For those of you who love wooden cutting boards (and I’m not sure who doesn’t), if you don’t want them to dry out and warp and start developing deep cracks, you absolutely must oil them. Nothing can take the place of cutting board oil. I have learned this hard way—from years past when I couldn’t be bothered
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In the kitchen knife world, there’s a lot of gabbing nowadays about high performance knives. You might have read some reviewer gushing about a new high performance blade he’s just discovered. Or online chatters comparing notes on what brand is higher performance than the other. Or some TV chef saying, “well, German knives are fine, but if
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