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Type: Posts; User: racineboxer

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  1. Replies
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    I've had a 240 SS Yusuke for a few months and I'm...

    I've had a 240 SS Yusuke for a few months and I'm a big fan of it. Fit and finish is flawless and the knife is super thin (even though mines not the super thin the original poster started this tread...
  2. Leave 'em out or put 'em away when not in use

    Just curious if you guys put away your board after use (i.e. cabinet/drawer) or if it owns a permanent location on your counter top.

    Let's hear it folks - what do you do?
  3. Devin T

    Devin T
  4. Replies
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    I agree with what a few folks have said in the...

    I agree with what a few folks have said in the thread:

    Pro tends to go bigger: 240-300.
    Home can get away with smaller: 170 (Santoku?), 180, 210, 240 all OK.

    And also agree witht he poster...
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    1,397

    Does everyone pretty much wash/wipe down there...

    Does everyone pretty much wash/wipe down there boards in place on the counter? How many, or how often, does it get taken over to the sink?
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    Thanks for the replies everyone. I certainly...

    Thanks for the replies everyone. I certainly wasn't going to put it into the dishwasher.

    I've had this routine though for years with my current cutting board (16 x 12 x 1/2") where I'd just carry...
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    Cleaning with detergent

    Hello all, happy new Boardsmith owner here.


    I just want to make sure I'm reading something correctly. On the FAQ page (http://theboardsmith.com/purchase.htm) when it says to wash with...
  8. Replies
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    2,750

    Do you guys like your gyuto to have a little...

    Do you guys like your gyuto to have a little relief in the heel so that when you come down with the heel you can roll your edge easily past parallel to the cutting board?

    I ask this because I have...
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