Cutting boards wood in chefsteps video

Hi guys, could you please tell me what cutting board(s) do you use in your video ( size, type of wood and brand), especially the darker ones, is it walnut, cherry?

Thanks.

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michaelnatkin

Those are walnut, from John Boos. I don't know the exact dimensions we have in the kitchen, but something like this: http://www.amazon.com/John-Boos-Reversible-Cutting-1-5-Inch/dp/B003EI91C8?tag=delvkitc-20

Me_and_Myself_29744

thanks for the link, but in this video https://www.chefsteps.com/activities/walnut-pesto on 0:39 sec. that board looks like 30" or more.

michaelnatkin

Yes, I just mean that they are Boos and walnut; there are various sizes available.

Matthew_Snyder_68770

After I win the lottery, my kitchen will have a walnut cutting board countertop. Just sayin'.

Pepijn_31744

I know you're not being serious, but couldn't you just use a concrete (or whatever) base of your countertop and finish it with a very thin walnut top?

Ben_Humphrey_18779

Could one of you experts also comment on bamboo as a cutting surface? I recently bought the Pok Pok cookbook and Andy Ricker is adamant about not choosing a bamboo surface. Is it because bamboo will dull your knives faster?

marcyboy1

Hi There... Even though not exaclty answering your question I would like to introduce you to an awesome cutting board I found for myself: www.chobo.ch well it is Swiss made and therefore a bit complicated for you to get but it is the coolest cutting board i have had so far!

Cheers

Marc

Pepijn_31744

From what I understand the wooden / bamboo cutting boards are used because supposedly they are more hygienic than the standard plastic ones. Different types of surfaces have their advantages and disadvantages, plastic is easy on your knives, but less hygienic; wood is relatively easy on your knives, hygienic, but can't handle water very well; bamboo is harder on your knives, but hygienic, durable and relatively cheap.

I guess it depends on your personal preference and/or local regulations.

For more on the hygiene part of it:

http://forum.chefsteps.com/discussion/comment/13162/#Comment_13162

robert.c.brown15

I just bought a 18x24 end grain maple board from The Boardsmith. Very excited about that coming.

Brendan_Lee_56950

AFAIK the knock on bamboo is just it's hardness, I have seen info saying it has the same antimicrobial properties that wood is being hailed for.

robert.c.brown15

And the amount of glue used in making the bamboo boards.

Matthew_Snyder_68770

Anyone have experience with Japanese hinoki wood boards?

robert.c.brown15

No experience but I was reading about these the other day:

https://store.kramerknives.com/product/cutboard-18x18hw/

Matthew_Snyder_68770

There's a restaurant in town here called Hinoki & The Bird, and their signature dish is a miso black cod that is plated with a thin sheet of hinoki wood that's been torched and tented over the fish. Visually it's quite dramatic, but it's also highly aromatic; it's sort of the Asian-inspired equivalent to a sizzling fajita plate in a Mexican restaurant when one of those dishes is brought through the dining room.