Lisa is so good at summarizing the reviews & testing. I like these videos way better than the weird conversational 'review' videos that look like old fashioned TV audience shows and not filmed for an online audience :/

@davejones5747

5 жыл бұрын

Thats because they are not filmed for an internet audience. They are filmed for a television audience. The same people produce all the "reviews" even the ones you like. Their show is called America's Test Kitchen, just like the channel. You should check it out some time. It's a great show with more than just equipment reviews.

Lisa makes the best review videos man. love her

@arcanegamer1397

5 жыл бұрын

Check these wood cutting boards 10kitchen.com/best-wood-cutting-boards-butcher-blocks/

@leetran04

4 жыл бұрын

Yes but would be good to know relationships of products that they review. They should mention if they're sponsored.

@einundsiebenziger5488

2 жыл бұрын

Who or what is the "review videos man"?

She is back! I'm so happy. Best reviewer in the Test Kitchen!

As a woodworker, I'm definitely going to take these findings in mind when I make more cutting boards. Excellent review!

@feversol

3 жыл бұрын

I am preparing to make my first cutting board. Until watching this, it was going to be end-grain maple. Going to my wood supplier for 8/4 teak. All the videos (by woodworkers) contradict this video. But, I will trust their Test Kitchen people because they’re the ones that USE the end product. Sure glad I saw this before cutting up a beautiful and thick slab of maple.

@MrHazz0

2 жыл бұрын

@@feversol I know this is a year old, but I would like to mention, Hard Rock Maple (or Sugar Maple) is the only wood that I know of that can be NSF certified, whatever they do absorb, they suffocate in their tight pores. Maple and teak are the only choices imo. I prefer maple for the hardness and weight. my main board I made ended up as 9/4 maple, at least 2 years aged and 20x36, weighs north of 25 lbs.

@lastmanstanding5423

Жыл бұрын

press X for doubt

I have never been so glad to see someone back. Absolutely hated the recent reviews without you.

Lisa, you’re the best reviewer. Thanks for clarifying the affects of edge vs end grain wood on knife sharpness through actual testing.

I bought the large maple Boardsmith after your full review and researching various knife forums. The investment was so worth it, as it does not warp or stain. The Boardsmith is large and tall, so easy for us to use. It is absolutely gorgeous, super high quality, looks brand new almost a year out with heavy daily use, and probably ~every six weeks conditioning (mineral oil & bees wax, 5:1). Love the non-skid feet as it is very stable, and the table clearance makes clean up easier; the sides and underside never get wet or slimy. It is heavy so we don’t regularly lift if to wash it in the sink. We find it easy to maintain, and easy on our knives. Highly recommend! Thank you for your great in depth product reviews!

...and this why I watch ATK, every video presentation has value that far outweighs the time to view it. Well done.

Lisa is back! This format is so much better. I love that she gives me just the facts! Great testing too! Curious what the runner up was and Boos ended up.

@GodleyX

4 жыл бұрын

boos is trash... unfortunately. my work bought about 2 dozen of them and 6 months later, most of them are splitting apart or broken. they do not like being washed.

@surfeymcsurfer

2 жыл бұрын

Boos are not great. I have one and it was not flat, poor detail on the finished edges. Really amateur hour woodwork. It's only worth is using it as a prop for pictures because those that do not know any better are trained to go "Ooooo Boos Block!" I still can't figure how they became so popular. I guess charging a mint for crap makes it seem better than it is...."it cost so much...it must be good"...it's not.

Lisa is the heart and brain of this show. Her voice is so smoothing and so believable

As a professional Woodworker for over 30 years and an amateur cook for 15, that was a good review. She was spot on regarding the pros and cons of end grain v side grain. Well done.

The quality of these testing videos is so good. Amazing how much work they put into it. This is some real quality content. Thanks a lot for making these video. :) much love from sweden

These are the best reviews bar none. Incredibly thorough. They took their pans to have them tested at MIT in one of their videos and had AutoDesk use their equipment to test the cutting boards in this test. They spare no expense and that's what I love about them. Great videos

I am quite frankly amazed at how much time and research went into this review. FANTASTIC all around review of those boards and presenting not only opinions but also evidence such as talking to the USDA about wood types or getting a FREAKING robot to "cut" stuff on it to test how gentle it is on a blade. Review channels should look at this as a shining beacon of what reviews actually are.

Love these reviews. Thank you for bringing Lisa back. Great review

One of the most effective, concise and insightful reviewers in her field. Definitely enjoy her videos.

I wish I can like this video more than once. I love the attention and detail you put into your tests. Please keep them coming!

Wow, you guys really went all-out on the testing, approaching this from every angle I can think of. Very impressive.

Yea! Lisa is here again, and just in the nick of time! I literally am looking at web pages today, to find a "real cutting board", as I mentioned to my spouse. These Equipment Reviews are a life saver for any cook that does not or cannot waste their dollars. Best to spend it upfront and keep it to pass along, then to buy it again and again. Love ATK, tfs.

I find these reviews invaluable. Especially recently as I'm trying to 'update' many tired things in my kitchen. Thank you

Great review! Answered all those wood board questions I've had for decades

The detail of the test, videos of the testers, the robot! Much superior review

I just love all the detail and deep diving Lisa and her team do on products. So satisfying.

Amazing analysis! You are a forensic expert. I don’t want to miss your any videos. I watched many of them always you amaze me with your details. Very big hugs and bigger Thanks !

Awesome video! It was great to have our boards be a part of this and be tested so in depth and professionally.

BOUGHT A NEW 18X24 MAPLE BOOS BOARD LOVE IT!

This was one of if not the best review and comparison. Gotta love the thoroughness and attention to detail. Most reviews are boring and filled with fluff but this was straight to the point but with just enough narrative. Great job

You do such a wonderful service to cooks of all stripes, thank you so much!

Wow, amazing test series! You gave great explanations with just the right amount of science. Thats exactly what I was looking for. A huge Thank You!

Love the reviews, simple and loads of great information. 👍

I love seeing how scientific these tests are! My favorite series.

Lisa’s review is so thorough. Have to give credit to the testers as well. They come up with things I am not aware of. So glad to see her back.

This was Boss! What a great analysis... simple and to the point.

Love your videos. Informative, honest, reliable. Thank you!

Your reviews are so very helpful. Thank you so much.

ATK, You are the best. Especially your equipment reviews.

That was an elaborate set of tests. Thank you for your service. You have my thumbs uo and my subscription from this video.

Gosh, I love you guys test kitchen! You're the best, keep up the good work

Love these reviews of Equipment.

This is thesis/ scientific level like review/ analysis of a common cutting board. So good.

I'm not particularly a stickler for details, but it's really nice to know how things were tested, but all the thinking behind it. I just bought an end-grain cutting board and I'm still enjoying it, but I put the Teakhouse one on my wish list. You just never know . . . Thanks so much for the great information.

This style review is the best, keep them coming

@rachelsweets

5 жыл бұрын

I agree

Wow what a great, well put together, and highly informative video. I have a large black walnut board cut out of 1 solid piece of tree. I lightly oil it once every few months. I also had a liquid catch routered into it all the way along the edge. Perfect for containing alot of blood or dripping when carving the thanksgiving bird.

Wow this was a thorough investigation, thanks for all the information!

Amazingly educational video. The really surprising conclusion is that harder woods can keep knives sharper longer than softer ones like Hinoki. But I still love the practicality of hinoki as it hardly needs any oiling (they don’t Oil it in Japan at all) and it’s so so light that makes cleaning super easy and it has natural nice scent and antimicrobial substances.

Thank you for the thorough review!

Very informative as always, thank you.

I just like Lisa.

Sounds about right. We got an end grain board about 3 years ago, (actually, the same as featured here- Catskill) and about a year in we unfortunately dropped it and it developed a really long crack. Obviously, don't drop your boards. Manufacturerers were willing to send us a new one regardless, which was nice. That one ended up cracking unprompted within a few months, despite our taking care of it and oiling etc. They had never asked us for the old board back, so instead of pestering the company for yet another board, we got advice from woodworking friend on what type of food safe glue to use, and invested in some solid and large clamps. So far so good since then, but they did sit abandoned for almost a year uncared for, so hopefully their record improves. Personally I also find them too heavy (~15lbs) to pull out too often, though that could probably be fixed with better storage placement.

Awesome review !!! Thank you!

Excellent review! I like reviews that are more objective and comprehensive.

Definitely just answered all of my questions... thank you 🙌💯🙌💯

Thank you. Good, no nonsense video as usual!

I bought my Proteak board four years ago based on your previous recommendation. It’s easily the best board I’ve ever owned.

Actually, for most knife work, I much prefer an end grain board. It feels better under the knife and it looks better longer. For carving or for cleaver, edge grain is better and cheeper. As far as splitting, especially along glue lines, the Pro Teak boards are notorious for that. In fact, their boards split so much I pulled them out of our store. I have not had that issue with other end grain board manufactures. Just my two cents from an experienced 20+ year cutler.

Wow, this was incredibly well presented with clear and concise data. Thanks

Great review, thanks!

Best review of anything that I have ever seen!

I like your reviews. Thanks

Impressive analysis and summation!

Excellent video, very well done - thank you

This was very informative, thank you!

Thank you for your video Lisa. I just bought the Teakhaus 20x15 board at Costco Canada for $30. Love it!

Back in the day (70's) we used mechanical drawing boards. (Pre computer graphics programs) they are only 3/4" thick but tough as nails. Made of solid maple, large, light and easy to handle. Inexpensive.

@seikibrian8641

5 жыл бұрын

I use a drafting board as a pastry board for rolling out dough. The large size is perfect, and it takes a dusting of flour better than any other surface in my kitchen.

I love ALL of the reviews by ALL of the ATK folks. The variety is great.

Great informative video!

Great review, convinced me.

Lisa, you’re the best!

I want that behemoth the seven being tested were sitting on!

I’m actually making new chopping boards today DIY, this is a great vid for my research before making. Well presented, side grain construction for me, never been a fan of the end grain for the exact reasons given.

Excellent no-nonsense, factual and informative review. 👏⭐️⭐️⭐️⭐️⭐️

One thing I would love to see re-reviewed here is boards that are oiled vs unfinished+unoiled boards. Evidently "Raw" boards are supposed to be more naturally safe as the bacteria on the surface is drawn down into the board, so unless you are trying to get something sticky or oily off it you can wipe them off with a damp cloth instead of using soap and after they dry they are LESS likely to harbor any bacteria on the surface than an oiled board that has been washed with soap.

Great review!

I love my boos block edge grain board! I've had it forever and it's made in America.

@Ms.MD7

3 жыл бұрын

Been wanting to finally jump the fence and invest in one. I've heard many good reviews about it.

@billwareagle7047

27 күн бұрын

My wife bought me a Boos for Fathers day it is outstanding! The very best ever!

First of all ATK does the best cutting board reviews available. I have made cutting boards for over 10 years and while I use various materials, teak is by far my favorite. I can make an end gain board that will not gap, shrink or crack but it requires using a stable hard wood, a lot of waterproof glue and very careful finishing. In future reviews of these legacy class of boards, I recommend you use board conditioner after re-oiling it. This will cut down on future oil consumption and make a big difference in the overall condition of the board.

Well done, thanks!

I just love everything America’s Test Kitchen ❤️

Great video , thanks .

Simply, thank you.

This is an awesome review from the standpoint of a hobbyist that is currently considering making cutting boards to offset lost coronavirus income. I've tested face grain, edge grain, and the popular end grain boards (popular with both the KZread creator and buyer) and I am not a fan of end grain boards based on production, labor expenses, and personal use. This review really helped narrow my focus. Thank you!

I moved to Mexico and couldn’t find a big wood cutting board in any stores. So I went to a carpentry shop and they’re making me one, 24” x 28” x 1-1/2” to cover most of my countertop where I do prep. The only wood I could get is yellow pine, 2 @ 12” planks, bisquited together and sanded around the edges with small feet to hold it up from the counter. I do not eat meat so none will ever touch the wood, only veggies. I pick it up this week. I hope the wood is not too soft and works out ok! Will keep it oiled with food grade mineral oil or butcher block oil.

Brilliant video

the best review for a cutting board the can ever exist!

Thx for the knowledge!

My mom had purchased the Large TeakHaus Edge Grain chopping board, and it's slimmer cutting board model a few months ago. However, the chopping board has deep cuts in it from her using ceramic knives on it with quite a bit of force on it. The cutting board is fine though, just light scratches.

Just go to woodprix if you want to know how to make it yourself.

I’m glad I saw this video, almost every other review of cutting boards said end grain was a must have since its gentler on knives!

@effytraveler6155

4 жыл бұрын

I wish I had seen this video before buying a Bamboo cutting board. Every time I go and wash it, I get these splinters coming up. I was wondering about end vs edge and if America's Test Kitchen ran a test.

Liiiiiiiisa!!! 🙌🏼

Great presentation 🙂

Lisa - you are the sweetest. Great to watch.

I ordered the winner as a Christmas gift for my parents. Honestly after seeing it I am surprised this is the choice for most people. It's so huge and heavy. Would definitely be difficult to wash. It also had a very yellow look to it that I didn't love- that's just preference. I think a size around 15x20 would work better for most home kitchens.

God I love this channel and what you guys do, you make our lives so much easier, THANK YOU!

I bought a 15" x 12" x 1-1/2" thick end grain Teak board made by Lipper, oiled it up good until it wouldnt take anymore and been using it quite awhile now. The board has been perfect, I clean it dry it and keep it oiled and it doesnt warp or crack - im very pleased with it. I did have to add specific grippy cutting board feet and it made the board even better and it stayed put. These wood boards should come with feet but they dont. I also lightly sanded the finger grip openings as they were very sharp at the cut edge, a worthwhile improvement - oiled it again after this. I also beleive Teak is the best wood for a cutting board because of its natural oils as explained here.

Thanks for the review. I have read that hard maple is best in terms of sanitizing

I have made a lot of cutting boards over the years. I have to say at home my wife and I use several endgrain cutting boards daily. I have also made edge grain boards as well but endgrain is definitely my recommendation. They do much better resisting scarring or marking while cutting on them.

I am uncomfortable using teak, it is a tropical hardwood. Teak contains a lot of silica and will, very rapidly, dull tools used to cut it. How much wood residue ends up in the food? My favorite cutting board wood is maple. Rock maple.

@adkatz3141

4 жыл бұрын

Came here to say this. I'm disappointed that the test kitchen didn't mention this. Sure it's easy to maintain, but what about my 300 dollar knife?

@adjunkin1

4 жыл бұрын

@@zumeraaa A happy medium between your steel and wood? Wood is easy to refinish.

I think a lot of woodworkers need to watch this video. The experience of professional cooks (and a robot's arm) up-ends conventional wisdom on which cutting boards are best.

Built my own with acacia wood remnant, 20x24...best cutting board I've ever used, and basically, free! :-]

I love Adam because I grew up watching him since I was a little boy, but Lisa does a great job!

Lisa is the best. Keep it simple and to the point. Thats what we like