Comments on: Link of the week http://tomsworkbench.com/2008/09/19/link-of-the-week-35/?utm_source=rss&utm_medium=rss&utm_campaign=link-of-the-week-35 part of the Wood Talk Online community Thu, 17 May 2012 18:58:56 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Tom http://tomsworkbench.com/2008/09/19/link-of-the-week-35/comment-page-1/#comment-926 Tom Sun, 21 Sep 2008 20:46:57 +0000 http://tomsworkbench.com/2008/09/19/link-of-the-week-35/#comment-926 It's true, Tom, but I still know a lot of folks who gasp when they see I use a wooden board because they 'know' plastic is better. Old myths die hard, I guess... It’s true, Tom, but I still know a lot of folks who gasp when they see I use a wooden board because they ‘know’ plastic is better. Old myths die hard, I guess…

]]> By: tms http://tomsworkbench.com/2008/09/19/link-of-the-week-35/comment-page-1/#comment-924 tms Sun, 21 Sep 2008 19:14:30 +0000 http://tomsworkbench.com/2008/09/19/link-of-the-week-35/#comment-924 Hey Tom, The sanitary effects of wooden cutting boards is nothing new really. Twenty years ago, when I was a food science grad student, they were teaching us that wood was safer than plastic. Tom Hey Tom,

The sanitary effects of wooden cutting boards is nothing new really. Twenty years ago, when I was a food science grad student, they were teaching us that wood was safer than plastic.

Tom

]]> By: BobbyO http://tomsworkbench.com/2008/09/19/link-of-the-week-35/comment-page-1/#comment-914 BobbyO Sun, 21 Sep 2008 02:24:43 +0000 http://tomsworkbench.com/2008/09/19/link-of-the-week-35/#comment-914 I'm with Vic on this one. I have a bunch of polyethylene cutting boards that go from my counter into the dishwasher, where I know that they will be sanitized. I just don't want to mess around with "what ifs" when it comes to raw chicken residues, for example. Where I want wood during my food prep, however, is in my hands. In my view, fine knives (which I will wash by hand anyway to preserve their edges) should have equally fine, wooden handles. I can't stand the Wusthof and Henkels knives that you see in Williams-Sonoma with their awful, ugly plastic handles! Great metallurgy mated with mass-market, soulless handles... what a waste. Give me a well-balanced high-carbon chef's knife with a rosewood or ebony handle, full tang, and three rivets, and I'm a happy guy. I’m with Vic on this one. I have a bunch of polyethylene cutting boards that go from my counter into the dishwasher, where I know that they will be sanitized. I just don’t want to mess around with “what ifs” when it comes to raw chicken residues, for example. Where I want wood during my food prep, however, is in my hands. In my view, fine knives (which I will wash by hand anyway to preserve their edges) should have equally fine, wooden handles. I can’t stand the Wusthof and Henkels knives that you see in Williams-Sonoma with their awful, ugly plastic handles! Great metallurgy mated with mass-market, soulless handles… what a waste. Give me a well-balanced high-carbon chef’s knife with a rosewood or ebony handle, full tang, and three rivets, and I’m a happy guy.

]]> By: Vic http://tomsworkbench.com/2008/09/19/link-of-the-week-35/comment-page-1/#comment-912 Vic Sat, 20 Sep 2008 21:22:18 +0000 http://tomsworkbench.com/2008/09/19/link-of-the-week-35/#comment-912 You know it Tom! They key is extra, extra J;) You know it Tom! They key is extra, extra J;)

]]> By: Tom http://tomsworkbench.com/2008/09/19/link-of-the-week-35/comment-page-1/#comment-897 Tom Fri, 19 Sep 2008 16:23:41 +0000 http://tomsworkbench.com/2008/09/19/link-of-the-week-35/#comment-897 Oh, Vic, you are the BOMB! I betcha you make the BEST PB&J sammiches anywhere ;) Oh, Vic, you are the BOMB!

I betcha you make the BEST PB&J sammiches anywhere ;)

]]> By: Vic http://tomsworkbench.com/2008/09/19/link-of-the-week-35/comment-page-1/#comment-896 Vic Fri, 19 Sep 2008 15:40:43 +0000 http://tomsworkbench.com/2008/09/19/link-of-the-week-35/#comment-896 Talk about consensus. NOT! I know it goes against the grain of woodworkers, but we use a lot of plastic cutting boards and just cycle them through the dishwasher. While I love the look of a butcher block, it can't go through the dishwasher. We like to spend the time in the kitchen cooking, not cleaning. Plus, when plastic cutting board starts to stain or gets too much wear, it's goes to my shop for jigs. Talk about consensus. NOT! I know it goes against the grain of woodworkers, but we use a lot of plastic cutting boards and just cycle them through the dishwasher. While I love the look of a butcher block, it can’t go through the dishwasher. We like to spend the time in the kitchen cooking, not cleaning.
Plus, when plastic cutting board starts to stain or gets too much wear, it’s goes to my shop for jigs.

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