Amazon has
14" Ironwood Gourmet Charleston End Grain Square Acacia Wood Chef's Board (28218) on sale for
$29.87.
Shipping is free w/ Prime or on $35+ orders.
Wayfair also has
14" Ironwood Gourmet Charleston End Grain Square Acacia Wood Chef's Board (28218) on sale for
$29.87.
Shipping is free.
Thanks to Community Member
phoinix for sharing this deal.
About this product:
- Rich colors with beautiful contrasting patterns and variations from light to dark acacia wood
- Durable end grain wood construction minimizes wear and tear on both cutlery and board
- Substantial at 14" square x 1.25" thick
Top Comments
In case anyone is deterred by some of the reviews about cracking, just look up how to properly care for a wood cutting board.
Most of the negative reviews have some thirsty looking boards. End grain boards especially require a lot of mineral oil in the beginning to keep it from drying out. It's an ongoing maintenance thing, not a one and done preventative measure. Beeswax will help protect it as well.
https://pubmed.ncbi.nlm
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64 Comments
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Our community has rated this post as helpful. If you agree, why not thank dpatrone
Our community has rated this post as helpful. If you agree, why not thank LEOMHK1.0
We have one but never use it for meats, more like a display for cheese etc.
We have one but never use it for meats, more like a display for cheese etc.
Our community has rated this post as helpful. If you agree, why not thank Dealdude4016
We have one but never use it for meats, more like a display for cheese etc.
https://pubmed.ncbi.nlm
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We have one but never use it for meats, more like a display for cheese etc.
We have one but never use it for meats, more like a display for cheese etc.
The abstract of this article speaks to it a little: https://www.sciencedire
remember to condition your cutting boards with mineral oil after each use to help it's longevity!
Our community has rated this post as helpful. If you agree, why not thank burntorangehorn
2. Cutting on end grain largely mitigates the issue of Janka hardness. That's not to say that you wouldn't notice a difference between cutting on end-grain ipe vs. end-grain black walnut, but most end-grain cutting boards are made out of woods well within the ideal janka range.
3. There are over a thousand known species of acacia, and AFAIK all of them are softer than the industry standard American timber for cutting boards, which is sugar (hard) maple, so I wouldn't worry about its being overly hard on cutting edges.
4. Acacia isn't a bad timber in its own right, but since it's grown as a cheap timber in indo-pacific areas, it's often a go-to timber for cheaply made products. Cheap may sound appealing on SD, but I'd want to know whether food-safe materials (glue etc.) were used before letting it contact my food. Lots of cheap imported cutting boards, whether wood, plastic, or bamboo, are made with cost, not food safety, in mind.
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