MC asked: I think that it interesting that wood in question is very
good for a cutting board which to be a good cutting should not dull
knives... Then again, what do I know?

Obviously nothing about culinary arts...I have an oak cutting board and a
maple cutting biard....pine is too soft and the knife marks would allow
juices to seep into the wood...nasty....

--
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s/v Chanteuse
Kirie Elite 32
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