Originally Posted by GB
I suspect that my knives were not holding their edge as long as they could have if I was cutting on wood.
To be honest, this is a part of the "equation" that is easier for me to address. If the knife dulls, I'll fix it--for you, possibly 100 bucks.
And as Barbara
has added, she also oils her boards.
Here's where I stacked the deck. I chose a Japanese laminate knife. Despite the fact the spine arrived a tad bent, most home kitchens don't have the luxury of playing with the toys I can. When a potential client asks for an opinion it's because we use "test mules" like this nakiri. In fact, some clients look for these test knives to save some bucks.
Additionally, when I search out ancillary equipment, I usually turn to the Japanese Woodworker. First off, it's really Japanese, not like a recently famous kitchen hostess, who can cook within thirty minutes
, and hawks a "Japanese" santuko, which might be a German Avalon brand made in China.
If JWW sells a bamboo board, that's what it is, Japanese grown, assembled and shipped. (And for you lottery winners out there, I'd love to sell you a 9.75-inch Hattori gyuto.
My nakiri isn't dull, rolled, or even scratched. The properly oiled and well made board has no cuts or dents. The food was perfectly sliced, and the work done seamlessly.
And we are going to keep cutting on this board until something--anything--actually happens.