Do you need two cutting boards?

Joined Apr 20, 2011
I've got into cooking over the past couple of years and recently have gotten more serious.  I just bought a new chef's knife so I figured it was time to get rid of my composite cutting boards.  I was wondering about suggestions for a nice end grain cutting board?  I was thinking about this: 

But I'm guessing I'm paying for the John Boos name and the fact that it's end grain.  So my questions are: how important is end grain?  Is having two cutting boards (one for raw meat/poultry and one for cooked meat/poultry and everything else) still necessary or will I be ok with one good board if I take care of it?  How long will a board like the one above last?  I don't mind paying a lot for stuff that will last forever or at least a very long time.

Thanks for your help!
Joined Jul 28, 2001

Boos is a good choice for a home board. When I remodeled I sunk a Maple board counter level. I use the boos product for maintanance. Are you going to leave your board out all the time? If so you can go thicker. A thinner one is better if you have to move it to storage. I'm thinking mine is 2-5" The thin one might be 1".

  I throw a mopine over my board and use a fiber cutting board to prep meats. I like to be able to sanitize it in the dishwasher.

I got the Maple because I have a heavy hand with regular and pastry knives. I cherry is a little softer but might be more comfortable to you. Don't worry about. Flip regulary and don't pigeon hole yourself to one area of the board. Move around.


Enjoy it

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Joined Feb 17, 2010
I have a 10yr old Boos board on the island, wears very well. I second the fiber board for meats.
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