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
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.
cool thanks man
Originally Posted by Hattorichop
very cool board...but $35 shipping to USA. Ouch.
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?
Any type of end grain boards should do the trick.