Average Rating:

This Farberware 3-piece cutting board set is great. For the price, it's fantastic. These are the only cutting boards your average home cook should need. They are reversable (though only one side has grooves) and offer three various, useful sizes. The large is about the size of two sheets of paper side by side; big enough yet still managable in the sink to wash. The medium is about the size of one sheet of paper. The small is about the size of your avarage hardcover book. All are about as thick as the handles of your knives.

They are hard wood providing a nice cutting surface. The wood is well oiled to help protect it from water damage. After a while, your bound to have many cut marks, but so what? Take a look at the price again. You buy cutting boards so they take the damage, not your knives (or your counter).

The boards I received were all smooth and straight (not warped). None have any signs of cracking and seem well made. They are easily worth two or three times the price amazon.com sells them for.

I was using a larger poly board from another manufacturer for meats. Wood is easier to sterilize IMHO so, I decided to buy a[n inexpensive] wood board set that I could easily microwave. I have top of the line wood boards by John Boos. I use my Boos boards to roll dough and cut bread, so I did not want to use them with meats or expose them to the microwave.

I had hoped the Farberware wood set would match their poly set in quality. It does not even come close. People who claim these boards are "average" quality have a low definition of average. These boards are very thin and seem to be coated like a [inexpensive] cheese board you get with a holiday cheese log.

I tried to apply mineral oil but the boards are loath to absorb it. Fortunately, the board is somewhat pourous and I'm hoping over time to improve the boards via mineral oil applications.

The boards are actually very attractive at first. I gave this set three stars because I can still use the large board for meats. It will fall apart eventually with this type of usage but, for the cost of this set, I can accept a short lifespan. The other two boards I'll use to ferry veggies around when I make stir fry and for tiny cutting jobs by my range. Also, by not cutting with them they'll keep their appearance for some time.

I have lots of boards and I basically bought this just to try knowing I could write off the boards if none worked for me. I already have almost a dozen poly and wood boards in various sizes. If you are a serious cook, you probably have your reasons for checking out [inexpensive] boards and don't need my advice on how to use bottom of the line wood boards.

Bon Appetit