|More cutting boards||<– Date –> <– Thread –>|
|From: David G Adams (dadamsworld.std.com)|
|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? Dave NWIS (soon to be either Mystic Valley or Cornerstone) Cohousing ______________________________________________ |\/\/\/| David G. Adams |____ | U4 Consulting OO ) | dadams [at] world.std.com ( | CompuServe: 72630,1374 | | ______________________________________________
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