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Keeping your boards spick-and-span isn’t just for good looks—it’s key for their longevity.
According to the USDA's Meat and Poultry Hotline, solid wood cutting boards can go in the dishwasher, though laminated cutting boards may crack or split. Many cooks, and all of our experts, prefer ...
Clarke creates large boards in various sizes, including 12-by-12 inches for six to 10 people; 1 foot by 2 feet for 15 to 30 people; and 1 foot by 4 feet for 30 to 50.
Riftsawn wood has every board cut along a radius of the original log, so each board has a perpendicular grain, with the growth rings oriented at right angles to the surface of the board. However, since this produces a great deal of waste (in the form of wedge-shaped scraps from between the boards) rift-sawing is very seldom used.
Early cutting boards dated as far back to early 3000 BC. Cutting board are and have been widely used. They could be seen in ancient Egypt and Greek and Roman kitchens. Early cutting boards were flat stones or large wooden slabs, likely emerging out of necessity. Wood soon became a preferred material for its durability and availability.
The AWI defines "rift sawing" as a technique of cutting boards from logs so the grain is between 30–60° to the face of the board, with 45 degrees being "optimum". [2] In Understanding Wood , Hoadley describes "rift grain" as occurring at an angle between 45–90° to the surface, and describes the AWI definition as "bastard sawn".
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