What I want to know is does food slice easier or taste better than on my 12 dollar cutting board. The word greed comes to mind.
Yeah, in loosely following this discussion I've wondered the same thing: what is it that justifies the cost of a cutting board (from any merchant) that costs more than, say, $10-20?
The comparison has accurately been made that we all spend quite a premium on guitars compared to what we could pay for a Sears & Roebuck model -- but I think we can all agree that we see (and more importantly,
hear) the difference between those two instruments. In other words, quality and performance counts. And to some degree, we are all willing to pay for aesthetic and/or artistic appeal as well.
Now, I will freely admit that I'm nothing more than a survival cook; meaning if I don't cook myself some food, I won't survive... But even where kitchen cutlery is concerned, it's easy for me to see where a $100 knife that is made from high-grade stainless steel and stays super-sharp forever is cost-justified over a $5 knife from Wal*Mart that's guaranteed to dull and rust after cutting the first tomato... So I'm having a hard time figuring out what justifies the premium -- even to a professional chef -- on a $150+ ebony cutting board that seemingly performs no better than one made from pine (or even plastic) and costing under $20. OK, ebony probably looks nicer, is harder, and will hold up to abuse better than pine; but really, how much abuse does a cutting board get when one slices things like tomatoes on it -- even with that super-sharp $100 knife...? And in the final analysis, the tomato doesn't care what the cutting board looks like...
