AIUI; that's only for end-grain wood - not the side-grain 'smooth' sides. That's, allegedly, why 'Butchers' blocks' are aggregated from cubes of wood with the end-grain visible.
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17 years ago
Burn hole in worktop
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17 years ago
There was a discussion about bugs on this ng some many months ago.
I went over to 'Persil' kills 99.9% of bugs and germs type washing-up liquid. Back came a very logical argument, that killing the lesser bugs left the MRSA types free to multiply.
I threw the biological cleaner in the bin.
Dave
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17 years ago
Do you think they even knew about bacteria when the started making butchers blocks?
It is to stop splinters getting in the meat. If you used a cleaver on the long grain it would soon splinter, which it doesn't on the end grain.
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17 years ago
I know. That's why I don't care about it:-)
Mary
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17 years ago
No, it's to make the chopping easier with no damage to longitinal fibres.
Mary
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17 years ago
That would be true if your persil relied on antibiotics to kill the bugs, but it doesnt.
Also it may or may not kill 99.9% of bugs it touches, but it wont kill ones embedded in muck in grooves in wood, or any other material.
NT
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17 years ago
"Mary Fisher" typed
I don't like garlic-flavoured apple pie, myself...
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17 years ago
The message from Helen Deborah Vecht contains these words:
Helen you're /so/ conservative!
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17 years ago
LOL! I've never tried it :-)
Mary
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17 years ago
I have to agree - I was suggesting its use as a decorative/heat- resistant inlay, not as a chopping board :-) I suspect that people who use glass chopping boards also use those nasty serrated "never needs sharpening" knives.
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17 years ago
I've got glass boards and sharpen my own knives - with glass you have to. I dont try honing them to razor perfection, so sharpening is quick enough.
If wooden boards were a new idea introduced today they'd be illegal, as there just not reliably cleanable imho. Inability to see when theyre clean or not is part of the problem.
NT