My FAVORITE Cutting Boards - WORST to BEST
Summary
TLDRIn 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
🔪 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.
🚫 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.
🌟 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.
🏆 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.
🌿 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.
Mindmap
Keywords
💡Cutting board
💡Plastic cutting board
💡Edge grain
💡End grain
💡Larchwood
💡Antimicrobial
💡Hardwood
💡Knife maintenance
💡Polyurethane
💡Mineral oil and beeswax compound
💡Chipping
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
remember to like And subscribe we're
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
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