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Totally Bamboo Chop Large Prep Board


Currently unavailable.
We don't know when or if this item will be back in stock.

Product Details

  • Product Dimensions: 16.5 x 22 x 1.5 inches
  • Shipping Weight: 17 pounds
  • ASIN: B000ZMF9IQ
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #77,584 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

20-3476 Features: -Made of bamboo.-Parquet end grain.-Handwash with a damp towel. Dimensions: -Overall dimensions: 1.5'' H x 22'' W x 16.5'' D.


Customer Questions & Answers

Customer Reviews

4.9 out of 5 stars
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See all 10 customer reviews
Rubbed it down with mineral oil before using it and it was even more beautiful.
seamariner
This board is as beautiful as it is functional, it's very large and heavy, so we keep it on our island, it's a great focal point!
Barbara Campion
Hard, yet resilient enough under the knife for a comfortable feel while chopping with your chef's knife.
C. V. May

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By C. V. May TOP 1000 REVIEWER on May 16, 2013
Now THIS is a cutting board! If I were to design a cutting board, as engineering-challenged as I am, this would be it. But Totally Bamboo beat me to it. Why? Because it has ALL of the features that many, many years of cooking have made clear that I need in a cutting board. What are these features? Read on...

1. SPACE! 16.5" wide by 22" long by 1.5" thick. The larger the better, and the thicker the better, but not so large that it hogs the entire counter. This size is just right for a big pile of carrots with stems, kale, bell peppers, spinach, or any bulky large leaf greens. Few pieces fall off the cutting board as so often happens with smaller boards...so irritating to continually clean up spilled-over veggie pieces.

2. END-GRAIN CONSTRUCTION! What is end grain? Where the board is not made of parallel lengths of wood that are prone to warping or splitting, but rather by cutting blocks of wood across the grain then gluing the oppositional blocks together and letting the glue set while under high pressure. This radically reduces the possibility of warping or splitting. Most restaurants, and chefs, insist on end-grain only.

3. BAMBOO! Fast-growing, very hard material...actually is a form of grass! No need to chop down trees for wood...very green. Hard, yet resilient enough under the knife for a comfortable feel while chopping with your chef's knife. Bamboo boards like this were tested as the best, most comfortable to chop on cutting board surface by America's Test Kitchen/Cook's Illustrated...the only bamboo boards used in the test were Totally Bamboo cutting boards, the maker of this board (Google that).

4. INTEGRAL FEET.
Read more ›
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2 of 3 people found the following review helpful By johnny on June 23, 2013
Verified Purchase
This is the one that America's Test kitchen preferred and it is end piece construction unlike the other "Big Kahunna" from Total Bamboo, the best company to make them. If you prefer maple, get the largest Boos they make, but this miiso bamboo is 18% harder and more beautiful as well as better for the environment. This is a very large board, it fits over your stove or on the counter. You will love how it cleans up, but you cannot just put it in the sink like the small ones. You should get the mineral oil that they make as it is the best thing you can do to keep it in perfect condition. Oil it every few weeks with a plastic bag, not a paper towel as they recommend, it wastes half the oil. Use a Mac Mighty Guyoto knife if you want the best, or a Misimoto, and a Victorinox if you can't part with $144 since they are $39 and almost as good, but not quite. They are both America's Test Kitchen recommendations (Misimoto Gyoto and Victorinox)Then you will need a cheap bread knife that is serrated and a Victorinox paring knife which is $13 for the smaller jobs. A good cutting board has feet like this so it will not move around and a good knife is razor sharp so it does not slip off the food and cut you. Watch the You Tubes videos on knife skills and rad Thomas Keller's books to learn how to cook. This board replaced my old cheap bamboo board that lasted 10 years before it started to crack because it was not well made ($25 TJ MAX) so I would expect this one to last 20-30 years with care and oiling unless you use a cleaver to chop on it. Get a plastic one to put on top for cutting up chicken, then soak that or put it in the dishwasher to sterilize it. Use two boards to avoid cross contamination.
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2 of 3 people found the following review helpful By David P. on December 12, 2012
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I did the multiple oilings we recommended. Looks nice after a few months so far, though you can see several knife marks - they blend in well though. One foot did easily come loose when I caught it my the edge of the sink (it was not a hard hit), but it is all wood construction, so it is an easy glue fix.
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This board is as beautiful as it is functional, it's very large and heavy, so we keep it on our island, it's a great focal point! Oil it with mineral oil as often as necessary to keep the bamboo looking fresh and always wash it with hot soapy water immediately after every use to prevent staining. We definitely recommend this board!!
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By Jim Obrock on March 4, 2014
Verified Purchase
Excellent cutting surface. Very easy to clean. This board looks beautiful and we let it sit out on the area. Oil it every few months.
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