Cutting boards
Here you find end grain and rubber cutting boards, which are kind to the edge. A soft surface absorbs the impact when the knife meets the board, so the knife stays sharp longer.
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On end grain the fibres stand upright, and the edge goes down between them instead of straight through. The boards with our name are in ash, oak and walnut. The rubber boards from Parker Asahi are softer than the steel in the edge and suit meat and fish. Glass, stone, bamboo and titanium wear the edge, so stay away from them.
