ohsmily
Assistant Cook
Obviously, I am new (I frequent drastically different boards) and this is my first cooking forums membership. Anyway, this has probably been asked before, but since I haven't posted yet, my account was barred from the search function...so, here it is...
I have read that corian is: 1) horrible on knife edges, 2) that it is OK on knife edges, 3) that it is better than wood on knife edges and everything in between.
Does anyone have a reputable source or someone that ran an empirical test on these claims to see how knives fare against corian. I have to say that I love the corian cutting board I have (great material) but I am getting a set of very nice knives soon and want to know if I should consider tossing the board in favor of a different material board.
Thank you for the input.
Note: if this is in the wrong forum, let me know...
I have read that corian is: 1) horrible on knife edges, 2) that it is OK on knife edges, 3) that it is better than wood on knife edges and everything in between.
Does anyone have a reputable source or someone that ran an empirical test on these claims to see how knives fare against corian. I have to say that I love the corian cutting board I have (great material) but I am getting a set of very nice knives soon and want to know if I should consider tossing the board in favor of a different material board.
Thank you for the input.
Note: if this is in the wrong forum, let me know...
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