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.
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Teak is an A2 Carcinogen. Walnut also. I don’t want that in proximity of my food! I’ll stick with hard Maple and Cherry in my cutting board builds. End grain is superior. Anecdotal failure of end grain vs edge grain is a result of poor construction, not the orientation (vertical vs horizontal) of the wood. If the planks of wood are oriented properly (growth rings) during construction, a properly glued cutting board will NEVER fail along the glue line. This has been proven over and over through extensive testing of glued wood joints and there are hundreds of videos online demonstrating this fact.
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.
John boo's makes the absolute best boards
Since you're channel name is "America's" test kitchen, it would make more sense if you only compared cutting boards made in the USA. Teakhaus boards are all made in Vietnam where Boos Boards are made in Illinois. Should be a more fair comparison wouldn't you think? Asking for a friend.
Oh my only 1:50 minutes into this video and I am willing to work for you free. Very informative video
My problem with this video is simply that a hinoki cutting board is simply not a "heavy duty" cutting board in the first place no matter the size, and using it as such is silly. It's more like the wood version of soft synthetic sashimi cutting boards where the goal is precision cuts, not speed. It's simply never meant to be a butcherblock in the first place, so I don't really know that I agree with the conclusions about it or whether soft wood damages the knives more. You are grading a chisel based on how good it is at being a screwdriver… large != "heavy duty".
I'm getting me one! Sick of nasty plastic cutting boards.
press X for doubt
What about larch wood ? Is it good?
Well done team that found mr teak to be da best… I fully agree
I love my boos board.
Definitely just answered all of my questions… thank you 🙌💯🙌💯
Interesting review and not the results I would have expected. I wonder why over most of history, a butcher's cutting block has almost always been end grain and yet we rarely see the splitting ATK experienced with their end grain boards. Splitting of end grain boards usually happens when it's too dry or the surfaces of each piece of end grain were not adequately glued together or the glue was not a waterproof glue in the first place. A personal experience with bamboo boards is they score easily when cutting, then the scoring results in fibers which make for a rougher surface in use. You end up sanding the board too frequently to eliminate those protruding fibers. Curiously, this same test was resurrected in 2021 with Adam Reid's Equipment Corner on the ATK PBS show.
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.
What an awful ridiculous click bait review. Seriously? All this was is regurgitation of relatively known info. If you aren’t going to tell us the boards you tested and the pros and cons with each, it’s a waste and makes me think this is a marketing video.
Also? A chef or kitchen expert who ‘learned’ there are two types of boards – end and edge. Either she is lying or that nativity makes me doubt her knowledge. Also really? The board moves? 1.5” thick 15lb board? And you don’t mention that’s an easy fix with a paper towel or rubber mat underneath? This is disingenuous and only the link to the winning board? I do not understand how everyone thinks this is a great review. It’s a rope-a-dope. Provide mostly known observations, don’t ever use the name of a brand that isn’t the winner, and SURPRISE…buy the one we recommend, but we won’t tell you the other brands..but they are good and might fit you better.
Is quarter sawn better or worse than board sawn?
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 like your reviews. Thanks
I just love all the detail and deep diving Lisa and her team do on products. So satisfying.
Just bought the TeakHaus after your video recommendations and I love it 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!
I love ALL of the reviews by ALL of the ATK folks. The variety is great.
The oil quantity misrepresents the chemistry at play. End grain takes more oil because it's actually able to penetrate deeper than edge grain.
Just wondering what meals do they create with the huge amounts of food they cut up to test these many knives and boards?
I can't understand why they put so much work into testing these, but I'm very happy they did.
Mineral oil did she say? Why would she wipe the board with baby oil??? Someone pls explain