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Before Using a Cutting Board
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Once you have chosen the knife that will be your lifelong partner in the kitchen, there are a few important considerations to keep in mind to ensure you can continue using this precious tool for as long as possible.
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1. Understanding the Cutting Board's Role
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The interaction between the knife and the cutting board is a daily occurrence that significantly influences the condition of the knife over time. It's a straightforward fact: the hardness of a cutting board can affect the wear and potential damage to the knife’s edge. For instance, slicing a radish on a cutting board places more demands on the knife compared to peeling it by hand.
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2. Choosing the Right Material
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While hard cutting boards are durable, they can be tough on knives, leading to quicker dulling and potential chipping. Therefore, selecting a cutting board should be done with your knife's longevity in mind.
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3. Material Matters: Wood vs. Resin
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In recent years, resin cutting boards have become mainstream in the professional cooking field due to their hygiene and ease of maintenance. However, according to knife makers, there is a consensus that a soft wooden cutting board is the best partner for a knife, balancing durability with blade preservation.
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Choosing the right cutting board is more than just selecting a kitchen accessory; it's an investment in the longevity of your knives. While factors like hygiene and maintenance are important, considering the impact on your knife's edge is essential. A wooden cutting board may be the best choice for knives.
The Origin of Craftsmanship
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The Perfect Pair: Quality Knives and Soft Cutting Boards
A great knife deserves a great cutting board. A soft, well-chosen cutting board can make all the difference in maintaining the sharpness of your knife. The way a knife interacts with the board influences its longevity and performance. Harder boards can quickly dull a sharp edge, while softer ones allow the blade to glide effortlessly, preserving its sharpness longer. Think of it as a partnership: your knife and board working together. When you combine a finely crafted knife with a high-quality cutting board, you're not just protecting the blade—you're enhancing your cooking experience.
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Would you like to experience the sharpness of handcrafted knives from Sakai City, used by 98% of Japanese chefs?
With our exclusive partnership with Shiroyama Japanese Knife Manufacturing, we offer top-quality knives, free Honbazuke, a protective Saya, and after-sales services for long-term confidence.
KIREAJI's Three Promises to You
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1. High-quality Japanese Knive
We offer knives crafted by craftsmen from Sakai City.
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2. Genuine Sharpness
To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.
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3. Lifetime Knife Use
Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.