B
bbqjoe
Guest
What is your preferred cutting board?
Why?
What else do you know about cutting boards?
Why?
What else do you know about cutting boards?
Can you stuff that in an envolope and send it to me?Sledneck said:I think i have a piece of butcher block left over from a job that is
2'-0" X 7-0" X 1 1/2" thick. If anybody round here wants a piece cut off of it let me know the size. Its brand new in the box
A good wood board can be sanded down when it wears out or starts to dish. Plastic are just garbage at that point.
hey if you lug 2x3 of that out to islip ill take it. or i can just caome and getSledneck said:I think i have a piece of butcher block left over from a job that is
2'-0" X 7-0" X 1 1/2" thick. If anybody round here wants a piece cut off of it let me know the size. Its brand new in the box
big brother smoke said:I use color coded boards i.e. brown = cooked meats; red= raw;
yellow = raw poultry, etc. Bleach and soap to clean.