Hey there. Im thinking to buy some Masamoto Japanese style knife. I wonder if I have to buy those Japanese cutting board also or I can just use the white one ? since a lot of chefs told me the white one will damage my knife a lot. if Im going to buy a really good one. its better to use the orange one
what cutting board should I use for japanese style knife
- Thread starter jqt4tw
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Hattorichop
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If you want a good cutting board that is easy on your knife's edge go with a hinoki wood cutting board.
I have a few and not only do they keep your knives sharper longer, they haves nice scent as well.
Here's a link to some beautiful hinoki wood cutting boards sold at Tosho.
http://www.kitchenknifeforums.com/showthread.php/19942-Konosuke-Cutting-Boards-Hinoki-Wood
I have a few and not only do they keep your knives sharper longer, they haves nice scent as well.
Here's a link to some beautiful hinoki wood cutting boards sold at Tosho.
http://www.kitchenknifeforums.com/showthread.php/19942-Konosuke-Cutting-Boards-Hinoki-Wood
cool thanks man
stump_nola
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I was kind of looking at those boards too. But since they are made of a soft wood, seems like the board would scratch/stain and pick up the smell of whatever is being cut on the board. For those who have used the Hanoki boards, would that be accurate?
