The knife is so much harder than the wood it wont make a difference.
so you chopping boards or vegetables. because go chop board you have hacksaw anyway.
Glue. No thank you.
Just bought a 25 dollar one and seasoned it. Just used it today. Fuckin love it
I genuinely tried to like this twice
I am always miffed about the fact that I am cutting food on GLUED wood. Some of that glue is bound to get into food. I use glass chopping boards.
Well good ain’t cheap and cheap ain’t good.
Tell me you're sponsored without telling me you're sponsored
Been using the good old traditional wooden chopping board for the past 25 years… This ain't gonna change my mind, no offense though 😊
TLDR: Be rich.
Book end? It's end grain
Hey you woodworkers out there, what is the best wood do you think? I’ve always been partial to bamboo, but I’m no expert. Half of my reasoning is purely aesthetics. Are there any particular pros and cons?
You can think of end grain cutting boards as a bunch of very narrow straws glued together tightly. You apply an oil or a bees wax, this fills the straws. Then when you cut on them you don't really damage much of the straw, most of them just get pushed out of the way. And with the straws full of oil or wax, there isn't room for bacteria so it's an easy wipe down to clean it.
Called end grain cutting boards in the US. Bookend matching is something else entirely in the US – matching pieces of wood oriented as they were cut.
You should also do a video about the difference between wooden chopping boards vs plastic chopping boards. I'm willing to bet that you see wooden chopping boards being more used at home while in public establishments where food is served, it's more likely you'll see a plastic board
Chopping boards have always been an issue for me. For a start, I’ve found that the long grain timber boards warp over time. •. I’ve tried glass but became concerned about “powdered glass”. Also damages my knives. •. Stainless steel also dulls/damages my knives. •. So, I use cheap plastic boards for proteins, which I replace as soon as I can’t keep them in pristine condition •. Also, how does one sanitise a chopping board with the end grain exposed? I’m currently using an anti-bacterial mineral oil.
Any hints gratefully received
End Grain…Book End refers to matched sides
THANKS MATE !!!!! IM SHOPPING FOR ONE NOW ! CHEERS soooo where’d ya get yours ? Brisket board in Queensland or choppy block Adelaide . Im in Sydney
The knife is so much harder than the wood it wont make a difference.
so you chopping boards or vegetables. because go chop board you have hacksaw anyway.
Glue. No thank you.
Just bought a 25 dollar one and seasoned it. Just used it today. Fuckin love it
I genuinely tried to like this twice
I am always miffed about the fact that I am cutting food on GLUED wood. Some of that glue is bound to get into food. I use glass chopping boards.
Well good ain’t cheap and cheap ain’t good.
Tell me you're sponsored without telling me you're sponsored
Been using the good old traditional wooden chopping board for the past 25 years… This ain't gonna change my mind, no offense though 😊
TLDR: Be rich.
Book end? It's end grain
Hey you woodworkers out there, what is the best wood do you think? I’ve always been partial to bamboo, but I’m no expert. Half of my reasoning is purely aesthetics. Are there any particular pros and cons?
You can think of end grain cutting boards as a bunch of very narrow straws glued together tightly. You apply an oil or a bees wax, this fills the straws. Then when you cut on them you don't really damage much of the straw, most of them just get pushed out of the way. And with the straws full of oil or wax, there isn't room for bacteria so it's an easy wipe down to clean it.
Called end grain cutting boards in the US. Bookend matching is something else entirely in the US – matching pieces of wood oriented as they were cut.
You should also do a video about the difference between wooden chopping boards vs plastic chopping boards. I'm willing to bet that you see wooden chopping boards being more used at home while in public establishments where food is served, it's more likely you'll see a plastic board
Chopping boards have always been an issue for me. For a start, I’ve found that the long grain timber boards warp over time.
•. I’ve tried glass but became concerned about “powdered glass”. Also damages my knives.
•. Stainless steel also dulls/damages my knives.
•. So, I use cheap plastic boards for proteins, which I replace as soon as I can’t keep them in pristine condition
•. Also, how does one sanitise a chopping board with the end grain exposed? I’m currently using an anti-bacterial mineral oil.
Any hints gratefully received
End Grain…Book End refers to matched sides
THANKS MATE !!!!! IM SHOPPING FOR ONE NOW ! CHEERS soooo where’d ya get yours ? Brisket board in Queensland or choppy block Adelaide . Im in Sydney
this bullshit