For carving, yes channel. If it's properly made and your meat is properly rested, it works really well. For other uses, the channel is in the way (or on the down side).

Agree with plllog. If you don’t have one with a channel for meat, you should. But that’s all I use them for.

I am for no channel.

Properly cooked food should have no juice flowing like a river.

Instead, I use a window squeegee to gather that little bit of wetness. Works very well.

dcarch

I have a board with a channel. Can't say that I couldn't live without it. I rest meat before carving and therefore, there is not a lot of juices.

I have this one: https://www.williams-sonoma.com/products/cup-board-pro/?sku=3374168&cm_ven=PLA&cm_ite=3374168&cm_cat=Google&cm_pla=Local&gclid=Cj0KCQiAzZL-BRDnARIsAPCJs716TkgG2-wqFRyigGaiiqF1u-0wKMxD_9Co8bD1YKsLo-wRIT8Tt5MaArIqEALw_wcB

I like it because I can use the built in tray.

I have one with a channel, and I never use that side; therefore I would choose the one without a channel. But if you use the channel side, then that is the one you should buy, especially if you do not already have a board with a channel. If you do have one, then you probably don't need another one, depending on how often you use it.

Ideally I should rest my meat longer but it doesn't always happen so a board with a channel is a necessity for me.

The channel is nice for juicy fruits and vegetables, too.

That's the point—not a lot of juice, but the channel keeps the little trickle contained.

Thanks - Still on the fence but pulled the trigger on “with.” I figure it’s got too sides.

As for the rest, I tend to cut it short. I’m big on food being hot, and can only stand there and watch it get cold for so long.

The internal temperature is rising for the first 15 or so minutes that the meat is resting.

And that heat is being transferred from the outer portions, which are simultaneously giving off heat to the surroundings. The net effect is heat loss.

What do you know about Teak haus?...prices seem too good to be true!

Foodonastump, I cover my meat with foil, then either a blanket or a folded towel. Meat will stay HOT for a long time. Don't leave it shivering and naked 🤣😋😋😋

One side grooved is a good idea. Always something juicy. Watermelon, grapefruit...and often people forget that all fowl hold lots of juices in the cavity. Some I've noticed like to spoon on some pan drippings or a quick glossy butter sauce over a roast or bird to the table. Always something juicy.

I don't use the same cutting board for meat and veg/fruit, but had a few big wet messes during the holiday prep on my veg board. Just can't remember exactly what. Does not have the juice channel so I was constantly wiping it down.

I was looking for a new cutting board recently and looked at those really big nice ones like that.

I decided that I was just going to use this inexpensive one that I had bought for some other reason and use that until I really need another.

But I wanted to put some rubber feet on one side to keep it up off the countertop. So, I had the choice of which side to use as the primary side, channel or no channel

I decided that I wanted the non channel side to be the one I use. I think that channel is going to be a bit harder to keep clean and I really don't cut or carve cooked meat. So, the rubber feet got screwed onto the channel side. I could still use as a channel, but default to the plain side.

I just use one of the old ones to cut raw meat and keep the primary one clean.

My vote is no channel.

I looked at those nice ones, but I am downsizing so much that I just want to use what I have now. If I should relocate to a new home in the near future I might make it something I would want as a fresh start. I only want a few good things, that's all. I don't want a lot of things, just a very few good ones.

FOAS, you need several cutting boards anyway! :) I've noticed that both of my channeled boards have a steeper slope at the edges on the back side. Odd. FWIW, on new channeled boards, I use fine sandpaper to make sure the channel is smoothed down, then seal it w/ mineral oil or a MO/wax mix. It makes future cleaning much easier!

Good sale price!. The one I was eyeing is out of stock. Some of the Amazon reviews spooked me. Best to purchase direct from the manufacturer. I doubt they would send a used, chipped, cracked, or splintery board. Someone said Amazon sent it in a dumpster sized box with other things, yikes.

Hmmm. Didn’t think to look for some reason. Normally I research to death but this time I trusted ATK.

85% positive. One person must have left hers wet flat on the counter and I doubt let it dry properly and probably did not oil. Warped and cracked. They sent her a new one and the same happened. Or ran it through the dishwasher, 🙄

It sounds like you've decided, but if I'd seen this sooner I would have voted for 'with'. I have a half dozen cutting boards in a tall narrow slide in cabinet next to my sink as well as the 'really good one' that is on the counter. The boards that have 'withs' are the boards grabbed most often. Better to have it and not need it than wish you didn't have dish towels catching a mess under your cutting board ;0)

Yes I decided on “with” but thanks anyway for your vote!

Regarding moisture, I’ve been thinking to buy a silicone drying mat like this to stay dry and non-skid without feet.

Oh, cool, good idea. I have these little tiny stick-on bumpers used for cabinets. (cabinets that slap.) They pick off easily like scabs, (gross). 😜

I have something similar for the few hand washings we do like favorite coffee mugs.

A damp cloth under is never a good idea for wood. Especially if forgotten and damp overnight.

I bet you will use the smooth side daily. Rarely the the other.

My kitchen cabinets are teak flat front, no hardware. Original 1962. Gorgeous. (to me anywho). I got nervous not picking out my board in person. The ones with so much white/light wood also made me OCD nervous. I'll get one eventually but fine with what I have for now.

I've not hacked a chicken into parts in a dozen years. Spatchcocked and braised boneless...very juicy. Raw can be very fluid. I would use it as a veg/fruit board both sides. Another totally different board for beef/chicken/seafood prep. I'll trim some fat off of steaks, or cut out the backbone in a chicken...always in the sink, clean sink, and on a thin flat plastic thing but barely touch the board when cutting/trimming. Sometimes lay in a few sheets of newspaper under the flat plastic board so all uglies/juices wrap up into the garbage.

Yeah I plan to get some new meat prep boards, too. I showed you all the sad condition of what I’ve got.

Yes, I was thinking of whole chickens, no channel would ever hold enough. Or maybe it would if I covered it and let it rest long enough for the skin to rehydrate. Something like that I do on a cutting board set in a sheet pan.

But what I’m looking for here is something to leave out for low risk tasks. Cutting produce and bread and such. Hopefully this fits the bill.

I can't imagine not having a lovely clean cutting board out and ready 24/7. Clean, gorgeous, and ready for a quick chop.

Friday/Saturday after Thanksgiving was so oily with more than the usual pots to clean...even a simple meal scaled down. All caught up after stock simmering...freezer things. Just did a deep cleaning with BarKeeps on counters, etc.

Hope you get a good one, 😀

I cut up a cooked chicken in the sheet pan with poultry shears. :) The juice goes right into the pan juice. :)

I prefer without the channel. Plop them into a sheet pan to catch the runoff. For the meat cutting board and also the veggie boards when cutting up a pineapple. I have a couple of full sheet pans/ restaurant size and assortment of smaller ones. The big ones are indispensable for some jobs.

So as I said I ordered with channel, figuring I could flip it. Finally came. Please help me out here, am I being overly picky or should a cutting board not have knots in it with enough voids to absorb nasties?

Overall the board looks good but I’m not happy with this. Return? Find a good safe wood filler? Just relax?

For clarification, thats in the channel which is why the focus is wonky.

I would return. My concern I posted earlier is selection in person. I looked up who they supplied like Surly-table. Bad stuff with knots and voids. Even the Ikea ones I use I went through the stack in person.

Grumble they would send a knotted void. Bummer. Where is the quality control? 🙄. Obviously they sent their best to the test kitchen. No, that should not be an issue. Grrr.

I think you ordered direct? Find out the return days. Use it this holiday and send the puppy back before the return date....opps, I think they only allow returns of boards never used, 🙄.

That knot is unacceptable.

Where is the quality control?

On the other side. 😂

My kitchen cabinets are 1962 teak original. Flat front, no hardware. I understand sustainable teak might have young growth 'white' layering. Some knots. But not acceptable in a cutting board. to last years. 🙄

Yikes. Are they rolling on the KitchenTableReviews (testKitchen), reviews and cranking out bad products? Seems so. So frustrating.

Jerkies, lol.

Not sure how they are getting away with that.

If they didn't mention a return, they probably don't want it back.

Got my new cutting board last night - much better! I have to compliment Teakhaus for their immediate resolution.

Looking forward to using it, but am waiting to oil it first. Just checked my mineral oil and it has a July 2014 expiration date on it. I know it supposedly doesn’t go bad, but I think I’ll invest in a clean new bottle nonetheless.

I’ll also take PM’s advice to sand down the channels a bit. They’re fine, but a little custom touch-up won’t hurt.

Excellent! I expected good service judging by the reviews.