When protecting the sharp edges of your Japanese knives, the cutting board material is crucial. Aomori Hiba wood and walnut wood are two excellent options. Aomori hiba, from cypress trees in Japan's Aomori prefecture, has a tight grain and lacks resins, preventing premature blade dulling. It's also naturally antimicrobial and smells great. Walnut, another hardwood, has a closed grain structure that doesn't dull knives as quickly as open-grained woods like oak or ash. It's dense and wears evenly with simple care like oiling. Plastic or bamboo may seem convenient and cheap but have downsides; plastic can scar and dull blades, and is harder to sanitize. Bamboo's hardness can damage delicate knife edges over time. Even harder materials like glass or stone can be detrimental to the longevity and sharpness of your cherished Japanese knives.
Discover the world of Oishya: [ Ссылка ]
