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Reply by kdc68

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Posted on Making and finishing a restaurant's cheese boards

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kdc68

1964 posts in 908 days


#1 posted 532 days ago

shampeon – Here’s a link…Very informative…Scroll down past How to Purchase and it gives tips on seasoning them Brandon W is right on….never submerge in water !!

http://whatscookingamerica.net/CuttingBoards/AllAbout.htm

-- Measure "at least" twice and cut once


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