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What To Look For In A Cutting Board

Discussion in 'Food and Drink' started by James, Feb 16, 2014.

  1. Jeffery Hunter

    Jeffery Hunter Founding Member

  2. Jay

    Jay No soup for you Founding Member

    Wow- that's a biggun.

    The Boardsmith seems to have "retired" more times than Celine Dion, so it's great to see him here.
     
  3. James

    James smarter then your average duck Founding Member Gold Contributor

    Didn't you get Banned ?

    As much as I love those end grain blocks, I think for my needs the Sani tuff boards are what im going to get
     
  4. Andrew

    Andrew Have Pen Will Travel Founding Member

    Cool. I'd definitely give that a try next time. Thanks for the tip!

    -Andy
     
  5. neelesh

    neelesh Founding Member

    probably Hinoki, a type of Cypress which grows only in Japan
     
  6. brainsausage

    brainsausage Founding Member

    I have a Maple Magnum, and a 12x18 black walnut by Dave. The maple I bought for work, and the walnut for home. I hate the feel of poly boards(hard and slippery), and rubber grabs the edge too much. Nothing beats a proper end grain board. For sanitation, edge maintenance, and cutting enjoyment, I wouldn't go with anything else.
     
  7. brainsausage

    brainsausage Founding Member

    Sani tuff are great, but warp if you look at them funny. Don't ever expose them to much above room temp heats. Seriously.
     
  8. James

    James smarter then your average duck Founding Member Gold Contributor

    A hot roast will warp them ?
     
  9. MattS

    MattS Founding Member

    True, but they also warp back to shape too.
     

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