Katra wrote:

> 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?

The plastic boards are easier on the knives. They score more easily.
They're not good for chopping, but neither are wooden boards.

>>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.

Depends on the kind of wood.

> 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

And as long as you don't take a cleaver to them, you won't. Oak has an
open grain, so I rub mine with paraffin wax and warm them to melt it
in. Then give them a good rub to polish. Less chance of anything
soaking in and gives a nice surface patina.

Pastorio