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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
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For your Knife - what cutting board do you use?
Think of the classic butcher block cutting board made up of little squares or rectangles of wood, that's end grain. It's super hard, so it takes a beating from tools much more damaging than sharp knives. It was used in metal working shops as well. The real cost comes from the extra time in... -
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Cutting Boards
Wooden Cutting Boards sealing and cleaning All you'll ever need to know about cleaning and sealing a wooden kitchen cutting board. Seasoning A Cutting Board Before using a new butcher block, season it to prevent staining and absorption of food odors and bacteria. Proper surface treatment...- Hill Dawg
- Post #53
- Forum: Cook's Tools
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Cutting Boards
Clean the wood cutting surface like anything else and you're OK.- Hill Dawg
- Post #52
- Forum: Cook's Tools
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Cutting Boards
Unstable, you mean it rocks back and forth? Do you let it soak in the sink? It might have twisted if left wet too long. Hill Dawg- Hill Dawg
- Post #51
- Forum: Cook's Tools
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For your Knife - what cutting board do you use?
I've always preferred wood, made my first one in school over 30 years ago and my mother still uses it. That one was an edge grain board, walnut and cherry. I now make end grain cutting boards, they rarely get marked by my sharpest knives. We've tried glass and lexan and threw the lexan away...