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02-19-2009, 06:21 PM
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#1 | | | | | | | Senior Cook
Profile: Join Date: Mar 2008 Location: The Netherlands
Posts: 312
| | What type of cutting board?
I don't know if this is the place to discuss this, but what type of cutting board sould I buy? I want a very good cutting board, what material should it be made of? Thanks!
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02-19-2009, 06:23 PM
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#2 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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Either wood or plastic. Those are the only decent materials if you want to treat your knives well. End grain wood is better than edge grain wood.
Wood and plastic both have pluses and minuses. I use both in my kitchen for different reasons.
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02-19-2009, 06:29 PM
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#3 | | | | | | | Senior Cook
Profile: Join Date: Mar 2008 Location: The Netherlands
Posts: 312
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Thank you GB, I will have to look up the difference between edge grain wood and end grain wood.
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02-19-2009, 06:31 PM
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#4 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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The best way I have heard end grain described is that it is to picture a hair brush. If you put your knife down into the bristles then the bristles kind of separate and surround the blade. This is what end grain wood does. You slice down into the grain and that is much more gentle on your blade than anything else.
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02-19-2009, 06:34 PM
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#5 | | | | | | | Senior Cook
Profile: Join Date: Mar 2008 Location: The Netherlands
Posts: 312
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Thanks.....
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02-19-2009, 06:36 PM
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#6 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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There are end grain boards and edge grain boards. End grain are the better (and more expensive) of the two and are the ones I was using the brush to help describe. Edge grain are like end grain turned on their side.
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02-19-2009, 06:47 PM
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#8 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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If I am not mistaken, those are plastic and should be fine.
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02-19-2009, 07:20 PM
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#9 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,273
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Actually, according to the website, it's layers of paper soaked in resin and heated to harden.
It may be too hard to be knife edge friendly.
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02-19-2009, 07:22 PM
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#10 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
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Good thing you read it better than me Andy!
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