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Selected John Boo's cutting boards 20% off @ Sur La Table

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Hey guys, kind user MW27 posted this 20% off one item coupon HERB17 earlier on Sur La Table. Unfortunately the coupon cannot be applied on sale items, and website does not indicate which products are included and which are not.

I went through their entire John Boo's inventory adding the products one by one to apply the coupon, here are the cutting boards that can be used with the coupon. Bear in mind that orders have to be over $59 to get free shipping. Also, I found the tax to be a bit of a deal damper, but aw well. I added dimensions wherever missing from product title:If you decide on a board below $59 you can consider Boo's board cream [surlatable.com] or Boo's mystery oil [surlatable.com] as add-ons.

https://www.surlatable.com/catego.../John+Boos
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Joined Nov 2015 L4: Apprentice
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#2
Repped for the detail and effort, well done!
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#3
$150 for a cutting board that's on sale? Lol
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Joined Dec 2003
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#4
I have this for briskets, etc. Would buy it again: https://www.surlatable.com/produc...ting+Board

Easier to clean and maintain.
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#5
Good to find this on sale with free shipping. I don't need another but suggest for those who want a good board.
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#6
In for one. Found one with HDMI.
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#7
Quote from warpedrotors
:
$150 for a cutting board that's on sale? Lol
I am ignorant as to how these boards could be worth the price. I do not subscribe to high end cookware items. I suppose they would say the same of my watch collection though. IMHO there is a comfortable compromise point between the advantages and the savings. I don't get crappy stuff, but would be broke getting the perceived cream of the crop cookware.

These folks likely have very high dollar knives. I don't know if it is mainly brand bragging rights, or that these boards give some advantage that us common folk don't know about compared to boards I have found that have the same woods for much less. I would consider that slicker. I may be wrong. Please no one educate me, as my ignorance is bliss. Please
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#8
I have all sorts of cutting boards, including the two that have been mentioned thus far in the thread - the Boos board and the Epicurean. Nothing beats the Epicurean for convenience - it can be thrown in the dishwasher with no ill effects. It's a wood "product," which probably helps keep an edge on your knives relative to the other plasticized products, but relative to the Boos, it's hard as a rock.

My Boos block is a monster. Probably 60% more surface area than the Epicurean (you can buy bigger Epicureans, too) and probably 3 time the weight. I honestly only bring it out when I know I have a colossal chopping task ahead of me (think chili, mirepoix, etc.,) but I have to say it's an absolute pleasure to chop on. So soft - it really makes knife work so much more fun. That said - it requires maintenance to keep it from drying out. I rub it with mineral oil about once a quarter. When I first got it it was more like once a month.

That said, I haven't used other wood block brands, but I do think you want something end grain. Boos is synonymous with quality, so I just went in that direction to avoid having to buy something again by cutting corners the first time with a less well-known wooden board maker.

If you have the extra money, don't mind spending on quality, and do a lot of large scale chopping work, I think I'd recommend the Boos. If you have the counterspace, they're pretty enough to leave out as well. Definitely not so with the Epicurean.
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#9
Quote from feeth
:
I have this for briskets, etc. Would buy it again: https://www.surlatable.com/produc...ting+Board

Easier to clean and maintain.

Thank you for the tip fellow mountaineer :-)

Quote from B34N
:
Good to find this on sale with free shipping. I don't need another but suggest for those who want a good board.
Which one do you have? Would love to hear your experience with it.
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Last edited by allegd August 10, 2017 at 08:51 AM.
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#10
Quote from slicksnails
:
I have to say it's an absolute pleasure to chop on. So soft - it really makes knife work so much more fun. That said - it requires maintenance to keep it from drying out. I rub it with mineral oil about once a quarter. When I first got it it was more like once a month.

That said, I haven't used other wood block brands, but I do think you want something end grain. Boos is synonymous with quality, so I just went in that direction to avoid having to buy something again by cutting corners the first time with a less well-known wooden board maker.

If you have the extra money, don't mind spending on quality, and do a lot of large scale chopping work, I think I'd recommend the Boos. If you have the counterspace, they're pretty enough to leave out as well. Definitely not so with the Epicurean.
Still on the fence about getting a Boo's, thats very reassuring, thank you! I only started cooking 5 years ago with generic boards, knives, and a Rachel Ray cookware set from Walmart. While I could afford the high end stuff then I greatly doubted my commitment to cooking. The years passed and I'm still cooking, now for a wife and a baby as well. But the stuff I got from Walmart barely held up. I got a nice Zwilling knife as a gift last year and it made a world of difference, and I'm eager to experience the joy you mentioned in using a nice cutting board.
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#11
Quote from allegd
:
Still on the fence about getting a Boo's, thats very reassuring, thank you! I only started cooking 5 years ago with generic boards, knives, and a Rachel Ray cookware set from Walmart. While I could afford the high end stuff then I greatly doubted my commitment to cooking. The years passed and I'm still cooking, now for a wife and a baby as well. But the stuff I got from Walmart barely held up. I got a nice Zwilling knife as a gift last year and it made a world of difference, and I'm eager to experience the joy you mentioned in using a nice cutting board.
Any good board is going to need oiling, and you want an edge grain board for your good cutlery to avoid ruining the edge. I'd also suggest one of the white polycarbonate boards for meats as they can be washed in the dishwasher. Using one board for meats and another for "everything else" greatly reduces the potential for cross contamination.

Also it's "Boos" (his last name is Boos, rhymes with "juice"), not "Boo's".
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Last edited by Unforgiven August 10, 2017 at 10:26 AM.
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#12
$150.00 for a piece of wood? You would think for that price you were buying a set of knives..

Sorry this just does not seem like a good deal.
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#13
Quote from Unforgiven
:
Any good board is going to need oiling, and you want an edge grain board for your good cutlery to avoid ruining the edge. I'd also suggest one of the white polycarbonate boards for meats as they can be washed in the dishwasher. Using one board for meats and another for "everything else" great reduces the potntial for cross contamination.

Also it's "Boos" (his last name is Boos, rhymes with "juice"), not "Boo's".
Thank you for the tip and name correction, cant believe I had it wrong all this time lol
Quote from BeardedNinJa
:
$150.00 for a piece of wood? You would think for that price you were buying a set of knives..

Sorry this just does not seem like a good deal.
Thats all right, agree to disagree :-)
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#14
Quote from Unforgiven
:
Using one board for meats and another for "everything else" greatly reduces the potential for cross contamination.
This is often said but it's not actually true, according to more than one study. I do it because it grosses me out to think of old meat juices in the wood, but it's not dangerous.

http://faculty.vetmed.ucdavis.edu...gboard.htm
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#15
Quote from BeardedNinJa
:
$150.00 for a piece of wood? You would think for that price you were buying a set of knives..

Sorry this just does not seem like a good deal.
$150 for some sharp metal?
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