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The Best Cutting Board (for my knives)

Huntsman

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That is all -- I want the cutting board that will prolong the sharpness of my knives the longest. I really couldn't care less about bacteria harboring or any of that malarkey. I mighty die of botulism, but I don't want to damage my knives (Seriously, this will not be for a meat prep board).

I assume wood would be the best choice? But end grain or plainsawn?
 

Manton

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Vermont maple, without question. Rub it with mineral oil every couple of weeks.
 

Huntsman

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End grain, I suppose -- that seems to my mind to be easier on the blade (cutting in the direction of the grain). What about bamboo?
 

Huntsman

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otc

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I love my bamboo cutting board more than anything.

I think I even started a thread here when somebody ran it through the dishwasher (I literally soaked it in mineral oil for a few days and now its almost good as new)
 

andyw

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....what kind of steel are your blades? I would think sharpening is part of the normal routine, rendering the board surface a non-issue, no? If you prep often and alternate between meat, veggies, etc. while cooking, I think ease of cleaning and mobility are perhaps more important in determining cutting board material and size.
 

SField

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Originally Posted by andyw
....what kind of steel are your blades? I would think sharpening is part of the normal routine, rendering the board surface a non-issue, no? If you prep often and alternate between meat, veggies, etc. while cooking, I think ease of cleaning and mobility are perhaps more important in determining cutting board material and size.

Always have several cutting boards. I only have a really beautiful (John Boos) cuttingboard for veggies. For poulty, fish, and beef, I have separate colored antiseptic plastic ones that I use. (yelow, blue and red respectively).
 

Reggs

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Originally Posted by randallr
bamboo is just the shit, that is all.

It drags the blade. You might as well cut on a bed of road tar. Don't get bamboo.
 

Cary Grant

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Bamboo is very hard on your blades, especially if you keep them restaurant sharp.

Rock maple is best and, as Manton points out, periodic oiling with something that won't go rancid (NEVER use vegetable oil, etc).
 

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