I recently bought a new chef's knife (my first!) that I'm trying to take really good care of. I'm totally addicted to the thin, flexible cutting boards and that's what I've been cutting on with this new knife. I just want to make sure I'm not harming my new knife by using these cheap ones instead of a nice board. I have formica countertops and I'm starting to worry that the thin layer of plastic isn't enough to keep my new knife safe from the evil formica. Thoughts??
I have a very large, thin, flexible cutting board. I don't much like it. I don't like the way the knife feels in my hand when I chop. I pretty much only use it when I'm cutting up a whole pork tenderloin into freezer portions. It's the only thing I have that's big enough.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein