My dad was an old time butcher, so I grew up with good knives and wooden butcher blocks.
On cutting boards...
I've got one cutting board that I made from a 2"X12", not fancy, but it was sanded then oiled, let it seep in, then oiled again. Several times over It was oiled and it's like an old trusty friend. I clean it, and oil it before I put it up. I've had it for about 40 years or so.
Buy a quality knife, clean it yourself, by hand, then put it up.
I have a whole drawer of old junk knives for others to use.
I sharpen them too.
I have 1/2 dozen Meat Cleavers in different sizes and shapes. They don't get much use now a days.
Still great for butchering an occasional deer or hog.
I don't have much use for plastic cutting boards or the paper thin cutting mats lots of folks use no a days.
Most old fogies seem to rely on real knives, wooden cutting boards,
Cast Iron cookware ect... Not to mention Old trucks, 12Ga. shotguns, and 1911 pistols. (Guilty on all counts)
Last edited by Ole Man Dan; 01-21-2013 at 02:32 PM..