Sorry to go on a tangent, but your comment reminded me of a book I read about the Chinese culinary culture pre-revolution. Chinese chefs had, and may still have, wooden cutting boards that were conditioned somehow such that they were as hard as stone. (There was also an implication that they resisted bacteria unlike normal wood boards when not scoured properly.) These boards were passed down from generation to generation.
The bit about the cutting boards being as hard as stone, is that pure hyperbole or is it possible?
The bit about the cutting boards being as hard as stone, is that pure hyperbole or is it possible?