Cutting boards: What cooks want you to know
End grain or no end grain? Woodworkers may have to confer with the chefs on this one.
I was talking with prospective client about a making him a cutting board. I confidently recommend end grain when people ask about cutting boards. But he did some research and showed me this video that debunks the idea that end grain is the superior choice. See link below. The video is 3 years old, so maybe you’ve come across it already. If you haven’t, I would love to hear your take on it. Also, there are other very interesting points these kitchen professionals make about cutting boards that I think woodworkers would like to know.
Michael sent this into the podcast mailbox—and we’ll certainly discuss it on the show—but I thought it would be worth sharing it here. I consider America’s Test Kitchen’s reviews to be a gold standard and have bought more than a few cooking items because they declared them to be worth the money. I would have a hard time arguing that many woodworkers know more about using cutting boards than they do, so I’m going to listen to their advice.
But you never know, maybe we have a chef or two out there slinging sawdust on the weekends. What say you?
-Made You Look are videos that we’ve found on the web that we thought were worth sharing with our audience. Let us know if you find anything you think is worth a look in the comments below!