John Boos Wrote:
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> A decent cutting board will only have one
> functional surface.
There are usually 2 distinct sides to a quality cutting board. I use a quality nylon cutting board because it will not absorb bacteria as a wood cutting board will do - Even with the use of bleach.
Nylon cutting boards are safe to clean with my commercial dishwasher that cleans with super heated water at 450 degrees, and the cleaning jets spraying water at 4500psi
The non-work side of the cutting board is featureless, and the work side has a Blood Groove to contain blood, and other fluids during the butchering process.
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