|Re: More cutting boards||<– Date –> <– Thread –>|
|From: School of Mathematics, U of MN (depts5.math.umn.edu)|
|Date: Tue, 24 May 94 08:24 CDT|
On Mon, 23 May 94 20:35 CDT, David G Adams <cohousing-l [at] uci.com> wrote: >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? > I don't know of any research but I've used glass cutting boards for a while. I gave it up because it's so hard on my knives and I couldn't get used to the feeling of hitting such a hard surface. Monika Stumpf Monterey CoHousing, Minneapolis
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