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Shoutout to the old timer in Waco who told me to skip the marble cutting board
Honestly I was about to drop $85 on a marble slab for my trimming station because it looked nice on Instagram. Guy at the shop off Franklin Ave let me try his maple block for a whole Saturday and my knives held an edge way longer. Marble was killing my edges on every chicken breakdown, chipping them up. Switched to end grain maple 4 months ago and I sharpen maybe once every 6 weeks now instead of weekly. Anyone else notice their knives last way longer on wood?
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