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that’s kind of what I was thinking :)

I recently bought a Kurosaki Senko Ei SG2 6.5" Nakiri and 8.25” Gyuto and want to get ahead of protecting the blade with better cutting boards. Today, I primarily use the OXO plastic boards and this paper composite board I got from William Sonoma. I’m looking at getting 2…eventually Hasegawa...

Haha! Maybe when my knife budget stops eating my wine budget!

Thank you!

Very true! Just hoping I can get a little bit better bang for my buck. Honestly, I was afraid of the Miyabi birchwood. After spending so much $$$ on it + being my first Japanese knife, I was afraid to sharpen it and mess it up. Until it finally underwent a terrible, tragic accident at the hands...

That is the goal! Something like this, but hopefully a better pinch grip.

This looks so unique and amazing!! Adding this to my kitchen bucket list. The spice level looks amazing. 🌶️

Howdy! I’m Kayla from Texas. I am upping my cooking game and find that the right tools are much more satisfying to cook with than the cliche “glass of wine” that so many people talk about. I inherited a set of “coveted” Wustofs, upgraded to a Myabi chef knife, and began consider that there...