Several reviews mention that the board becomes gouged quickly when used with sharp knives. In your experience, is this the case?
2040098
I have other poly boards which eventually get gouged up. The problem stems not from knives which are sharp, but rather knives which are too dull. With dull knives you press into the food much harder than with sharp knives. When the knife edge penetrates through and contacts the board, you're still putting that extra force on the blade. Probably with a slicing motion to boot. So, yes, these boards will eventually gouge, but much less quickly when using nice and sharp knives.
1066818
I have not tried using one of those to sharpen it. But I have used every other standard sharpening tool and so far it hasnt received any damage at all.
1108689
Plywood? Definitely. Anything tougher, like a two by four, would probably do some harm to the tang. I'Ve used cork board to practice trust aim, and there's no wear at all.
1861896
I don't do lots of cooking and mine gets used on an average of a couple times a week. I have never noticed any slipping and sliding and unlike my room mate who is a professional chef I don't have to put a damp paper towel under my Proteak cutting board to keep it in one place like he has to with his composite light weight board. It's a good size board with some real weight to it so it would take a lot of very vigorous activity to get it to move. I'm sure you'll get some input from others too, but I'd say you don't need to worry about your board sliding with this board you are considering. Happy cooking! I don't do lots of cooking and mine gets used on an average of a couple times a week. I have never noticed any slipping and sliding and unlike my room mate who is a professional chef I don't have to put a damp paper towel under my Proteak cutting board to keep it in one place like he has to with his composite light weight board. It's a good size board with some real weight to it so it would take a lot of very vigorous activity to get it to move. I'm sure you'll get some input from others too, but I'd say you don't need to worry about your board sliding with this board you are considering.... » Read More I don't do lots of cooking and mine gets used on an average of a couple times a week. I have never noticed any slipping and sliding and unlike my room mate who is a professional chef I don't have to put a damp paper towel under my Proteak cutting board to keep it in one place like he has to with his composite light weight board. It's a good size board with some real weight to it so it would take a lot of very vigorous activity to get it to move. I'm sure you'll get some input from others too, but I'd say you don't need to worry about your board sliding with this board you are considering. Happy cooking! « Show Less
472539
Not sharp. There is a very small bevel along all edges, approx 1/16th of an inch wide. Just enough to not have a knife edge to the board.
1280414
Yes, foam board is soft enough for the hot knife to cut through easily. Just make sure the foam board is not too thick (about 1 cm is the max thickness due to the short blade).
2054064
I've had my set for about a month and so far I haven't scratched anything, and I've always thought I was rather forceful when using knives. That being said I'd say no, utensils generally shouldn't mark the set up.
593594
hasn't harmed mine at all. I do sharpen mine almost everytime I use. This is a great investment.
33485
I've not had a problem with blisters. But then this is more of a pocket "utility" knife than a carver or wood. It works great for opening things, trimming things and the like. Honestly, I love mine
1741862
Yes. I have 4 cutting boards that I use daily and there are fine knife marks.
59448
The answer is yes to both questions. It wouldn't damage the knife, but if would cut into the wood. I would recommend placing a decorative glass cutting board on top for the purpose of cutting. Hope that helped. Good luck with your decision. It's a lovely product, otherwise.
1182746
I have not used it that much, but I do run it across a steel before each use. I do this with ALL my knives. I have no problems so far.
1197697
I'd advise against it. The tang for attachment is modest and you would want it all on a board for added strength.
1861897
I dare you to cut so hard as to move this board. Seriously. This thing is like the Rock of Gibraltar (but with a soft wood skin to protect your knife edges).
246109
Yes, the board does get slice marks after use. I wouldn't purchase again. I would stick with wood.
1684824
I'm seeing the same thing so it appears to be normal behavior. Here's that area from my knife, 2 months after moderate use: http://i.imgur.com/6YeplWF.jpgIt looks worse than it is; if you run a point across the "gouge" it really isn't that deep.
1393245
Ive been cutting sushi on this board with a japanese yanagi for over a year now, the knife is stupid sharp( i have a local asian resturant sharpen it for me every other time i use it) its never splintered or gotten pieces in anything ive cut on it.