Hello,
I'm looking for the best cutting board to pair with my Chinese chef's knife, made of 63 HRC powder steel. I predominantly use push, pull, and chopping techniques. I do not use the rocking cutting style at all.
Given these factors, I'm wondering whether Hasegawa, Asahi, or any other plastic or rubber boards are best equipped to both support these cutting techniques and help preserve the blade.
I'm looking for the best cutting board to pair with my Chinese chef's knife, made of 63 HRC powder steel. I predominantly use push, pull, and chopping techniques. I do not use the rocking cutting style at all.
Given these factors, I'm wondering whether Hasegawa, Asahi, or any other plastic or rubber boards are best equipped to both support these cutting techniques and help preserve the blade.