Lipper International Bamboo Wood Two-Tone Kitchen Cutting and Serving Board, Small, 8" x 6" x 5/16", Set of 2

Your knives' edges won't dull as when used on other surfaces; these clean up in a breeze but don't soak them, just wash and remove from the water so that the water doesn't soak through (drying time would be too long). they seem a little brittle; I've experienced no problems but will apply some oil to them and rub it in every once in a while

I didn’t expect much at this price. I couldn’t imagine bamboo to be sturdy enough for cutting difficult things, I couldn’t imagine a lot of things. When I originally looked for a gook cutting board for my middle of the road good knives (not chef quality, but not everyday needs. I’m developing a cooking hobby, so when I originally got my boards and knives, I totally bypassed bamboo. I was sure it just wasn’t good enough. So I ended up getting a very good Maple cutting board. Yes, it was suitable for my needs, but cost more than the bamboo, plus the bamboo is easier to clean and maintain. The maintenance is basically wash it by hand gently after every use, the dry tge obvious wet spots with a dish towel or paper towel, the prop it up so that it touches very little and allow it to air dry. Then every month or two, depending how often you use it and how hard you use it, apply a little food grade mineral oil (inexpensive), let it sit and “sink in” overnight or 6 hours later, just give it some time, then apply again. Theses are suggestions that mist people don’t need. If you follow them, your board will function good and last a very long time, without warping, retaining dangerous things from meat, like bacteria. If you don’t follow these suggestions , you’ll have a lot less work to do, but it won’t last as long and eventually will warp, but then you can just buy another one. But my bamboo little guy does the trick for all things except very large squash or meat bones. The bamboo oils up really easy, soaks in much quicker, looks as good as the Maple one I have. Absorbs the knife blade digs on the surface of the board, as good as the maple one. The main difference is the maple one is heavier, takes more oil, costs more, etc. I actually am ok with having both plus shelling out extra money, but now I tend to take bamboo out a lot more than the maple and oil it more frequently. I’m still by far an amateur chef, but I did do a lot of research to know about the above discussion, which allows me to do this review. Disclaimer: I’m not perfectly knowledgeable, so plenty of decent real chefs would probably find some faults in here. Not sure how big or small. - buyer beware.

These are pretty small but I like them because they are easy to store. They are nice quality. A little thin but they do the job and handle chopping well.

Buyer beware. I purchased these for use with small cutting jobs. The quality is extremely poor. They fall apart after you wash them. I will use until there is only one sliver left. The pictures show how the wood detaches.

These were small but perfect size for the birthday gift craft we were making. Size would be good for little things but definitely not for chopping for a family meal.

Just treat it with a good brand mineral oil and it won't split like many claim. I wash mine with warm water and soap and treat with mineral oil once a month and it's good to go! Beautiful grains!!

August 2025 : This cutting board is perfect for small items like strawberries, tomatoes, bananas, or bagels. I used to hate dragging out the big cutting boards and washing them just for quick little cuts, but this one has been a game-changer. We use it almost every day—it’s so easy to clean because of its smaller size. The quality has been great too; we’ve had it since November 2024 with no issues. Highly recommend if you often cut smaller items.

One of the boards split immediately after the first use because I rinsed it with water. Which was lame. They’re nice, great size, good to cut upon, but the quality is lacking.