Let's see yer boards...

Japanese Knives - by Tokushu Knife
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cotedupy

cotedupy

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I was slightly surprised that (afaics) there isn't a general thread showing and discussing chopping boards. Which are obviously every bit as important a part of cooking as having a knife, and being able to keep it reasonably sharp.

This is an inclusive thread, and no board will be turned away! They don't have to be beautifully made end-grain examples from exotic hardwoods, I'm just as keen to hear about stuff like those fancy Japanese synthetic boards for example, or anything else people use and think is good.

So let's see 'em all...
 
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Though having said that, the reason I was searching in the first place is that yesterday I took delivery of a stunning board that is end-grain hardwood (Walnut), and beautifully made by none other than our very own @captaincaed.

He allegedly can perceive some minor and irrelevant imperfection in it, and so only charged me for the material cost. I otoh cannot see that imperfection, and am completely ecstatic about the whole affair. :)


IMG_8493.jpg


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[CC does btw have his own thread for boards he’s made, including a load of splendid WIP posts about my one above:

https://www.kitchenknifeforums.com/threads/cutting-board-progress.55506/page-3#post-1119853 ]
 
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cotedupy said:
Though having said that, the reason I was searching in the first place is that yesterday I took delivery of a stunning board that is end-grain hardwood (Walnut), and beautifully made by none other than our very own @captaincaed.

He allegedly can perceive some minor and irrelevant imperfection in it, and so only charged me for the material cost. I otoh cannot see that imperfection, and am completely ecstatic about the whole affair. :)


View attachment 340245

View attachment 340243

View attachment 340244

View attachment 340242


[CC does btw have his own thread for boards he’s made, including a load of splendid WIP posts about my one above:

https://www.kitchenknifeforums.com/threads/cutting-board-progress.55506/page-3#post-1119853 ]
Click to expand...
That is a great board. Love to both of you.
 
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cotedupy said:
Though having said that, the reason I was searching in the first place is that yesterday I took delivery of a stunning board that is end-grain hardwood (Walnut), and beautifully made by none other than our very own @captaincaed.

He allegedly can perceive some minor and irrelevant imperfection in it, and so only charged me for the material cost. I otoh cannot see that imperfection, and am completely ecstatic about the whole affair. :)


View attachment 340245

View attachment 340243

View attachment 340244

View attachment 340242


[CC does btw have his own thread for boards he’s made, including a load of splendid WIP posts about my one above:

https://www.kitchenknifeforums.com/threads/cutting-board-progress.55506/page-3#post-1119853 ]
Click to expand...
Crazy that looks like light falling down a staircase
 
captaincaed said:
I like my boards just fine, and then Owl comes along and sends me to my corner with a pat on the head and a juice box.
Click to expand...

I don't know about that my friend, I think you can happily hold your own with the best of them!

In fact the one you sent me is probably still my favourite on this thread. Perhpas with @stringer's massive butcher's block, and @simona's Chinese log round as close runners-up.


Mikeadunne said:
Crazy that looks like light falling down a staircase
Click to expand...

Gorgeous isn't it. :)

CC asked me what kind of thing I wanted. So I gave him some very vague and probably quite unhelpful thoughts, but said that really he could do what he wanted... and then he pulled that out the bag!
 
simona said:
Totally unspectacular in comparison; my daily driver for nearly 21 years now, picked up in a side-street hardware store in Guangzhou, around 3€ if I remember correctly.
The Anryu petty is 135 along the edge.View attachment 340359
Click to expand...


That's awesome. I've always wanted a proper Chinese one of these, though they're not all that easy to find in the west.

The only two boards I've ever 'made' / attempted have been the same kind of thing. The first, smaller one was from a species that my friend called 'Ironbark', which turned out to be too hard, like cutting on glass. So I never properly finished it:

75592-IMG-0920.jpeg



This bigger one is quite good though, and extremely pretty. From a round of spalted Norfolk Island Pine.

78001-IMG-1034.jpeg


78002-IMG-1035.jpeg
 
cotedupy said:
That's awesome. I've always wanted a proper Chinese one of these, though they're not all that easy to find in the west.

The only two boards I've ever 'made' / attempted have been the same kind of thing. The first, smaller one was from a species that my friend called 'Ironbark', which turned out to be too hard, like cutting on glass. So I never properly finished it:

View attachment 340376


This bigger one is quite good though, and extremely pretty. From a round of spalted Norfolk Island Pine.

View attachment 340377

View attachment 340378
Click to expand...
Oli the wokshop sells them. I almost bought one, but storage for one is more difficult due to the size and weight. one 13″x 11/2″ block weighs 8 lbs.) and I wanted the 15"
 
cotedupy said:
That's awesome. I've always wanted a proper Chinese one of these, though they're not all that easy to find in the west.

The only two boards I've ever 'made' / attempted have been the same kind of thing. The first, smaller one was from a species that my friend called 'Ironbark', which turned out to be too hard, like cutting on glass. So I never properly finished it:

View attachment 340376


This bigger one is quite good though, and extremely pretty. From a round of spalted Norfolk Island Pine.

View attachment 340377

View attachment 340378
Click to expand...
Nice work. I have no idea what the wood is on the Chinese one, a hardwood for sure, but still pliant. We bought one more a few years later in Shanghai, but it had a hidden fault and warped and cracked. Pot luck.
 
simona said:
Nice work. I have no idea what the wood is on the Chinese one, a hardwood for sure, but still pliant. We bought one more a few years later in Shanghai, but it had a hidden fault and warped and cracked. Pot luck.
Click to expand...
It might be ironwood. I think that is what the wokshop ones are and they look the same with the metal and all.
 
My selection of boards excels in quantity rather than quality. Horrible phone pic but you get the point...
From the bottom (sizes in cm):
-60x40 endgrain beechwood (brand Butler, surprisingly affordable and great stuff)
-45x35 endgrain beechwood (same)
-45x36 bamboo from ikea (was my meat carving board... it stands up to neglect and abuse extremely well, but also dulls the knives so I wouldn't recommend it)
-2 cheap 40x30 beechwood (that were like 5 bucks a piece), some warpage on one of them but doesn't really matter; these are what I often use for carving smaller stuff or pizza, or when you just need/want another board
-2 cheap ikea 35x25 beechwood (similar story)
-35x25-ish endgrain beechwood that has become my bread board
-1/1 GN (I think thats about 53x32,5 plastic board (only used for raw meat... I don't love these but they are very easy to sanitize)
-2 1/2 GN (32,5x26,5) plastic boards. Similar story; these actually go in the dishwasher. But especially carbon knives suffer in edge retention cutting on these.
-Small assorted boards mostly used for cheese and snacks (1 is beech, 2 acacia, god knows what the last one is).
The whole stack is about 32 cm. :)

I'm mostly happy with what I have. The only thing I see myself 'upgrading' in the future is an even bigger endgrain board - or basically just make an endgrain countertop that I cut on. But the current size is large enough that the desire to upgrade isn't really pressing, and I think going even larger would make maintenance downright annoying. Whatever I do I'd still stick with beechwood. The stuff is affordable and has worked great for me...

I really don't like the plastic boards and I can see myself replacing them at some point... question is really with what. Bamboo is just as unkind to the knife edges, hasegawa is expensive (and might also add microplastics to your food), and most woods don't take kindly to being dunked into boiling water and that sort of thing. I also have to admit I do like the convenience of having something I can dunk in the dishwasher for when I'm just cutting up a slice of guanciale or coppa.
 

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