Sun Jul 01, 2012 9:00 pm
Ok, so...I recently purchased an end-grain bamboo board. It just so happens that around the same time I started learning a little about knives and how to sharpen them.
Here is my observation. I welcome input/advice/comments etc.
My previous board was maple and, when slicing, the knife had a nice glide against the surface of the board. Since switching to this bamboo board and some sharper knives; I've noticed a tendency for the knife to "drag" or "catch" when making a forward-moving "arc" sort of slices In addition to that; I can actually feel the knife "stick" in the board when chopping with my sharpest knife ( tojiro white #2 wa-gyuto.)
I was, previously, using good knives with the maple board. They were all Shuns etc. They just had a factory edge. They were not nearly as sharp as what I'm doing myself on white steel.
Has anyone had this happen to them? Do I just have a cheap cutting board or is this normal? I've never experienced it before.
Sun Jul 01, 2012 11:07 pm
It's good. It means the knife is cutting into the board instead of rubbing on something hard.
Sanituff boards are crazy sticky. First shift I used with one(wet hands, working sushi), my knife regularly slipped out of my hand because I was expecting it to act like poly.
Much easier on the edges. It's ok, because it's like the board telling you when you are definitely done cutting.
Mon Jul 02, 2012 5:24 am
i always use poly boards and sometimes i do get the same drag especially after i sharpen
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