미세스park's post

Cutting boards... which one do you use? I took a look at the cutting boards I am currently using. While I do prefer wooden cutting boards, I find the oiling process a hassle, so I am currently using an Epicurean board. 1. Epicurean It is a lightweight cutting board made by compressing wood paper with high heat. It does get scratched by knives, but it dries completely quickly after washing, so it is hygienic and efficient. It can be used on both sides. 2. Komax Pine I have been using this the longest. I use it when slicing kimchi. It is made using the same method as the Epicurean board, so if you wash and dry it immediately after use, you don't have to worry about mold. 3. Doble Dobble is famous for its pretty colors and set configurations. I use it when cooking meat, fish, and fruit. While it has the advantage of being less prone to knife scratches, it has the disadvantage of showing significant wear and tear because stains do not come off once it gets worn out. 4. Baomont End Grain Round Wood Cutting Board I use it for cutting bread. It leaves bread knife marks, but it works well as long as you wash and dry it properly. However, since oiling is a hassle and the board is glued along the grain, I use it carefully. Because of these downsides, I prefer solid wood cutting boards whenever possible. In conclusion, although I haven't used them yet, steel cutting boards are hygienic and sturdy, but I don't easily choose them because of the sound of knives clashing and the feel of using them. Personally, out of the four cutting boards, I prefer the Epicurean board the most and would recommend it. #SmartSpending #콘수프기록집 #살림템 #주방용품 #주방템 #CuttingBoard #도마추천 #도마관리 #도마세척 #취향