My wife has a German kitchen knife set which I have to take to get sharpened about twice a year. She is using a glass cutting board which I understand dulls the knives. Could you recommend two things for me: a good cutting board (preferably a wood board) and a real good knife sharpener - not the steel that comes with most knife sets as I can't use that?
Thank you.
hi i think that thing on the tv called the samari shrap blade sharperner so i sugest you go onto the inter net and go on to samari sharp . com
sincerly cj
i dont use the wooden boards anymore
they are too hard to sanitize
the things i look for in a board are
size
thickness
stability (i dont want to chase it around the counter)
easily cleaned surface
inexpensive enough(NOT CHEAP) that i can toss when i can no longer thoroughly clean
plus i have a red one that is only for raw meat
cheedo or labs might know some brand names or have some better suggestions
Don't have a brand name, but I use some 18" x 24" sheets that I got at a restaurant-supply store. They come in a set of four, and are marked "Meat," "Poultry," "Seafood," and "Dairy/Veg/Fruit" so you can keep them apart for specific uses and avoid cross contamination.
Of course, regular household bleach can be used for sanitising the boards, and many of their labels will have instructions for the proper dilution, etc.
One thing that can be really surprising (since people don't usually think of the cutting boards in this way) is that one great way to clean some cutting boards is by putting them into the dishwasher when you wash the rest of the dishes. The thin sheet type can be put on top of the upper rack, and the thicker, heavier ones can be put in the bottom rack. It really works quite well.
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