Cutting Board

Confused about cutting boards


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Cookware 128

Confused about cutting boards

sherrib | Jul 6, 2012 01:56 PM

So before going all out with knives, I've decided to look into maybe upgrading my cutting board first (I currently use and own the poly kind.) I'm a little confused. It appears that the best ones are supposed to be end grain wood (i.e. maple) as far as being the kindest to the knife's edge. So how come websites like Korin and Chef's Knives To Go don't offer any of these types of boards? Chef's Knives To Go only offers bamboo. Isn't this material too hard on the knife's edge? Korin offers materials that I don't even recognize. What material should I REALLY be looking at? I currently own Wusthof knives and a couple of Forschner knives. I would love a Japanese knife (or two) one day. What cutting board material would be kindest on these knives?

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