Ironwood Gourmet End Grain 15 by 8 by 1/4-Inch Prep Board, Acacia Wood
- 15 by 8 by .25 inches
- Convenient size, with handle
- Wash with warm soapy water, rinse thoroughly. Do not soak.
- Made from Acacia Wood
28141 Features: -Prep board. -Material: Acacia wood. -Comes with handle. Material: -Wood. Use: -General Chopping Board. Shape: -Rectangle. Hand Grips /Finger Grooves: -Yes. Dimensions: Overall Width - Side to Side: -8 Inches. Overall Length - Front to Back: -15 Inches. Overall Thickness: -0.25 Inches.
This cutting board is beautiful and functional! I cook a lot - and use this board several times a day. I love the fact that no matter what I've cut on it - or which knife I've used - the surface remains unscarred. There are no knife marks. No stains. It sits about 3" off the counter surface, which also makes it really nice for cutting, chopping and preparing ingredients.
Other than oiling it occasionally with olive, avocado or coconut oil, the board has required no maintenance. We've had it for nearly 5 years and I can honestly say that we'll have it for another 25 or more! :)
I will say this, however - because it's important to keep in mind. If you're here, you may be looking at this because it's an END GRAIN cutting board, and end grain cutting boards are supposed to be a bit easier on the edge of your good knives than long grain boards, and much easier on them than plastic boards or mats. Problem is that end grain cutting boards generally have to be big and thick, so they're both unwieldy and expensive.
Generally speaking, this is all correct. But keep in mind, Acacia is a VERY hard wood - it's almost twice as hard as walnut, cherry or maple. More eco-sensitive, since it's more of a grass and it grows very quickly, but that hardness is undoing a lot of the point of buying a board like this in the first place. So what I would recommend is that if you have a normal Western-style knife - Wusthoff, Sabatier, normal thick, hearty, etc. - they'll be fine with a board like this. But if you happen to have a very thin, very sharp (often very expensive) carbon steel japanese knife, you really need to pair that with something made from Walnut, Maple, Cherry or another non-poisonous (check first on exotics!) relatively soft wood, it it should be at least 1.5in thick.
For the vast, vast majority of people, this is going to be perfectly fine. But for the more delicate japanese knives, go for something more traditional.
Update: They replaced the board without hesitation. Hopefully this one stays intact!
Have used this board only lightly since purchase, and it was wonderful for a few months. Then without warning, the board split the entire way down one edge.
I cared for this board with mineral oil, cleaned it well, never dropped it, and it failed completely after a handful of uses. I'm trying to see if the manufacturer will replace it in which case I'll update my review. Hopefully this is just a defective example.