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>

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>

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

Um, what kind of knives, used for what... and how long is a while?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

I guess I never really paid attention.
Every third or fourth time I take the knife out of the drawer,
I stroke it with my sharpener. ( habit )


On Tue, 11 May 2004 14:20:33 -0600, Glenn Jacobs
> wrote:

>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.
>>

<rj>