Just ordered a new chefs knife (Miyabi Birchwood 8") and it has me thinking about our cutting boards. I have a standard red plastic (or the like) from Target, that probably needs to go (starting to worry I might be eating bits of the board) and one made from Corain countertop I bought at a crafts fair. It seems that one is to soft and the other too hard.
What do you use? I like the idea of a butchers block, but I worry about meat and fish (or is this what those really thing cutting mats for). Or does the quality of the knife mean that I won’t be pushing as hard against the board and don’t need to worry so much about what I’m using?