videos to see what you're about. I have to admit, you sir are 100% legit with good content and you deserve more subs. I look forward to more of your content.
@@DadsGetDubs Thanks, much appreciated!
Give it up already....and don't quit your day job.
@@anthonychihuahua 😆
Teak is very hard. I think african teak is among the top 10 hardwoods.
How do you get stinky onion and garlic odors out of wooden boards? Thank you
my issue with large cutting board is that it's really hard to wash in the sink
teak wood contains silica , which can dull your knifes...