More cutting boards
From: David G Adams (
Date: Mon, 23 May 94 20:35 CDT
At home, my wife and I use glass cutting boards, which would seem to have 
the advantage of not getting micro-cuts like plastic boards.  They do have 
the disadvantage of being breakable, and may be hard on the wrists in 
commercial volumes (but cooking 2 times / month should not lead to 
repetitive stress injuries, yes?).  Has anyone seen any research about glass 
or marble cutting surfaces?

NWIS (soon to be either Mystic Valley or Cornerstone) Cohousing


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