See, I like the look of hi-soft, but maybe just cuz I know what it is and respect the establishment usingI completely agree, Hi-Soft (or maybe Sani-Tuff or equivalent) is the way to go for best performance and minimum edge wear.
However they don't look as nice as wood boards, and decent performance with better looks seems like a fair tradeoff for a lot of people.
I'll keep my Hi-Softs though
It will probably depend on the cutting technique one uses. If you 'guillotine and glide' you have a longer contact between edge and board than with pure push-cutting. In the first case, absence of silica will be decisive, in the second one, the wood's hardness.teak gets a bad rep, but i love mine, and have a hard time understanding this silica argument. i'm not cutting the board, i'm cutting food on the board.
i've also used bamboo, which i hated, due to the warping and cracking. people keep lumping teak and bamboo together because of the silica content, but my experience is that they are very different woods.
You can always buy 2x4 planks from your local hardware store and glue pieces together.
gman - if you own a hand plane go ahead and sharpen it to get the best edge and then take several strokes with the grain of a teak board. The first thing you will notice is the sound like running your tool over sandpaper and right after several strokes look at your edge. I can tell you what my experiences are making furniture out of teak but some folks just have to see got themselves. Yes a knife edge is a different geometry but it still is an edge. Don't take my word for it - try it for yourself.
i believe you, but i'm not using my knives to lathe table legs. i'm cutting food, and MY experience is that my knives stay sharp for an acceptable length of time, and even if they could last longer on a different type of board, i appreciate some of the other qualities of the wood, such as how it holds up when exposed to moisture. there is more to consider than edge retention.
Forgive my foolishness but I have always been taught end grain maple make the best chopping boards.
I think Hi-Soft is a brand, but the Asahi rubber boards are a popular alternative. I only have experience with Hi-Soft, I have several and recommend them.Which brands of hi soft seem to be the top based on forum consensus? Thanks
I found and refinished a used one, but they can be had for less than two bills.Forgive my foolishness but I have always been taught end grain maple make the best chopping boards.
Highly recommended . i have one david made about 10 ys ago. I bought my sons ones that john made . and i have the mini in walnut. If had a bigger kitchen i would buy another
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