I use 4 boards, 2 of the plastic 1 red for red meat, 1 white for foul, 1 heavy 2.5 in cutting board with a herb pit for the double bladed mezzaluna, and one wooden to move around where needed. I realy do not care if they do show knife marks, means they have been used. Guess if I was doing a show, then the sponsers would just keep giving me new ones to use, or if I had a show kitchen I probaly would not be cooking in it anyways.
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