If you want a cheap cutting board because you can't afford end grain, look into hinoki boards. They're cheap and very soft wood.
As with all wooden boards, make sure you seal it first with a neutral oil such as mineral oil.
this post was submitted on 22 May 2025
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I just use a small knife and a big knife. This covers all use cases. Yes they also cut bread because I keep them sharp.
I see the diagram: the first knife is for cutting bread. The second is for cutting fillets. The third is for cutting... chefs?
This chart is missing a knife that I have. The blade hooks forward instead of backwards, like a bird's beak.
Since it's small and the tip extra pointy, I use it for precision cutting. I've also found it useful for thin slides of cheese, since the blade is also not as thick as the other knives in my set. Still, I'm wondering what its actual purpose is for.
Santoku knife. I was just about to comment the same thing.
I have that one too but that's not the knife I'm talking about. It's about the size of a paring knife and it hooks forward. Almost like a scythe but not nearly as dramatic of* a curve.
(When I get home from work I can upload a picture if anyone cares to help out.)
Turning Knife?
Peeling knife? There's also hook knife, but that can be a variety of things. Cheese knife hooks backwards and has two points.
I'm pretty sure it's just called a bird's beak paring knife.
Reading further about it, it's intended for tasks while holding the object you are cutting, rather than using a cutting board. Like peeling an apple in your hand.
Ah okay that makes sense. I prefer a peeler, but I can see purists preferring such a knife. Thanks for the info.
I use a couple of damp paper towels under the chopping board to hold it still, then when I'm done I use the damp paper towels to wipe the knife, board, and bench
Edit: for vegetables only. Not with meat jfc
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