Have you had problems with knife marks since it is not an end grain board? Have you had any separation issues?
2077629
We have had no issues with this board at all and it is used every single day. Still looks great after years of use.
2077630
Cut marks yes they are visible on the cutting surface but not an issue, no separation problems. I do regularly use bamboo wood conditioning oil which keeps the board in great shape. I highly recommend this purchase, this is a much better buy than the much more expensive board this replaced.
2077631
I most certainly have not had any separation issues with this board (I did with my last cutting board and it was very annoying). As for knife marks, they do show up on the board but I would not call it a problem. I usually only notice them if looking from an angle and the light is hitting them in a certain way but when using it day-to-day I have never had the thought "oh man there are so many knife marks". It's a beautiful board and still is as beautiful as the day I bought it, especially so after oiling it.
2077632
My board has a few knife marks, but none that are unexpected from constant use. This is a solid board. I have not had any separation issues.
2077633
I have not had either of these problems and the board gets a lot of use. It has held up very well and still looks great. It is very strong and I highly recommend it!
1896883
Mine doesn't have any stains. The finish does appear to wear off, however that really doesn't matter. The bamboo is just like wood...a wood cutting board loses its finish. I love it. Works really well with a pizza stone.
10255
Hello Tiffany, The Velvet Felt on the tray an very nice and feels like a good quality, but the stiffness of the tray felt like a Hard Board - the type you find in hardware stores that has many holes to fit metal pegs into them to hang tools (except the board is smooth). I've cut these boards before and using a hand saw is almost out of the question, as it will be messy and crooked. If you have a cross-cut saw such as a radial arm or a chop-type mitre saw, it should work out fine. However, you'll also need to undo the velvet to separate the board for cutting, then re-wrap your board. I wish I could look at mines to tell you more if the velvet could be undone, but I just threw my tray away. Sorry about that.
1086661
I got my electric knife out this morning and it did fit between the slots. I did not cut all the way through the bread to the cutting board. I did not want to damage the board. I did have to do a little cutting on the bottom with a regular knife. I did not have to hold the sides steady so it worked out pretty well. Again, be careful with the board. Hope this helps.P. Hirt
1194539
I don't know, unless one is end grain and one is edge grain................... I prefer the thicker boards, but won't buy Boos boards anymore due to their splitting.
1212705
No scratches - it can't scratch. The magnetic racks that scratch knives have metal strips (the magnets) running the length of the board. This design incases the magnets in solid wood. Your knives will only be touching wood and can't be scratched.
1766413
The discoloration is probably caused by it not being oiled correctly. I highly recommend you read up on oiling your cutting board, but if it turns out you've oiled it correctly and didn't put it in the dishwasher or anything, I'd return it for another. When I get a new end grain board, I oil it every day for a week, then at least once a week for the next month, then as needed (it starts to look dry). This will ensure that your investment is protected.I have a wide variety of boards, from this one, to side and end grain teak and I have to be honest - this one is the best. Good wood cutting boards require maintenance though. The discoloration is probably caused by it not being oiled correctly. I highly recommend you read up on oiling your cutting board, but if it turns out you've oiled it correctly and didn't put it in the dishwasher or anything, I'd return it for another. When I get a new end grain board, I oil it every day for a week, then at least once a week for the next month, then as needed (it starts to look dry). This will ensure that your investment is protected.I have a wide variety of boards, from this one, to side and end grain teak and I have to be honest - this... » Read More The discoloration is probably caused by it not being oiled correctly. I highly recommend you read up on oiling your cutting board, but if it turns out you've oiled it correctly and didn't put it in the dishwasher or anything, I'd return it for another. When I get a new end grain board, I oil it every day for a week, then at least once a week for the next month, then as needed (it starts to look dry). This will ensure that your investment is protected.I have a wide variety of boards, from this one, to side and end grain teak and I have to be honest - this one is the best. Good wood cutting boards require maintenance though. « Show Less
805642
Honestly, the rough powder coat is only a very brief annoyance. If you are actually using this knife as intended, trust me, the roughness of the finish only sticks around for the first 4-5 logs that you split. After that it smooths out rather nicely and is completely a 100% non-issue. Show me someone that complains about the roughness of the finish, and I'll show you someone who babies their knife and doesn't use it.
1838001
We do not, but the manufacture should be able to answer that question. There is a finish on the surface so I guess if you sand it first, then put "Food Grade Mineral Oil" on it, seems that you would have a cutting board.
1393248
No splintering or other problems with this board. Scrubbing with a brush and periodic oiling are worthwhile maintenance.
1749068
I don't own these but saw them and your question and wanted to jump in... glass or other hard cutting boards are terrible for your knives. Can you? Yes, of course. Should you, if you want your knives edges to stay sharp? No, never. Spend a few bucks and get the plastic or bamboo boards, they're just as tough and won't ruin your knives, no matter how much you spent on them.
2183629
When mine arrived the knives and block were separate. Once I placed the knives in the block, I had no issue getting them out.
2227733
It has not stained so far but I don't cut meat on it if that matters.It is a huge surface and nice board overall.I'm hesitant to cut anything colorful on these types of boards due to staining. Smell and color. So far so good!I hope this helps.
1961371
Honestly I do not know if it's a defect. I liked the board so much form the beginning that I decided to keep it, curved or not, and with time it i has actually become steadier. It's really a great board and if you treat it right, using some special oil once in a while it will keep looking as beautiful as when you unwrapped it!I hope this is helpful to you. Aloha from Britt
261904
Hi Kay: I don't know this topic, but another customer (Stiles) wrote this about end grain in a review of another cutting board: "this board is constructed of EDGE grain maple, not END grain maple. This makes a huge difference when chopping and slicing. End grain cutting boards and butcher blocks are prefered by home and professional chefs for a number of reasons. End grain construction does not dull the edges of expensive cutlery the way Edge grain does. End grain boards also cut easier, have a more varied and figured grain, and a cutting surface that lasts longer." Hope it helps.
1741862
Yes. I have 4 cutting boards that I use daily and there are fine knife marks.
1692590
Looking at mine as we speak. Many knife marks from normal cutting. I do treat with olive and wood oil. Nice board.. Doesn't take a beating though..