How do your knives stand up after they have been used on the board for a
while?

JakeInHartsel

On Mon, 10 May 2004 17:12:12 -0400, <RJ> wrote:

> I was haunting the local dollar store
> when I came across full-sized, nylon(?) cutting boards.
> Flexible, textured surface, about 1/8" thick.
>
> I took one home on a whim,
> and then went back and bought two more.
>
> They're tough ! Show no signs of knife-marks,
> I didn't have to "season" them,
> And they wash up beautifully.
>
> I stack 'em on the counter.
> When I'm done cutting meat,
> I put the top board in the sink,
> and there are two more to use.
>
> Handy !
> <rj>