Quote:
Originally Posted by unit
i like these boards too and they tick all my boxes but don't you think the surface is a bit hard? that's the impression i got when i saw them anyway.
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I have used one exclusively for probably 6-7 years now and cook a fair bit at home. I have my knives (Wusthoft Classic Ikons) sharpened once a year and steel them maybe once a month and they seem to stay damn sharp. I am not really a chopper though - I use a chef's knife as opposed to a santoku and like to think I have fairly good form to not be so hard on my edges. I replace these boards every 4-5 years as they start to get a little scratched up looking and do not dishwash them. My mom dishwashes hers constantly and it is not as pretty looking but appears to have held up well other than some fading.
-Mark