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Thread: what cutting board should I use for japanese style knife

  1. #1

    what cutting board should I use for japanese style knife

    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

  2. #2
    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/sh...ds-Hinoki-Wood

  3. #3
    Quote Originally Posted by Hattorichop View Post
    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/sh...ds-Hinoki-Wood
    cool thanks man

  4. #4
    very cool board...but $35 shipping to USA. Ouch.

  5. #5

    Join Date
    Sep 2014
    Location
    South Louisiana
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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?

  6. #6
    Any type of end grain boards should do the trick.

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