MikeTheBike
Member
The names Mike, and I’m from Canada. Too be quite frank. I’m not the type of person to be in the kitchen, I usually work on cars and that is where my passion lies, but now that I’m not working on my supra (because it’s the snow season) I’ve been spending more time in the kitchen with my GF. My GF loves to cook, and I love to cook with her. However I’ve been in a predicament, I’m not sure if this is where I should ask about this. But I’ll shoot my shot anyways. Christmas is coming up, and recently she’s complained about her sister ruining her cutting board and needs a new one.
if it matters, her knife is, I’m pretty sure is a
MORITAKA ISHIME GYUTO 210MM
She mainly cuts fruits and vegetables, hardly ever meat. But I’m thinking about getting her a cutting board. A friend of mine who works in a high end restaurant recommended for home use a Larch Wood Cutting board, it is however putting a strain on my budget. But if it is worth the price then I guess I have nothing to argue with as Im not much of a chef. I was also looking into a Shun Hinoki Large Cutting Board. More cutting area for the price, People say it smells nice, and I hear Hinoki is really good for keeping knives sharp for longevity’s sake. But if this isn’t where I should ask about this then I apologize, I just really wanted some proper input from the people who are the most passionate about knife cutlery
if it matters, her knife is, I’m pretty sure is a
MORITAKA ISHIME GYUTO 210MM
She mainly cuts fruits and vegetables, hardly ever meat. But I’m thinking about getting her a cutting board. A friend of mine who works in a high end restaurant recommended for home use a Larch Wood Cutting board, it is however putting a strain on my budget. But if it is worth the price then I guess I have nothing to argue with as Im not much of a chef. I was also looking into a Shun Hinoki Large Cutting Board. More cutting area for the price, People say it smells nice, and I hear Hinoki is really good for keeping knives sharp for longevity’s sake. But if this isn’t where I should ask about this then I apologize, I just really wanted some proper input from the people who are the most passionate about knife cutlery