josemartinlopez
我會買所有的獨角獸
I tried reading up on chopping boards, including old posts here, and am completely confused. What chopping board is recommended for hard Japanese knives? Is it end grain wood, Japanese hinoki wood, or rubber (and which brands; for hinoki are cheaper thin boards from the Japanese chain Muji safe)? Is plastic generally bad for Japanese knives?
Would appreciate a summary or a link to good resource material.
Would appreciate a summary or a link to good resource material.