Pastry Board- Kneading Board-Cutting Board PBB1 Reversable

MAY 2024: It’s been over 7 years; I thought I’d add this at the top of the original review. Board is working just fine; still love it, it’s pretty and lying flat, with no cracks. I use it as a cutting board multiple times every day. Absolutely no problems. FEB 2026: Use the board multiple times per day. It’s still AOK, no problems. Great and love size. ORIGINAL REVIEW: First, the Cons: Board is made with 4 dowels (screws?) in each butt plate (five are pictured) and the board is made of individual planks as wide as, or more, than 5 inches (I would have preferred 2 inch wide boards, minimizing the size of possible plank warpage). Board has slight lift on sides (at most one eighth of an inch), but functions perfectly without any rocking. Next the Pros: I mainly use board as a cutting surface and food prep area; the large size works really well. The board is attractive and arrived smooth enough for immediate use, I guess, for just about anyone except me. However, I mineral oiled and mineral oiled (about 8 coats over a period of one week), sanded with up to 1500 grit paper (yes, fifteen hundred) achieving an (unnecessary) extremely smooth surface and then applied a mineral oil-wax combination (2 coats) for additional protection. The board is an attractive addition to my counter top and functions well. I have owned a similar, but smaller. board for many (at least 15) years and have been very happy with it. I bought this board as a replacement because I wanted a larger work area. The board that was replaced had narrower (about 2 inch) planks; it never warped. Don't submerge in water, don't do something really stupid, like use dishwasher to clean board, do wipe down board with damp sponge, do dry with towel and oil or oil-wax when necessary --- it will last and stay attractive (maybe improve with age, like a fine wine). It is now 8 MONTHS LATER and I love this board. It sits perfectly flat and the large size makes it very usable. JUNE 2018: Love this board. Very useful and good looking. Fits perfectly flat in the warmer months and in winter has a small rise (1/8 inch) in one corner, that does not affect use (does not rock). No opening between any of the boards. Used mainly as a cutting board. DECEMBER 2019: Still in love with the board. No openings between the boards, lies flat, looks good, and I appreciate the usefulness of the large size. It stays on the countertop, ready to be used. I use a different synthetic material board for raw meat, poultry and fish.

I was looking for a large cutting board to knead bread on. I have a very small kitchen and doing so directly on my counters is challenging at times due to lack of counter space, in addition to my (illogical?) concern of leftover cleaning products on my counters getting into my bread. I have been using a silicone mat, but as some breads should be worked without added flour I was running into sticking issues, and mat moving issues. Unfortunately, I was having no luck finding an appropriate wooden cutting board until I happened to google 'kneading board' in hopes of finding a review where someone mentioned kneading bread on a cutting board purchas and learned kneading boards are a thing. After reading the reviews, and comparing a few different ones, I decided to give this one a try as the bulk of those leaving lower reviews said the issue was that they had to sand it before use (and I could do that). It got here in perfect shape (though the packaging could have been more protective - it didn't cause an an issue with mine) on a Friday, 6 days earlier than projected, and is nice & solid (heavy!), well made, sanded near smooth (I did not expect a 'finished' feel as it's raw wood in need of oiling). I oiled it that night for use the next day (food grade mineral oil). Saturday morning I started some sourdough pizza dough for it's maiden usage and fell in love. I was able to move this board where I had room (on top of stove, on counter overlapping sink a bit, on counter itself) as needed. When the dough needed to rest in place - I could let it do just that and still do other things because I could move the whole board! It is also the perfect size. Plenty of room to have 1/2 of the dough off to the side while you work the other half without feeling cramped in space (the 2nd pic is 2 12" pizza pans). This board, for me, is a zero regret purchase. I have had it a bit more than a week, and already used it three times. Cleanup is easy, and I don't have to worry about chemicals in my bread. It also provides me a moveable work area for other meal prep times. I would buy again, and would recommend both the board type, and this specific one. It certainly could be used as a large cutting board - but this makes life so much easier for me when making bread (and perfect timing, as we are heading into bread baking season!).

I first owned a pastry board like this one, about ten years ago. At the time, I really liked it. It was a joy to use. Then one day, on one of my wife's haphazard forays in the kitchen, she proceeded to heat some oil in a skillet, then managed to lock herself out of the house. I received a phone call to come let her into the house, and after a twenty minute drive through rush hour traffic, I arrived to unlock the door. Upon stepping inside, I was greeted by a dense gray layer of fog in the kitchen that started 4 feet above the floor, and rose to the ceiling. At that instant, without warning or reason, my wife decided to take the now red hot skillet off the stove. Yep..... she set it down right on top of my pastry board, where the near molten skillet created a 12 inch diameter charcoal brand. You know those scenes in the movies where they play a catastrophic event in slow motion and the observer is powerless to stop it, and all you hear is "NOOOO-o-o--o-o-o-o-oo--o-o-o-o-o-o-" in a slow low pitch? That is exactly how this played out in my head in real time.... things just slowed down, and I couldn't stop it. All I can say, is that there is good reason why nearly all the great chefs in the world are men. For years, I used the pastry board with the branded side down, until one day I could no longer bear looking at it. Fast forward to present time, I have recently been trying my hand at bread baking, and have had some very nice results. It was time to get a new pastry board. Even though this style of pastry board, brought back painful memories of my last boards incendiary demise, I pushed though that. and ordered this nice new on by Tableboard Co. here on Amazon. I remember I paid $120 for this board http://www.amazon.com/gp/product/B00004S7U1 in 2003, so I was happy to find the larger Tableboard version at $83. The only thing I liked better about the previous J.K Adams board, was that it was glued together with a lot more narrow boards, as opposed to the smaller quantity of wider boards used in the Tableboard Co. product. A larger quantity of narrow boards make for a more dimensionally stable product that is less likely to warp. The Tableboard shouldn't warp if you take proper care of it. I plan on using mine only for pasty, and I will definitely keep it out of my wife's reach. Wood is a natural product, and as such, requires regular maintenance. The Tableboard Co pastry board is made of hard maple which is a closed grain wood that won't absorb much. I plan on cleaning excess flour off mine with a stiff nylon vegetable brush. Once in a while, I disinfect my wood cutting boards with a mixture of 50% 190 proof grain alcohol + 50% white vinegar, I keep a mix of this in my kitchen, and it works well. After I use it, I always let the board air dry, then treat it with food grade mineral oil. I cringed when I read that one reviewer here treated their board with olive oil. Please don't do that... nor should you treat your wooden boards with any other type of vegetable oil... not even once. Once you do, that vegetable oil will be a permanent part of your board, and vegetable oils WILL turn rancid over time. Use food grade mineral oil only! This is a pastry board... treat it as such. That means don't use it as a cutting board, or if you use it as a cutting board, don't use it as a pastry board. Anything dough related, deserves its own dedicated work surface. Don't ever let a wooden board lay on your counter top if the side facing down is wet.... that's the quickest way to warp it. The Tableboard pastry board has a lip that makes it easy to let the board set off the counter to let air flow underneath. Take good care of it, keep it away from destructive forces such as spouses, and it'll last a lifetime. Finally, keep it stored away when not in use. I keep mine in a D size drawing portfolio similar to this one: http://www.amazon.com/Tran-24-Inch-36-Inch-Student-Portfolio/dp/B004YA7MZI Keeping it stowed away when not in use, keeps it out of harms way, and clean

There is nothing I dislike about this board. It is everything I was looking for and more!! It is huge and it’s the perfect work surface. I don’t have a photo, but it’s as wide as my dishwasher and goes almost all the way to the back edge of the counter top. I did not have to do anything like sand it, there were no sharp edges, came in perfect condition. I guess the packaging could have been a little better, but since the product had zero damage all is good. I did not know about using the food grade mineral oil so I had to wait till I received that and treated the board before using which took and extra day. I also used the food grade wood wax with bees wax which made the board so easy to clean after using!! Just wiped with a damp paper tower and clean. I love the edges that prevent slippage and the flour from escaping off the back of the board AND the fact that’s it’s made in the good ol’ USA!! I’m using mine specifically for breads, pie and pizza dough, and homemade pasta dough so there will be no cutting on either side of this board. I will use a different board for that. Kept in good condition, it will be something to hand down to a family baker!!

What a beautiful pastry board -- wonderfully well hand crafted and absolutely THE perfect solution for my tiny kitchen. Though this board would be perfect in any kitchen, in my opinion. The design allows this board to be used on either side ~ their recommendation (which makes total sense to me) is to reserve one smooth side as your pastry board and use the other side as a cutting board. The "lip" functions very well to keep this board, while it's in use, from sliding further back on a counter. In my case, the board has to "sit" partially on the (small) counter and partially over the sink ~ and it does that quite well and sturdily. It also fits neatly on top of my refrigerator for storage and I like that as well (as I wouldn't want to store it on edge between cabinets and 'frig, for example). I totally and happily recommend this pastry board to you.

I have wanted a large wooden kneading board for many years and am happy to have been able to get one recently. There are many things I love about this board, and a few things I am disappointed with. I love: 1. the size of it. It's such a great big board that has room for me to knead bread dough on *and* have a pile of flour to add as needed. 2 the weight of it. It's nice and heavy and between the weight, the lip, and my body weight up against it while using it, the board stays in place like nothing I have ever owned before. 3. the lip/edge. It's just genius. The biggest pain of kneading bread has always been trying to keep my regular cutting board from moving all over the place, even though I tried multiple ways to keep it still. 4. the surface (well, one side, I'll get to that in a bit). The smooth finish makes kneading the bread so much easier and I can use less flour while kneading. 5. the look. To me, it's beautiful sitting out on my counter. 6. less mess. That second lip furthest away helps to contain flour. Also, it's easier to take the board to the sink and wipe it off than to get all the flour off a counter surface. 7. the smell. My husband says I have a super-human sense of smell. I guess along with that maybe I appreciate good smells more than the average person. This wood smells wonderful! A few things that were a disappointment: 1. There is a *small* gouge in the front edge of one side. maybe a third of an inch. It's not a big deal. But it was such a lot of money to spend on it that I guess I expected perfection. 2. The bigger disappointment is that one side is rough/slightly-hairy. I bought a bottle of mineral oil along with the board and I used nearly half the bottle over several days to oil it up properly before I used it. And the strange thing is that one side of this board is rough all over. It kind of looks like little wood fibers are sticking up all over it. I can feel them with my hand and see them as well. I'm not positive that this would cause problems while kneading, but it does seem like it would. The other side is still nice and smooth. I'm not sure why one side is not as smooth as the other? I only kneaded bread on it a few times. Overall, I'm pleased with the board. It's not perfect, but honestly, after a few months of daily use in my kitchen it will have plenty more imperfections. One side, the smoothest side, is for kneading bread doughs. The other side, the rough/slightly-hairy side, is for chopping fruits and vegetables and such. I gave it 4 stars, because of the imperfections, but 4 1/2 stars would be more accurate.

This Pastry Board- Kneading Board-Cutting Board PBB1 Reversible, is and it is really big. The great thing about this item is that it is big and the worst thing about it...it is big. I finally found a place for the board to live in my pantry. I think it fit nicely across the corner between my range and sink and still is not going to be moving around. Anyone buying this to use on nice granite or marble counter tops for pastry should rethink what they are doing because the best thing to roll out pastry on is marble, or any cold material, unless they are going to use it in a corner or over a sink because they are short on space. This board is going to make a great cutting board for me also, as I do a lot of canning, preserving, and dehydrating and it is going to be very helpful. Also, I have an apple peeler that works great, and a pasta maker that works great and a Victorio Food Strainer that works great, but guess what, all attach to the counter top with a clamp and screw device and I do not have a lip on my counter to attach any of them. I have to take them all to my garage counter top. I have tested this board out, allowing the board to extend over one of my sinks and now will be able to attach the apple peeler and pasta maker and the food stainer all, to the edge of this board, and lean up against the edge of the big board and I think hold it in place to operate the equipment. If this does not work out I will make a reply to my own review. Maybe I will remember to take a photo.

Beautiful work of art ... very impressed once I could see it in person. It fits my kitchen counter perfectly and provides plenty of room for kneading bread dough, which is what I purchased it for, without getting wet flour or dough stuck on my nice granite counters ... love it! Note: When you buy this, be sure and buy some food-grade mineral oil. The bread board requires it before first use.