Knife Blog

If you purchase great knives but do not have a great cutting board, the edge of your knife will be dull soon. Today, I will explain about good cutting boards for knives
 
Generally, good cutting boards for knives are made of wood and most Japanese chefs use this kind of cutting boards.
 
Wooden cutting boards are good because they are softer and this absorbs pressures of knife’s cutting and because foodstuff does not slide on cutting boards.
 
One of the best wooden cutting boards is a maidenhair tree cutting board. It does include some amount of oil, so the resistance of water is good and also, it has a natural antibacterial spectrum. Other types of wooden cutting boards are made of Japanese white-bark magnolia, Foxglove tree and Japanese cypress. Japanese white-bark magnolia is also used for most Japanese knife handles.
 
However, wooden cutting boards require high-maintenance, so resinous cutting boards are developed and they are prevailing among homes and chain restaurants. Resinous cutting boards are soft and do not damage a knife edge almost like wooden cutting boards. And most resinous cutting boards are made to be antibacterial, so they are hygienic. Also, it is easy to remove stains from them. Therefore, resinous cutting boards are preferred now.
 
Now, some people prefer fashionable cooking devices and many of fashionable cutting boards are made of plastic. However, plastic cutting boards are harder than wooden cutting boards, so they damage a knife edge more easily. Also, foodstuff does slide easily so it may take time for you to get used to use them.
 
Nowadays, some cutting boards are made of interesting materials, so you might want to try them.