Seeking the Best Cutting Board for a 63HRC Chinese Cleaver

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Guybrush

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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.
 
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.
As long as you're not slamming the knife and crushing the edge, you'll be fine with any of those choices.
 
Can I ask what cleaver you have? I'm currently looking for a Chinese style cleaver with a hard steel wedge as an upgrade from my cck
 
Yes, of course.
XINZUO, 73 Layer Damascus Steel Powder Steel Core, Chinese Chef's Knife
 
Yes, of course.
XINZUO, 73 Layer Damascus Steel Powder Steel Core, Chinese Chef's Knife
Many thanks. I think I seen these on AliExpress. Are they really 63 HRC?

Are you enjoying it so far and do you have experience with other cleavers you could compare it to?
 
Can I ask what cleaver you have? I'm currently looking for a Chinese style cleaver with a hard steel wedge as an upgrade from my cck
Depending on which cck model you wanted, Chopper King makes a copy in V-toku 1. Which is similar-ish to Hitachi Blue 2 steel.
 
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