Huntsman
Distinguished Member
- Joined
- Jul 3, 2004
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That is all -- I want the cutting board that will prolong the sharpness of my knives the longest. I really couldn't care less about bacteria harboring or any of that malarkey. I mighty die of botulism, but I don't want to damage my knives (Seriously, this will not be for a meat prep board).
I assume wood would be the best choice? But end grain or plainsawn?
I assume wood would be the best choice? But end grain or plainsawn?