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这个菜板,我最在行了。首选龙木,产于吉林,刀切入后次日无痕;次选榆木,要圆墩才好;再选樺木,我现用此。至于杨木,柳木,切不可用之,乃因杨懈柳毒也。

wantsfan (王者之风)
(#300982@0)
2001-12-16 -04:00
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Back To Topic: 请问:到底哪种木制的菜板好呢?是杨木还是柳木或是其他的?众说不一呀。另外,怎样才能保证木制菜板不裂,也不会掉木屑呢?谢谢。

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