The only wood ones we still have are more decorative. For putting out a ploughman's lunch or charcuterie.
I can't stand the sound of a knife against plastic, I pretty much need wood. And it's not like I'll be using it all that often anyway.
It's actually the opposite. Plastic is bad because pores are created overtime. Wood on the other hand has natural pores that have evolved to prevent bacterial growth.
This article talks about a few studies that tested different bacteria.
https://commonsensehome.com/wooden-cutting-boards/
What if I only have one of those cheap handheld sharpeners like this? Will it fuck with the knife?
Thanks for the info. I will probably just buy a smaller honing rod, then, if they exist.
We do have a whetstone, too, apparently...so I've got to learn how to use that.
The Baker's & Chefs 6" I have now with a plastic handle should work perfectly for that. It's served me well for nearly 10 years, but it's time for an upgrade.
Cheers, thanks! I'm in my mid thirties, it's about dammed time I learn.
That's not actually the one I have, but I'll check!
Good to know that these are ok!
Can't find a review of the Legende, better or worse than the Ikon?