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So, I was surprised to read in the latest issue of Cooks Illustrated that they tested cutting boards. Their previous favorite was an end grain bamboo board.
Their complaint about the end grain boards is that they warped and and cracked and were not durable over time.
Now this goes against my experience with my own cutting boards. I've had mine out on my counter getting used and washed regularly and it's still in great shape?
They claimed that the end grain boards were 'thirsty' and soaked up water like crazy leading to the cracks and warping.
So my thinking is they just didn't take care of the boards, I.e. not oiling them properly etc...
But they do have a point I guess. If you aren't going to take proper care of an end grain board, then perhaps an edge grain board would be better?
Here's the one they rated as the top board. 85$.
http://www.cooksillustrated.com/equipment/overview.asp?docid=31381
For them, the "PROTEAK Edge Grain Cutting Board" won the test.
Their complaint about the end grain boards is that they warped and and cracked and were not durable over time.
Now this goes against my experience with my own cutting boards. I've had mine out on my counter getting used and washed regularly and it's still in great shape?
They claimed that the end grain boards were 'thirsty' and soaked up water like crazy leading to the cracks and warping.
So my thinking is they just didn't take care of the boards, I.e. not oiling them properly etc...
But they do have a point I guess. If you aren't going to take proper care of an end grain board, then perhaps an edge grain board would be better?
Here's the one they rated as the top board. 85$.
http://www.cooksillustrated.com/equipment/overview.asp?docid=31381
For them, the "PROTEAK Edge Grain Cutting Board" won the test.