Originally Posted by
Van Huskey
I think we can make a distiction between a carving board and a chefs cutting board, the knives from the chefs personal bag will never touch that carving station board. the HPDE boards are indeed the worst but Corian is also bad about hanging and sticking a knife, harder polymers like Corian still handicap good knife skills and as a result put blades through a beating. No need to drag this out as I can agree just to disagree but we both agree wood is the king of food cutting surfaces.