Sat Jan 05, 2013 10:20 am
Has anyone had any experience with Chinese-style chopping blocks? Specifically, one made out of a single cross-section of a soft-wooded tree? I'm thinking large. Somewhere around 20" or so.
I've found some at the Wokshop, but I'd prefer to buy locally, if possible, due to shipping. I haven't looked locally, but I feel certain I can find one in Atlanta if not Augusta.
Anyway. have y'all used one of these? any pros and cons? I like the idea that they're inexpensive and a soft wood, like white pine or something, should be very gentle on knife edges.
I've heard stories of them wanting to crack easily and that they must remain wet at all times. Can anyone validate and share experiences?
Sat Jan 05, 2013 10:33 am
if it's soft wood then you're good. but if it's the ironwood stuff, that'd be dulling any knife within a few "chops"
afaik, the ones that crack easily are the ironwood blocks. the chinese leave it in water all the time and pull it out from a tub when they need to use it.
just oil up the block with mineral oil and wax it up with board butter