Update: This popular deal is still available.
Keechee via Amazon has
3-Piece Keechee Bamboo Cutting Board w/ Juice Grooves (Carbonized Bamboo-Brown) on sale for $28.98 - 50% with promo code
7V878UO3 at checkout =
$14.49.
Shipping is free with Prime or on $35+ orders.
Thanks to Deal Hunter
babgaly for sharing this deal.
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Details:
- Set of 3 bamboo cutting boards: 15×10", 12×8", 9×6"
- High-temperature carbonized bamboo at 500°F for reduced moisture absorption, stability and dark tone
- Cross-laminated structure for strength and knife-friendly surface
- Sustainably harvested bamboo with low 5% water absorption
- Built-in handles for easy maneuvering
- Juice groove on one side; reversible for extended use
- Easy cleaning with natural mineral oil maintenance and hanging holes
- Suitable for meat, vegetables, fruits, bread and cheese prep
- One-year warranty with satisfaction guarantee and customer support
Top Comments
Don't waste your time.
This is a very curious answer.
Maple, cherry, and walnut are the traditional woods used for cutting boards. At least in America.
Personally, I've always preferred black walnut. It does a nice job of hiding stains. It's kind of in the "Goldilocks" zone where it's not too soft, but not too hard for your knives (but this applies to Cherry and specific Maple species). But it's very easy to tell when you need to hit it with some mineral oil as the board dulls.
Cherry and Maple have their own individual pros and cons, and different woodworkers and cooks/chefs will have their own tastes and preferences.
There really, truly, is no "correct" wood species for cutting boards. But if there was, it absolutely would not be Hickory or Oak.
Hickory specifically is pretty brutal on knives. It's much more difficult for the average home cook to deal with seasonal humidity (and kitchen humidity changes if it's not well-oiled) changes that will inevitably cause glue joints to fail and potentially the wood to crack. Depends a lot on the size of the board, really.
At this price range (and likely level of home cook), teak and acacia are perfectly acceptable options to consider as well.
Bamboo is terrible for your knife edge due to the silica content and the amount of adhesive used in the board creation.
End grain is the top tier board style but edge grain can normally be had for cheaper.
Can always check Facebook marketplace to see if you have a cutting board maker near you where you can normally get decent prices.
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67 Comments
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Bamboo is terrible for your knife edge due to the silica content and the amount of adhesive used in the board creation.
End grain is the top tier board style but edge grain can normally be had for cheaper.
Can always check Facebook marketplace to see if you have a cutting board maker near you where you can normally get decent prices.
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But then again, I'm not a big meat eater.
But then again, I'm not a big meat eater.
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I recommend getting Epicurean cutting boards. They don't absorb any liquid, can be used for cutting meats and vegetables, and are dishwasher safe. It does have a higher upfront cost but over the long run it will be cheaper than constantly having to replace cooking boards while being hygenically safer than other options. I have used one for 2 years and have zero complaints. The board still looks brand new even though I use it almost daily for meat and vegetables.
https://www.amazon.com/dp/B000822...Z85BG
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