Cons: likely to be "borrowed"
Cons: likely to be "borrowed"
Pros: Non-slip feet on the bottom of the board, attractive hard wood, well made, easy to clean
Pros: Durable, Great looking, Well priced
“I received this cutting board as a gift some years ago, and it has served admirably since. Like any end-grain butcher block of decent quality, it has a firm, yet slightly yielding surface. This is by far the best kind of surface from your knives' perspective. For me, as something of a knife crazy, it's quite wonderful to work with a butcher block. The size of the block has its ups and downs....” --ChrisLehrer
“I use this board all the time to display many different foods on the table. Meats, cheeses, fruit, crudites , I even use it for sushi. We sometime just leave it on the table for display. ” --panini
“I had seen these before but thought they were too limited in use. Then a friend gave me this one. It converted me with the first use. A bit of a downward chop from one end and rocking rolling motion to the other and the pizza is sliced quickly, easily accurately. No back and forth with the cutter over a tough bit of meat or crust. No wandering slices. My Pizza wheel cutters sit...” --phatch
“I was given this as a gift. Sadly, the tools are poor for their purpose. The paring knife is dull, the handle is sort of triangular in cross section and uncomfortable. The sheath is a good idea for a ceramic blade, but in the end it just didn't matter. I had high hopes for the peeler. It is a right hand use only unlike most common peelers that are leftie friendly....” --phatch
“ I had a Chef's Choice 130 electric sharpener for several years and bought the Smith's Adjustable Edge Pro Electric Knife Sharpener (SAEP) several months ago because it allowed you to manually adjust the sharpening angle for the style of the knife you wanted to sharpen (chef's, santoku, paring, utility, boning, fillet, pocket knife, hunting/outdoor knife, etc). The owners/user manual lists...” --JimA
“I find these herb cutting boards useful in many kitchen situations, this one being no exception. Many chefs would agree there is an undeniable "aesthetic factor " with cutting boards as well as utilitarian, ease of use etc. Which translates to how pleasing they are to look at, while using or just sitting on the table in front of guests. This particular board, though hardwood, lacks the...” --Meezenplaz
“If it goes in a kitchen, it has to be rugged. The stars have aligned and birthed the very brawny Savage Supply Company! The “Rocco” knife roll is perfectly in step with the likes of the recent wave of kitchen gear that is designed with the serious cook in mind. Very effective for snugly holding our tools with a very obvious nod to style. The goods: Hefting in at 3/16” thick naturally...” --Jim Berman
“I have 3 of these in the kitchen. One is dedicated to raw poultry only and I marked a corner with a permanent marker to tell it apart. One of the others has a permanent spot on my main prep area for making my daily salad etc. The large work surface means plenty of space to work on. The last one is the one I use when cooking outside. A slab of ribs fits on the board without...” --MaryB
“I made this cutting board in an adult education class in the fall of my second year of teaching. I think the registration fee was $5. The teacher was a colleague. When I told him what my project was going to me, he told me I could make it from scrap wood he had. Therefore, there was no charge for the materials. (He didn't hit me up for the glue.) I did make other items (a wooden spoon...” --Mezzaluna
“This is the board I use at home. I am a "form follows function" guy and for my purposes this board does an excellent job of what I look for and want in a cutting board. I have had the board for thirty plus years and see no reason why it won't last at least another thirty. The only con I can see is also a pro, the proverbial double edged sword. It is heavy. ” --cheflayne