I read on here a while ago that poly boards that Japanese chefs use are much softer than ones found in the US.
What kind are they, and how can I get such a contraption? As much as I like a biggo wood cutting board, sometimes for quick and lazy work I like a small cutting board to use with a beater knife. Plus, perhaps my mom could use one rather than her corian board...
I was thinking about Sani Turf as well, but apparently they have a "sticky" feeling when drawing the knife across the surface. I'd also like to store a board vertically without concerns of warping.
I found this one, is it what I'm looking for?