木头的会吸收肉味的,要买不会吸收味,吸水的材料做的,又比较接近natural的材料。长霉也是因为木头里吸收了有机物。 CANCEL Epicurean Cutting Board with Well, Natural $44.95 – $94.95 Save Save Save (8) Read ReviewsQ & A ONLY AT WILLIAMS SONOMA Select Size: 17 1/2" X 13"19 1/2" X 15"11 1/2 X 9 Personalization options available for select products $44.95 – $94.95 Free Shipping Exclusive Buy in monthly payments on orders over $100 with Affirm. Learn more - + ADD TO CARTADD TO REGISTRY Earn 10% Back in rewards during your first 30 days as a cardmember2, plus free standard shipping at Williams Sonoma.5 APPLY NOWLEARN MORE
Summary Go green with food prep! Epicurean''s cutting boards are made of Richlite®, an eco-friendly wood fiber and recycled-paper composite, whose exceptional strength and bacteria-fighting properties have been prized for decades in commercial kitchens. This versatile board has a flat side for general chopping; a perimeter well on the reverse catches juices or crumbs. Made in USA of environmentally friendly, sustainable Richlite, a recycled-wood-fiber composite that has earned Greenguard, Forest Stewardship Council and Rainforest Alliance certifications. Extremely durable Richlite won''t dull knives, harbor bacteria or absorb unwanted flavors and odors and is dishwasher safe. Flat side is ideal for mincing and dicing. Reverse side features a perimeter well to catch flavorful juices when you''re carving meat and poultry. NSF-certified board meets the high-level safety standards of professi
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用台锯就可以很容易锯的大概一模一样。有时候太长的木条台锯不太容易做到完全直线或者绝对直角,这时候如果有jointer 和planner就比较容易了,在jointer 走一遍就能很平整了,然后planner再过一遍就一样厚一样齐了。如果没有jointer, 用手刨也可以刨平,不过手刨就要看技术了。如果台锯调整的非常准确,有时候可以切的非常平整,可以直接粘起来,不过大部分台锯都多多少少有点偏差 。只要工具合适,做这个不需要多高的技巧。
是不是要先做个jig,才能每条切的都一模一样?
我家附近有个美国西海岸算得上号的木头店,那种木头都是小几百,印象在100-300间
🛋️ 沙发板凳
之前的各种不舒服,有味,长霉,掉木头渣
刚下单,还没寄到
这个一样会有味,长霉。因为是end grain , 做的时候需要多几个工序而已。
你是党委吗管人捐多少?
end grain,必须是一块一块拼起来。如果是整块核桃木,可能反而便宜一些
我可不喜欢用胶粘的菜板。价钱在这里可不是唯一衡量标准。如果有整板的,我肯定要整板。估计粘胶的可能更结实吧,但是我更在意我要不要每天在一堆胶上剁来剁去的。
我个人意见哈。
爱做饭的话这些都是基本的吧
https://v.douyin.com/6baky6Y
我就用一块砖头
能发一下链接吗?谢谢
求链接
深井冰,人家捐不捐,捐多少关你屁事
楼主你不该买这么厚的板子,切着爽,但是根本拿不动。我觉得一寸就很重了,3/4寸比较合适。
Epicurean Kitchen Series Cutting Board, 11.5-Inch × 9-Inch, Nutmeg https://a.co/d/1jSU3fc
楼上
你这个不是木头啊,好像是木屑压实了,你看连生产商都是个造纸厂
这么贵啊,之前看Costco有卖这个牌子的砧板,100多
求link
请问这个尺寸就够用了吗?
围棋棋盘这么贵没问题,切菜板。。。。
是这个用了许多许多年了,我的很大的,150,名牌,很轻,又不会滴水,不发霉,没木削,没味道,就是10年有点退色,https://www.williams-sonoma.com/m/products/epicurean-chefs-cutting-board/?gclid=EAIaIQobChMIh6XZupux-gIVgT6tBh2WnQftEAQYBiABEgJcF_D_BwE&catalogId=79&cm_ven=PLA&cm_ite=223513_14574483725&cm_pla=Cutlery+%3E+Cutting+Boards&sku=223513&cm_cat=Google®ion_id=669090
低调奢华是人X钱多的意思吗?
为什么去地下室垫东西,什么东西在地下室
好主意,收到以后就描围棋格,轻易撼不动,稳当
end grain的板子最durable
CANCEL
Epicurean Cutting Board with Well, Natural $44.95 – $94.95 Save Save Save (8) Read Reviews Q & A
ONLY AT WILLIAMS SONOMA Select Size: 17 1/2" X 13" 19 1/2" X 15" 11 1/2 X 9 Personalization options available for select products $44.95 – $94.95 Free Shipping Exclusive Buy in monthly payments on orders over $100 with Affirm. Learn more - + ADD TO CARTADD TO REGISTRY
Earn 10% Back in rewards during your first 30 days as a cardmember2, plus free standard shipping at Williams Sonoma.5 APPLY NOW LEARN MORE
Summary Go green with food prep! Epicurean''s cutting boards are made of Richlite®, an eco-friendly wood fiber and recycled-paper composite, whose exceptional strength and bacteria-fighting properties have been prized for decades in commercial kitchens. This versatile board has a flat side for general chopping; a perimeter well on the reverse catches juices or crumbs. Made in USA of environmentally friendly, sustainable Richlite, a recycled-wood-fiber composite that has earned Greenguard, Forest Stewardship Council and Rainforest Alliance certifications. Extremely durable Richlite won''t dull knives, harbor bacteria or absorb unwanted flavors and odors and is dishwasher safe. Flat side is ideal for mincing and dicing. Reverse side features a perimeter well to catch flavorful juices when you''re carving meat and poultry. NSF-certified board meets the high-level safety standards of professi
Plastic的不好
推荐一下?
看我上面的帖子
那岂不是挺环保?
一个切生的一个切熟的
切菜板用完及时洗干净,擦干,搁架子上,这些不勤做买再贵的菜板也没用啊,该长霉还会长
这,切啥高级菜啊
问题是,肉的味道以及有机分子吃到木头里去了,光洗是洗不干净的,只能洗表面的。就像筷子,经常洗也是没啥用,要勤换
发错了
这个菜板不是木头越硬越好,因为木头太硬对刀不好。另外,木头孔隙太多也不好,因为容易藏那细菌,比如橡木孔隙粗大,就不适合做菜板。最常用的做菜板木头是硬枫木,樱桃木,和核桃木,这些木头硬度正合适,不软不硬, 而且纹理细腻,没有粗大孔隙。
所以用木头并不好。要用没啥孔的材质
有味长霉要么是没洗干净,要么是居住环境不够干净霉菌孢子太多外加不够通风太潮湿 掉木渣,超市十几块钱的都不至于吧
木头缝很细的,东西卡在里面,不一定可以清干净
哈哈😄
Thank you!
楼主这个菜板个头很大的,光是木头材料成本就要接近200美元。
哈哈哈 精辟啊!
一块块拼起来也没多麻烦,他这个也没有拼出多复杂的花式。end grain很正常没什么特别,这样反而还更好粘,几根棍子粘一次,就可以切出好多块板
这不是中式那种切肉剁骨头的。是那种切个cheese啊deli meat什么,直接就serve,端出来好看。
什么木头竹子案板都是多孔结构。显微镜下看一看恶心死你
TJ Max那套十伍块钱的竹子做的就不错,注意弄个架子平时架着好控干水分,可以把这个退了