I have seen rules that say not to use a wooden cutting board for meat or fish. Is that government over-protection for public eating places, or is that a rule that is important in the home kitchen?
Will the "board butter" used to treat my Boardsmith board flavor meat or fish if I do use it for such? In particular, will it spoil the delicate flavor of sashimi?
I appreciate the expert advice provided here, and will do what y'all recommend.
Thanks for your help,