Customer Reviews
Just the right size...
This cutting board is exactly what I needed. It’s perfect for chopping up veggies and other small things. I can easily rinse it off and let it dry just about anywhere, even in the dish rack. I’m happy with this small size. The second one is just a backup.
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Perfect Dimensions
These pieces were just the right size for what I needed. They did arrive cracked, but Hawkins Woodshop sent me a replacement at no extra cost, and it got here in just a few days.
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Sturdy and great for knife edges!
These surfaces are tough on knife edges, way better than others I’ve tried. Cleaning them is easy, just wash and take them out of the water quickly to avoid soaking—they dry a bit slow. They feel slightly fragile, but I haven't had any issues. I plan to oil them every now and then to keep them in good shape.
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Perfect little cutting boards
I love these small bamboo cutting boards! They’re perfect to have on the counter for quick tasks when I don’t want to pull out my larger boards. They’re lightweight and surprisingly stable; they stay in place without any grips.
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La madera es de buena calidad y está bien pulida. Vienen dos tablas, aunque el único inconveniente es que son un poco pequeñas.
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These boards are really tough and keep my knife edges sharp, unlike some other surfaces. They clean up easily, just make sure not to soak them—give them a quick wash and take them out of the water to dry. They feel a bit fragile at times, but I haven’t had any issues. I'll just be sure to oil them up every now and then.
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Perfect for smaller tasks
This cutting board is just what I needed for chopping smaller fruits and veggies. It's a great alternative to my bigger one.
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perfect size
I loved the size of these, but they did arrive cracked before I had a chance to use them. Luckily, Hawkins Woodshop sent a replacement at no extra cost, and it arrived in just a few days.
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Super strong, safe for knife edges, I'd oil the board occasionally
Your knives' edges won't dull as when used on other surfaces; these clean up in a breeze but don't soak them, just wash and remove from the water so that the water doesn't soak through (drying time would be too long). They seem a little brittle; I've experienced no problems but will apply some oil to them and rub it in every once in a while
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One of my all-time lucky purchases.
I didn’t expect much at this price. I couldn’t imagine bamboo to be sturdy enough for cutting difficult things, I couldn’t imagine a lot of things. When I originally looked for a gook cutting board for my middle of the road good knives (not chef quality, but not everyday needs. I’m developing a cooking hobby, so when I originally got my boards and knives, I totally bypassed bamboo. I was sure it just wasn’t good enough. So I ended up getting a very good Maple cutting board. Yes, it was suitable for my needs, but cost more than the bamboo, plus the bamboo is easier to clean and maintain. The maintenance is basically wash it by hand gently after every use, the dry tge obvious wet spots with a dish towel or paper towel, the prop it up so that it touches very little and allow it to air dry. Then every month or two, depending how often you use it and how hard you use it, apply a little food grade mineral oil (inexpensive), let it sit and “sink in” overnight or 6 hours later, just give it some time, then apply again. Theses are suggestions that mist people don’t need. If you follow them, your board will function good and last a very long time, without warping, retaining dangerous things from meat, like bacteria. If you don’t follow these suggestions, you’ll have a lot less work to do, but it won’t last as long and eventually will warp, but then you can just buy another one. But my bamboo little guy does the trick for all things except very large squash or meat bones. The bamboo oils up really easy, soaks in much quicker, looks as good as the Maple one I have. Absorbs the knife blade digs on the surface of the board, as good as the maple one. The main difference is the maple one is heavier, takes more oil, costs more, etc. I actually am ok with having both plus shelling out extra money, but now I tend to take bamboo out a lot more than the maple and oil it more frequently. I’m still by far an amateur chef, but I did do a lot of research to know about the above discussion, which allows me to do this review. Disclaimer: I’m not perfectly knowledgeable, so plenty of decent real chefs would probably find some faults in here. Not sure how big or small. - buyer beware.
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