Just got some Wusthof and Shun knife..
I am using a bamboo cutting board that is not end grain..
I was wondering if I should get an end grain board ASAP.. although, I can't really afford it right now after buying these knives.. But I noticed Ikea has one for $20 made of birch.. although I wanted one made of teak or maple.
Is it really a big deal or not to use a edge grain board and how fast it will dull the blades (vs end grain), cooking at home once a day?
The edge grain board seems easier to keep clean for me.. I don't oil it either and there is no splits or cracks at all.
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