jamaster14
Well-Known Member
- Joined
- Sep 28, 2012
- Messages
- 212
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You will hear this a lot here... Boardsmith
thanks... already in love with the magnum walnut board. any suggestions on wood? anything special for each knife type/steel?
have a couple knives on the way, looking into get some new cutting boards. any suggestions. right now i have This Guy but he needs to be retired.
Curious why it needs to be retired. I can't imagine wearing out a 3" board.
Get a sander and refinish it. Or I'll take it off your hands if it's getting retired anyway.
I don't know what you mean by biohazard, but unless it's completely deformed there's no reason you couldn't keep using it.
Curious why it needs to be retired. I can't imagine wearing out a 3" board.
I got tired of an old warped sink cover cutting board so I cast about for a piece of wood. Too lazy to go to the lumber yard and too much of a wood butcher to take too much trouble. Found an ancient table in the basement and unscrewed one part and cut it to fit. Then I repositioned the braces so it will stay firm in the sink. I hope it IS cherry because I like the idea of a hardwood that is still soft enough for my carbon steel knives.
I have a couple photos, but don't yet have permission to post attachments.
Thanks. That's why I posted this; to see if there would be any problems. It's definitely not end grain.Would be unusual to be end-grain though right? If not, it will beat the hell out of your edge.
I have a couple photos, but don't yet have permission to post attachments.
Thanks. That's why I posted this; to see if there would be any problems. It's definitely not end grain.
Cherry rates about 950 on the Janka scale of hardness, compared to 1010 for walnut and 1450 for maple.
Are you saying that quality cherry, walnut and maple boards from companies like John Boos are or should be end grain?
http://www.cuttingboard.com/wood/maple/
Would be unusual to be end-grain though right? If not, it will beat the hell out of your edge.
plainsawn cherry would work fine for a cutting board.
:doublethumbsup:I'm still not sold on the notion that edge or face grain are that hard on your edges. I mean, yeah, it makes sense that end grain is gentler, but are you guys doing drum solos, or cutting food?
:doublethumbsup:
The $7 piece of pine certainly feels softer than end grain walnut and slicing potatoes and carrots leaves no marks, tho' I can make one with a thumbnail. I thought the whole point of using a sharp knife is so you don't have to use much force. My new Teruyasu Fujiwara 135mm petty slices a fresh, cold roma tomato with one stroke with no downward force but the weight of the blade. I'd never use it to chop anything.
My challenge is to keep the good knives away from my wife. :bigeek:
BTW, what is the proper punishment for someone who leaves a sashimi knife in the the sink? :sad0:
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