I am looking to buy a specific board for cheese.
What is the best surface material for cutting? I see a few high end marble boards, but I would think that would damage and dull my knives...
What do you use? will any board do fine?
Updated 2 years ago | 13
Updated 1 year ago | 4
Updated 1 year ago | 3
Updated 2 years ago | 27
Updated 2 years ago | 4