Butchers block / chopping boards...

[Luca Brazzi]

Having enjoyed reading the thread on "Japanese 'folded' kitchen knives", saw some folks with the thick wooden chopping boards. Are they all the same in terms of hardness, durability etc...and do you use them for meat as well as veg etc etc.



I've got decent plastic boards which don't damage the knives and dishwasher safe.

Question, stick with what I have, or look at the heavy wooden options....key is the requirement to not slip across a surface :-)

Thanks

[Luca Brazzi]

Great stuff. Thanks for the really useful feedback. Saw a TG one on Amazon and may well get that one.

Cheers all.