Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

paulraphael

paulraphael

Probably mentioned upthread, but I can't speak highly enough of cutting boards by The Boardsmith. All made in a workshop by one guy who's a pleasure to deal with, does great work, and has seriously researched the topic. And he undercharges. I've had a 16x22 maple end grain board of his for eight years or so, and it's nicer than new. Hasn't yet needed sanding (although I cut with a light touch and don't use my serrated bread knife on it). 

 

All his boards have rubber feet on the bottom, which is such a good idea I've applied it to my other wooden boards. The feet prevent slipping, and more importantly, keep moisture from accumulating under the board. This is the classic cause of boards warping and developing a concave surface.

paulraphael

paulraphael

Probably mentioned upthread, but I can't speak highly enough of cutting boards by The Boardsmith. All made in a workshop by one guy who's a pleasure to deal with, does great work, and seriously researched the topic. And he undercharges. I've had a 16x22 maple end grain board of his for eight years or so, and it's nicer than new. Hasn't yet needed sanding (although I cut with a light touch and don't use my serrated bread knife on it). 

 

All his boards have rubber feet on the bottom, which is such a good idea I've applied it to my other wooden boards. The feet prevent slipping, and more importantly, keep moisture from accumulating under the board. This is the classic cause of boards warping and developing a concave surface.

×
×
  • Create New...