In article >,
hahabogus > wrote:
> Katra > wrote in
> :
>
> > In article >,
> > sf > wrote:
> >
> >> On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
> >> wrote:
> >>
> >> > In rec.food.cooking, Katra > wrote:
> >> >
> >> > > If all else fails, you could get a plastic cutting board.
> >> > > <shiver, ick!>
> >> >
> >> > They're not THAT bad. I have a couple of them that I use for raw
> >> > meat. I throw them in the dishwaser the moment I get done using
> >> > them. That keeps the counter clean, and keeps my main maple
> >> > butcher's block reasonably sanitary.
> >>
> >> How are they on your knife blade?
> >>
> >>
> >
> > Ooh great question! :-)
> > I did not think of that aspect.
> >
>
> Another thing to think of, which would you prefer to get as a extra add-on
> with your chopped food; sawdust or plastic bits? I choose sawdust.
This just boggles my mind...
I have never never NEVER had a problem with splinters or sawdust in my
food using my oak cutting boards! :-P
Wierd.
K.
--
>,,<Cat's Haven Hobby >,,<
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