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Showing 1 of 17 conversations about:
trosa
49
Mar 2, 2017
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The reviews are bad. Try the Top Chop boards available on A*****. I keep it conditioned and clean it with lemons and sea salt. looks nice works great.
ChuckDee
1906
Apr 5, 2017
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trosaPerhaps if you could include links to reviews, we could see the veracity of them.
trosa
49
Aug 16, 2017
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BrainFlushI have owned this 18 x 24" for a year and love it. I put oil on it every few months and use sea salt and lemon juice to clean any stuck on debris (garlic gets sticky) https://www.amazon.com/Top-Chop-Butcher-Block-PGM-16182/dp/B00QKOZZJQ/ref=sr_1_sc_3?ie=UTF8&qid=1502849630&sr=8-3-spell&keywords=top%2Bchop%2Bcultting%2Bboard&th=1
BrainFlush
6860
Aug 16, 2017
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trosaI looked, tempting.
Is the wood the right hardness so it won't dull the blade quickly?
If you don't know, that's ok, I myself am only just getting into this.
Thanks for the link.
JER17
2
Dec 6, 2017
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BrainFlushwith it being endgrain, this will the gentlest on your knives. Hard maple is the standard due to closed grain to protect from microbe penetration.
BrainFlush
6860
Dec 6, 2017
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JER17I finally learned all that.
Bought the Hauform board.
Didn't use it as it's too beautiful.
And yes. End grain all the way. ;)
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