Re: More cutting boards | <– Date –> <– Thread –> |
From: Pablo Halpern (phalpern![]() |
|
Date: Wed, 25 May 94 06:05 CDT |
> From: dadams [at] world.std.com (David G Adams) > 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 gla > or marble cutting surfaces? I can't imagine using a glass cutting board. At home we have the usual wooden cutting boards in addition to a lucite one. The lucite board is harder than most plastic boards and I hate using it for anything more than a casual cut here and there. As soon as major food prep starts, I pull out the wood. The problem I have is that my knife does not have a soft landing at the end of a cut. Its not that it hurts my hand or wrist, but that if feels yucky and I get the sense that I'm dulling the knife. Isn't part of the idea of a cutting board that it should be a somewhat soft surface in order to protect both the user and the knife edge? I know this doesn't address the food safety issue, but I want to make sure that in our attempt at finding a "safe" cutting board, we don't end up with something that defeates the original purpose. - Pablo ------------------------------------------------------------------------ Pablo Halpern (508) 435-5274 phalpern [at] world.std.com New View Neighborhood Development, Acton, MA ------------------------------------------------------------------------
-
More cutting boards David G Adams, May 23 1994
- Re: More cutting boards School of Mathematics, U of MN, May 24 1994
- Re: More cutting boards Pablo Halpern, May 25 1994
Results generated by Tiger Technologies Web hosting using MHonArc.