[Sca-cooks] Need advice/suggestion for counter top

[Micheal]

 Interesting idea, but hardly apt to use a tree stump. Thanks for the 
clarification however.
 Cealian
----- Original Message ----- 
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, April 03, 2006 12:37 PM
Subject: Re: [Sca-cooks] Need advice/suggestion for counter top


>> Greetings
>>  Just a question for clarification.
>>   End grain you mean ending up with traditional butcher block , ie
>> checker board pattern. Rather then the length or bar pattern of more
>> modern cutting boards? Cealian
>
> Yeah. End grain is what you'd get if you were using a tree stump for your
> cutting board, although you don't necessarily want a checkerboard pattern-
> that comes from a rather excellent marketing ploy to make use of smaller
> pieces of wood in order to develop a quality cutting board, withough 
> having
> to find thick and stable stumps to cross-cut thick pieces from.
>
> And, it's easier to cut a wide board out of a tree, but it's not a matter 
> of
> more or less modern, other than is the sense that because of how much 
> we've,
> um, harvested trees throughout the world, we have very few truly thick 
> ones
> left. It's more a matter of economics- because big, thick trees have 
> become
> so rare, very wide boards and large, clean cross-cut pieces are hard to 
> find,
> and therefore more expensive- much more expensive, usually.
>
> Phlip
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