Jumpmaster vs. Vegetables (pic)
I'm definitely tempted by your use of the jumpmaster, since I'm a kitchen knife junkie. (Please, Sal, consider a Butch Harner kitchen knife-it doesn't have to be serrated).
I actually just purchased my first Spydercos in awhile today, a digicam paramilitary & a purple ladybug-I came THIS close to getting a barong, too-undoubtedly, I'll get one soon.
As far as cutting boards go, I have a beautiful walnut board by the Boardsmith (& a bunch of bargain bamboo/acacia boards) that I use w/ the thin plastic cutting boards over (easier to slip in the dishwasher).
I actually just purchased my first Spydercos in awhile today, a digicam paramilitary & a purple ladybug-I came THIS close to getting a barong, too-undoubtedly, I'll get one soon.
As far as cutting boards go, I have a beautiful walnut board by the Boardsmith (& a bunch of bargain bamboo/acacia boards) that I use w/ the thin plastic cutting boards over (easier to slip in the dishwasher).
Cutting boards
Bacteria don't do well in wood. Plastic/nylon can be worse than wood for harboring germs. If you are uncertain about it, you can wipe a wood cutting board down with a mixture of bleach and water, and if needed, re-oil.Jay_Ev wrote:
The cutting board will get slices and cuts in its surface which can harbor bacteria and germs. So while they may be better for your knives, they are worse for you.
Check out this report:
http://faculty.vetmed.ucdavis.edu/facul ... gboard.htm
And this one:
http://www.reluctantgourmet.com/cutting_board.htm