How to Season and Maintain a Wooden Cutting Board
The type of board you choose should depend on a few factors. First is price. If you can't afford a good end-grain cutting board, a good edge-grain will be your default. Second is how heavily you plan to use the board. Cook a ton? You may see a small benefit from the blade-protecting qualities of an end-grain board, though the difference is hardly dramatic. Third is care, and you have to be honest with yourself. Are you really going to saturate your cutting board regularly with food-grade mineral oil to keep it quenched and less susceptible to warping, cracking, and water damage?
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