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Microchips all over my Masamoto...need advice - Page 2

post #31 of 34
Quote:
Originally Posted by DuckFat View Post

 As I've said here in the past Davids boards are more a work of art than something I want to use. Thus for me they would end up being a counter top decoration. On top of which they are not double sided and for me that's a big drawback which only adds to the expense...

 



"Work of art:" 

To each his own.  We use ours and enjoy its beauty. 

 

"They are not double sided:" 

Oopsie.  You're missing something very basic.  David's boards (aka Boardsmith boards) ARE two sided.  You can buy them with or without feet.  If you buy yours with feet attached, the only usable side is without feet.  But change the feet to the other side, and voila!

 

If your board of whatever brand doesn't have feet, make sure to keep the counter beneath it clean and very DRY. 

 

BDL 

post #32 of 34


Jimbo,

 

You asked:

I've been curious about the claim that any knife is made of 63 layers.  Since I agree with you the the steel is either sold as folded (i.e. 2-4-8-16-32 layers)  and the core is added, how can you arrive at 63 layers?  Wouldn't you either get 33 or 65?

 

My answer:  Don't know.

 

BDL

post #33 of 34
Quote:
Originally Posted by boar_d_laze View Post

David's boards ARE two sided.  You can buy them with or without feet.  If you buy yours with feet attached, the only usable side is without feet.  But change the feet to the other side, and voila!

BDL 



I realize the boards have two sides but I was under the impression that David had posted in the past that both sides of his boards were not finished or sanded the same. If that's not the case then it is good to know, however when I look at the photos on his web site with a close up of the feet the finish on the bottom of the board does not appear to be the same as the top.

 

 

Dave


Edited by DuckFat - 3/27/12 at 3:11am
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #34 of 34

Mine is.

 

BDL

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