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Rubber feet on end grain board? Mineral oil vs. oil/wax combinations?

post #1 of 4
Thread Starter 

Hi all,

 

I know there's a lot of knowledge out there, so I'll thank you in advance for your assistance!

 

I'm getting ready to buy a wedding gift for a young couple (they also got a MAC chef's knife).  So, we've decided on a Boardsmith end-grain cutting board in black cherry.  I know Boardsmith usually puts rubber feet on them, and there are mixed opinions about whether that's best.  What do all of you think?

 

From the FAQ on the website (http://theboardsmith.com/purchase.htm)

"You use rubber tipped feet. Why? - The rubber tips do four things; absorb shocks when chopping, keep the board steady and stable during use, allow for easier handhold when moving and gives a space for air circulation to keep the underside dry.

Can I get a board without feet, double sided? - On request I will be happy to leave them off. However, during use you will need to put something under the board to keep it stable and extreme care must to be taken to make sure it isn't sitting in moisture while not being used."

 

Are there other opinions out there?  (I personally see a two-sided board as more versatile, and it's pretty simple for me to put down a towel under the board I have.  I also think it would be relatively easy to add the feet later, if that's what the owners think they really want.)

 

A second question about mineral oil vs. oil and wax combinations:  I know that mineral oil is the standard way to condition a new board, and to periodically maintain it.  There are also a number of combination oil/wax finishes that are out there as well.  The wax seems to provide a somewhat more durable protection layer.  I've only used it once on my board--IMO it seems better in some ways.  I used the oil/wax it after a good oiling.  Since a good board is a significant investment, I'm wondering if anyone out there has additional guidance about the pros and cons of maintaining them with these different treatments.

post #2 of 4

I like the feel of a heavy cutting board with rubber feet.  But I like the convenience of being able to flip a cutting board and use both sides.  If no feet, then a towel under the board helps keep the board from slipping on the counter.

 

If I was giving it as a gift I'd probably have to flip a coin on which to give.

 

I don't recondition my boards with oil.

post #3 of 4

I put a sheet of that rubbery shelf stuff under mine.

 

No way is it going anywhere.

post #4 of 4
Thread Starter 

I've heard this is a good gripper for underneath:

http://www.amazon.com/Architec-Gripper-Smartmat-20-Inch-Gray/dp/B000MD7YTA/ref=sr_1_1?ie=UTF8&qid=1359407457&sr=8-1&keywords=architec+gripper+mat

 

(Cook's Illustrated also recommends it;  I know for some, that might be a mark against it!)

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