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Cutting Board Question

post #1 of 4
Thread Starter 

Hi.  I just ordered two cutting boards, John Boos side grain.  I just can't afford to buy two of the end grain ones right now.

 

How much do I need to be concerned about using these boards, and is there a "method" of using them to minimize edge damage versus the end grain ones.

 

I just bought an Artifex Gyuto and will be buying other knives over time, and I'm really concerned with taking care of them.

 

Thanks much.

post #2 of 4
How much do I need to be concerned about using these boards?

In terms of damage to your knives, you don't need to be concerned at all.  Your edges will tend to go out of true more quickly and perhaps wear more quickly on edge than on end grain.  Consequently, they'll likely need a little more steeling and sharpening.

 

However, an edge (or "side") grain board will take hold deep cut marks more easily than an end-grain board.  Once you have a couple so deep that liquid pools in them, you'll need to sand your board down because deep cuts (a) encourage bacteria growth; and (b) can grab your knife making chips more likely.

 

Is there a "method" of using them to minimize edge damage versus the end grain ones?

Other than sanding them down when they get seriously scarred... No.

 

Keep your boards clean, dry and well-oiled.  Relax.  Breathe.  You done good.  Enjoy.

 

BDL

post #3 of 4
Thread Starter 

heh heh

Ok, I'm relaxed...whew.  Thanks.

 

By the way, thanks for your reply with my "what knife" knife questions a while back.  I'm not blowing you off, I'm just trying to get my head straight with my answers to ya'll's questions.  I shall return.

 

Thanks again.

 

Also, I just got a Richmond Artifex gyuto, my first non-el-cheapo, though far from a $600 Japanese.  So far I've been looking at it.  I have cut half a baby carrot, though.  Thought about getting my loupe out to check for damage.

post #4 of 4

lol.gif

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