What board would you recommend Mark? or what material would you recommend? I see tons of acacia and bamboo options in the market but I have learned that these are often hard on an edge, especially bamboo.
I'm not Mr. Mark, I don't play him on TV, and I didn't stay at a Holiday Inn last night, but I've heard that end grain boards are the best. And yes, stay away from bamboo, it is not good for your knives. Maple, walnut, cherry seem to be the woods considered safe. But I'm not positive about the cherry.
Plastic can be run through dishwashers, but if they aren't cleaned carefully, bacteria multiply quickly on them, where wood has evolved over time to resist bacteria. That from studies I read years ago.
Best of luck.
Last edited by XexoX on Tue Mar 18, 2025 3:10 pm, edited 1 time in total.
You can blame Mr. Suburban for my being here. The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln All steels are equal if you can't keep them sharp. -- Jeff B.
Thank you XeroX, and I realize now that this is a forum rather than a DM so I shouldn't have been so specific! LOL
I use teak and have some plastic (because they are so easy) but was looking to dispose of some more plastic ones and get some others in large and small sizes so I asked.
Open to any brand suggestions or deals currently running.
ndh4993 wrote: ↑Tue Mar 18, 2025 2:45 pm
Thank you XeroX, and I realize now that this is a forum rather than a DM so I shouldn't have been so specific! LOL
I use teak and have some plastic (because they are so easy) but was looking to dispose of some more plastic ones and get some others in large and small sizes so I asked.
Open to any brand suggestions or deals currently running.
No Problem, people ask Mr. Mark questions here all the time. He may take a few days to answer (he's busy running a business!). If you want to ask him directly, use the email address info@chefknivestogo.com and he'll answer very quickly, but he'll often post the question here as well as his answer, to get further input from the members here.
You can blame Mr. Suburban for my being here. The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln All steels are equal if you can't keep them sharp. -- Jeff B.
LOL, I think Mark has set an auto-archive on my emails by now... but I really appreciate his help and also the responses I'm getting here on the forum. I've gone from zero Japanese knives to a dozen+ in just a couple months thanks to the great service. Not an addiction, technically, yet.
They all seem to hold up well on the acacia boards.
Thank you for that feedback, that really helps. I have avoided Walnut and acacia wood cutting boards so far but will keep an open mind. I have SLD, VG-10, G3 and SG2 steel currently on my knife block. Use VG-10 the most but they are an easy sharpen at worst.
