- Mar 19, 2021
- 77
- 24
Hi there, I'm going to be buying some butcher paper, and I've googled around, browsed the forum, and read a decent amount. I'm still left with some questions, so I'm hoping you guys can provide some clarity before I buy.
1. As I understand it, white butcher paper (like this) is bleached, and therefore is considered to be inferior to non-bleached paper, so it's best to skip that type, correct?
2. I've seen it mentioned that you want un-treated butcher paper, which makes sense, however I also see indications that the pink stuff has been treated for additional strength, so that leaves me scratching my head. Also, the Web Restaurant Store advertises a treated butcher paper for significantly more money than the normal stuff, but based on what I'm reading that actually is NOT what you want, right?
3. Speaking of pink paper, I'm not really sure what the difference is between pink paper (example 1 and example 2) and brown paper (example.) I've seen a few articles that suggest that brown paper is technically "steak paper" which is thinner and will tear more easily, but looking at listings the weight seems to be the same, so I'm not sure if this is simply a myth, or what. What am I missing here?
I'm thinking that I'll probably grab the pink stuff from the Web Restaurant Store because it still comes out to be by far the best deal with shipping. Is there anything else I need to consider before buying, or are there other places I could be getting it for less still?
1. As I understand it, white butcher paper (like this) is bleached, and therefore is considered to be inferior to non-bleached paper, so it's best to skip that type, correct?
2. I've seen it mentioned that you want un-treated butcher paper, which makes sense, however I also see indications that the pink stuff has been treated for additional strength, so that leaves me scratching my head. Also, the Web Restaurant Store advertises a treated butcher paper for significantly more money than the normal stuff, but based on what I'm reading that actually is NOT what you want, right?
3. Speaking of pink paper, I'm not really sure what the difference is between pink paper (example 1 and example 2) and brown paper (example.) I've seen a few articles that suggest that brown paper is technically "steak paper" which is thinner and will tear more easily, but looking at listings the weight seems to be the same, so I'm not sure if this is simply a myth, or what. What am I missing here?
I'm thinking that I'll probably grab the pink stuff from the Web Restaurant Store because it still comes out to be by far the best deal with shipping. Is there anything else I need to consider before buying, or are there other places I could be getting it for less still?