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Cutting board use isn't so much a cleanliness issue on our Corian. I don't want marks that would need buff/polish.
I still prefer a taquero who has a wooden board that has that depression from him chopping the meat with a clever. I know then the taco will be properly "seasoned" like a fine bourbon
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I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
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