Black walnut end grain cutting boards. Maple is one of the hardest woods out there, and while walnut is still pretty dense, the end grain is a joy to cut on. Just make sure to get food grade mineral oil. As long as you clean it off right away you can use end grain for raw meat, just make sure you follow the instructions closely so you dont ruin the board
Thanks, much appreciated. I currently have NSF synthetic and they are super low maintenance but was concerned about what they might do to the knife edges?
Plastic wont hurt your knives at all, and overall are the most gentle thing for a sharp blade. An end grain butcher block is more of a splurge item, and while very functional and beautiful, they are 10-20 times the cost of a decent plastic cutting board.
Side note, i think it should be fucking illegal for glass cutting boards to be manufactured and sold to anyone on earth. Truly an abomination that makes me about crack a tooth when i see them for sale at any store.
Yup, very much so a boomer thing. My aunt has one and i told her it ruins her knives, and she said "well i havent noticed it making it worse" and the next time i was over i brought one of my knives and asked her to cut a tomato with it.... yeah some people just dont know.
Synthetic/plastic will be fine for your knives.
If you’re still concerned, look into Hasegawa boards. They’re soft rubber boards with a wood core, but they have two kinds: Pro-Soft and Pro-PE (with varying model names and sizes). Pro-Soft is generally for delicate cuttings like sushi and sashimi. Pro-PE is likely what you’d want, a little harder and used for general purpose cutting.
I recently picked up a black Pro-PE Lite board for cutting protein, while my end-grain maple is for everything else. My Japanese knives hold their edges for quite some time now.
I came here to say this. I have had so many wood boards that eventually just warped over the years. Epicurean makes a great product and definitely recommend it. I have had my current one for going on 3 years and it is still in great shape (outside of expected wear and tear)
[This one](https://teakhaus.com/products/teakhaus-rectangle-edge-grain-professional-cutting-board-107?variant=47895346116¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=evergreen&utm_source=google&utm_medium=paid&gad_source=1&gclid=CjwKCAjwhIS0BhBqEiwADAUhcx-tWKhWlOmT8od16eHHdPQ21K_YgYcoCw0UKM6SGVj8BF5s9fMq2RoCldoQAvD_BwE). I’ve had it for years now and it’s the best board I could ask for. I have a cheap plastic set for raw meat but use this for everything else. It’s big but it looks great so I can justify keeping it out on the counter always. Maintenance is easy, just buy some food grade mineral oil
Black walnut end grain cutting boards. Maple is one of the hardest woods out there, and while walnut is still pretty dense, the end grain is a joy to cut on. Just make sure to get food grade mineral oil. As long as you clean it off right away you can use end grain for raw meat, just make sure you follow the instructions closely so you dont ruin the board
Thanks, much appreciated. I currently have NSF synthetic and they are super low maintenance but was concerned about what they might do to the knife edges?
Plastic wont hurt your knives at all, and overall are the most gentle thing for a sharp blade. An end grain butcher block is more of a splurge item, and while very functional and beautiful, they are 10-20 times the cost of a decent plastic cutting board. Side note, i think it should be fucking illegal for glass cutting boards to be manufactured and sold to anyone on earth. Truly an abomination that makes me about crack a tooth when i see them for sale at any store.
Thank you!! I did not know they even made glass cutting boards, CRAZY!
Yup, very much so a boomer thing. My aunt has one and i told her it ruins her knives, and she said "well i havent noticed it making it worse" and the next time i was over i brought one of my knives and asked her to cut a tomato with it.... yeah some people just dont know.
😂
Wait till you find out about the titanium ones
Synthetic/plastic will be fine for your knives. If you’re still concerned, look into Hasegawa boards. They’re soft rubber boards with a wood core, but they have two kinds: Pro-Soft and Pro-PE (with varying model names and sizes). Pro-Soft is generally for delicate cuttings like sushi and sashimi. Pro-PE is likely what you’d want, a little harder and used for general purpose cutting. I recently picked up a black Pro-PE Lite board for cutting protein, while my end-grain maple is for everything else. My Japanese knives hold their edges for quite some time now.
Thank you so much for sharing your experience! 🙏
Wood composite, like Epicurean makes. Feels like wood, but is more durable and dishwasher safe.
I've had one for over 15 years. Looks great.
I came here to say this. I have had so many wood boards that eventually just warped over the years. Epicurean makes a great product and definitely recommend it. I have had my current one for going on 3 years and it is still in great shape (outside of expected wear and tear)
on a line cooks pay? plastic lmao
lmao, thanks
[This one](https://teakhaus.com/products/teakhaus-rectangle-edge-grain-professional-cutting-board-107?variant=47895346116¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=evergreen&utm_source=google&utm_medium=paid&gad_source=1&gclid=CjwKCAjwhIS0BhBqEiwADAUhcx-tWKhWlOmT8od16eHHdPQ21K_YgYcoCw0UKM6SGVj8BF5s9fMq2RoCldoQAvD_BwE). I’ve had it for years now and it’s the best board I could ask for. I have a cheap plastic set for raw meat but use this for everything else. It’s big but it looks great so I can justify keeping it out on the counter always. Maintenance is easy, just buy some food grade mineral oil
Thank you!!