Knife porn thread

Hopefully this gives you something to work from. The lower case are 3mm, upper case 5. I reckon you could just squeeze 3 x 5mm letters unless maybe your groomsmen have the initial WWW or something.

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Whenever I’ve done it recently I’ve used my vise to apply the pressure. I find it much easier to get the punch straight that way.

That's a good call.

Recommendations on a nice chopping board?

New kitchen, new chopping board.
The TOG hare and ox look pretty tasty, but not sure I want to sell out that level of cash.

Oh god...
Anyone that says glass or marble should be banned from this thread.

Have a read of this https://japanahome.com/journal/choose-best-cutting-board/ agrees with what I was told for home.

As the forums biggest opinel fanboi, the Higonokamis do look like something special.

Congratulations and may you and your partner have a long and happy life together.

I currently have a main bamboo end grain butcher block size chopping board which is ok, but is very slightly bowed.
I’ve glued some bumpers onto it, I’ve been meaning to get rubber feet to screw in.

I use various knife types, from large Chinese cleavers to nice sharp Japanese knife.

I tend to use a secondary large Neoflam plastic chopping board for particularly staining foods (kimchi, red fruit) and meat prep.

Probably going to go against the grain here, but IME the large thick colour coded professional kitchen ones are the best.

You can also get them in half thickness if the normal ones are going to be too heavy to store.

IMO they have a nice utilitarian aesthetic too. Especially when you have two or three next to each other. You obviously don't need to go the whole hog and have dedicated colours for food in your own kitchen.

Ikea wooden chopping boards, marble cheese board (Hi Golf Clubbers!)

TKMaxx always have great chopping boards, mine is Italian, looks great, chops great, wasn't expensive...

Nisbets for thick professional kitchen plastic chopping boards.

Bamboo boards are shit, they bow and smell weird if water gets trapped underneath.

Thats why I put rubber bumpers under, and regularly treat with mineral oil.
The end grain one I have now is much better than the edge grain one that I had before.

https://www.worktop-express.co.uk/worktop_accessories/Solid_Black_Walnut_Worktop_Chopping_Board.html

Making chopping boards from wooden worktop offcuts seems like a great use of spare wood, though all of these are edge grain (to be expected on worktops)

https://www.nisbets.co.uk/vogue-rectangular-wooden-chopping-board-medium/c459

https://www.togknives.com/product/the-ox/?gclid=CjwKCAjwgviIBhBkEiwA10D2j-iKFIWFr9IcZRpSxnV75EQzs3zKnlCBwRMYkLkjnYWefU-jERcCWRoCdtsQAvD_BwE

At this price, I'd rather try and make my own...

I've got a couple of boards made from oak worktop offcuts, they're nice but they really do dull blades faster.

it's why I buy cheap ones and just replace them every 6 months

As in you replace your chopping hoard every 6m?

That is insane!

How many people are you cooking for on a daily basis?

Like 2 sometimes 3. Chopping boards hold a lot of bacteria when they start getting cut up and they're like a fiver from Ikea, may as well just replace it whenever we go there.

Chopping boards hold a lot of bacteria

No, they don't.

I mean anecdotally I don't think I've ever got ill from the bacteria on my own chopping boards, even if they do harbour bacteria then it can't be worth throwing out big bits of plastic every few months?

You know what, I was just reguritating what I learnt when doing food handling courses but you are right, in a way. Looks like hard wood like maple is pretty good but soft woods not as effective.
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/
Either way, wood or plastic, once it starts getting cut up it's going to hold more germs.

I get wooden ones, wood feels pretty safe to chuck even in a landfil to me, it's going to break down eventually.

You're a star! I reckon the 5mm ones will be spot on and I may have to just keep the letters a little bit snug on the 3-initial one. Great tip with the vice too! I'll let you know how get on!