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ProTeak End-Grain Chopping Blocks
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ProTeak End-Grain Chopping Blocks
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Product Description
These cutting boards originate in Mexico, where they’re handcrafted from narrow teak strips for a strong adhesive bond. Teak is known for its stability and high levels of resin, which give the hardwood a unique ability to repel moisture, warping, and other problems from aging Read More
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keyboard_arrow_downOlivierPons
243
May 21, 2019
When I cook I like to see clearly exactly what I cook. Hence white is the best color IMHO. This thing does exactly the opposite.
middlepath
60
Apr 17, 2019
Isn’t teak endangered due to over forestation? Is this teak sustainably sourced, @Massdrop?
tunkar
1
Apr 17, 2019
middlepathTeak isn´t indigenous to Mexico. If it is endangered is in other places.
middlepath
60
Apr 17, 2019
tunkarAfter a bit of research, these ProTeak butcher blocks are indeed produced sustainably from teak farms in Mexico :)
(Edited)
SillySpinner
162
Mar 23, 2019
If you want something slightly smaller and half the price, woot has these nearly identical blocks: https://home.woot.com/offers/teakhaus-square-butcher-block-with-hand-grips-4?ref=ref%3Dcnt_wp_8_8
14themoney
1395
Jan 31, 2019
12"x18" white polypropylene board on eBay is $15.37 with free shipping. If you want something useful as well as maintenance free, here it is. After all, do you want your guest guest to be impressed with your cooking or your tools? Do you really want to hear your guest say, "Man, you got some great looking knives and a kick ass cutting board, but the food really sucked. Excuse me, but I've got to run to McDonald's."?
ryan92084
180
Feb 4, 2019
My personal board is a end grain with a mix of Maple, Cherry, and Walnut made by an individual that cost a fair bit more than this drop but that is because i went for the aesthetics. Simpler end grain Maple boards are a reasonable cost if you consider they out last a plastic but preference also comes into it. There are a number of artisans on Etsy.
A properly made end grain shouldn't crack in unless left submerged. Like anything there are some bad brands out there. I can't remember the brand off hand but massdrop sometimes had one pop up that is very prone to failing even when handles properly.
Plastic boards can harbor bacteria but can also be tossed in the dishwasher. As long as one is diligent and the board isn't a ratty mess it shouldn't be an issue but it is something to note.
As for plastic dulling the knives I've heard a simple test is to see it you can easily shave a bit of the edge off. If you can't the board is likely too hard and to be avoided if sharpness is something that matters to you.
Bamboo is a whole other kettle of fish.
(Edited)
14themoney
1395
Feb 4, 2019
ryan92084Thank you for a wonderful reply. I think that I might be starting to be envious of your cutting board. I am going to have to take a look on Esty. I suppose that I should use my kitchen knife for the test and not one of my M390s or S90Vs. That's a real common sense test that I am embarrassed not to have thot about. Thanx, again.
Naftoor
291
Jan 30, 2019
If you love your knives, you will avoid this. Teak and Bamboo tend to have pretty high silicate content which wears away your knife edge, kinda like bits of sandpaper grit embedded in the wood.
Yes, it's beautiful, but buy a fancy copper pot you never intend on using or a painting if you want art. A cutting board is functional and it's primary job is to sit at a comfortable working height for you, fit your counters dimensions and allow you to safely prepare food while doing as little damage to your knife edge as possible.
Want an alternative at a similar price? Go grab a Hinoki Elm board; you can find them either at bezosland or the ElectronicsBay; japanese chefs have used them for years, they're easy on your knife edge, light weight so they're using to move to the sink to clean and smell great. The only downsides are you can't get massive chunks of it without paying out the wazoo due to the only source being japan and the high demand ( I think mine is around 12x18, it was around 70 bucks if I recall), the wood isn't as oily as teak so you'll need to oil it once a more or so with some mineral oil to prevent cracking/splitting down the road, and because it's so light you'll need to keep a kitchen towel or rubber mat (which is just good practice no matter what board you use to prevent slippage) underneath to prevent it from dancing as you dice.
You can also grab a set of non-slip rubber boards, sold in multipacks online which can be tossed in the dishwasher and are probably still better for your knife edge then this abomination, and for that matter are good to keep around for dealing with meats as they're easier to sanitize. They're also only like 25 bucks for a 3 pack of various sizes, so they won't break the bank as a budget option.
Now you have better alternatives to this beautiful piece of junk, go into the world and cook, chop chop!
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