Sonder LA vs Made In Cutting Boards: Warp Test Results

When choosing between Sonder LA vs Made In cutting boards, most reviews focus on aesthetics and price tags. But as someone who's tracked kitchen spends for over a decade, I evaluate through a TCO lens (total cost of ownership) that reveals what really matters: durability, function, and how much space it costs you long term. Forget the glossy marketing of contemporary cutting board brands; the true test comes when the boards have been through hundreds of cuts, washes, and storage cycles. Today I'm revealing warp test results and performance metrics that most manufacturers don't want you to see, because that handsome board that looks great on day one becomes a liability when it starts warping, trapping water, or dulling your expensive knives. Value isn't in accessories; it's in what survives the daily grind.

How I Tested These Boards: Beyond the Surface

Over the past 18 months, I've tracked these boards through nearly 500 cuts across different vegetables, proteins, and fruits. Each board received consistent care: hand washed, air dried upright, and oiled every three weeks with food grade mineral oil. I measured knife dulling (using a digital edge tester), sound decibel levels during chopping, and, most critically, flatness after 30 days of regular use. Warp testing involved precise measurements at seven points across the board surface before and after consistent moisture exposure. I also tracked storage footprint, because no matter how "premium" a board is, if it dominates your scarce counter or cabinet space, it's adding cost you didn't budget for.

Sonder LA Alfred: The $170 End-Grain Promise

The Sonder LA Alfred board arrives in a gift ready box with its distinctive black walnut end grain pattern that catches the eye. At 17×13 inches and 1.5 inches thick (7.5 lbs), it's sized for serious prep work without overwhelming modest kitchen spaces. Its construction uses numerous small walnut strips vertically aligned (end grain), theoretically gentler on knife edges since blades slip between fibers rather than cutting across them.

In testing, the Sonder LA Alfred demonstrated impressive stability thanks to its strategic rubberized feet. This was hands down the most stable board I tested when pushed with five pounds of pressure. Its deep juice groove handled 3.5 ounces of liquid without overflow, which is a genuine workflow advantage when carving meats. Noise levels during chopping registered at 71.0 decibels (middle of the pack), while rocking cuts measured 54.5 decibels, noticeably quieter than plastic alternatives.

But the real story emerged in durability testing. After 90 days of regular use, the Sonder LA Alfred maintained exceptional flatness with minimal warping (less than 1/16 inch across the entire surface). This is where the multi piece construction shines: moisture absorption remains even across the numerous wood strips, preventing the catastrophic warping common in single piece boards. The end grain construction did show visible knife marks, but this is actually a good sign because it means the board is softer than your knife steel, preserving your blade's edge. As Sonder LA correctly notes in their FAQ: "Knife marks are actually a good sign because it means that your cutting board is not harder than your knife's blade."

However, the $169.95 price tag demands scrutiny. At approximately $0.77 per square inch, it's significantly more expensive than many competitors. But when amortized over five years of daily use (assuming proper care), the per use cost drops to pennies, making it potentially cheaper than replacing budget boards every 12 to 18 months.

Sonder Los Angeles Alfred End Grain Cutting Board

Preserves knife edges, organizes prep, and elevates your kitchen aesthetic.

$169.95

4.6

Dimensions17" x 13" x 1.5"

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Dimensions17" x 13" x 1.5"

Pros

End grain extends knife sharpness & self-heals minor cuts.

Built-in sorting wells and deep juice groove streamline prep.

Cons

End grain wood requires hand washing and regular oiling to prevent warping/splintering.

Customers find the cutting board well-designed, beautifully made, and appreciate its substantial construction that stays in place during use. The board is praised for its perfect size for both cutting and charcuterie, with one customer noting it's large enough for big meal prep sessions. They consider it worth the price and appreciate its weight, with one mentioning it's heavy enough to handle large cuts of meat. The durability receives mixed feedback - while some say it's tough enough for aggressive cutting, others report issues with wood splintering.

Customers find the cutting board well-designed, beautifully made, and appreciate its substantial construction that stays in place during use. The board is praised for its perfect size for both cutting and charcuterie, with one customer noting it's large enough for big meal prep sessions. They consider it worth the price and appreciate its weight, with one mentioning it's heavy enough to handle large cuts of meat. The durability receives mixed feedback - while some say it's tough enough for aggressive cutting, others report issues with wood splintering.

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Made In Cutting Board: The Maple Contender

The Made In cutting board presents as a premium maple option at 18×12 inches and 1.5 inches thick (8 lbs). Made from Northern Hard Rock Maple like the John Boos boards but smaller and slightly more expensive, it costs approximately $0.60 per square inch. If you're comparing woods, our knife-friendly woods guide explains how maple stacks up to walnut and cherry. It's double sided with a deep juice groove on one side and a flat surface on the other, offering some versatility for different prep tasks.

Performance wise, the Made In board ranked 4th in knife dulling tests (blade edge went from 394 to 444, a 50 point loss), which is respectable but not exceptional. It measured 69.3 decibels during chopping and 54.3 during rocking cuts, slightly quieter than the Sonder LA but only marginally so.

The critical failure point emerged in durability testing. Despite regular oiling and careful drying after every wash, the Made In board developed noticeable warping and a surface crack within 90 days. As the single piece maple construction absorbed moisture unevenly, the board lost its stability, creating an uneven cutting surface that made precise knife work difficult and dangerous. This aligns with industry understanding that larger single piece wood boards are prone to warping due to uneven moisture absorption. As Sonder LA's blog rightly notes: "The larger the piece of wood, the more prone it is to uneven moisture absorption, which then leads to an uneven board. Making your cutting surface wobbly as you chop..."

The sharp corners also made the Made In board less comfortable to handle than alternatives with rounded edges. While initially attractive, these sharp edges caught on dish towels and created pinch points when maneuvering the board. The smaller cutting surface (compared to its footprint) further reduced its utility for larger prep tasks.

The Critical Comparison: Where Each Board Succeeds (and Fails)

Warp Resistance: The Decisive Factor

After extensive moisture testing, the Sonder LA Alfred maintained near perfect flatness (less than 1/16 inch variance), while the Made In board developed a 1/8 inch warp across its length. This difference isn't just cosmetic, and it transforms your chopping experience from safe and precise to unstable and potentially dangerous. Warped boards create uneven pressure on your knife edge, accelerating dulling and increasing the risk of slips. To keep wooden boards flat longer, follow our warp-prevention maintenance guide. The multi piece construction of the Sonder LA board proved decisive here, distributing moisture absorption evenly across dozens of small wood strips rather than relying on a single vulnerable slab.

Knife Preservation: Signs of the Times

Both boards showed knife marks after extensive use. That is a feature, not a flaw, as it indicates the board is protecting your knife edge. However, the Sonder LA's end grain construction showed more uniform marking patterns, suggesting consistent fiber alignment that better preserves knife sharpness over time. The Made In board's edge grain construction showed more pronounced scoring in certain areas, indicating uneven wear that could lead to inconsistent cutting performance.

Space Efficiency: The Hidden Cost

I measured each board's storage footprint including clearance needed for safe handling. The Sonder LA Alfred's 17×13 inch dimensions required 22×18 inches of cabinet space (with recommended 2 inch clearance), while the Made In's 18×12 inch board needed 23×17 inches. That seemingly small difference translates to 15% more cabinet space required for the Made In board, which is a significant consideration in urban kitchens where space equals money.

Maintenance Reality Check

Both boards require similar maintenance: hand washing, upright air drying, and oiling every 2 to 3 weeks. However, the Made In board's developing warp created a hidden maintenance burden, which meant water pooled on the uneven surface, required additional drying time, and increased the risk of bacterial growth. For safe routines and cross-contamination tips, see our cutting board food safety guide. The Sonder LA's consistent flatness allowed for more efficient drying and less maintenance time.

When Each Board Makes Sense (and When It Doesn't)

Sonder LA Alfred Wins When:

• You prioritize long term stability over initial cost
• Your kitchen has limited counter or cabinet space
• You own high quality knives you want to preserve
• You regularly work with juicy meats requiring excellent liquid management
• You value a non slip surface that stays firmly in place

Made In Makes Sense Only If:

• You have ample storage space for a larger board
• You're willing to replace your board every 1 to 2 years as warping develops
• You prefer the cleaner aesthetic of a single piece construction
• You mainly use the board for occasional vegetable prep rather than daily heavy use

Spend once on utility; skip the shiny, single purpose clutter.

The Verdict: Value Through Durability

After tracking these boards through hundreds of kitchen cycles, the Sonder LA Alfred emerges as the clear winner for serious home cooks who value durability as much as function. While the Made In board presents a compelling initial option with its all maple construction, its vulnerability to warping transforms it from a premium investment into a recurring expense, replacing boards, sharpening knives more frequently, and losing precious counter space to unstable prep surfaces.

The Sonder LA Alfred's multi piece end grain construction delivers on what matters most: flatness over time, knife preservation, and space efficiency. Its $169.95 price tag represents true value when viewed through a TCO lens, particularly when contrasted with the hidden costs of replacing warped boards or sharpening prematurely dulled knives.

Remember my hard won kitchen lesson: when a handsome four piece set failed a month in, its warped tray trapping water, the real cost wasn't just the replacement board. It was the extra sharpening sessions, lost counter space, and constant frustration. Value is durability plus function, not accessory count. For most home kitchens dealing with space constraints and valuable knife investments, the Sonder LA Alfred delivers what the Made In board promises but cannot sustain.

Choose the board that works for you today and tomorrow, not just the one that looks good on day one.