Chopping boards
-
-
I have Kama Asa black ones, https://kama-asa.co.jp/en/products/kama-asa-black-cutting-board
And a couple of handmade thick wooden blocks -
@teamcarraig it depends. If it's very fine blocks with lots of glue joints, then no, those are worse. But if it's wide blocks of the grain then, yeah. It's an important distinction though so thanks for calling that or
-
@pechelman I was comparing end grain to an edge board. (Probably could have mentioned that) Which are much cheaper and quicker to make
-
We have a very nice walnut one (side grain, made to measure by a danish designer/woodworker https://rune-jakobsen.com/da-dk/collections/rune-jakobsen-skaerebraetter?srsltid=AfmBOoqzqKl7Ve3vXOfT3CNcK5K5Zvu-chKivZCGk_JumSvWSOSZTyf- they’re expensive, but I’m very happy with his work - I have one of his knife racks as well). We keep it at the countertop, and use it for fruit, bread and vegetables. Basically all the use during the day, and 90 percent of dinner prep.
Walnut is quite dense, and not as hard on knives edges as for instance bamboo.
I have another big synthetic board that I use for raw fish, and plastic ones for chicken or rav meat. And some wooden ones I use for cutting and serving cooked food. But the big walnut one is the star of the show.
-
@Graeme said in Chopping boards:
I've got a butcher's block style chopping board that I found in TK Maxx in Manchester years ago for about ten quid. It followed me to London and then Australia, and it's still going strong.
Love this. Not in keeping with the bourgeois spirit of the thread
