That's exactly what I was thinking, lol. I have a Sani-Tuff. It's butt-ugly but it works great. I'd love to get a nicer version.Originally Posted by Korin_Mari
That's exactly what I was thinking, lol. I have a Sani-Tuff. It's butt-ugly but it works great. I'd love to get a nicer version.
Tinh, what would make the Sani-Tuff nicer? Is it lacking something as a cutting board, or is it just aesthetics?
These Hi Soft are seriously sounding really cool. I'll probably have to get one.
I have a sani tuff too, for home and most places I've worked had 'em.
I think the hi soft are supposed to be softer or more forgiving than sani tuff.
The Sani-Tuff just looks bad. It gets marred, dirty, scuffed and dented easily and the material seems to highlight every imperfection unlike wood, for example. In terms of cutting, it's fine.
The shockingly low temp tolerance on these is a deal-breaker for me, otherwise I'd get one in a heartbeat.
can anyone identify the knife in the background?
has anybody tried a Mat King board?
What are you cutting at 70 deg C? I do see the possibility of accidents though. Like someone setting a cup of tea on a board or something...
It's the Suisin Korin collaboration special inox santoku.
This one:
http://korin.com/Suisin-Special-Inox...-Orange-Handle
My food loving gamer friend told me to engrave whatever I wanted, so I engraved "level 10 glutton."
Nothing wrong with these hands. I'd expected you would disclaim because of the watch. Why do people wear a watch - or rings or whatever - when they work with food??
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