Cutting Board Advice

[Pappymn]

My old Boos maple board is looking pretty rough.  It is an edge grain board and not an end grain board. 

I recently saw a teak edge grain board that was recommended by America's Test Kitchen.  It does have mostly good reviews on Amazon.  But I can't get it out of my head that I really want an end grain board.  I read they are easier on your knives and that teak is one of the better woods to use.

Would welcome any insight or opinions.

[LostArrow]

4 basic types of cutting boards with different advantages for each.
Plastic are easily sterilized simply by running through dishwasher. ( My wife likes best being a germaphobe)
Flexible silicon are dishwasher safe and make easier to carry diced food from counter to pot, I also use for outdoor as if I leave outside its OK
Wood ( I like bamboo) are my favorite, a little harder to sterilize but wiping with Dawn $ water works well & you can always moisten & zap in microwave for a minute.
All three types are safe with all types knives.
I have a ceramic board but do not use. Unsafe with ceramic knives ( my main dicing knife) & harder on steel.
A large bamboo is realitively inexpensive, looks good & safe with all knives.

[teesquare]

Great post and very useful info! Thanks Pap.

[hikerman]

End grain boards are truly are beautiful,  and easy on the blades but I would guess a bit more difficult to sanitize. Holding that thought...I wonder how butcher block tables are cleaned and sanitized?

[Smokin Don]

I have been using the fairly cheap bamboo cutting boards I buy at Wally World, I like them and they are from fast growing renewables. Don