The countertop height in my apartment is just too high for comfortable endgrain board use. I'm debating going high(er) quality poly but I know many would turn up their nose at the prospect, and I'm trying to get a sense of whether there's anything behind that other than just wanting "the best of the best."
The reality as a home cook is that I'm not cutting for hours per day. And with careful technique, I don't see why I'd have to worry about the edge getting slammed around.
Is there any real drawback to just getting one of those .5" epicurean boards if I'm careful and don't abuse my edges??
Willing to be talked off the ledge here, just wanted some real talk.
The reality as a home cook is that I'm not cutting for hours per day. And with careful technique, I don't see why I'd have to worry about the edge getting slammed around.
Is there any real drawback to just getting one of those .5" epicurean boards if I'm careful and don't abuse my edges??
Willing to be talked off the ledge here, just wanted some real talk.