Ollie, I know that in restaurants we are required to use plastic cutting boards (color coding and stuff), however I recommend to all those cooking at home to use wooden boards. Less microplastic swollen (we already are full of it) and don´t worry about wood: it is not so difficult to clean and it´s perfect to use at home.

So this is what I do on my spare time, I make rustic knives out of recycled materials, metal and wood. I'm heat quenching my Zombie Katana blade...this is probably the most exciting part of blade making, to see the flames in the oil ( without catching yourself alight ) and seeing if the blade slides woth a metal file.

Any Goals this weekend........ 2 things I want to do ...weather dependent ...well I is.... 1. Heat treat my Zombie Katana....will do a video 2. Do another Tips & Tricks before the end of the weekend for you wonderful people... Have a super weekend whatever you... Give a HUGE hug to the next family member that passes you and say its from Meeeeeee !!!

Hiya all, hope you all have a wonderful Thursday...we made it past half way.... Please give a warm welcome to 2 new foodie members @Gerrit DenBeste @Jason Line please introduce yourself and go through our old posts and have a look at our classroom for some videos

Hellooo all, we have 3 new faces in our community, all new to SKOOL and all foodies, please welcome @Peter Gilmartin @Rizwa Nissar @Elena Maren to our community . Please feel free to introduce yourselves, go through our old feeds and comment.