Switch to full style
Post a reply

Cutting board "feel."

Sun Jul 01, 2012 3:00 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.

Re: Cutting board "feel."

Sun Jul 01, 2012 5:07 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.

Re: Cutting board "feel."

Sun Jul 01, 2012 11:24 pm

i always use poly boards and sometimes i do get the same drag especially after i sharpen
Post a reply