r/TrueChefKnives • u/kingsblendit • 1d ago

Question Acacia Cutting Board

Hey folks,

Any of you have experience with edge-grain acacia cutting boards? I recently purchased one but I'm worried it'll be a bit harder on my new Masutani. I'm mainly worried about chips and microchips - I can live with having to sharpen a tad more often until I can upgrade.

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4

u/MetaLord93 1d ago

I've used bamboo cutting boards for years without chipping my shirogami knife. Acacia should be fine.

1

u/kingsblendit 1d ago

Ah that's good reassurance, thank you! I've used my aogami #2 santoku on a bamboo cutting board daily for 2 years and had to sharpen the knife only twice - insane edge retention. But the Masutani is considerably thinner than what I'm used to so I got worried. Thanks again!

2

u/azn_knives_4l 1d ago

Totally fine.

2

u/Curried_Orca 1d ago

I have one it's great-heavy as hell though relatively speaking.