Cutting Boards Reviews

I purchased this product because it was recommend on America's Test Kitchen. I didn't expect much, but I was wrong. The serrations do seem to improve the cutting ability of this blade.

I find that I reach for this peeler more frequently than I do my non-serrated peeler. It not only works well on tomatoes, but also on lemons, asparagus, sweet potatoes and butternut squash. I believe that this peeler could function well as the only peeler in a kitchen.

If you need a new peeler, try buying one of these before purchasing a standard peeler. I have been pleasantly surprised at how well this peeler works on both delicate and hard vegetables.

This is a jewel. Takes the skin off nice and clean. Just the tool to get rid of those tough skins on a few tomatoes and no more fuzzy peaches. Just bought 6 more for family and friends.

I got these when they were on sale for $4.99, and at that price, I am satisifed with the product. They are a little thinner than my prior plastic cutting mats, and I don't expect these will last as long. I use the plastic mats over a wooden cutting board which provides cushioning to the plastic & the knives.

These mats are not particularly flexible, and flexability would be helpful to funnel chopped chopped vegetables into a pan.

At their current $8.99 price, I would suggest buying a better, cheaper product at Ikea if you have one close.

These flexible cutting boards do exactly what I purchased them to do.
1. eliminate cross contamination by making it easier to keep the meat off the vegetable board.
2. keep me from scarring my counter or wooden board.
3. make it easy to transfer cut food directly into the pan without getting my dough blade dirty (I used to use this to move chopped items from the cutting board into the pan or bowl).

These boards are reasonably thin, which is why they are flexible. I have had two sets for approximately 5 months and will be replacing them soon because they are starting to show significant scarring which I am concerned is accumulating dirt. For those that aren't as obsessive compulsive the boards would probably last twice as long. My wear patterns are from extreme use. I cook everyday and usually for all meals for my family. Since we began concentrating on eating more fruits and vegetables, these boards have gotten a serious workout and have held up better than the other flexible boards that I have tried.

I use these so often that they never make it into the dishwasher. They are easy to wash by hand, and I like to soak them in a weak bleach solution (10%) every day just to be certain they are clean. I wasn't certain these would hold up to the daily bleaching, but they have.

My only complaint is that these slide around a little on the counter. I have found that if you place them on top of a wooden cutting board they do not move around so much. It also works if you place a silicone pastry mat (Silpat) or a couple of silicone potholders under the mat.

I highly recommend these to anyone that is concerned with cross contamination.

I really like the color coding on these mats. They also store easily (do not roll them, just tuck them behind an appliance such as your toaster) and clean up easily. They will definately protect your countertops from nicks and scratches. I often take mine out to cut a bagel or a piece of fruit, then lift it to prevent crumbs or food particles from falling on the countertop/floors and easily rinse them off in the sink. If you cannot afford a good set of wood cutting boards this set will definately do the job. I do not use these too often for meats since I prefer wooden grooved cutting boards, but they will work for that (although juices may run onto your countertops) but these are used multiple times a day in my household for at least the last 6-9 months and are just now needing to be replaced due to a couple of cuts through the mat. They will get a bit stiffer/brittle when washed in the dishwasher so I would not recommend it, but it can be done. What a fantastic invention!

This cutting board was ok only for 2 wks. One day I found a huge crack across the board. I never dropped or did anything to make that huge crack. This one is simply not worth the money. I will never buy this brand again. Paying $50 for a cutting board that only last 2 wks? It was a huge mistake!!!

I bought this cutting board I thought by a great price. The first one that arrived had a crack, I returned and asked for a new one. Very promptly Amazon sent a replacement without any crack. I was very happy for about one month until one day when I'm taking the board to use it, I see several cracks in the bamboo... Careful about this product, you can be wasting your money.

It's thicker than most, but that makes it pretty heavy, so it doesn't slide around like thinner ones. The bamboo is hard, really hard since the grain is on edge (vertical), but it gives against a sharp blade, and interestingly it appears to kind of "heal" after an indentation is made. So far I think this is one of the greatest cutting boards I have ever used. Seems pretty impervious to oils and stains, etc.

The excellent comprehensive review preceding mine covers all but one area: The kind of knives you will use on the board matter! If you have high quality forged knives, bamboo boards will last much longer than if you have stamped knives with tiny serrations--those will tear up bamboo boards fast. If those are what you have, and you like the look of bamboo, consider getting inexpensive poly boards for cutting and save the bamboo for presentation.

I absolutely love this cutting board. It works well with most knives (don't use the serrated knives with tiny teeth). The board is very forgiving with repeated cutting. They are very heavy and very attractive. The only complaint I have is the paper packaging stuck to the board. I've bought 3 of these and I couldn't get all of the "glue" off any of the boards. I eventually just put the oil on the boards to protect them and that somehow helped get most of the sticky residue off. MIU France really needs to use something that will not permanently stick to the boards. I'd give it a 5 star if the sticky residue and paper came off easily.

Bamboo cutting boards seem to be a bit of a craze and a lot of places are really pushing it as the perfect material and perfect cutting board. Although I would agree that Bamboo is a very good material, I would hardly say that it is the "perfect" one. All materials have it's pros and cons. If I were to rank them, I'd say - Maple Wood (not all woods are created equal!), Plastic/Poly, Bamboo, Glass/Granite. Why?

Wood.
You want one at least 1" thick, preferrably at least 1.5" thick. This gives it enough thickness to prevent warping, cracking and breaking. It also will give you good "shock absorption factor" - making cutting and pounding on it a lot less jarring and tiring for you. Wood has natural anti-bacterial properties. It's natural, traditional, beautiful, and the best material for your good knives to be cutting on. The cons is that you need to know how to care for wood, you need to oil it, it's not dishwasher safe, it can be heavy.

Plastic/Poly.
The pros are that they are usually dish-washer safe, they are easy to disinfect when in like-new condition. They come in different colors, so you can color coordinate different foods to different boards to prevent cross-contamination. They are thin, lighter, easy to clean and store. The cons are they must be replaced when badly knife scarred because those knife scars will house millions of bacteria. Scrubbing the board will not get to those bacteria for the same reasons why brushing your teeth does not get the stuff between your teeth. Soaking it in bleach will not get to the bacteria because of the vacuum effect - the same concept illustrated when you stick a straw into blue colored water, plug up the top to create a vacuum, then move the straw into another container filled with red colored water. Just as long as you maintain that vacuum, the liquid in the red water will never mix with the blue in the straw unless if there was some way for you to force that red water into the straw as well.

Bamboo.
First off, bamboo is not wood, it's a grass - so no, it does not share the same properties as wood. Bamboo is 16% harder than Maple. The Amazon Description says "The hard surface means fewer nicks and slices that harbor bacteria." Harder is not better. Oak is harder than Maple, but it's not as good because it has bigger pores. Glass and Granite is harder than Maple, but it's the worst thing for your knife to be cutting against. Harder may sound good at first, but on second thought, it dulls your knives and has no shock absorption. I would treat Bamboo the same as Plastic/Poly when it comes to bacteria - replace it after it's badly knife scarred. Bamboo is more abundant than Maple trees though - all the claims of it being more environmentally friendly are valid. It's also available in attractive packages. Bamboo has less of a tendency to warp because it doesn't expand/contract from heat as much as wood does. But it has more tendency to crack, splinter, and for the glues to fail - this is because of how it's made. It's many, many pieces of a grass product all glued together - not like wood which is several "chunks" glued together. Bamboo is cheaper than wood though, so if you are on a budget and are looking for a lighter weight, wood-like cutting board, you'd want to look at these bamboo boards. Bamboo is not dishwasher safe, unless if it's extremely sealed, it's still a natural product and therefore should be hand-washed and could benefit with oilings to prevent it from drying out.

Glass/Granite.
I would not recommend anyone cutting on boards made of these materials. The have no shock absorption, making them jarring and tiring to cut on and they'll dull your knives. Save these material for serving trays or the like.

Now this particular bamboo cutting board is a good average size. Measuring in at 11-1/4 by 11-1/4 by 1-1/3". I would say it's a good "Medium" sized board. It's probably a good average size board for prepping meals for 1 person and my be on the small size if cooking a lot for 2 people. If you cook a lot though and are looking for a Main board, you might want to get something larger. This board is square shaped - which is fine but not great, I think that the best shape is rectangular. The rectangular shape is ideal if you like to chop and move the finished product off to the side to chop some more. I do this all the time, and that's a reason I like a larger board because otherwise, I'd have to dirty up a bunch of little prep bowls to hold all my ingredients in while I'm chopping. It's a very attractive board and at over 1" thick, this thickness should be able to prevent any warping or cracking issues when proper care is taken.

I use this board for veggies. It is large enough that you can cut a variety of veggies at once. It is resistant to knife marks and is easy to use. Highly recommend!

I just recently ordered and received this item (with lightening fast speed) and I am really impressed. I won a set of nice Chicago Cutlery knives in a survey contest and started doing some research on how to keep them nice and sharp for the longest time possible. I found out a nice good board of maple or cherry that was at least an inch thick was the best bet. I am following the oiling instructions since before I didn't do that and all of my cutting boards would split. Also, not allowing my hubby to put them in the dishwasher is a good idea as well. It looks like it will stand up to the job and it is big enough to carve a ham or roast so we love it!

This cutting board is the right size and has the right "ergonomics." Though it could easily be a "both sides" type cutting board, you'll likely only use the top side with it's perimeter juice groove (sorry, don't know what it's normally called--perhaps PJG will catch on...) and the classy "Chicago Cutlery" moniker burned-in to the face. But, hey, we just talking about wooden cutting boards, right? What besides good size, the right weight, and a PJG do you need? Well folks, this board has got it! It's beautiful cherry color--not pine or plastic-colored but truly gorgeous cherrywood coloration. And after seasoning my new board with mineral oil before first use the deep color was only enhanced. This board is a fine product.

Ordered this as a result of your prior reviews, however I am disappointed. From the 1st time I used each board, cut marks appeared and stayed. I can see that I will be replacing these in the near future. But, the sizes are very versatile.

Not much to say.They're cutting boards, reasonably priced, they work and the delivery was up to the standards I've come to expect from Amazon.

My wife love this set. She opened them and throw away our old wood cutting board right away. Unlike those wooden or bamboo cutting board, you can no brak them. You don't need to pretreat them with salt water or any chemical liquid. You can wash them in dishwasher.

I loved these for about two months. After that, they bent and would no longer lay flat, and the nonskid bottom was worthless. It's a good thing they were cheap because they were, well, cheap. I would recommend getting instead getting a good, solid cutting board and putting either a wet dishtowel under it or some of that nonskid shelf liner underneath. I also recently bought a real-size cutting board with nonskid "feet" on it that works great.

Do yourself a favor and spend a little more money to get a quality item.

I am an active cook and use mine daily. They have numerous advantages over my Boos cutting board: easier to wash, don't retain flavors such as garlic to be transferred the next day to the oranges I cut for my kids, can be used to transfer the stuff I just chopped over to the pan - slide those onions right in, then over to the sink to rinse!

My only beef is that they are not as non-slip as I would like and when on my metal kitchen table slide around too much. They do better on top of the chopping block. Even so, these are probably my best kitchen buy of the last 12 months.

I love these cutting boards. They are easy to use and easier to store. They also have a backing that keeps them from sliding. I use them on a daily basis. I would recommend them to all my friends, and I have.

I bought it for $9.99 without looking carefully at the description or the picture. First time open it, I said "uh oh", it's just too thin. When I use it, it keeps sliding over the counter and doesn't give me the feeling of secure. Instead I was afraid of cutting the board in half. Anyway... that's my review, I do not like it and I'm stuck with it. Recently, I bought a set of 2 bamboo cutting board from Costco, and I immediately like it. HIGHLY NOT RECOMMEND this Farberware 3-piece of junk.

Nothing bad to say. They are just cutting boards. Although for the price you couldn't find a better set that is for sure.

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