Typing that title made me realise how old I’m getting….
Need some new chopping boards, been using the Joseph and Joseph colour coded plastic ones for a few years but they’re in need of replacing.
Does anybody use a large butchers block style board? I want a large wooden board but I have no idea how you’re supposed to keep them clean? Surely they just get filled with microscopic bits of food in the grain etc?
Which boards are best for not destroying my knives?
Need some new chopping boards, been using the Joseph and Joseph colour coded plastic ones for a few years but they’re in need of replacing.
Does anybody use a large butchers block style board? I want a large wooden board but I have no idea how you’re supposed to keep them clean? Surely they just get filled with microscopic bits of food in the grain etc?
Which boards are best for not destroying my knives?