After the Shun Kai knive I purchased has dulled in just a week, I came to a conclusion that maybe knive hardness isn’t the problem, the boards that I use are. For many years I’ve used sets of plastic boards, latest one from Joseph-Joseph.
There are a few alternatives: hinoki wood, synthetic rubber or wood fiber. I decided to start with later, as the cheapest alternative of the three. Not that it’s particularly cheap: a single cutting board of similar size costs as a set of 4 plastic boards.
Does it work? After a week of using it, I’d say it does. Of course it’s very hard to measure: you don’t always cut the same stuff day after day. But after a week, I still can cut paper ribbons with my knife, and that’s already something.
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4 replies on “Cutting boards”
but you need to care about wood so it wouldn’t take smells.
and also as you don’t cut constantly plastic boards anymore, you have to find another source of microplastic 🙁
Well, maybe I’ll look into plastic food supplements now 😆
do you know about “japanese rubber cutting board” ?
I haven’t tried, but internet says they are surprisingly good
I do, and those are the most expensive, so I’m saving them for the last 😆