Quality doesn't seem to be great, maybe good for an airbnb, or use as a serving tray instead.
Check the dimensions, apparent they're pretty small based on some of the reviews.
Ortega Kitchen
Design: 3-Piece Bamboo Chopping Board Set
Colour: Brown
Easy-clean, knife-friendly cutting surfaces
Materials: Bamboo
Dimensions (approx. cm):
Small: 20 (L)x 15 (W) x 0.9 (H)
Medium: 28 (L) x 21 (W) x 0.9 (H)
Large: 32 (L) x 23.5 (W) x 0.9 (H)
Country of origin: China
Ortega ?
Daniel?
Brian?
Good deal for pandas…
anyone else getting "There was a problem loading this section." on the add to cart section?
RIP Catch!
Kogan will probably purchase the name.
That was actually the first thing that came to my mind as well, but then again Westfarmers is not like Dicksmith, they have the resources to keep the brand going.
after kogan bought dicksmith
who still buys from dicksmith?
the name is meaningless nowadays without the cheap prices..
that's why catch is shutdown in the first place cos they can't compete with the chinese
They tired but failed. Wesfarmers refused to sell and decided to shut it down instead.
After Kogan purchases it, the new name should be Katch
CoTD died long before 2025 imo.
Yep - my thoughts exactly when I heard the news.
They used to be that 'one deal a day' site. Then they became that 'one deal a day, plus some other useless garbage'. And eventually transitioned into 'lots of useless garbage' site.
Zazz was the first one of these deal a day sites that I used, then I think it was CotD, but rarely ever did I buy from the refreshed catch.
Based on the item description:
Please note: hand wash only. Do not put in dishwasher or immerse in water as this can cause the board to split
Well yeah you shouldn't put anything timber or bamboo in a dishwasher & when washing it don't just wet one side, wet both. Wetting one side might warp it.
Also rub olive oil into it occasionally.
"Also rub olive oil into it occasionally"
That's what she said.
Olive oil is a money oil; this is ozbargain.
Mineral oil will do the trick and can be had for about 40% less (if you can get your hands on it).
I thought olive oil was generally not recommended for this application anyway because it could potentially go off or rancid.
Too late for me. Should have read the instructions ;(
Lucky there's this deal so you can replace yours
"Always look on the bright side of life" :) good idea
Bamboo is quite high in natural fibers, meaning it absorbs water and warps easily - I do not recommend putting these in the dishwasher if you want them to last.
…But I suppose that's unsurprising for five bucks.
A lot of reviews saying they are warped on arrival.
hows the catch refunds ?
At this point I'm just buying shit to deepen their losses, but I'm sure they'll make great cheeseboards
Wouldn't their losses be greater if they weren't able to sell anything and had surplus inventory no one wanted? Even at an 80% discount, paying them the other 20% is still revenue generating which lowers their overall loss on the PnL.
I don't know how OnePass works, but if it costs them more for shipping then they would be making a greater loss.
That was my logic, but I assume they assign the shipping costs against each brand rather than just park it all under OnePass
Given the extent of Westfarmers retail reach I can't see them being in a situation where they reach 30 April with surplus inventory they need to dump
Bamboo is quite high in silica, meaning it's quite hard and harsh on your knives - I do not reccommend using these as actual chopping boards if you like your knives at all.
…But I suppose that's unsurprising for five bucks.
all ozbargainers use $5 knives.. we will be fine
$5 ?!?!? All mine were free from Coles
free how
@capslock janitor: The knife credits I accrued through regular shopping without going out of my way at all?
Too soon
I DO (like my knives)
What do you recommend please?
Sharpening stone and YouTube to learn knife sharpening and care i.e. not brute force hacking keeping the edge sharp so it doesn't chip and using the right knife for the job.
Also, for most people a honing steel is going to be more useful day to day than a sharpening stone. In the long term you'll probably want a whetstone, but in the short term a rod will maintain the edge and lengthen the periods between needing a sharpen.
@rainbowunicorn: I'm going to take the word of nearly every chef I've ever read, but thanks for your input. Do you have a source?
@rainbowunicorn: At the end he recommends a honing rod? Are you just arguing semantics?
They're called a 'steel' regardless of what they're made of, as confusing as that is. I agree ceramic is a better option, although this can depend on the material hardness you're using. For a softer carbon steel knife (often Eastern styled), steel is absolutely fine. If you're using a harder stainless (often Western styled), you're probably going to want ceramic or diamond indeed.
@runean: Incorrect on both counts.
At the end he recommends a stone but if you wish to stick with a rod shape, get an abrasive rod. While it is a steel base, it's covered in abrasive material like a diamond stone/whetstone, so essentially a stone in the shape of a rod.
Secondly, steels with more carbon (Eastern style) are a harder steel. Western style knives usually have less carbon and are softer.
Its fair that chefs thought honing rods were good as they lacked the tools and research to fully understand what is happening at a microscopic level.
Most fine grained hardwood is good. Maple, Sycamore, Walnut. Acacia is quite popular here in Australia, it seems.
More important is getting an end-grain board - which is where the board is a cobbled together checkerboard of blocks of wood, whereby the grain is going vertically (Z axis), as opposed to across the board. This means that the blade is going in between the exposed ends of the grain, which is gentler on the knife and the board.
Don't overthink it and overspend. You can find perfectly fine boards from your local MiniMax or whatever kitchen supply store.
NSF certified HDPE plastic is also fine, honestly.
Don't overthink it, says the person telling us to only cut on wood end grain. lfmao
@lunchbox99: So get the tiny bamboo plank, I'm not your dad. It's your knives, cobba.
Oh god, your account is almost entirely arguing with people. Seeya.
@runean: It was a joke so unbunch your panties.
Also I always laugh at saddos who go through people's comments for argument ammo. Lame and shows a complete lack of confidence. Try to be better.
@lunchbox99: Dude, all of these are things you said on this website from the last MONTH. Jesus Christ, man. There's no way spending this much time starting arguments online is mentally healthy. You jumped down my throat for providing information to someone who asked for help.
"Are you seriously that gullible?"
"People are just dumber then you think."
"Lfmao it's obvious you have zero knowledge of the science and zero training in science."
"Imagine being so bad at maths that you not only get it wrong but post on ozbargain seeking validation"
"That’s a lot of words to say you got stuff wrong"
"a) nice try pivoting from your previous comment they are so courteous BS"
"Let me know when you're next in Brisbane and I'll try to manoeuvre my car in front of you."
"Your tears fill my washer fluid"
Anyway, I'm gonna go smoke weed and jerk off now. Have a good one!
@runean: My favourite part was you saying how much time I spend here but proceeded to spend time trolling through my comments to extract quotes. That's when I knew it was more than a nibble on my fishing line.
Hook, line, sinker and a copy of Angling Times magazine lol.
@lunchbox99: My favourite part is you came back 3 hours after your initial snarky comment to leave a second, snarky comment
Have a good weekend champion
This comment is so often made in speculation. Yes bamboo is a harder timber, but it's not destroying your knives or dulling them significantly faster as you aren't trying to cut the board itself.
There aren't a lot of vids that take a proper scientific approach but this is the closest thing I've seen to testing it correctly.
https://youtu.be/_lktWJKFP2k?si=CtXv0UJow9keyUSL
I mean… you're not TRYING to chop the board itself, but you are. That's kinda like saying swords don't need to be that sharp/strong, because you're not cutting armour - it's not the goal, but it's a pretty unavoidable reality.
If you use appropriate pressure, you're unlikely to significantly damage your knife, but it's certainly not a great choice for a board material. Not to mention every bamboo board I've ever seen is edge-grain, which exacerbates the issue.
Also, I'm not sure homeboy chopping two onions and then testing is a great sample size. Your average home user has terrible knife skills, and are jamming it into the board every evening. I'm sure we've all got a relative whose chefs knife looks like a bread knife.
"That's kinda like saying swords don't need to be that sharp/strong, because you're not cutting armour - it's not the goal, but it's a pretty unavoidable reality." err.. what..? straw man? or.. yes you are trying to cut armour with sword so it does need to be sharp?
Did you even watch the vid and his testing methodology and look at the results?
Bamboo - End grain vs long grain, After 2000 weighted cuts saw no dulling where contrary to popular belief, endgrain bamboo dulled the knife significantly more.
Acacia - End grain vs long grain, After 2000 weighted cuts showed no significant dulling or difference.
@runean: I didn't say I'm a knife engineer.
My recommendation is any timber chopping board is fine, maintain it correctly, oil, wax or both. Avoid any non biodegradable materials like plastic which includes, HDPE, rubber/silicone, composites.
@rainbowunicorn: I was saying it tongue in cheek, I am genuinely interested, as you seem to know more about the matter than me
What kind of oil/wax do you use to maintain your board? I worry about certain oils going rancid over time. I'd also like to ask you what sort of stones you recommend for maintenance - is there a certain grit, material or brand you think is best?
I am an engineer and knife hobbyist and I haven't seen any scientific evidence that proves that bamboo/high hardness timbers dull your knives faster.
A serious question, can't you just sharpen your knives when they dull?
Catch RIP. Heard Rivers RIP today. That one is deserved.
noooo not rivers too :\
What’s the ‘Catch’ with this one?
Delivery fees if you haven't managed to sign up to Onepass dirt cheap.
Have a set of these and been using them for a number of years now. It does warp but after soaking in water and letting it dry evenly it will be flat again.
Surprising the glue is holding up after all these years.
Always hand wash. It soaks up water like a sponge.
Havent noticed it being harsh on knifes. But than again I just use cheap knifes that I sharpen regularly on a cheap Bunnings whetstone.
Dunno if IKEA still do it but their chopping board mineral oil was quite affordable and the stuff to use instead.
Yeah, I think they stopped selling it a few years ago.
Grabbed one to use as cheese/antipasto board
Grabbed a set as extras. Already have a more expensive set from Amazon that has started to crack.
Must …not…fill house with more junk… damn it, bought
Me too.
Thanks OP, bought one.
Thanks OP, bought one with free OnePass delivery
Thanks, bought one
I bought this a year or so ago and for the price, I'll let Derek explain my feelings - what is this?!
I remember a younger me and work colleagues back in 2008 would wait to fire up COTD every morning to see what new bargain would show up and then place a group order to arrive at work to save on shipping.
Good ole days
Yeah! Probably should have stuck to one item a day.
Wow never thought this deal would get so many up votes!
me too after reading the first line of post body
Reverse psychology.
and I wonder how much stock they have? After 5500 clicks, still not sold out yet!
I can just imagine someone sitting there all day, packing and sending chopping boards lol
which explains why they are going out of business. if they stock items that never sells and even after discounting to $5 it still has stock after a week.
I joined Catch when it first started and was "Catch of the Day"…years and years ago!
Not the same since it expanded with Marketplace sellers, with exorbitant prices.
Will be sad to see them go as I still purchase from them…albeit, knowing my prices first!
It was more like "Rubbish of the Day", and yes I bought a lot of rubbish from them in the early days. I even sent them an email asking to change the fish head to something a bit more self explanatory.
Received mine today and one was cracked through on arrival. Don't buy these, they won't hold up after a couple of uses I suspect. They're offloading landfill.
Jenna ?