Ironwood Gourmet Calistoga End Grain Cheese Board, Acacia Wood 0.25 x 8 x 15 inches

The warping rumors are true, and I had an issue with it once. I flattened it back out by putting another cutting board on it and sitting a 50 lb dumbbell on top for a day or so. Be careful about inconsistent wetting (only on one side).Other than that, I love this thing. It’s beautiful, small and handy, and I’m comfortable using any of my knives on it, including my Shun Western Classic chef’s knife. Works just like an endgrain cutting board should.

I only used it a small handful of times for a few months. I'd wash it and dry it immediately every time. I have two bigger cutting boards from this company and they both work well so I didn't expect anything less. Yesterday, I saw a crack in the board. I was disappointed to see it so soon. Then today, the board warped to the point where I can let my neighbor to spin the bottle with. I am very disappointed to say the least. I will be moving on with another brand should I need another end grain cutting board

After less then a month the board is not flat anymore and it’s hard to use because its shape deformed.

This beautiful board matches the other acacia board I bought on Amazon, but at a much more portable size. With regular oilings, it's holding up nicely. I like that the handle makes it easy to hang out of the way, and it's light enough to quickly pick up to scrape veggies into a pan. I expect this to last a while!

This is my second one of these - I had one a few years ago that I completely destroyed when I refinished my cast iron pans and the wood became completely impregnated with iron filings. My bad. Got another one and I love it. A nice trade-off between the convenience of a plastic cutting mat and the solidity of an actual cutting board/block- it's small and light and thin so you can easily transport food after cutting.I will say this, however - because it's important to keep in mind. If you're here, you may be looking at this because it's an END GRAIN cutting board, and end grain cutting boards are supposed to be a bit easier on the edge of your good knives than long grain boards, and much easier on them than plastic boards or mats. Problem is that end grain cutting boards generally have to be big and thick, so they're both unwieldy and expensive.Generally speaking, this is all correct. But keep in mind, Acacia is a VERY hard wood - it's almost twice as hard as walnut, cherry or maple. More eco-sensitive, since it's more of a grass and it grows very quickly, but that hardness is undoing a lot of the point of buying a board like this in the first place. So what I would recommend is that if you have a normal Western-style knife - Wusthoff, Sabatier, normal thick, hearty, etc. - they'll be fine with a board like this. But if you happen to have a very thin, very sharp (often very expensive) carbon steel japanese knife, you really need to pair that with something made from Walnut, Maple, Cherry or another non-poisonous (check first on exotics!) relatively soft wood, it it should be at least 1.5in thick.For the vast, vast majority of people, this is going to be perfectly fine. But for the more delicate japanese knives, go for something more traditional.

Perfect for cutting and serving. Beautiful wood grain.

When we first got this board we washed it and after a few uses we noticed the stain was dripping onto our silicone drying mat. Unfortunately we continued to use it until this morning when I placed some leftover scrambled eggs onto it and noticed as my children were eating them it stained the underside of the eggs! This cannot be healthy so I am returning this cutting board immediately.

Really good quality end-grain cutting board for the price. Also, I like that it’s mid-sized and lightweight