Reply by shampeon

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Posted on Making and finishing a restaurant's cheese boards

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1775 posts in 2151 days

#1 posted 03-13-2013 11:52 PM

Understood, kdc68, and I appreciate the concern. The chances are probably even lower with a cheese board, since no sharp knives would be used. Since I’m making two, I’ll probably make one with only “safe” woods in case someone says they have a nut allergy.

Bill: yeah, I’m a little nervous about that, too. If I end up doing it, I’m going to make it pretty clear before I start that the boards can’t be treated like an HDPE plastic cutting board, and if they need that sort of ruggedness then they need a different solution.

-- ian | "You can't stop what's coming. It ain't all waiting on you. That's vanity."

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