eddiecharete
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Other than aesthetic reasons and utility considerations like size, are there any particularly important features of a wooden cutting board that makes it preferable for working with fine knives?
For instance does hardness of the wood really matter? Or will most any wood be soft enough compared to the hardness of your blade that it's a non-issue?
What about end grain compared to boards that are made along the length of the grain?
Etc...?
Thanks,
Noah
Though there are no scientific evidence it is said that wooden cutting boards kill bacteria, check this link
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