Gear Heads | Which Type of Cutting Board is Best for Your Kitchen?
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- Опубліковано 11 тра 2024
- A good knife is nothing without an equally good cutting board to use it on. It's something that every cook should have. Hannah and Lisa discuss wooden and plastic options so you can decide which one is right for you.
Buy our winning wood cutting board: amzn.to/3irmyqs
Buy our winning meat pounder: amzn.to/3htbPe0
Buy our winning plastic cutting board: amzn.to/33jpnDD
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As a woodworker that enjoys cooking, I've made dozens of cutting boards over the years...mostly for friends and family. One tip that may prove valuable is, when in the process of drying the board, tip the board up and lean it against a cupboard, etc.. It will allow air flow on both sides of the board, minimizing the warping caused by deferential drying.
exactly right!
Beets are worse
Tip it on a corner.
That is why a thick board can be nice. If it touches a cupboard it can leave an oil mark. Thick ones can stand on there own. Also if you get a new board, be ready to sand it a bit if the grain pops after the first washings. I got 2 new boards ( very nice teakwood, they came highly recommended) they both poped the grain after the first washing. Don't go crazy, just sand them with some 220 sandpaper till smooth. LIGHTLY!!! Till smooth and oil them for a week....
All will be good.....
Pro tips for buying a cutting board: measure your sink if you're buying a wooden board, and if you want to wash a plastic board in the dishwasher, measure the height you can fit in the bottom rack.
Again, why plastic?? Dishwashing plastic releases micro plastics into our water supply.
@@fredflintstone2234 gets filtered out in any water filter in a house, is filtered by any city water plant, like if your this concerned get a Brita filter
You're Right WRONG. micro plastics do NOT get filtered. They bypass municipal and your house's filtration system, which is why thus is such a problem for our ecosystem. Marine life such as turtles ingests it, we ingest it. Get your facts straight.
@@fredflintstone2234 2 minutes on Google proves you wrong. Low micron carbon filters and TAPP filters both filter microplastics out. And the WHO says ingesting microplastics isn't harmful. So you got double proved wrong. Ouch
You're Right I don't care what two minutes in Google does. Ask any waste management treatment employee. Further, if you remember how they were put tic those little colored beads in toothpaste, those were getting through. So, you're still wrong. But if you really feel you're right, please go ahead and drink a gallon of micro plastics. Can't hurt you, right?
I've found that when you wash a wooden board you should wet both sides whether or not you used them,as well as the edges.This prevents uneven drying and consequent warping
Thanks for the tip! I destroyed some wooden boards recently and want to do my new one justice :)
Great tip! Especially for the more expensive end grain boards!
Wow! Thanks!!!! I think that is the reason mine warped :P
It helps to give it a good drink of cutting board oil, then it doesn't soak in water or bad bacteria, lasts longer, and looks better.
I've always heard to wash both sides of a cutting boards even if I've used only one side. Just never know what's been sitting on the kitchen counter that might get transferred onto the underside of the board during use.
You want to test staining, try turmeric.
My thoughts too, hehehe
They know this
Turmeric and beets!
TRUTH
It leaves everything it touches a nice golden yellow
Nice to see America's Test Kitchen adopting a little more of a no-frills, less scripted, and more personality-driven style. Hope to see more of this in the future!
Yes I agree ! It’s been a bit scripted and informercial style in the past year.
That's the way they were before. They are going back to the way they should have stayed.
I noticed that right off the bat. Very refreshing and I washed the entire video!
Y'know how as a kid you'd think that at your friends' house a fridge with an ice dispenser was top of the line? as an adult, it's now a faucet with a detachable head.
When I replaced my faucet about five years ago, I was shocked at how inexpensive the detachable type has become! It was the height of luxury when I was a kid, and now I think they should be standard! Mine was maybe $80, and wasn’t the cheapest, by far.
My husband recently surprised me with a detachable sprayer😁😁😁I just LOVE it!!!
Not only that but I love the faucets that are high enough that you can put your stock pot right under them with no porblem
I was that friend, lucky for me, but not rich, just comfortable, and my parents always bought the newest thing, we had the Dishmaster kitchen faucet with built in soap dispensing brush for around a $100, now it's $259 (They still make it) We were also first on the block with a microwave $800 with an on/off switch, and a timer. Too funny the Dishmaster is still being made, but is more expensive, and that $800 basic microwave can now be bought for $100 with more features. Same with TV's, I bought a 36" glass tube tv back in eighties for $1600, and just bought a 43" led for $249! Crazy how technology, luckily, trickles down to we poor folk as I can no longer afford that $1600 tv! I can't afford the $259 Dishmaster either, it costs more than my TV! 🤣😁✌
Don't forget a range hood that vents to the outside
Size: the big problem is counter size because if you have a small counter you are limited to small cutting board.
I feel like sink size is the last thing we think of. I put in a 9” deep doublewide tub and can fit all my meat boards (up to 18x24) to wash but if I had my old 6” sink with divider, I would have to wash most of them outside.
people forget that when it's too large it's also too heavy and a pain to get it in the sink to wash.
@MK25 big is nice just for the room offered.. but like I said it's a pain to clean in a sink ;)
Honestly, we have 3 Rubbermaid boards(sm/med/lg) and they’re double sided with rubber handles. They don’t slip, stain (I wash by hand) or smell. Have had them for about 3 years and they’re still going strong!!! I’m a professional cook and I’m more happy with mine than the ones at work 😁
They literally mention that
Ya that giant wooden board would be a huge pain to clean after chopping 1 piece of raw meat, f that.
@@drpepper3726 it might be a good idea to scale to family/use
After working in many a commercial kitchen for quite a while, I've become very used to using plastic boards & work surfaces. The lighter weight, ease of "wash-rinse-sanitize", essentially being maintenance-free, & most are white, so you can see that they're clean, are all wonderful attributes
At home I have a set of these boards. A 6"x10" for small stuff, a 14"x18" for one person meal prep, & a 20"x26" for "Da Big Jobs". All have a strip of rubberized material on they're shorter edge, to steady them & eliminate creeping, no matter which side you're using.
I. Just. Love. Them. 😁👍
Happy, Happy Cooking, everyone & God Bless.
For my big plastic board, I just sit each corner on a silicone trivet. That way I have no worries about sanitizing seams with stick-on stuff and the board won’t move at all.
Our department received a $500 bonus for Christmas and he said to get something nice for you and your family. So I ordered the 20x15x1.5 (our kitchen is small) from Teakhaus on Christmas night to replace the plastic one we have. WOW! the feel while cutting is much nicer now and it looks marvelous. I always use ATK as a great guide on gadgets, ingredients, recipes etc... Love you guys, thank you!
So nice to see Hannah again! What a great team to show off the pros and cons of the equipment we crave, but can't afford to waste $$ on the wrong pick. Thank you, ladies for your exhaustive process and excellent summary.
When I get a big beautiful kitchen, sure, I'll invest in a big beautiful wooden cutting board. But, right now I have a small kitchen with a small sink and small counters... so I use a plastic cutting board that fits, is easy to clean, and easy to put away.
Same here
I know, right.
You see through our eyes.
Right on. We have about five or six thin plastic cutting boards the size of the board she threw out. They get the job done and fit in the dishwasher. Then we have a couple of slightly larger ones, one with some grippy rubber at each end for when that's necessary. It works in our small kitchen, and I've been feeding a family of four most nights of the week on them.
@@mahna_mahna I have a medium sized plastic board for most things and a smaller plastic board for meat.
Love the personalities shining through more authentically in this setup!
This episode was great, exactly the right style in my opinion! As for cutting boards, I’ve been really loving a thinner teak board that is about 12” square. I have a larger board that I use only when I really need it. But if I’m only cutting up a few things, the convenience of fitting the board completely in my sink outweighs the inconvenience of a relatively small cutting surface.
I love the educational components to this video. Very informative. And Lisa, you are my favorite person in the test kitchen!
America’s Test Kitchen is now officially reading my mind. I was just thinking to myself this morning that I need to buy a cutting board!
It’s incredible that no-one mentioned which type is best to retain the edge sharpness on your knives - this is especially important if you’re using an expensive carbon steel knife 🔪 .
They said they did a lot of tests but they didn't go over any of the tests in this video outside of the stain test, so I wonder if there's an article or more detailed video about this. Maybe it's in the description I haven't looked ironically but I'm definitely interested also.
To be fair plastic isn't that hard so I doubt it's going to harm your knives any more less than wood.
@@waltermh111 I think that the "Test Kitchen" basically exists to promote the "winning" products on Amazon, which is why you never see the results of test, so take anything they say with a grain of salt.
The softer the better, if edge retention is the goal. However, it means that you will be cutting more grooves into your board. Personally, I find teak too hard hard because of the silica content of the wood. Bamboo is even worse; they are the most durable "wooden" boards, but dulls knives far too quickly, in my experience.
I'd go for walnut or cherry if you want a board on the softer side; otherwise, maple, oak, birch are all good.
Edge retention is not a function of how expensive your knife is :) However, carbon steel should hold an edge longer, all else being equal.
The problem with plastic boards with high Rockwell hardness is that the blade digs into the plastic and chips your knife. Better to have a harder cutting board for those types of boards. They did not even mention that at all. Kind of important.
I have both. A large wooden one for fruits and vegetables and two smaller plastic for meat, onions and garlic. Works well for me. The wooden always retained the onion/garlic odor even tho I washed with hot soapy water so it's plastic for those items now.
The University of Otago (NZ) Home Science department found that wooden cutting boards were safer from a pathogenic standpoint. That the woods used for cutting boards here in New Zealand, possessed natural anti-microbial activity that was not diminished by washing for up to five years of use. The favorite wood was rimu but IIRC, simple pinus radiata (pine) was also highly effective though was not as durable as rimu.
This is nothing new. Bateriocidal end grain cutting boards are the best, also for your knives.
@@BeeRich33
It's not a competition. If you have something to show us from prior to the study I mentioned, I'm keen to know more. Your comment has told us nothing new.
@@BeeRich33 well it was “new” to me, so the comment was appreciated; yours not so much
You mentioned testing with knives and what a knife does to the board but not what each type of board does to the knife. What is the best board for a knife?
I'd assume the one they recommended.
End grain. They also left out super steel knives vs traditional / European. A good super steel knife with a smaller edge angle and harder steel will likely sink in to their plastic board and micro chip / crack when trying to free it.
@@madthumbs1564 I was actually wondering this too. I am considering investing in a powder steel knife and would hate for anything to happen to it. Chips are hard to fix. And I was wondering what like an S3 would do on the teak Vs plastic board.
@@KitarraChaosWeaver I have some PM steel knives. Edge retention and angles are awesome! -But I mostly use Victorinox because I can quick and easy sharpen them and don't have much worry (even letting them sit dirty).
@@madthumbs1564 I agree, I have knives that cost hundreds of dollars each yet I always find myself reaching for my Victorinox boning and breaking knives. they're well built, easy to sharpen to a razor edge, and best of all they're relatively inexpensive.
Lisa is a national treasure.
"you can put it in the dishwasher" as it is too tall to fit XD
Or perhaps she has the dishwasher with a slightly narrower upper basket
Sears sold a few such models a while back
I peeped that!!!!!!!!!!!!!! Hahahahaha.
One of the reasons I switched to wood because a large plastic cutting board does NOT fit in the dishwasher anyways.
Did anyone else notice that on the plastic cutting board demo, they showed the backside as if it were the right side. So no stain, of course. Heehee
I always get really inspired by these reviews. Ya, you get good product recommendations, but you learn what's important and why.
Love it. Love the differences in opinions, no answer is right and what makes you happy to cut and cook is the best for you. Love it.
9:34 LMAOOO "YOU CAN PUT THE WHOLE THING IN THE DISHWASHER" *RAMS IT INTO THE TOP RACK*. THANKS FOR THE LAUGH ATK!!
I had heard that, if you aren't so diligent at washing your boards, plastic cutting boards will act as a petri dish and bacteria will wildly multiply, whereas wooden boards have a little bit of antimicrobial properties leftover from the tree it came from and bacteria samples were found to diminish over time.
This would be an interesting thing for America's Test Kitchen to do a study on, as last I heard about this was from Discovery News in the 90s.
I just ordered a massive 1.5" x 18" x 24" teak cutting board on Amazon when I stumbled upon this video. Good thing your recommendations exactly lined up with my wants.
I love your “gurgling cod” from Shreve, Crump, and Low!
I'm so impressed with the professionalism and presentation of reviews. Keep up the good work!
🤔 honestly, kinda expected at this point from ATK. Especially since they have multiple shows on pbs, several cookbooks, classes, an online website, an app, and a Nintendo DS game.
That table sure is wobbly.
Yes, it's a rolling cart, not really designed for pounding chicken cutlets on--but I'm working with what I've got for video :)
Before I even hit play I thought to myself that I’m overdue to oil my cutting board. Maintenance aside, I love their recommended wooden board.
I've always heard that, specifically if you use a bit more expensive knives, wooden cutting boards are preferred because they will dull the blade of your knife less, making the knife hold it's edge longer and requiring a lot less sharpening. I was hoping this would be addressed in this video.
Still a very informative video, so thank you for the review and upload!
Not had that problem so much with plastic. But, once I bought one of those acrylic cutting boards, (Don't know if they still make them) and you wouldn't believe how fast it dulled my knives. No give at all in the surface.
Good wood, bamboo, or plastic shouldn’t harm the edge of your knife. Glass, ceramic, etc are a no-no. I use the white plastic boards similar to what you see here with my good Japanese knifes without problems or undo dulling...
They mentioned durability, even sending the wooden boards to Autodesk for automated tests at 1:45 to see if the knife dulled, and then didn’t refer to the results. 🙁
They also didn't mention that, with wooden boards, there is a huge difference in hardness depending on what type of wood you have. An Australian buloke board would cause your knife to shatter, while japanese cypress is just slightly harder than butter. I wanted a softer wood that wouldn't dull my Japanese chef's knives, so I got a small American cherry board and a large mahogany board. Both of them are great, and my knives hold their edge for a long time.
As with many questions, details make a big difference. Both wood and plastic cover a wide variety of possible characteristics.
I've heard similar comments as well, and I can only imagine that they're not in full context, or the original information was lacking some important details.
Acrylic is hard, and frequently criticized as dulling a knife, but still called plastic. Polypropylene, or other similar plastics are far softer, and unlikely to dull a knife. Though personally, I find them soft enough that very sharp knives dig into them, damaging the board a bit, and making for an awkward feeling chop.
As with most tools, it's important to address how you will be using it. Personally, I have multiple cutting boards, that I use in differing situations.
I like a bamboo board for rough, or borderline abusive applications, as it's a hard and durable surface. Say when I break out the cleaver, a plastic, or softer wood board would probably take some damage.
For general purpose, a poly, or side grain board work well.
For using fancy extra sharp knives, I like an end grain board. As it has a better feel when cutting, and it compensates a bit for the sharp knife cutting into the material, by being somewhat self healing. While a side grain board would develop more cuts on its surface.
If you want to get really fancy, there's pricy rubberized boards, typically made in Japan. But while I think those are probably awesome, the price point will keep them out of most home kitchens, like mine. They usually end up in sushi restaurants, or the kitchens of people willing to pay a lot for the best. They seem to have similar characteristics to end grain boards.
And it should go without saying that really hard surfaces are to be avoided. Such as glass, acrylic, and I've even seen some stainless steel cutting boards.
So a lot depends on your knives, and how you use them.
If by more expensive knives, you're referring to something like a high hardness, extra sharp knife, like upscale Japanese knives can be, a board such as end grain tends to be popular. But I think that's more because of the way the board works with the knife, than because it dulls the blade less.
I do think a harder material, like bamboo for example, can potentially be harder on the edge of that sort of knife.
There are somewhat pricey western style knives, such as Wusthof's that while of course sharp, are sharpened to a less acute edge. And thus have less of the property that I like my end grain board for.
Oh and I'm personally not using the large sizes that they love to recommend. I simply don't have the space for those.
9:35 kinda sucks when it's dishwasher safe but won't fit😜
Thank you for that presentation.
I keep two smallish boards on my counter-top. One is wooden, and needs to be replaced due to warping. I'll see what "Proteak" has to offer in that size. The other is marble, so I never use it for cutting. I keep it next to the stove, and use a trivet to let dishes "rest," just out of the oven.
I keep a larger (18" X 24") plastic board, which I can store on its side. I'm sorry that I can't tell you what "make" it is. I've had it for years, and there's no trade mark on it. It's "rock-solid," with little flexibility, so I can use it as an extension of my counter top, over the sink for larger jobs ... like cutting up a whole chicken.
I love this video. Great coverage on wood and plastic. Wish I knew all this information decades ago but it makes me feel like I learned a few things along the way and I like wood for most things and plastic for poultry, pork because I can throw it into the dishwasher to sanitize.
Thank you so very much for all you do. I watch every video and they are awesome. I always look up your video before I buy anything and then that’s the one I buy.
Did Hannah have a smaller wooden cutting board sitting behind the sink?
yes she did! i like both :)
I have both plastic and wood cutting boards.
@@hannahcrowley2030 It is great seeing the ATK members interacting with the viewers. Thank you.
Hannah Crowley I want to know where you found that magnificent fish vase??
Yes😁
My favorite boards are the Epicurean cutting boards. Very durable, great for knives, go in the dishwasher. They do look used after a while, but they are very lightweight and stable. They come in all sizes, and are priced reasonably.
I've had mine for over 15 years and it still looks great but I don't put it in the dishwasher. I do have to dry it on it's side or it will cup and I have to flip it over to use it.
I ended up ordering the plastic one and I’ve been very very happy with it. Thanks so much for the recommendation.
Great video. Thanks for clarifying safety issues with wood vs plastic.
Cook's Illustrated actually recommends using spoon butter (a 3 to 1 mixture of mineral oil and beeswax) instead of just mineral oil for wooden utensils (including cutting boards). A quote from their results:
"After washing both sets 20 times, we found that the set treated with spoon butter was in noticeably better shape. Those treated with straight mineral oil looked ashen, with dried, rough spots, while the spoon butter set had a smooth finish and retained some protective coating. Making spoon butter takes a little more effort up front, but the long-lasting results are worth it."
Why not coconut oil? Less toxic.
Totally agree that spoon butter is better, but mineral oil is a simple, inexpensive solution that most people can implement immediately.
I've used the mineral oil+beeswax concoction for wood handles on my knives. They look great and feel good until you start chopping and interacting with water and residue from fish or chicken - the wood surface gets very slippery and the knife doesn't feel secure. I assume that it is probably the beeswax that is causing the slipperiness. I have one wooden chopping board and a medium and small size plastic board. Both show stains that will eventually fade after several washings. The wood is soft and feels good under the knife. My wife bought me a glass-like board, with feet, that is pretty - the first time my knife jarred against that hard surface, I rejected it for chopping duties - I use it to put hot stuff on. We downsized on our house when we neared retirement age - I don't have room for the monster chopping board and I'm usually just fixing a meal for two these days.
@@pattijesinoski1958 Ooh would not recommend any food/cooking oils, like they mentioned in this video those oils will get rancid and smell terribly - and that smell will not go away no matter how much you try to disinfect it, my and my roommate's experience agrees lol 😅
I'll go back and get the timestamp.
7:32 is where she says you don't want to use vegetable oil or olive oil 👍
@@pattijesinoski1958 There is nothing toxic about food grade mineral oil.
I love my wooden cutting board my son bought me for fathers day, but i will probably buy the Winco board.
thank you for this video; I was looking to replace my current wood cutting board. Now I have tools to continue my search
Thank you so much for showing me how to clean and take good care of wood cutting board!
😊🤝
My husband does most of the cooking, so he has an assortment of plastic cutting boards from 8" x 10" up to 16" x 20". I have a cutting/pouring thing I've used for over 20 years. It has a 4 1/2" round cutting board that is attached to a holding area for cut items that ends in a tapered pouring spout. The cutting board sits up from the base so any liquids run down into the holding area. I really hate to cut juicy tomatoes on a regular cutting board and have the juice run all over the counter.
My mom uses both, but that depends on what's being chopped.
Back in 1988 we needed a cutting board because the wooden cutting board we had fell apart. I made a cutting board from a piece of leftover 5/8"exterior plywood measuring 13 x 17 inches.It is still in daily use and is still in reasonably good shape after 30+ years.
I AM SO GLAD YOU TWO ARE BACK!!!!
I'm on the wood camp. I was using plastic for years and I didn't want to spend money on a good cutting board. I finally caved and bought a teakwood one omg I love it and I just bought a maple one that is the same size here and can't wait to use it. I will never go back to plastic 😁
What happens when you cut meat then need to cut veggies? With the size of the wooden board she has, F*** that. Also REALLY you should be using separate boards for meat and veggies.
Edward Cullen. When prepping food I cut all the veggies first. Then cut the meat. Then wash the board.
I use both! I like the "plastic" for chicken, fish, etc. and my wood floor veggies, fruit, etc
Great review, as usual. Thank you!
I have one of each. One we got from the owner of our local bakery w/bread knife, when we got married in 1974’ yes, 47 years ago. It works great and I still use it. I also have a great plastic cutting board. I got it a few years ago. It fits over my sink. Great for cutting turkey and other juicy meats. It also has a strainer on one end, that works great for washing cut veggies, as I cut. I like both of my cutting boards, and use them both.
Several restaurant supply houses are open to the public. They sell them in varying sizes. Measure your cutting area, then buy a small, medium and a large?
Piece of cake... 🤗
Deborah Kennedy If you have someone around you with a table saw, they are all easy to cut to whatever size you want. I have four at 16X12, and large one I do butchering on, which is 21X36-inches. The butchering one, gets laid on a run of sticky padded shelf liner, and overhangs my sink.
Yup😉👍
I actually invested in the ProTeak board about 3 weeks ago based on the older video. Its really nice on my high end Japanese knives and gives me a lot of space to work.
I have both but the wood is my favorite. I like the way it feels under the knife. Plus I don't think it dulls my knifes like the plastic and I didn't spend a lot of money on either one.
Thank you for the great info. I always look forward to your videos. After the 5000(?) machine cuts did you happen to check the knife sharpness? The on-line store where I buy my knives recommends wood because of better knife edge retention and durability. What do you think about that issue? Thankyou!
I have 8 cutting boards, plastic and wood, for different uses. What about the cross-contamination we are *always* told to avoid?
Same! I have wooden for veggies. Plastic for meats then sharpen my knifes. No mixing my boards.
Great info ladies! Y’all are a pleasure to watch!
I got the ProTeak last year, and it is an absolute joy. The cleanup is occasionally annoying (because it's big) but everything else is awesome.
And it looks fantastic when not in use!
I agree about ProTeak. If kept in a stationary place, you *could* be extra conscious about what you cut on it so all you need to do is wipe the top with a lightly soapy washcloth, followed by a damp washcloth to wipe away the soap. Don't cut meat or anything with too much soil and it would be fine so as to not lug it to the sink.
I have both wood and plastic cutting boards, and use them for different cutting purposes. Sometimes the plastic boards will stain, but a little Soft Scrub containing bleach works very well at cleaning stains. Tougher stains that have set for a time may require Soft Scrub and a period to sit before scrubbing, but the stains ALWAYS come off. Because the plastic boards are so light, I hand wash them, let them air dry, then put them away after 5 mins. Scrubbing them with very hot soap and water are the best at cleaning both kinds of boards. I rarely go out to dinner, so I use cutting boards at least 3 times a day, and have a lot boards of each sizes from the very small (to cut lemons, limes, apples, etc.) to the very large (for cutting meats and poultry, or a lot of veggies for soups and stews). I keep a piece of a wooden cutting board under my toaster to catch crumbs. They are great for other purposes once you need to retire them from the kitchen.
Boy, I wish I had the counter space for a giant cutting board like that in my studio apartment’s tiny kitchen
Yeah, I've lived in a number of places that only had enough counter space for the small cutting boards. And seeing as how I was mostly cooking for myself, they were the perfect size!
7:25 “you could drink it, it’s used as a laxative” 😂🤣
And you can also use it to condition the fret board on your guitar, if you have one.
Excellent video, Very thorough and helpful analysis
That table is wobbly!!!
I bought the large Oxo board last-recommended by ATK (bought in-store at Target). The board warped significantly after just two hot-water rinses, and it's miniscule rubber "feet" allowed the warped board to slide a lot when using the meat-carving side.
I hope the newly recommended board is better than the Oxo.
Jake we have the Winco board, as seen in Hannah’s test. I love it, it is everything that Hannah said and I have tendinitis in my hands so c@n handle it easily. Washed in DW about 250 times now and no bowing or de lamination.
However, in my younger years, I used an old wooden cutting board that my mom got during WW2 in Biloxi Mississippi where my dad was stationed. She bought it at the PX and it is a 1 1/4 inch thick wooden cutting board shaped like a pig 14” by 18” but is too heavy for me to handle anymore so it hangs like a decoration on wall of the kitchen.
God, I loved that pig, best cutting board I ever had or have seen (barring Lisa’s behemoth which I could not handle today), but it looks equally comfortable upon the wall and brings back so many memories.
Imagine how informative this video could be if the runners up were mentioned by name. Or maybe the disadvantages of different woods. Or maybe a list of the losers and what went wrong. Otherwise we just have an infomercial. Comments have the bulk of useful information for me.
@@nyohaku The full testing stories are on our website, www.americastestkitchen.com
Jake: warping is a result of how a board is dried. Always dry it vertically not horizontally so that both sides (top and bottom) have equal air circulation when drying. In your case, is sounds like your water is too hot. And you can always call OXO customer service, or could have returned the board to Target.
Thank you Lisa and Hannah, that was also my dilemma.
I really enjoyed this very informative cooking boards demonstration. After battling a debilitating disease for over 20 years along with prescription drugs’ nasty side effects, I now have to live in a pretty weak body. Cutting vegetables and meats is now a long and excruciating process. I’ve been thinking to buy a solid wood cooking board but I feared it would be too heavy for me. Thanks to this show, I now know there’s a good quality board I can buy that coud facilitate my meal preparation. Despite my wish for a wood block there’s no way I could handle a 15 pds block let alone lift it from the counter to bring it to the sink and clean it. So I’m relieved to learn there’s a good quality plastic board I can use as a solid base to prepare my meals. I’m going to visit Amazon and order it right away. Thank you so very, very much from Canada.
You "could" get a heavier board and be extra conscious about what you cut on it so all you need to do is wipe it with a lightly soapy washcloth, followed by a damp washcloth to wipe the soap. Don't cut meat or anything with too much soil and it would be fine. But yes, there are "lightweight" wood boards. And there are bamboo boards (not wood) but hard on your knives.
Saw the review yesterday and got one of the teakwood 18x24 boards. Price seemed very fair. I am most anxious to receive it and use it for years.
Lmao America's test kitchen is inside my mind, legit just looked into cutting boards and they immediately release a video
We hear you, Josh!! :)
The large wooden one is beautiful, however it is too big & heavy for me to carry to the sink & wash. And sadly I have no space to store it.
Great to see you ladies in these post-apocalyptic times! A good cutting board is indispensable in any kitchen. However, I am going for bamboo as my favorite material...durable, inexpensive, and sustainable.
The problem is that bamboo is not wood (it's a grass), and they are infamously hard on knives. Bamboo is 19 percent harder than traditional maple, which means it’s also harder on your knives. Also, the small grooves may ever-so-slightly catch your knife, interrupting a smooth cutting action. And many of the glues used for bamboo boards use formaldehyde. You want to make sure it says formaldehyde-free glue is used.
Wood is my favorite. I only use plastic boards that are really thin and flexible. Even then, I use those mainly as a large funnel and occasionally for herb chopping so I can bend and "pour" into a container.
Wooden all the way! I have a plastic for everyday onion chopping because it’s small and will go in the dishwasher, but for real
Cooking my beautiful teak board always gets the call. So what I oil it every couple of months, it takes 3 minutes, maybe. When I’m
pulling off beautiful racks of ribs, they deserve a beautiful cutting board. I would never serve from plastic!!
So it's not wooden all the way! I agree...use both.
ispymoni if I had to choose one or the other. It would be wooden
I have a humungous plastic board that I use for cleaning fish. It goes outside and gets washed with a hose when I'm done. No use for it the kitchen except for a cabinet divider to hold the other wooden boards up on their edge.
I have the same exact chef’s knife and I absolutely love it! That wood cutting board is next on my to buy list
how do you sharpen it?
Axe Avier check out their review for electric knife sharpener. Well worth it!
@@axeavier My favorite way is with a diamond rod, but for extreme maintenance I'd use stones.
Lisa’s or Hannah’s?
Love these equipment reviews. Thanks
When covid first started I stopped refinishing furniture because of lack of storage and instead went to my local thrift store and bought old beat up wood boards, sanded them down, and oiled them. And now I have just…so…many…wood cutting boards. But they’re fun little projects since I could find big heavy birch or maple butcher blocks for $3 and two beers later they were good as new. Some of them were pretty much brand new and my guess (given my location) is they were probably wedding gifts or something that weren’t needed.
What are your thoughts on an epicurean cutting board? They seem to be thin, but in between wood and plastic.
We've tested them in the past, and they're very hard. The knife kind of clacks as it hits. They're made of composite material.
@@lisamcmanus6656 Oh, thank you for that info!! ❤️
Question for the follow up video if done- I know that wood and plastic are much better for your knife’s edge than glass but- does either the wood and plastic wear down your edge slightly quicker than the other?
I can't recall when or where I saw or read about a test of that aspect, but in whatever test it was I recall that plastic and real wood were equal in knife edge retention, but that bamboo was hard on knives.
SeikiBrian now that you mention it I do recall the part about bamboo
most commonly used woods are probably good but some wood types are much harder than others. bamboo is really hard despite being common though
some types of woods also absorbs more water than other.
Bamboo is high in silica (glass) which is why it's bad. It's also a grass (not wood) and needs a lot more glue than woods. If you have truly sharp knives with small edge angles; they'll sink into the plastic boards too much and some may crack or chip as a result. If you want a cheap route: End grain Acacia. If you want the best; end grain hard maple (but from a reputable maker like BoardSmith or Boos).
Brian Klaus: It depends on the type of wood and type of plastic specifically for cutting boards. There is not a universal answer. Maple is the best for knives. Acacia comes in second but then it depends on the cultivar of Acacia, some are too hard on knives, others are ideal. Same concept for plastic. The problem is that bamboo is not wood (it's a grass), and they are infamously hard on knives. Bamboo is 19 percent harder than traditional maple, which means it’s also harder on your knives. Also, the small grooves may ever-so-slightly catch your knife, interrupting a smooth cutting action. And many of the glues used for bamboo boards use formaldehyde. You want to make sure it says formaldehyde-free glue is used.
We keep a slightly smaller plastic cutting board on top of our wooden Boos Block for efficiency's sake. Use the plastic for fish, meat, poultry, etc. and the wood board for veggies. The best of both worlds.
Love these reviews. So helpful.
What about micro pieces of plastic getting carved up into the food you're chopping? Did you run the wear test on plastic boards?
Good question.... But that begs: is wood any better at not giving up "micro pieces"?
@@DanHarasty at least wood is organic
Much as I would love a wooden cutting board, I’d have to go with the plastic one. It’s lighter, easier to handle. I have arthritis in my hands, but the right is the worst, a yr & a half ago I messed up my right hand & wrist, wasn’t broken but I had to have a cast for 2 wks. It still doesn’t work right at times, so for someone like me?? The plastic one is the best
Lightweight wood and bamboo cutting boards can also be great! Ikea makes a really nice large bamboo one that’s only about a half inch thick, and i think it’s actually lighter than similar sized plastic boards I’ve used
Avid home chef here... I love my "San Jamar" brand plastic cutting boards due to the features: very resilient; rubber feet to prevent sliding; handle. (Very similar to the board that was this video's top pick.) Only downside: the feet leave a gap with the counter, so NOT good for pounding, as the flex of the board absorbs "pounding" energy; I use a flat (no feet) board with a non-slip pad under it for pounding.
I have both, a little smaller than the ATK choices. My wood block is a maple edge-grain 12 x 18 x 1-1/2 John Boos board which I've had going on 20 years now. I treat it with mineral oil every few months and it's holding up very well. I also have a poly board of an unknown brand (same dimensions but 1/2" thick) which I was given by a former girlfriend about 15 years ago. She was convinced that we'd die if we cut raw meat on the wooden board, so I just got in the habit of using the poly board for meat, even though I'm not at all convinced either one is "safer" than the other, given proper washing.
The poly board doesn't have rubber grip surfaces on the corners like the test board, but it still doesn't scoot around. I usually just set it on top of the wood board with no grip mat or damp dish cloth under it, and it stays in place fine. There's enough texture on the surface that food doesn't "walk" out from under your knife either.
I'm somewhat fanatical about keeping my knives sharp, and both boards are holding up very well. I can't feel or see any erosion or abrasion of the wood block (at least not to the point where I'd consider resurfacing it). The poly board's most heavily-used area is easily seen, but that's due as much to staining (tomatoes seem to do a number on it) as knife wear.
I'd say the choice between wood and plastic is going to be more subjective and esthetic than anything else.
Love the wood for veggies and plastic for meat. Cross contamination isn't happening in my kitchen.
6:20 in video, "When you wash with hot, soapy water...the bacteria are killed".
@@anmnou True, but it's more convenient for me to switch than wash while cooking, then just wash both and be done with it. 🙂
I find my knife slips when cutting on a non-wood board. Feels insecure. Thanks for the info. Very useful as usual!
Once you get a plastic board all cut up so that you are getting all the delicious pieces of microplastics into your food, you'll find that a plastic board holds onto food about the same as a nicked up wooden board. Here's a good piece of advice; since you can't cut on a plastic board w/o losing control of the knife, do NOT attempt to move up to the expert level of cutting boards and buy a glass one! I've been using the same glass cutting board for about 25 years, and you have to be really good at controlling the food on the cutting board. Since it's glass you don't build up all the scratches you get on wood and plastic that people depend on to hold the food in place. On a glass board you actually have to pay attention to what you are doing....
I have the wood board you’re working on. It was your top choice and I paid $108 for it. Every time I use it, it gives me pleasure. It’s totally functional and absolutely beautiful. Try to find another board that you can say that about.
I have a size huge plastic with indents to catch juices. It fits over one of the halves of my sink and I use it for kneading, rolling out dough, and cutting large pieces of meat like turkey or roasts.
I have a large red KitchenAid plastic board I use for prepping meat. Then I have three black KitchenAid plastic boards in various sizes from large to small that is use for non-meat items.
I also have thin plastic boards in 4 colors that I use to flash freeze. It's a lot easier to get things off a bendable board once they've frozen.
I do want to get a nice, medium size wooden one for serving.
I have arthritis in my thumbs, so the lighter board would be much easier for me to maneuver.
The wooden cutting board in the background of the plastic argument: 🌝
The bits of the cilantro you threw away are the bits with the most amount of flavour! I always use them when making pesto/chutney or in gravies.
As a cilantro hater, I'll remember to especially avoid the stalks!!
@@annedwyer797 😊 It turns out that those who are sensitive to cilantro are sensitive to the soapy bitter aftertaste of aldehydes in the fresh leaves (some 15-20% of the population is sensitive to this because of genetics). But the stalks and roots, especially when crushed and cooked do not cause this problem, and given the amount of rich flavour it adds, I'd urge you to give it a try just once and see :)
I now have the plastic antimicrobial boards - two sizes. I had a 9in thick end cut John Boos butcher block mounted on stainless steel legs that i scored at the HomeGoods store for a mere $799 nearly 20 years ago. At the time I certainly couldn't afford it but managed somehow and NEVER regretted buying it. But when I sold my home recently and relocated to a downsized home, I couldn't justify that butcher block taking up my entire kitchen. I sold it and to this day, although not remorseful, still miss that butcher block. It was the centerpiece of my kitchen used as a mini island. it was so convenient to merely cut everything on it. However, I find the microbio boards are also great, light weight, easy clean up and easy to sanitize.
I want one of each now, lol!
Right?!
Are your link affiliate links?
Of course they are. Which they should have disclosed. I was initially excited about buying the wooden board but after checking the reviews the board is terrible and warps and cracks after a short period of time. This is essentially a paid promotion for a bad product. I won’t be watching any further content from this channel.
my favorite channel. so good...ordered the wood one of course!
in the future, I think it would be nice to present runner up cutting boards. for ex, for people who like to cook but maybe they have a smaller kitchen space so the top winner might not be really practical. but thank you for all the demos and explanations. excellent review
Best can opener in the World?
OXO. Takes a minute or so to learn how to use it, but so awesome once you do. Got mine at Bed Bath and Beyond for under $20.
Next Christmas? Bought 15 of them, and my shopping was done for under $300, done deal. Showed up at my door in a box, UPS.
Interested to know: over time and with an older board, do either board style give up bits of the board in to the food? My wife is very concerned about ingesting bits of plastic... but I don't think that ingesting bits of wood would be any better. But then again, the difference is moot if both boards only give up infinitesimal amounts of material over their lifetime.
Best of the Best cutting board I ever found were from "Cutting Board Wisconsin" I believe it's a Corian material. However, they describe it as, non porous, non absorbent acrylic polymer material. I've always loved a wooden cutting board but these are great! The only problem is there size. I've got an 18" by 16" & they don't make them that big anymore (wish they could be a little bigger like 18"x24"). You can refrigerate them for dough to be rolled out & remain cold or you can use them as a trivet for hot dishes to rest on the dinner table. Just Love them. Wish you guys would get some & rate them too. Have a Great day & be safe out there!
Years ago my husband worked for a company that installed tile and other products in commercial buildings, malls etc. He brought home a large Corian cutting board that we had for years. It was pretty heavy though and I eventually let it go. Your comment jogged my memory about it.
i have an end-grain cutting board made from a single piece of the trunk, does not warp at all unlike edge-grain boards, and it does not start to show gaps like an end-grain board made from many blocks stuck together, highly recommend, i found mine at an asian supermarket