I like sharp Asian knives. To protect the blades, I keep 3 of these cutting boards in my kitchen. "The Bamboo Guy"  Almost Zero Scratch Cutting Board: This cutting board is made of the new material synthetic rubber. It has the characteristic of being resistant to kitchen knife scratches and has the advantages of both wood and plastic.  Keep your wickedly sharp edges longer: If you have sharp knives, then you need this cutting board. Made in Japan of beige Synthetic Rubber. The knife sinks in elastically in the rubber instead of bouncing off like a wood or plastic cutting board. When a knife blade bounces on a hard surface it dulls the knife prematurely and can also chip the blade edge. This is especially true on fine Asian thin blades where the knife edge is usually around 15 degrees.   Tabs for food: One corner has 3 tabs. These tabs are for Meat, Fish and vegetables. Most restaurants use coded cutting boards to know they are cutting on the right board. This adds extra safety for their customers. Many consumers are starting to do the same thing for their family. Check out my 20% off for buying 3.   Light and bendable: Easy to use at only 8.9 ounces. Easily bends to put small ingredients in pans or food containers.  Easy to dry: Nonporous material makes for fast drying.  Bleach friendly: Can be washed with bleach or disinfected in water up to 212 degrees (just boiling).  Dishwasher-safe Juice grove: The juice grooves go all the way around and prevent spilling.  Rough Surface: The rough surface helps with slippery items.