I know this sounds a little crazy but then again, consider the source. Cutting boards are crucial when trying to maintain a sharp edge on your knife. Think those white poly boards are good for knives? Nope. And they tend to produce a lot of microplastic that winds up in your food and then in your system. How about wooden boards? Better but not great. Bamboo fibers wreck a knife edge. Boos Block or other maple boards? Better but did you know that the adhesive they use to glue those boards together often times contains silica? Yep, that stuff will kill your knife edge. So, what option is the best? Well, I am going to defer to the Japanese on this one. They know knives, they know how to sharpen a knife and they know how to keep them sharp. By using a rubber-surfaced cutting board or mat. They do require hand washing, for the most part. I have noticed my knives keeping their edges longer and the boards work exceptionally well. I am going to drop a link here that is going to cost you all a ton of money if you are passionate about knives for your kitchen. Watch some of this guys content, especially on the cutting boards. Very informative. Also, he has an incredible selection of Japanese knives. This guy knows what he is doing. Buy with confidence.
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