Since you have been using the board do you find that knives leave grooves behind? Is the surface now all criss-crossed with slice marks or is it still solid? This is my biggest issue with my current cutting boards and I never feel they are getting...
246109
Yes, the board does get slice marks after use. I wouldn't purchase again. I would stick with wood.
1843238
Brian, let me preface what I'm about to say by letting you know I'm no expert on knives and the like but after looking at the groove I really don't see any real practical use for it. I even used the back edge of my knife to see if you could slide it in and help you open it but it really wasn't that usefull. So my guess is that it is mostly cosmetic or it is there so you can feel what side has the stone in it - in case you're in a low-light situation when you want to use it. Sorry I couldn't be more helpfullTed
2112681
Just did! I placed the zuc on the cutting board and ran the blade from top to bottom on four sides. I stopped when I got to the mushy center. One zuc was perfect for one person. I put it in a skillet with a little water to soften then just added a tablespoon of marinara. It was great!
2033671
I was doing similar cutting and found out to get the best cut I had to blow across the blade opening after 3 cuts. It seemed to get clogged with almost invisabe pieces of paper. I was using a new blade. Oncertainly I was done with all the fussy cutting blade works fine. Been told that a blade last 3 - 6 months with normal cutting. I had used a previous blade for Six months.
1931573
I have not experienced that. Do you have a steel? That could really help. All knives need to be maintained.
313123
It sounds like you have a possibly defective product. The edges should be finished smoothly so you don't get cut or scraped! Hope this helps. Gina
1749069
luckily my mom have one of those cutting board. no problem at all. they still sharp. dont know if she uses this board every day, but as she told me they work just fine.
1374711
I have not had that problem. I would check inside the blade chamber to make sure there is no residue sticking to the inside of it.
312685
Yes, eventually it wears off on the edges. I'm looking at mine that are at least 8-10 years old, I tried to upload a picture, but I can't, sorry. Hardly bothers me though, because I LOVE these knives! I have newer ones too, they are maybe a year old without a mark! My new ones a still beautifully sharp. I still use my old one though, I just use a knife sharpener every now and then. The kuhn rikon sharpener works great, but don't drop it! The wheel will dislodge and it'll be worthless. I recently got the "Edge of Glory" sharpener, love it! Small, suctions to the counter, and works great with a few swipes. Yes, eventually it wears off on the edges. I'm looking at mine that are at least 8-10 years old, I tried to upload a picture, but I can't, sorry. Hardly bothers me though, because I LOVE these knives! I have newer ones too, they are maybe a year old without a mark! My new ones a still beautifully sharp. I still use my old one though, I just use a knife sharpener every now and then. The kuhn rikon sharpener works great, but don't drop it! The wheel will dislodge and it'll be worthless. I recently got the "Edge of Glory" sharpener, love it! Small, suctions to the counter, and works... » Read More Yes, eventually it wears off on the edges. I'm looking at mine that are at least 8-10 years old, I tried to upload a picture, but I can't, sorry. Hardly bothers me though, because I LOVE these knives! I have newer ones too, they are maybe a year old without a mark! My new ones a still beautifully sharp. I still use my old one though, I just use a knife sharpener every now and then. The kuhn rikon sharpener works great, but don't drop it! The wheel will dislodge and it'll be worthless. I recently got the "Edge of Glory" sharpener, love it! Small, suctions to the counter, and works great with a few swipes. « Show Less
1118192
We haven't noticed any issues with the blade edge. There is a rubberized channel in the "V" in addition to the two horizontal rubber pieces (you can see those in the picture) that seem to protect the knife.
1278519
Just got it a few days ago. Not sure how helpful this is, but immediately after using, I typically rinse the areas that would have come in contact with food, then dry with a towel. I suppose you could fit a damp/soapy q-tip behind the cutting blade if something got really stuck in there, then rinse lightly and dry. As someone already suggested, a small brush or even toothbrush seems like a good idea.
2178318
Hi Ellen,The board I got is nearly identical on the bottom, just without the channel you can clearly see in the product photo. There were no grooves or feet of any kind, just a completely flat surface. Definitely no feet for me - not attached, and not included in the packaging.We've been using this board for a while now and it's still perfectly flat, so it doesn't rock at all while cutting. We've not had any slippage issues, but your mileage may vary depending on what you're doing and how you use it.Hope that helps!
880391
When my slicer first arrived I adjusted the handle and wire and it hasn't moved since. Maybe yours is defective? I'm not sure because I have not had this problem. Maybe they will replace it?
918499
I haven't had that problem. I use an electric carving knife. But it's hard plastic so just like a plastic or wood cutting board it will get cuts over time. Not like it will effect your cutting though.
1139709
Did you try oiling the blade. But besides that I think it's a norm. If you have any problems email me thanks
1616164
I think all boards can dull knives, even dishwashers, don't think it will make a difference. I sharpen my knives each time I get ready to use them. Don't let that "unfounded" theory discourage your purchase.
1848595
I try to rinse and sort of dry all my "nice" knives as soon as I'm finished using them. Later I'll HAND wash, rinse, and dry them. I'm working my way up to buying a carbon steel laminated Japanese knife (not stainless) and I believe this is the way to treat them if you want any satisfaction at all with these knives which can be super sharpened. Just practicing, but I think all $100+ knives are worth this extra effort.