Knife porn thread

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Acliff in reply to @hugo7

When used with a sharp knife with Japanese knife technique, the Hasegawa boards barely get any cuts or marks.

More slicing through food, rather than chopping or mincing.

Plastic/rubber boards with cuts and gouges are less hygienic than a wooden board with the same.

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NotThamesWater in reply to @Acliff

Plastic/rubber boards with cuts and gouges are less hygienic than a wooden board with the same.

Only in specific circumstances. If they are both regularly cleaned regularly and well, plastics are far more hygienic.

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Acliff in reply to @NotThamesWater

Don’t the properties of wood mean that it absorbs/wicks away moisture, even in deeper gouges making it less hospitable for bacteria?

That said, I rarely use my wooden chopping board for meat and fish.

I get more paranoid about cuts in the plastic/rubber boards than the wood ones though.

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