My FAVORITE Cutting Boards - WORST to BEST

Summary

In this video, Frankuel shares his favorite cutting board after years of inquiries from viewers. He compares various types, including plastic from Ikea and Costco, edge grain Walnut, end grain Walnut-Cherry-Maple, and the Larchwood Canada board. He advises against glass and bamboo boards, recommending the high-quality plastic for raw proteins. Frankuel praises the Larchwood Canada for its softness on knife edges, easy maintenance, and natural antimicrobial properties, making it his top choice for cutting vegetables and occasionally meats.

Takeaways

• 🔪 The presenter's favorite cutting board is a Larchwood Canada end grain cutting board.
• 🌐 The distinction between 'best' and 'favorite' cutting boards is clarified; the presenter discusses personal preference over objective quality.
• 🚫 Strong advice against using glass or bamboo cutting boards due to their potential to damage knives more than other materials.
• ❌ The Ikea plastic cutting board is not recommended because it can chip knife edges due to its textured surface.
• 🆚 A comparison is made between different types of cutting boards, including plastic, edge grain, and end grain wooden boards.
• 🥩 The high-quality polyurethane plastic cutting board from Costco is recommended for raw meats and fish due to its softness on knife edges.
• 🪵 Edge grain Walnut cutting boards are praised for their aesthetic appeal but noted to show wear over time due to the cutting direction against the wood grain.
• 🌳 The Bograng Atelier end grain cutting board, while beautiful, is noted to be hard on knife edges and not the presenter's favorite due to increased risk of chipping.
• 🌿 Larchwood (Tamarack) is highlighted as a soft wood with natural antimicrobial properties, making it ideal for a cutting board.
• 📈 The presenter's process for selecting a cutting board involves considering edge retention, durability, and the board's impact on knife maintenance.

Q & A

What is the main difference between 'the best cutting board' and 'Frankuel's favorite cutting board'?

The main difference is that 'the best cutting board' implies an objective standard of quality, while 'Frankuel's favorite cutting board' is subjective and based on his personal preference and experience.

What are the types of cutting boards mentioned in the script?

The types of cutting boards mentioned are plastic from Ikea, plastic from Costco, edge grain Walnut, end grain with Walnut, Cherry, and Maple, and a Larchwood Canada cutting board.

Why does Frankuel not recommend glass or bamboo cutting boards?

Frankuel does not recommend glass or bamboo cutting boards because they can cause more damage to knives than the benefits they provide, due to their hardness which can lead to chipping and dulling of the knife edge.

What is the primary reason Frankuel prefers the Larchwood Canada cutting board?

Frankuel prefers the Larchwood Canada cutting board because it is soft on the edge of his blade, helping to maintain edge retention and durability, and it is naturally antimicrobial.

What is the significance of the wood type used in the Larchwood Canada cutting board?

Larchwood, also known as Tamarack or Larix laricina, is a softwood with natural antimicrobial properties, making it ideal for use in a cutting board where food safety is a concern.

What is the issue Frankuel has with the Ikea plastic cutting board?

The Ikea plastic cutting board has a textured surface that can wedge a knife blade between the plastic cubes, potentially leading to chipping of the blade.

How does Frankuel maintain his wooden cutting boards?

Frankuel maintains his wooden cutting boards by applying a mineral oil and beeswax compound to keep them moist and trap moisture within the board.

What is the difference between edge grain and end grain cutting boards?

Edge grain cutting boards have wood fibers running perpendicular to the cutting surface, while end grain cutting boards have wood fibers running horizontally, providing a different cutting experience and knife edge protection.

Why does Frankuel think the Costco plastic cutting board is better for knives compared to the Ikea one?

The Costco plastic cutting board is smoother and softer, which means it's less likely to chip the knife blade compared to the textured Ikea plastic cutting board.

What are the two changes Frankuel would make to his favorite Larchwood Canada cutting board if he could?

Frankuel would make the board slightly larger and prefer a less uniform, more chaotic pattern on the surface.

How does Frankuel use the edge grain Walnut cutting board?

Frankuel uses the edge grain Walnut cutting board mainly for serving purposes and final touches, such as cutting pizzas or presenting a beef wellington.

Outlines

00:00

🔪 Introduction to the Favorite Cutting Board Discussion

The speaker, Frankuel, introduces the topic of the video, which is about identifying his favorite cutting board. He clarifies that the video's title is about personal preference rather than what is objectively the best. He mentions various cutting boards he has used, including plastic ones from Ikea and Costco, an edge grain Walnut board, an end grain board made of Walnut, Cherry, and Maple, and his favorite, a Larchwood board from Canada. He also addresses the audience's potential curiosity about other types of cutting boards, like a hagawara board, which he hasn't tried but speculates might also become one of his favorites.

05:01

🚫 Warnings Against Certain Cutting Boards

Frankuel strongly advises against using glass or bamboo cutting boards due to their potential to damage knives more than they aid in food preparation. He emphasizes the importance of using a cutting board to protect knife edges and maintain their sharpness. He then critiques the plastic cutting board from Ikea, explaining that its textured surface can cause knives to chip. He contrasts this with a higher-quality plastic cutting board from Costco, which is softer and less likely to dull knife edges, making it ideal for cutting raw proteins.

10:02

🌟 The Appeal of Wooden Cutting Boards

The speaker discusses his experience with wooden cutting boards, starting with an edge grain Walnut board. He explains the concept of 'edge grain,' which refers to the orientation of the wood fibers relative to the cutting direction. Despite its initial use as a primary cutting board, he now uses it mainly for serving and final touches due to its aesthetic appeal. He then describes an end grain cutting board made of Walnut, Cherry, and Maple, noting that while it's initially his favorite, he finds it tends to chip his knives more often than not.

15:03

🏆 The Favorite Cutting Board Reveal

Frankuel reveals his current favorite cutting board is a Larchwood (also known as Tamarack or Larix laricina) board from Largewood Canada. He shares the story of how he acquired it through Air Miles and his satisfaction with the product despite receiving a slightly damaged one. He praises the board for its edge retention, durability, and the fact that it's made from a soft wood that's gentle on knife edges. He also highlights the wood's natural antimicrobial properties, which make it ideal for use in food preparation.

20:04

🌿 Properties and Preferences of Larchwood

The speaker delves into the characteristics of Larchwood, differentiating it from hardwoods like Walnut, Maple, and Cherry. He appreciates the softness of Larchwood on knife edges and its natural resistance to microbial growth, which is a significant advantage in a kitchen setting. He mentions his minor preferences for a larger board size and a more chaotic pattern, but these are personal aesthetic choices rather than functional issues. He concludes by reiterating his recommendation of the Larchwood cutting board and encourages viewers to like and subscribe for more content.

Keywords

💡Cutting board

A cutting board, also known as a chopping board, is a flat board on which food is placed for cutting or chopping. In the video, the host discusses various types of cutting boards, emphasizing their importance in kitchen tool longevity and sharpness of knives. The cutting board is the central theme of the video, with the host sharing his personal favorites and explaining why they are better for knife maintenance.

💡Plastic cutting board

Plastic cutting boards are a type of cutting board made from durable plastic materials. They are mentioned in the script as being not ideal for knife edge retention due to their texture, which can chip the knife. The host contrasts the Ikea plastic cutting board's texture with other types, indicating a preference for smoother plastic options for certain uses.

💡Edge grain

Edge grain refers to the direction of the wood fibers in relation to the cutting surface. In the video, the host explains that an edge grain cutting board has wood fibers running along the length of the board, which can lead to more wear on the knife over time. He contrasts this with end grain cutting boards, which he finds to be gentler on knives.

💡End grain

End grain cutting boards are made from wood blocks set into the board with their ends exposed, creating a surface that is harder on the knife but more durable. The host mentions an end grain cutting board made of walnut, cherry, and maple, noting that while it's attractive, it tends to be harder on his knives compared to his favorite cutting board.

💡Larchwood

Larchwood, also known as tamarack, is a type of softwood that the host highlights as his favorite material for a cutting board due to its softness on knife edges and natural antimicrobial properties. He discusses a Larchwood cutting board from Largewood Canada, praising its functionality and design.

💡Antimicrobial

Antimicrobial refers to the property of a material that inhibits the growth of microorganisms. The host explains that Larchwood is naturally antimicrobial, making it an excellent choice for a cutting board where food is prepared, as it helps prevent the growth of bacteria and fungi.

💡Hardwood

Hardwood is a type of wood that comes from deciduous trees such as oak, maple, and walnut. In the video, the host contrasts hardwoods with softwoods, noting that hardwood cutting boards like the end grain board can be denser and harder on knife edges, which might lead to chipping.

💡Knife maintenance

Knife maintenance pertains to the care and upkeep needed to preserve the sharpness and longevity of a knife. The host discusses various cutting boards in the context of knife maintenance, emphasizing the importance of choosing the right board to prevent damage to knife edges.

💡Polyurethane

Polyurethane is a type of plastic material that can be used to make cutting boards. The host mentions a high-quality polyurethane cutting board from Costco, which he prefers for raw meats due to its softness on knife edges and ease of cleaning.

💡Mineral oil and beeswax compound

Mineral oil and beeswax compound is used for conditioning wooden cutting boards to retain moisture and protect the wood. The host describes his maintenance routine for wooden cutting boards, which includes applying this compound to keep the wood in good condition.

💡Chipping

Chipping refers to the small fragments of material, such as wood or knife edge, that break off. The host discusses how certain cutting boards can lead to chipping of knife edges, which is an undesirable outcome he aims to avoid by choosing the right cutting board.

Highlights

Frankuel introduces the topic of his favorite cutting board and clarifies the difference between 'best' and 'favorite'.

Mentions the variety of cutting boards owned, including plastic from Ikea and Costco, and wooden boards of different grains and types.

Reveals his favorite cutting board is a Larchwood Canada end grain model, known for its softness on knife edges.

Advises against using glass or bamboo cutting boards due to their potential to damage knives.

Warns against cutting directly on countertops, recommending the use of a cutting board to protect knives.

Critiques the Ikea plastic cutting board for its texture that can chip knife edges.

Praises the Costco plastic cutting board for its softness on knife edges and recommends it for raw proteins.

Explains the concept of edge grain and end grain cutting boards, and how they affect knife longevity.

Shares personal anecdotes about receiving the Larchwood Canada cutting board as a reward and its initial damaged state.

Discusses the benefits of Larchwood as a softwood with natural antimicrobial properties.

Compares the sound a knife makes when cutting into different types of cutting boards as an indicator of their knife-friendliness.

Details the care routine for wooden cutting boards, including oiling to maintain moisture.

Reflects on the aesthetic appeal of cutting boards and how it factors into his preference.

Provides a brief history of the use of Cedar wood for its antimicrobial properties in cabinetry.

Lists two desired changes to the Larchwood Canada cutting board: a larger size and a more chaotic pattern.

Concludes by reiterating his favorite cutting board and encourages viewers to like and subscribe for more content.

Transcripts

what is your favorite cutting board that

is a question that I received dozens of

times over the past few years and so I

decided today we are going to answer

that question what's up knife nerds and

welcome back to the channel this is the

first video of 2023 my name is frankuel

and this channel is all about life

knowledge reviews unboxings and

head-to-heads and today we are answering

the question what is my favorite cutting

board now you'll notice this is in Click

bait the title the video is not what is

the best cutting board it is what is my

favorite cutting board there is a huge

difference there and so we're going to

talk about that now without further Ado

let's dive right into it so before I

tell you what my favorite cutting board

is let me tell you what cutting boards

we have we have a plastic cutting board

from Ikea we have a plastic cutting

board from Costco now again I also do

want to say before I go to the next

cutting board that these are not

extensive there are more than the

cutting boards that you see before you

out there in the world these are just

cutting boards that I have I've had the

chance of using trial testing which is

why I can decide if they're my favorite

or not below the Costco plastic cutting

board we have a edge grain Walnut

cutting board followed by an end grain

cutting board Walnut cherry and Maple

and then my absolute favorite cutting

board it's the one that sadly it just it

didn't fit in the frame I swear I'm not

trying to tease you guys but it's this

cutting board right here this Larchwood

Canada now if you just wanted to know

what was my favorite cutting board let

me tell you this is probably a pretty

good place to stop because after this as

much as you know I always try to keep

things short I talk science I talk

plants reproductive biology I get into

the nitty-gritty I can't just tell you

why it's my favorite cutting board and

yes I know there's going to be some

comments of Frankie you should try a

hazagawa board I don't have the luxury

currently of having a has a gal board so

of course I cannot comment but I'm

fairly certain that if I were to try it

it probably would end up being one of my

favorite cutting boards as well how

however it would not be the favorite

cutting board because of a few reasons I

didn't speculate for so anyhow if you're

still listening to this enjoy the rest

of the video now let's dive into why

some of these I like some of these I

don't recommend and what I don't

recommend at all and what you don't have

in front of you here because I don't

need to own one in my kitchen or I don't

need to own these in my kitchen never

ever

ever ever ever buy a glass cutting board

or a bamboo cutting board there's a

reason that we use in certain industries

things like diamond to cut other Stones

because something that is harder than

something else will always do more

damage glass cutting boards bamboo

cutting boards will do more damage than

they do give benefits to your enjoyable

home cooking experience so those are two

cutting boards that please I never want

you to ever get if you're so desperate

for money man I don't know take

newspaper roll it a few times that will

be safer than using a glass cutting

board or a bamboo cutting board also

never cut directly on the countertop now

that I've set that aside just in case

someone were to say in the comments but

you never mention a glass or bamboo I

just did

this cutting board right here

this is a plastic cutting board from

Ikea it's about as cheap a cutting board

as you can get and the reason I don't

recommend this one in particular none of

this really has to do with price it has

to do with why are we using a cutting

board in the first place so if you're

here watching my channel you might be a

new subscriber you might be a returning

subscriber I have no idea but what I can

tell you is that typically the people

that come here will invest in fine

Japanese or non-japanese kitchen knives

if you are investing in a tool you want

to increase the longevity of that tool

what you also want to do because time is

not Limitless it is limited is you want

to ensure that your knife stay as sharp

as possible now there's a lot of signs

around this and I know some people are

probably going to be triangling semi I'm

a scientist I understand the data so I'm

not going to dive into the science of it

but I will say despite maybe what some

of you think that yes the right cutting

board can lengthen Edge retention and

also minimize Edge chipping those are

two of the most important reasons for

using the right cutting board so this

Ikea cutting board the reason it is not

ideal is because it isn't even that hard

of a plastic but if we take a look at it

a little bit closer it has a very

distinct pattern it's textured it's

almost like this was soft molten

polyurethane and then some mold came and

just put a bunch of little squares in it

so much so that if you were to just rest

your blade on The Cutting Board itself

you can feel it wedge in without even

pushing it's just it's stuck between the

little squares and so the danger there

is that if you were to tweak by accident

you would likely chip your blade because

it's literally being wedged between

little plastic Cubes at the microscopic

level but even at the macroscopic level

I can see them you typically know if a

cutting board is good for the edge of

your knife edge retention

by how many

um knife Cuts you can see in The Cutting

Board in some of these cheap plastic

cutting boards sometimes you'll see lots

of them because they also don't bounce

back to their original shape right every

time you're cutting into the board well

it's a knife so it's cutting into the

board and the material is not

necessarily healing quote unquote we'll

get more into the details of what I mean

by healing a little bit later but this

is why I don't recommend this cutting

board is it better than glass and bamboo

absolutely freaking lutely but this is

why it is not my favorite cutting board

because for Edge retention or for Edge

chip ability it's not fantastic but it's

still better than glass and bamboo

second cutting board is what now I will

call a high quality plastic cutting

board high quality polyurethane AKA

plastic this is from Costco and I love

everything from Costco and no Costco did

not give me money to talk about their

cutting boards I like it because as a

soft cutting board

plastic I like it because it has a soft

cutting board that is plastic that has

no patterns in it right unlike the one

from Ikea it's absolutely smooth yes

it's true that you can see lots of the

knife cuts and it doesn't necessarily

heal back in place but what it is doing

is it's very soft on the edge of my

knife because this plastic cutting board

would rather take the knife Cuts than

say I will not move as a material and

therefore it ends up dulling the edge

blade so to speak and so my main use for

this is I like to use it for meats and

for fish raw typically not so much the

cooked meats and fish I like to do that

because though my favorite cutting board

below is absolutely fantastic for many

reasons we will get to shortly

I just don't want to really scrub my

cutting board my wooden cutting board

with hot water and soap which they

recommend to desanitize and so that's

when I whip out this plastic cutting

board this one I have because uh I'm a

compulsive want to keep everything

and when do I use it

yeah I don't know maybe I use it when we

need to chop omelets for a banana loaf

or cut chocolate I don't really feel

like cutting out on something else I

take a cheap knife that I don't care

probably an Ikea knife on the Ikea

cutting board and this is a match made

in heaven for that so everything has its

use but this plastic cutting board is my

go-to for my chicken butchering for my

fish filleting and for any Sashimi which

I don't do very often or almost at all

but anyhow point is RAW Protein this is

my plastic cutting board of choice

now the wooden cutting boards of which I

have three to choose from this one is

Edge grain Walnut and it is my first

good quality cutting board this was

gifted to me by Becca she found it at a

market in Guelph Ontario and oh I'm

about to sneeze

and initially before I had the two

cutting boards below it this was my main

cutting board and it was fantastic for

many reasons it's absolutely attractive

all right let's not put that past that

that does count when we say my favorite

right it's subjective not always

objective and it being Edge grain what

that essentially means we'll get into

that right now because then what I'll

mention the words Edge grain and grain

over and over you'll have an idea of

what that means so

this is a treat if you're looking at it

the way my arm is posed in front of me

the grain going up down or down up that

is Edge grain so what this is in terms

of type of cutting board is this is the

tree that was sodden planks and turned

on its side so every time you cut with a

knife you're cutting Against the Grain

right the wood fibers are running from

left to right right to left and as I cut

perpendicularly across the fibers what

does the blade Edge meet the blade Edge

meets into the fiber of the wood and so

every time I cut into The Cutting Board

I'm literally cutting the fibers of the

wood that is Edge ring tree was like

this final product is like this life

cuts perpendicular through the fibers so

over time you will see that especially

if you're an aggressive Chopper you will

see chunks of wood that are missing in

fact I can even see it in this case and

so since this cutting board is still

functional it's still gorgeous the way I

really use it has changed a little bit

I'll use it for kind of one-off

opportunities we do a lot of pizza here

and so you know I maybe put in eight

slices into the pizza to divvy it up

into its portions for Becca and I so

that's how I use this I use this more

now as a serving cutting board as a

Finishing Touch cutting board I believe

when I made the beef wellington I may

have cut it here because all it was was

about six slices so I'm not really

thinking so much about Edge retention on

my knives I'm thinking about a nice

cutting board that I can present in

front of people I can put in a few knife

Cuts it's not a huge deal I'm not

spending a huge amount of time on it so

this is a walnut Edge grain cutting

board and I still keep it but mainly for

serving purposes and final touches so

let's put this one to the side

next is a cutting board that I was

initially so obsessed with that I really

thought I wouldn't be getting anything

else though funny enough I got this

after my favorite cutting board below so

this is a bograng Atelier cutting board

made from a maker in Quebec the province

in which I was born and it is made out

of three main Woods Walnut which is

mainly what you're seeing and then

there's little cute squares of Maple and

Cherry all three of these Woods are

Hardwoods now this is an end grain

cutting board so the difference here now

is well the tree's still going in the

same direction pop up or bottom up but

now what they're doing to create a

cutting board like this is they create

two discs into the tree and so pretend

you're cutting the tree in half and

you're looking down the tree right now

you're looking between the fibers and so

as you look between the fibers that is

what we're calling end grain it's the

end of the Grain and so those discs are

made into a bunch of little cubes and

yes typically there is more glue

involved in a product like this than an

edge grain cutting board but all those

cubes are put together and the reason

it's supposed to be better for longevity

of your knife edges as well as Edge

durability is because as you're cutting

into the cutting board I will keep

saying into because that's essentially

what happens when your blade meets The

Cutting Board right it stops because

well there's something stopping it

otherwise you'd just be going through it

but as it cuts into the cutting board at

the microscopic level this one's a

little bit more difficult to see at the

macroscopic level but it's cutting

between the wood fibers

these are all Hardwoods and the reason

this isn't my favorite cutting board so

we'll

essentially get that out of the way

right away is because the majority of

this end grain so still better than Edge

grain but the majority of this end grain

cutting board is in Walnut

Walnut is a very dense Hardwood and I

find that when I am going to chip a

knife because you can still chip a knife

on a really good cutting board

as opposed to the larger Canada board

beneath it I seem to chip my blades a

lot more on this like this almost has a

reputation like every time I pull this

out I'm like oh my God it's so beautiful

I can't wait to cut on it I chip the

blade I must have been my technique the

shipped blade it must have been my

technique but there's always a common

denominator seems to be this Walnut

cutting board so I just started thinking

maybe the walnuts just a little bit too

dense and let's see if we can even do a

sound test

try to keep that in your uh in your

audio library and we'll do the same with

the large wood after but

this is very Snappy when the blade hits

the board doesn't matter who is wearing

the house you know that you reached the

end of the line whereas the large wood

cutting board completely different sound

which tells you a lot more too about the

properties of the wood so this is a

beautiful beautiful cutting board and it

really is it's gorgeous it's not like it

was cheap for the size which is I think

this is probably your standard 18 by

12 14 I'm not sure I'll put in the video

description below so gorgeous but the

reason it's not my favorite cutting

board is because I just still find it

too hard on the edge of my blades now my

favorite cutting board this is why we're

here this is why the question's been

asked over and over and over is this

largewood Canada cutting board before I

talk about why it's my favorite cutting

board

like a lot of some of the items that I

own it just so happens that I seem to

have acquired them by luck not because I

was knowledgeable about the product

AKA The River jump is a such example

where Adam at knifewear and Edmonton

thought this is the type of Blade that

Frankie would appreciate it's very

unique and he's not wrong I love it but

I bought it knowing that it was unique I

bought it because I thought it was

attractive and then learned everything

about it afterwards Larchwood Canada

when you tell people this is your

favorite cutting board lots of other

people will agree too but I didn't buy

it because at the time I thought that it

was a fantastic cutting board I bought

it because at the time when I was using

and redeeming my reward miles with air

miles I saw this cutting board I thought

it looked really interesting I looked it

up I did the classic Google I started to

read more and more reviews I was like

damn this is a great cutting board

company in Air Miles well send it to me

for free rest and I'm rewarding I'm

redeeming my miles first I said

absolutely I don't see why not to make

matters even sweeter I received it

slightly damaged you'll never see it on

the video because it's always on the

other side

see that right there

and so I of course complained to Air

Miles because air miles are not cheap to

acquire because you got to spend a lot

of money and I said you know I've been

really excited to get this cutting board

it arrived damaged so they refunded 30

percent of my reward miles back and I

was a happy camper

what's special about this cutting board

why is it my favorite cutting board it

is my favorite cutting board for many

reasons but the main reason is the same

reasons I said you should have a good

cutting board because I care about my

Edge retention

durability and I try to avoid cutting on

the surface that may increase that may

make my knives more susceptible to

damage

let's talk about large wood Canada I

believe their headquarters is

Wolfville Nova Scotia I've been there

many times some of the best shows we've

played back in the punk rock band days

were actually in Wolfville and so that

that's not why it's my favorite because

it's Canadian like me it's my favorite

because this is a really smart

conception and design product that is

Uber Uber functional so let's talk about

Larchwood

Larchwood is a soft wood

Walnut Maple and Cherry are Hardwoods

Maple cherry and

walnuts are all hardwood trees that

typically reproduce through flowers

right they create fruit through flowers

through pollinators soft wood those are

the trees you would think of with cones

that's typically how they reproduce I

say typically really it's all the time

it's biology but it's just a matter of

saying things I don't like saying 100

and zero percent so I'll use the word

typically but in this case it's science

reproduced through pollination

reproduced through cones and seeds

anyhow

that aside

Larchwood is also known as Tamarack it

is the only soft wood now soft Woods

typically are trees that are

non-deciduous so they don't lose their

leaves but Tamarack or large wood does

the scientific name for this tree is

also laryx larosina because it is a soft

wood without getting too much into the

details but soft wood versus hardwood I

think you can start to figure it out

it's literally softer on the edges of my

blade so it's end grain just like this

Bogan but unlike the it is so much

softer

on the edge of my blade that's

constructed in very much the same manner

except this one is just large wood as

the wood used for The Cutting Board it's

roughly the same size but I preferred

because every time I cut into it it just

feels like I have this little pillow

like someone's running saying I know how

much you love this knife wait we don't

want to damage it it just puts a little

pillow right underneath

the blade Edge

it's so easy to take care of the way I

take care of all my wooden cutting

boards is first of the month

sometimes I don't want to say without

fail sometimes I screw up and it's maybe

a week later but I will baby them with a

mineral Oil and Beeswax compound to keep

it moist and to trap that moisture

within the board which is again the

reason that I have a high quality

polyurethane board for things like my

raw meats because those I don't care how

hot the water is and how much soap I put

on it it's not going to damage the wood

these are still in a way Living Products

right so the anchoring cutting board

will be better than my ettering cutting

board so let's recapitulate I have many

cutting boards I don't own all cutting

boards but I have a favorite cutting

board and that favorite cutting board is

this large wood Canada and grain cutting

board large wood also stands for I guess

is equivalent to tamarack or larynx La

Rosina and in fact I just as I say that

I'm recognizing one of the main reasons

I love this board which I forgot to

mention lyrics larasina or Tamarack or

Larchwood is a soft wood with

anti-microbial properties built within

the wood it's naturally part of the wood

it's a natural property it's inherent it

is born with it you have nothing to do

to treat the wood to make it

antimicrobial it is naturally

antimicrobial and in fact it is so

strongly antimicrobial that it is the

second strongest antimicrobial wood of

all the woods out there the first being

a drum roll

the winner is Cedar in the old days you

go to Old homes still today you will

find Cedar cabinets well I'm not sure

why I'm pointing here no cedar cabinets

here but Cedar cabinets were a popular

Wood Choice for cabinets because

depending on the climate you live in the

point is it doesn't matter where you

live there's going to be a variant

sometimes in the moisture regime in your

home and so to not have fungus grow

within your cabinets which is something

that is very plausible to not have some

type of Might borrow within it a wood

that is naturally anti-microbial and

anti-fungal is absolutely fantastic and

in a food setting it is even better of

course again I have told you that yes in

my case I mainly cut vegetables

but I do cut meat every once in a while

because I think it's an attractive board

so I'll pull out say the beef wellington

a few days from now and I might cut it

on this board because I think it's super

sexy and if I don't do a great job at

washing some of that blood runoff out of

the beef wellington well you know what

it might seep into here but it's not

going to lead to any microbial infection

or rot because it is antimicrobial I

really do think that's one of the

sellers for Larchwood now if there's one

thing I could change about this board

two things it's actually really simple

and none of them are really large with

Canada's fault I would like a slightly

larger board because sometimes when I'm

making a salad I tend to just kind of

keep all the ingredients here and then

throw it into a big bowl case in point

tonight I am having salad this is a very

large bowl

other times I do put things into smaller

stainless steel bowls so I would like to

have a larger cutting board which larger

Canada does offer and the second thing

that I would change is I do find it

attractive and many people do but I have

seen they have some series of cutting

board that I can't remember what they

call it it's random pattern or chaos

pattern it's just less uniform a little

bit more chaotic if you take a look at

the top of this cutting board you can

really see the curve returns Rings you

can almost put them together and create

the trunk from that top-down view I do

really like their chaotic pattern

because I don't know maybe as an artist

I just think it looks cooler so again

none of that has to do with that's not a

this a larger Canada that's a personal

preference and so there you have it I

finally answered the question what is my

favorite cutting board from now on when

people ask me you bet I'm gonna tell

them I have a video here's the link if

you guys like the content please

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going into 2023 with a bang answering

those questions that you have for me as

usual if you have questions come find me

on Instagram I take all of your comments

seriously I put them in the Excel

spreadsheet and when I finally knocked

them out of the park and I'm like I've

answered this person's question I feel

good I move on I got lots of content

lots of videos to do I do promise this

year we'll have some type of a river

jump knife review I know lots of you

have been asking about that too but

until then

I would say stay sharp but I'm not

holding a knife in hand until then

see you next time