To what, you ask?
My wooden cutting board has come back onto the kitchen counter. I bought, and have been using a stainless steel cutting board/sheet that was supposed to be titanium, but isn’t. What it is however, is a knife-edge killer.
I’ve also brought back my Japanese knife set. In my decluttering, I put the whole knife set away, in the pantry, (not to be given away), but to have less knives on the wall, less brain clutter. I found that I then ordered new knives, only 2, from Victorinox, but still….. With the SS cutting sheet, I found I needed to hone my knives quite frequently in order to keep them sharp, to my standards.
FYI, if you find that you dread cooking, more importantly prepping food for your meals, check that your knives are as sharp as possible. It truly makes a big difference in the ease of accomplishing the prep work in order to make a delicious meal. Don’t be afraid of cutting yourself. Most cutting accidents occur when your knife isn’t sharp enough.
Back to the cutting board business. I watched an episode with one of my favorite cooks of all time, Alton Brown, on YouTube recently. He gave all of us the “best cutting-board-for-use-and-safety” talk, and why each type is good, or not so good to use, and whether it’s safe, or not. The SS/titanium sheet was touted as the most safe one to use as it can be cleaned so easily, blah, blah, blah. Having fallen for it in the normal hook, line, and sinker way that I do, I bought one, and have used it for several months. As I said, it’s definitely easy to clean, but a knife edge killer.
Now that I have my Boos Block wooden cutting board back, and my Shun Japanese knives, they’re sharp, the board is clean, stable on the countertop, and I’m enjoying the prep again. The knives are balanced, and comfortable in my hand so, off I go.
Until next time, stay happy, and healthy in the Lord.
My magnetic knife racks, and my lovely cutting board. Happy, happy, happy.
