ah didnt know about the cutting board thing. so get a hasegawa one if i can afford it?If you don't cut super hard stuff like bones, frozen meats, or metals as mentioned above, the cutting board would be the hardest thing you cut frequently. That's why the choice of cutting board is very important here. A softer cutting surface not only reduces microchips but also prolong the edge retention. The difference between a bamboo and a Hasegawa FSR/FRK cutting boards could be day-and-night. A cheaper option is Japanese Hinoki which is super edge friendly. Hasegawa FSR/FRK is not that expensive though considering you won't buy a lot boards like with knives. I have friends who don't have nice knife but use Hasegawa after they tried mine.