Hello Board, I could not find mention of this, I hope it’s appropriate. My friend works on a fishing boat as a processor. It is Japanese owned with Japanese techs. The Techs and more experienced processors all use what I know now is a Deba with a wa handle to head the fish at an alarmingly fast rate. He said they all use only UHMW cutting boards. Is this suitable for my home cooking situation? I’m a little afraid to use any of my harder cutting boards after reading the forum. What is the most sanitary economical option for High Carbon and or Aus8? As this is my first post I hope I did not make any faux pas. Respectful thanks in advance.