Very OT/ FOAK: Chopping Board recommendation?

Yuck. They must be the most horrible surface ever to cut things against.
Maybe hasn't "killed" your knives but I bet they're not as sharp as they
could be.

Tim

 

They're ok for 'rolling' cuts, but yeah, cutting things like onions
isn't very pleasant, mainly due to the noise. I don't use it much tbh.
Never had a chopping board until I got it as a pressie last year, & I
still do most stuff direct on the worktop.

Oh sure, but no knife is, & they're good enough to do the job.

 

Haven't looked recently, but believe it or not there were some amazing
things people chucked out on ebay. We got an entire handmade kitchen,
not in too bad nick, for £200 quid. The sink tap alone was worth more
than that. All it needed was a new worktop.

ymmv

 

See you out? How often do you break them, FFS? I've still got, and
they're amongst my favourite knives, some wooden-handled Prestige SS
ones that were bought as an engagement present, err, getting on for
thirty years ago. I don't understand anyone paying tens, sometimes
hundreds, of europoundfrancs for fancy knives, when decent ones can be
got for such a small amount.

When we bought our ski-flat we needed to equip itm so bought a set of
five from E.Leclerc, for about 20 euros including the stand. And you
know what, they're really good.

 

I'm sure there are bargains to be had, if one is of a mind.

However, that's really not for us.

It does.

 

When you've used a fine non-stainless blade you'll wonder why you've put up
with being fobbed off with stainless steel.

They take an edge so easily and they almost seem to a degree to be "self
sharpening", I think because of the way the blade wears away. They don't
however, last forever and they make great presents for people who *really*
appreciate a decent knife. ;-)

Tim

 

Absolute cobblers. A couple of minutes with a steel every fwe uses
keeps them as sharp as you could want.

Posers like you, you mean?

 

To be fair, I have a woman for the majority of the kitchen work

As for the wrenches, I have no Idea where faco are made, or the
Halfords Professional range so I cant really answer that one.

 

A scooter will get you down the road. Why would anyone want a fancy
sportbike?

I've got _decent_ knives, but none of them will get as sharp an edge
like my Shun knives. I worked a summer in an Alaskan fishery. All the
pros up there swore by Dexter Russells. They're decent knives, but you
have to sharpen them every day. I sharpen my Shun chef's knife twice a
year, maybe.

http://www.kershawknives.com/productdetails.php?id=255&brand=shun

 

Which says nothing about it being the stainless steel that's the 'issue'

Shun make really good knives. Personally I've never heard of Dexter
Russells.

--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

Gee, and here I thought the issue was fancy vs decent knives. Or was
it Ikea? Or fish? Or chopping boards? It's so hard to keep track, the
way UKRM threads morph so quickly. Sorry, I'll try harder to keep up.

Dexter Russell - the oldest and largest manufacturer of professional
cutlery in the US.

 

That must be why the death watch beetle and woodworm like a good
munch on it then

 

Oaks natural sap contains tanin

If you wire brush it down to clean it you will get a blue staining
appear if the oak is wet

Same problem if you leave steel kitchen utensils on the surface .

 

Well you're the one that said:
</quote>

And another quote from your posted link:
<quote>
Shun's VG10 steel, known for its incredible edge retention, is clad with
Damascus stainless steel

Meh. The Sun is the largest paper in the UK, by readership. Not really
an indication of quality

I like my Globals. I like Shuns as well, but I got a better deal on mine.

--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

Tim Downie wrote that, not me.

I don't think I'd buy Shun, either, if I had to pay full price. The
girls at my local kitchen discount shop know my name by now and I get
discounts on top of discounts. ;-)

 

Oh, sorry then

I may have to come shopping with you.


--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

Shock/horror! Nature isn't perfect... anyway, they prefer other woods,
just ask 'em...

 

Make sure the board surface is end grain of the wood so you don't trash your
knives.

Fraser

 

There, that's better.

--
Veggie Dave
http://www.iq18films.co.uk

"To assert that the earth revolves around the sun is as erroneous as to claim
that Jesus was not born of a virgin." Cardinal Bellarmine

 

We have a wooden thing with a slot in which there are six or seven
different, colour-coded (acrylic ?) sheets, which are pulled out and
put in a sunken area on the top - green for veg, white for fish, red
for meat, yellow for poultry, etc. I think it works pretty well.
Because each sheet is a wavy sheet of plastic, they go in the
dishwasher and don't take up much space.