More cutting boards
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

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