The Best (Two) Cutting Boards

You are going to use a cutting board for just about every meal that doesn’t involve a microwave or a soup can, so it should be comfortable, durable, safe, good to your knives and not ugly. That’s why you should pair a hard maple 20-inch Boos Chop-N-Slice with an affordable plastic board, preferably this OXO model. That’s what you want under your knife.

WAIT: June 1, 2015
After a year’s worth of long-term testing, we’re changing our top plastic and wood board picks. The Prepworks Progressive cutting board (11 ¼-by-17 1/4 inches) is the best workhorse plastic board for cutting vegetables and/or meats. It resists knife scars, cleans easily in a sink or dishwasher, is lightweight and easy to carry, collects juices in its groove, and hits a very reasonable price point. We also recommend an OXO Good Grips plastic board, our prior pick, for larger prep needs or better counter grip, and a wood ProTeak edge-grain cutting board for those willing to trade some maintenance for looks and better knife treatment. We’re planning a full update to this guide, with details on maintenance, cutting mats, and expert opinions, within the next month.
Expand Most Recent Updates
October 2, 2014: Setting this guide to wait status while we investigate some recent bad reviews of our wooden board pick.
March 31, 2014: Updated with our findings for why we do not recommend composite cutting boards. It's definitely better to stick with wood and plastic.
February 28, 2014: Updated with our observations from using both the plastic and wooden picks for nearly a year. See the long-term test notes section below.
July 29, 2013: If you must get a smaller board due to space constraints, the same picks apply, just go for the smaller version.

We strongly recommend a solid board that’s large and allows plenty of room to chop several items. However, if you don’t have a lot of counter space or really want something smaller than our preferred 20-inch wood board, we still recommend the Boos Chop-N-Slice, but in the smaller 16×10 size. For smaller plastic you can get the 15×10.5 size of the OXO.

How we picked and tested

You need both a wood and a plastic cutting board.

A lot of people believe there’s a difference between wood and plastic in bacteria retention, but that’s not the best way to understand the two materials. First off, nobody really knows which board type is cleaner. For every Journal of Food Safety finding that determines wood retains more live bacteria cultures than plastic, there’s a USDA follow-up that cites equal retention and removal between both materials. From UC Davis, a study shows the dangers of bacteria hiding in plastic boards’ knife cuts; other readings of the same study suggest that it’s not so cut and dry (forgive the pun). None of this matters with our two-board strategy, though.

That’s because even if the bacteria retention of each board type is hotly debated for each material, if you have two boards you can keep the food that’s unsafe to eat raw on one board while prepping everything else on the other.

After reading many hours’ worth of articles, science journals, research papers, manufacturers’ guidelines and professional advice about cutting board sanitation, I couldn’t agree more with this bit from an excellent post at Knife Forums: “You need at least two, one for fruits, vegetables, bread and anything that is safe to be eaten raw. The other is specifically (and solely) for raw meats, poultry and fish. This is absolutely critical. There are some strategies for using just one board in a home kitchen, but they are compromises at best. You need two boards. End of story.”

Which material is better for each? I think that, given the staining nature of meat juices, especially marinated and garlic-spotted and deliciously spice-rubbed meat, you should use your good wooden board for the raw and veggie stuff, and a plastic board for meat. If you cook exclusively vegetarian, this doesn’t apply so much, but two boards is still a pretty good idea for any kitchen.

On wood

Not just any wood will do though. Maple is preferred, whereas bamboo should be avoided.

Furthermore, wood does treat knives better and will last longer with proper care. Plastic is easy to clean and not too expensive to toss when it gets too scarred. But you want the right kind of wood—knife-friendly and classic, but not too fussy—and you want a plastic board that isn’t too cruddy.

Bamboo is fashionable, perhaps the most ecofriendly, and very hard. But that hardness is tough on knives, and without regular oiling there can be board-length cracks and splits, as borne out by the video of an extensive Cook’s Illustrated test (subscription required).

I’ve split at least two bamboo cutting boards along the dark/light wood divide.
 The National Science Foundation, Food and Drug Administration, and U.S. Department of Agriculture all certify hardwood cutting boards as a safe (if cleaned) preparation surface. And hard wood, chosen and assembled with skill, looks great.

On plastic

You can buy really cheap plastic cutting boards at something like $10 for five, then buy more when you inevitably carve up their surfaces beyond sanitation and usability. But beyond the general issues of waste and ecology, there are other factors to consider in the very cheap boards realm.

You don’t want a small board if you can help it

You want a larger board. Very cheap boards are small. Until you’ve had a big cutting board for a while, you might not realize how convenient it is to chop up greens without losing them, keep garlic and onions in their own piles, and hack at meat without fear of an entire roast slipping onto the floor you don’t sweep enough.They can be so hard that your knife makes annoying, edge-decimating clicks and scrapes, or so soft that you end up with plastic particles in your food. Very cheap boards are very thin and lightweight, and they can easily slip out from under your work. And they very rarely have nice little features, such as juice grooves, good handles, no-skid rubber edges or reversible faces. 

Our wood pick

John Boos Chop-N-Slice 20-by-15-Inch Maple Cutting Board
This 20-by-15 inch reversible board is a comfortably-sized piece of maple that's thick and properly heavy, well-constructed, and made by an established U.S. firm.

*At the time of publishing, the price was $48.

The John Boos 20-inch Chop-N-Slice comes recommended by Cook’s Illustrated as well as a number of renowned chefs for its durable, hard maple edge-grain construction. While other companies may cheap out on construction or materials, the John Boos company has been making lumber products since 1887 in southern Illinois. They still use 100% raw hard maple sized and sourced from nearby states. There’s also a one-year warranty for added ease of mind.

Boos’ 15-by-20 Chop-N-Slice board comes recommended by Cook’s Illustrated in a 2011 review of nine boards: “A classic wood model, this reversible, edge-grain board’s slightly rough surface offered twofold control: It securely held the counter and gently gripped the knives. Though it absorbed stains and developed hairline cracks after a few months, it never warped.”

Note that those stains and hairline cracks came after three months of heavy day-to-day usage by the professional chefs in the Cook’s Illustrated test kitchen. Top Chef All Stars winner Richard Blais recommended Boos boards for home cooks in the New York TimesWylie Dufresne, chef and owner of wd~50, specifically recommended the 15-by-20 Chop-N-Slice board (without its trade name); it had been recommended to him by Paul Kahan of Chicago’s famed Blackbird. “‘I love the weight of it, the height of it, and it doesn’t slide,’ [Dufresne] said. It makes other boards look ill-proportioned. And unlike resin boards, this one does not nick deeply.”

The board’s reviewers on Amazon will let you know that the board, like any good wooden cutting board, needs to be oiled regularly (especially when you first receive it) and washed in proper fashion: not soaked in a sink and definitely never thrown in a dishwasher (doing so will result in splitting)—the board should simply be wiped down and rinsed.

But they tend to like the size, the thickness, the heft that keeps the board from sliding and the reversible nature. Says one five-star review, “I traded down to this [board] and really like it. It’s just the right size for a big chef knife and large bunch of kale, but also for chopping little piles of herbs and veggies next to the stove. It looks nice enough to leave on the counter all the time.”

Boos sent me a slightly different model—the R03 is available in many types of wood, and a quarter-inch thicker than the Chop-N-Slice—and I used it as my main non-meat cutting board for at least four weeks before this was written. It’s a good upgrade if you’re sold on the idea of a single board that owns a piece of your counter, (and if you have the counter space available). In general, though, it’s the size and stability that make the real difference and Boos is a solid and dependable source of large slabs of quality wood.

Flaws but not dealbreakers

It’s worth noting that the Boos doesn’t have juice grooves, but this isn’t an issue since you’ll be using it for clean things anyway where contamination by blood isn’t a worry. Just make sure you’ve dried, or at least shaken out your veggies before chopping them.

Overall, the Boos 20-by-15 reversible board gets you a comfortably-sized piece of maple that’s thick and properly heavy, well-constructed and made by an established U.S. firm for $45.

Our plastic pick

And this
OXO Good Grips 15-Inch-by-21-Inch Cutting Board, Black
Wood is the superior material for cutting boards, but meat juice stains. We recommend keeping an easy-to-clean, durable plastic board around for extra-juicy meat products, and this OXO fits the bill at a good price. Bonus: its rubber edges put an iron grip on the countertop for stability.
Cook’s Illustrated gave the OXO Good Grips 15″ x 21″ board its “Best Buy” recommendation, noting its grip and reversible nature, dubbing it a “good, considerably cheaper alternative.”  We agree. A lifetime guarantee only sweetens the deal.

I’ve used a test model provided by OXO since mid-February, and it has taught me a lot about the pleasures of a big, counter-gripping board. I boned a dozen chicken breasts on it and found myself far less worried about spilling and contamination. I chopped up my own corned beef hash mixture one Sunday morning without a single bit hitting the floor. And the weight and handling ratio is just about perfect: it’s big, but light enough to move around with one hand, and the grips on its edge are very useful.

Are there knife cuts in my board? Yes, a few of them, but none so deep to even think about tossing the board. I keep two or three of my Victorinox and Henckels knives fairly sharp, but I’m not as good as I should be about sharpening. If you have very good knives and keep them really sharp, you might make plastic boards unseemly and unusable much more quickly than most homes. But in many professional kitchens with very sharp knives, color-coded plastic boards (red for raw meat, blue for seafood, etc.) are the norm, unless they had their butcher blocks grandfathered in by health inspectors. If you spent that much time and money on your knives, perhaps a second good wooden board is in order.

One important caveat is that I have a big, washbin-style sink and a deep dishwasher with adjustable racks, so a 15″ by 21″ cutting board works for me. Dishwasher cleaning isn’t mandatory (as noted just below), but if that size is unrealistic for a small kitchen, consider buying one or two of the next size down, 10″ by 15″.

Long-term test notes

The OXO plastic board has held up very well, having survived numerous roasts, chicken chops, bleachings, scrubbings, and mallet jobs. It does, however, work best with a slightly dampened cloth or paper towel underneath to prevent slipping.

A Boos wooden board similar to our pick developed a small crack along one edge, near the thin wood around the handle, despite what we believed to be a regular waxing/oiling schedule. Be sure to wax or oil your board around its edges.

If you must have a small board

Also Great
John Boos Chop-N-Slice 16-by-10-Inch Maple Cutting Board
We strongly recommend the 20x15 version of our favorite wooden board. But it comes in several smaller sizes too, from 10x10 to 18x12.
While we are confident that anyone who cooks frequently will appreciate the extra working space of a large cutting board, some people’s counters and/or sinks are just too small to properly fit and clean a board of this size. If you’re short on space, our recommendations stay the same, only the sizing changes. The Chop N Slice comes in both 18×12 and even smaller 16×10 sizes that you can select before adding to cart. Similarly, the OXO is available in a smaller 15×10.5 version.

However, it’s definitely worth thinking twice before defaulting to a smaller size. If you’ve never tried a big board, you should. With a little angling, a 20×15-inch board should easily fit in any standard sized sink–even if it’s split. So we still recommend big boards unless you have an exceptionally small sink/counter or wrist issues. Besides, you can always exchange it for a smaller version if you find it doesn’t fit.

Care and maintenance

You need to clean your cutting boards as soon as possible after you’re done using them, and you need to oil your wooden boards. With a bit of routine under your belt, maybe augmented with a smartphone or calendar reminder, this should not be too much of a chore.

What really matters is cleaning your boards, wooden or plastic, and preventing cross-contamination.
For washing, Cook’s Illustrated provides a three-step guide for any cutting boards, wooden or plastic (subscription required). Here’s a summary:

  1. Wash your boards as soon as you can with hot, soapy water.
  2. After smelly or stain-producing work, rub down your board with a paste of 1 tablespoon baking soda to 1 teaspoon water, let it sit for about 10 minutes, then wash with hot, soapy water.
  3. If a stain sets in, or if you’re uncertain if soapy water can do the disinfecting job, create a mixture of 1 tablespoon bleach to 1 quart water. Wash the board in this mixture (with gloves), then soak a towel in this solution and leave it on the board overnight (it’s also a handy way to keep white kitchen towels white).

As for oiling wooden boards, many Amazon and kitchen forum reviewers noted that, since a wooden board has been sitting dry for some time before you receive it, you want to oil the board a few times and leave it to dry overnight in the first week. After that, oil every week for the rest of the first month, then, as Boos itself recommends, every 3-4 weeks (or let’s just say monthly). You can buy Boos’ own Mystery Oil or board cream, but mineral oil should work just fine. Don’t use vegetable or animal oils, as they can turn rancid. And don’t ever put your wooden board in the dishwasher.

The competition

As noted above, John Boos stands out among wooden cutting board and butcher block makers for their reputation for craftsmanship and long, long history. Beyond brands, the big divide in wood cutting boards is end grain versus edge grain.

A diagram at Ken Goodwin Design (possibly sourced elsewhere) explains the physical difference best: end grain boards are a number of board ends fused together while edge grain boards are faces and sides in alternating strips.

Chefs tend to prefer end grain, because when the wood fibers are standing up and meeting your knife parallel to the sides of your knife, you can cut more cleanly and leave fewer scars. End grain blocks are also generally huge and thick, with little counter slippage. Jeff Biesinger, a science teacher, serious charcuterist and competitive barbecuer who lives near me, said that with end grain, “your edge sinks into the wood like a shag carpet. Your edges hold up better and you’ll mince herbs cleaner.”

Former chefs and custom cutting board makers discussing grain preferences at ChefTalk certainly agree. But we’re not going to recommend an end grain for someone who isn’t at least a part-time professional cook with a stellar knife collection. These boards are expensive and require more careful washing, oiling and care than an edge grain board, unless you buy a block that is very, very thick and heavy (and thus even more expensive). What’s more, Cook’s Illustrated found two faults with standard-sized end grain boards: “Unfortunately, those exposed wood fibers also soaked up liquid and stains like a sponge, making them prone to warping. The end-grain models in our lineup began to warp—and eventually split—after just a few rinses in the sink. The edge-grain boards, on the other hand, showed no evidence of warping.” That also pairs up with what veteran woodworker Ken Goodwin has to say about end versus edge grain: “On the other hand, edge grain is a little more resistant to staining and absorbing moisture…in our experience the differences [between end and edge grain] are marginal.”

What about bamboo? Again, Cook’s Illustrated found their bamboo boards suffered from quite a few warping and cracking issues. I have a bamboo board and, while it looks quite nice, it does seem to have a reputation for being hard on knives, and, at its cheaper levels, easy to split along the glue lines, as commenters on Chow and ChefTalk and elsewhere have noted. I should know: I’ve split at least two bamboo cutting boards along the dark/light wood divide, because I was younger and didn’t know to oil my boards. That’s not a great testing case, but I can say that cheap bamboo cutting boards, no matter how thick, can break.

Wood composite boards, usually made of layers of recycled paper, are nonporous so they’ll keep bacteria at bay, but they’re also generally unpleasant to use. They can tend to slide around on the counter if you don’t remember to put a wet rag underneath. Cook’s Illustrated tested composite boards against plastic and wood and found composite were “horrible to cut on,” and they either warped or resulted in splinters in the food they were chopping.

Cook’s Illustrated did recommend one wooden board over the Boos Chop-N-Slice: a Proteak edge grain teak model. At $73 from a third-party seller on Amazon ($85 retail), it’s definitely a step up from a $45 board, although reviewers report some quality-control issues on Amazon. But at 24″ x 18″, it’s also going to be a stretch to fit into any kitchen that doesn’t intend to leave it out as a showpiece, and a bit tough to wash down after every use. It certainly comes highly recommended, but the Boos Chop-N-Slice seems like it will work just as well in most kitchens and fit better in most, too.

Wrapping it up

If you want a pair of cutting boards that will last a long time and keep your counters and knives happy and sanitary, it’s hard to beat the combination of a John Boos Chop-N-Slice maple for veggies and OXO Good Grips for meats.

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  1. ABRISHAMI, S. H., TALL, B. D., BRUURSEMA, T. J., EPSTEIN, P. S. and SHAH, D. B., Bacterial Adherence and Viability on Cutting Board Surfaces, Journal of Food Safety Volume 14, Issue 2, pages 153–172, May 1994
    "These studies demonstrated that bacteria adhering to wood surfaces resided within the structural and vegetative elements of the wood's xylem tissues and were viable; wood was more retentive than plastic; penetration of the inoculum liquid promoted cell adherence to the wood matrix; and conditioning of wood with water before inoculation interfered with bacterial adherence."
  2. Dean O. Cliver, Ph.D, Plastic and Wooden Cutting Boards, ~1997
    "However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts."
  3. Danilo Alfaro, Guide, Plastic Vs. Wood: Which Cutting Boards Are Better?,
    "As for what mechanism or agent might be responsible for wood's alleged antibacterial powers, the researchers admitted that they had no clue. One begins to see why this particular piece of "science" didn't exactly blow the doors off the conventional thinking on food safety."
  4. Chad Ward, Cutting Boards: Selection, Safety,, May 15, 2007
    "You need at least two, one for fruits, vegetables, bread and anything that is safe to be eaten raw. The other is specifically (and solely) for raw meats, poultry and fish. This is absolutely critical. There are some strategies for using just one board in a home kitchen, but they are compromises at best. You need two boards. End of story."
  5. Cook's Illustrated, Cutting Boards (Video), Cook's Illustrated, Sept. 2011
    "A bamboo edge-grain board, where the pieces go the long way, arrived cracked, and a replacement was no improvement."
  6. Cook's Illustrated, John Boos Chop-N-Slice Reversible, Cook's Illustrated, Sept. 2011
    "(T)his reversible, edge-grain board’s slightly rough surface offered twofold control: It securely held the counter and gently gripped the knives.
  7. "Some chefs prefer end grain cutting boards because they show scratches less and are a bit kinder to the knife’s edge. On the other hand, edge grain is a little more resistant to staining and absorbing moisture. Here at Designer Cutting Boards we have no strong preference for one type over the other--in our experience the differences are marginal."
  8. Multiple, End-grain vs Edge-grain boards/blocks, ChefTalk Forums, May 2012
    "So maybe both types of boards have a "self healing ability". To what ever the degree. And both are durable. Edge-grain boards don't absorb as much. Etc. ... I agree that in the end it comes down to the build quality. And since Boos is so established ..."
  9. Multiple, Bamboo cutting board--too hard?, Chowhound forums - Cookware, May 2006
    "I just purchased a beautiful 18x20 bamboo cutting board right before Christmas from a cataloge. It's already splitting in several spots. with one split running the whole length of the board, and seemed to have happened overnight!"
  10. " ... Highly recommended by Cook's Illustrated. They must have tested a board that was hand picked for them because the one I received had a crack running the length of the board that was clearly a defect."

Originally published: May 8, 2013

  • thdamon

    I’ve always wondered at the comparative merits of some of these alternative materials.. like a natural pulp composite. Any advantage/disadvantage to stuff like this?

    • Dave Joyce

      I agree. We bought an Epicurean, but it doesn’t look like this type of board was considered in the review. Which I was surprised by since you all are usually very thorough.

  • jtr3

    Thank you for including the need for two separate cutting boards. Cross-contamination was a huge part of my food safety training, and for good reason. Also, it was good that you included board maintenance tips. One additional note, which may be obvious to some, is that wood cutting boards should be stored on their edge (preferably the longest edge) to help prevent premature warping.

    • Kevin Purdy

      2 years later, but! Where did you train in food safety, out of curiosity?

  • Alexei S

    Wash your board with baking powder… Did you mean to say baking soda? I have not heard of washing with baking powder, just wanted to confirm; thanks!

    • tony kaye

      Good catch! Fixed. Thank you!

  • Steve K.

    Several amazon reviews claiming it cracked really fast. What’s the deal?

  • Judy Lee Thurber

    What about glass cutting boards? I’ve used a Corning Glass board for many years, and I’m very happy with it. I think it probably dulls knives faster, but nothing that can’t be remedied.

    • Kevin Purdy

      I think that perhaps the only consistent thing I’ve found, repeated over and over, over more than 120 hours of reading and interviewing and testing, is that glass cutting boards are better used for serving than cutting. They are brutal on knives.

  • Mary Hofstra

    I didn’t see anything mentioned about what the cutting board can do to the knives. Is it true that some boards are better than others when it comes to making the knife dull? Or is that just a gimmick?

    • tony kaye

      See under our section ‘On Wood’

      Not just any wood will do though. Maple is preferred, whereas bamboo should be avoided.

      Furthermore, wood does treat knives better and will last longer with proper care. Plastic is easy to clean and not too expensive to toss when it gets too scarred. But you want the right kind of wood—knife-friendly and classic, but not too fussy—and you want a plastic board that isn’t too cruddy.

  • Joshua Kwan

    I also shied away from the John Boos due to the sufficiently consistent Amazon reviews about it cracking (though clearly you’re investigating this already as seen in your warning). Any experience with the J.K. Abrams Pro Classic boards?

    • tony kaye

      Yes we set it to wait status because of this

      • Evan

        I replaced my Boos with a Warther cutting board and won’t ever go back.

  • Jay P

    I tend to make really juicy roasts and try to save the juice. Any recommendation for a cutting board with deep grooves and maybe a juice holding tray. Amazingribs recommends a Boo’s Newton prep master but Id prefer something more affordable.

  • ola

    Deska do krojenia jedynie drewniana. Solidna gruba z twardego drzewa. Mam taka z

    uzywam jej ciagle praktycznie do wszystkiego. nie ma zadnych problemow z peknieciami czy zabrudzeniami. jest ona olejowana co pozwala mi na utrzymanie jej w czystosci. Polecam!!!

  • eaadams

    While doing your upgrade, seriously look at the Ikea wood cutting board. It is huge, has a front lip, and can be flipped over and has a small juice catcher. But what is great about it is the way the lip hangs off the front of your counter, you can slide it over the edge of your sink to easily dump stuff down the garbage disposal. You have to oil it but once you do that it is well worth it and CHEAP. 100% recommended. It isn’t super thick and if it gets too wet it will warp, but who cares, so cheap throw it away and buy new.

  • John Crosby

    Echoing the desire for a more thorough discussion of Epicurean type boards. The potential problems mentioned with wood pulp or compressed boards such as Epicurean seem inconsistent and overstated. I’m not criticizing your research just sharing that the experience of those I know who use them is different, including my own experience of using one daily for years. I think the only way I’d chip mine is by dropping a bulldozer on it. But any potential knife damage is of concern, yet I can’t imagine plastic is any better.

    Also, Epicurian now has boards with plastic sleeves around corners for grip and color options to differntiate usage. (Ok, only two colors.

  • John Crosby

    When will this update be completed?

    • tony kaye

      It’s being worked on as I type this, but no ETA.

      • Kevin Purdy

        For what it’s worth, I am writing it right now :)

  • Ryan

    “You need both a wood and a plastic cutting board.”

    I don’t quite understand and have done a very brief duration of searching online for anywhere else saying this, but didn’t find anything yet. What about two wooden ones? What about two plastic ones? You say that I can use either to be designated for meat or produce/other (for bacteria concerns), but why “one of each” wood and plastic? One of the factors was knive dulling, which wood won on that, if I’m understanding correctly. Plastic requires a bit less maintenance. I suppose you can be designating, for example, wood for some sort of reasons that it’s be better in some way for cutting veggies, and plastic being a less-involved cleanup or less risk of ruining the surface (with all those juices and cleaning needs) for meat. But aside from those small possibilities, I’m dulling my knife on a plastic board whenever I’m cutting veggies, which might be better than using plastic exclusively, but I just plain don’t get why I need “one of each”. I’ve been around nasty kitchens or bloody game and haven’t had any health effects (that I know of or yet to have), but if I can help it I might make efforts, so let’s assume that I want less germs. I’ve been in a kitchen where I couldn’t tell which side of the knife had the blade and it was duller than a butter knife.
    So, as far as germs are concerned, 2 boards seems to be the simple answer.
    As far as knives are concerned, wooden boards and sharpening are the answers. Am I missing why I’d want plastic, aside from lessening the rate I’m dulling and also frugality?
    I’m doing a huge purchase of many items listed on TheSweetHome, so I’m tying up the last few things before my deadline. I’m glad to see the new picks on the updates. I’m putting some relatively heavy coin towards other categories and don’t want to make a foolish mainstream-minded decision. I suppose I’m getting 2 boards and might want to allocate my funds on more enjoyable/important (personal preference) things, but if I ever get a fancier knife than one of the budget picks I’ve been looking at, I might appreciate some things to maintain it, such as one of the mentioned magnetic holders and a better board. For now, I only have so much experience and am leaning towards a bit of convenience in some areas.

    I might as well list some things I’m planning. I’ve got that sous vide thing when it was on sale, got a bangin’ price on that Vitamix 5200 (can’t recall if it was a bit lower than the price listed on your deals, I think I was surprised), found an eBay code for free $$ so I got one of those Snapware discontinued container sets. All that’s sitting in my corner, unused, until I get a chance to open them after I move next week.
    I’ve got to decide between a vacuum, steamer, or shopvac, though I’m wanting to push my luck with the broom TheSweetHome reviewed (on my list). I’m trying to do research on stockpots and anything else you guys haven’t (yet) reviewed. I’ve seen The Container Store as a merchant you sometimes link to, so I’ve gathered a few candidates for kitchen organizers. I like industrial/commercial heavy duty, so I’m about to compare what Home Depot or Lowe’s has as far as those beautiful garage-type shelving. Silverware and dishes is gonna be a bit difficult, but I’ve done reading for some learning and seen pictures (for style and I can only imagine the weight). Your Small Apartment guide’s gonna do some good, but I gotta fill in the blanks by researching some items not listed, all the while filtering out the nay-sayers around me to just get cheap Dollar Store junk. I do research; I’ll find the best $5 or $500 umbrella so I don’t open it up on a rainy day and deal with the unreliability, risking walking to my job drenched and being sent home for appearances.
    Still weighing out some other items, since I might do without, for example, the mandoline slicer, food processor, immersion blender, pepper mill. I don’t know if I want my clothes ironed, since they look so nice when I pull them out of my pile with that nice wrinkled look, but maybe get a drying rack for my premium socks. Kitchen searing torch to use with sous vide, mortar and pestle to crush this lavender to make herbes de provence, a kill-a-watt (to save money by seeing what’s using energy, but it costs money to buy), your upgrade pick of rice cooker (I’m going crazy here with my priorities). I can’t do all of it, especially if I decide to buy thousands of $ worth of home fitness gear and a custom tri-fold mirror (which I doubt I’d manage for years to pay off any financing). I’ve had a decision on speakers for a year or two that I might make actions on soon enough. Commuting on my mountain bike makes me wonder if I should head over to TheWireCutter and do some research on various bike types and pick out some custom parts, but I’ve never really ridden anything worthwhile other than this mountain bike, so I’d be in for a surprise once I’m able to take a hybrid/other for a joyride. Alas, this one’s a hand-me-down, a decade or so old, and not worth enough on the market even if I wanted to part from it.
    Feel free to delete (entirely) or freely cut parts out of this long message. All that matters is that you know how much your readers appreciate your website and feel a resonation with each article and price hunt.

    • tony kaye

      We’re updating this guide as it’s SUPER old & outdated!