First cutting board for Japanese knives
Looking to buy a cutting board to use with my Japanese knives. I’m looking for something durable, won’t dull my blades, and won’t have the “stuck on” feeling get sometimes when the knife is too sharp and gets stuck on the board, although I understand that this may be a technique issue or a trade off with harder but more dulling boards. Something on the heavier/stable side would be great too.
I do basic meal prep, fruits, vegetables, meats, nothing too hard core, I don’t cleave and break down meat and bones.
I’ve done some initial research into Hinoki boards and hasegawa but running into some research/decision fatigue and could use some advice and further direction. I know there are some hisoft synthetic boards but idk if they’re good for my use case, also do people worry about microplastics and using plastic cutting boards as opposed to wood?
Thanks all!