Thu Aug 23, 2012 9:37 am
I'm with Salt on the commercial perspective... with an exception. They're the only boards that go on any of the sushi bars I've opened. They're soft on knives, but soft at heart, in turn.
Thu Aug 23, 2012 11:15 am
Ugly, too sticky, not permanent, too expensive.
Thu Aug 23, 2012 5:47 pm
At the sushi bar I used to manage, we had these peel-away layer kind of poly boards. Every time the health dept. came in, we literally pried a new layer off...not good on yanagi edges, though.
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