[roscoe65]

From a sanitation perspective wood and nylon are indistinguishable.  It isn't necessary to soak a board; a simple diluted bleach wipe will work.

[Rob Babcock]

How about a rubber cutting board? They made in Japan if that matters. Knives & Stones (out of Australia) stocks some. I have not seen them available anywhere else though I haven't looked too hard. http://www.knivesandstones.com/search.php?search_query=cutting+board&Search=

Those are probably the best just from a performance and sanitation viewpoint.  In America there's a line called SaniSafe (IIRC), rubber boards available in a many sizes and thicknesses.  Cool thing is that you can plane/sand them down once they get 'scarred up' to remove the cuts and scratches.

I have a Boos block at home, end grain and a couple inches thick.  It serves me pretty well but I'd love to get one from Boardsmith someday.

[srb]

In America there's a line called SaniSafe (IIRC), rubber boards available in a many sizes and thicknesses.

Sani-Tuff® by Apex
https://www.notrax.com/t45-sani-tuff

My Rubber Cutting Board Experience (Sani-Tuff)

[Rob Babcock]

Yeah, remembered it wrong- sanisafe!  Great stuff.  Not cheap but worth while, especially for restaurant use.

[Bob in St. Louis]

In case you're curious, "S Clark" is great at spending money.... YOUR money... 
My first real knife. So much fun, I'm like a little kid at Christmas time.
Thanks for the recommendation Scott!

[S Clark]

Oh dat's pretty!  I've spent a bunch on records lately, but I may have to find some cash for that.  From everything I read, it's a sharpener's dream.  I bet with a bit of practice, you can get a better edge than what the smith put on it.  Do a bit of reading on forcing a patina to give it a bit of rust protection... but the best protection is get in the habit of rinsing and drying often.
There is something special about a knife that a master craftsman made by hand. 

[Bob in St. Louis]

Indeed Scott!
After using it for a while and getting the hang of it, I'll run it through the stones, but we need to get to know each other first.
I did shave a nice sized patch of hair off my arm. That's sharper than I expected an "out of the box" knife to be.

I'd love to know what the symbols say. Anybody out there know Japanese?
Isn't Woodsyi Japanese?

[S Clark]

If I remember correctly, your finest stone is the Chosera 5K.  You know, for $14 you can get a leather EdgePro stop, and another 25-30 gets some 1 Micron paste.... c'mon.  You know you want it... "Shaving" sharp is just the beginning.  And don't forget a wooden Sayas for storage and to keep the edge sharp- $30. 

Actually, and seriously, you might want to oil/wax the handle and where the tang goes into the handle.  A bit of water proofing helps prevent rust inside the handle where you can't see it.
 
I keep going back and looking at that photo.  That's a lot of knife for not much cash.  I really think I need one. 

[TomS]

...

I'd love to know what the symbols say. Anybody out there know Japanese?
Isn't Woodsyi Japanese?

Sorry, Korean

[Bob in St. Louis]

Tom, thank you. My mistake.

Scott...... 
For the money, you REALLY need one of these. 
I think before I get the things you mentioned, don't I "need" a 8k or 10k stone?

[S Clark]

That's evil, using my own words against me.

And yes, I do use an 8k Shapton before putting it on the strop.  But I strop with .25 micron.  Rob would probably say I'm taking too big of a jump, but damn, those high grit stones cost as much as a knife.  I bet you could make the jump from 5K to 1 micron and have a nice step up in sharpness. 
Maybe this will catch the eye of His Holiness of Sharpening and we can get the final and definitive answer.  Or, you could just email the folks at CKTG. 

[Bob in St. Louis]

That's evil, using my own words against me.

 

Ok, good to know.
Yea, I'd like to hear opinions. I'm just barely comfortable with stones, stropping are a whole other matter.

[S Clark]

..., stropping are a whole other matter.

Not with an EdgePro.  You use the strop the same as the stones, except you drag away from the edge instead of cutting into it.  And don't get lazy lifting the strop.  If you strop into the edge, you'll cut the strop.
Now stropping by hand... that's a whole other matter. 

[Bob in St. Louis]

Oh, interesting.
I didn't know there were strops for the Edgepro, I thought all stropping was by hand.  Cool!

[S Clark]

Ok, now there is one left at Chef Knives To Go.  These are damascus clad White #2 steel santoku knives, nicely ground, with decent fit and finish... for eighty bucks shipped. 
If you've been itching for a pretty Japanese knife that will perform and a cheap buy in price, this is it.  170mm is mediium size and will fit most kitchen chores nicely. 
Mine is on the way. 

[SoCalWJS]

In case you're curious, "S Clark" is great at spending money.... YOUR money... 
My first real knife. So much fun, I'm like a little kid at Christmas time.
Thanks for the recommendation Scott!

Cruising elsewhere when I saw this photo and finally put One and One together.....Didn't realize there was at least one other Brethren into Audio. 


 



(or did I do this once before......?)

[Bob in St. Louis]

Cruising elsewhere when I saw this photo and finally put One and One together.....Didn't realize there was at least one other Brethren into Audio. 


 



(or did I do this once before......?)

If memory serves, I may have been the one to lead you to them??
But regardless, "Yes", I am one of the Brethren.    

[SoCalWJS]

If memory serves, I may have been the one to lead you to them??
But regardless, "Yes", I am one of the Brethren.    

Woo Hoo!

 

I was led to the Brethren by a member I met at the first SoCal Eggfest (can't remember the year). I assumed everybody at the time was on the Egghead forum and had never heard of it until Norco Redneck told me about it.

Anyway - LOVE that knife. Hope to get something similar someday.

[Bob in St. Louis]

Ya know what.... I do recall seeing that moniker over there. Duh... 
Fancy meeting you here. 

[Devil Doc]

Pretty knife, but totally unnecessary. Geez, all you're cutting is vegetables and meat. It doesn't take artwork, or the money to buy it. You need to decide weather you're buying a conversation piece or a tool. If you're buying the former, spend what you want. If all you need is a tool, then $150 or so will do ya.

Doc