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New Kitchen Toy...

SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,316
edited March 2012 in EggHead Forum

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We just got our Jatoba hardwood cutting board in from Custom Cutting boards this week. A beautiful 2" slab of wood, nice addition to our classroom kitchen at the shop.

 

 

 

-SMITTY     

from SANTA CLARA, CA

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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,312
    I made this cutting board my self over 20 years ago.  I expected it to be disposable and figured I would make a new one about every six months.  Made out of red oak, and runs through the dish washer about twice a week.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • gerhardkgerhardk Posts: 817
    Looks too nice to cut on.  I like your timer as well, I saw one like it in a Restaurant Supply a few years back but they wanted around $40 for it and it seemed like a lot for timer at the time.

    Gerhard
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  • BotchBotch Posts: 3,132
    Beautiful board, Smitty!  
    After cutting up only the first two cooks off my Egg, and seeing the juice flow off my old board and onto the counter and floor, I sprung for a "moated" board, although its not near as purty as yours.  Enjoy!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • thechief96thechief96 Posts: 1,908
    Very nice Smitty. Looks good and heavy.
    Dave San Jose, CA The Duke of Loney
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  • Village IdiotVillage Idiot Posts: 6,951
    Beautiful !  I have a dilemma about cutting boards.  If they're too soft, your knife makes cut marks in them.  If they're too hard, it dulls your knife.

    I hope your board is too hard.  It's too pretty to have cut marks in it.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • stikestike Posts: 15,597
    dishwasher!? :-O
    ed egli avea del cul fatto trombetta -Dante
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  • Beautiful !  I have a dilemma about cutting boards.  If they're too soft, your knife makes cut marks in them.  If they're too hard, it dulls your knife.

    I hope your board is too hard.  It's too pretty to have cut marks in it.

    I go the way of have good knives, sharpen them about every 4 to 6 months and have a good hard cutting board.  I would rather have to sharpen my knives then have bacterial issues with cutting boards.
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  • LitLit Posts: 3,650
    I believe that cooks illustrated did an article a couple years ago about the natural enzymes in wood killing bacteria and how wood cutting boards are actually safer than other materials. Most of my knives cost double what even a nice custom cutting board does so I stick with softer boards and will replace them if need be. I recently found this chunk of wood on sale at a William Sonoma outlet for $60 and really like it. Thats two 9 pound boneless shoulders on it so needless to say it's pretty big. Wish I had better pics of it. If you ever watch Chopped its the same board they use on the show.
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