In article >,
Bob Pastorio > wrote:

> 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
>

I have used a cleaver on this board actually, but carefully.
Rather than "chopping" with the cleaver, I'll place the edge of the
cleaver against the bone and tap it thru with either my kitchen rock or
a light weight hammer. I seem to get a better "aim" that way. <G>

Does not ding my board.

K.

--
>,,<Cat's Haven Hobby >,,<
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