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It's a smart decision to invest in kitchen equipment, such as finer knives. You should also consider investing in a good cutting board. For meal preparation, the cutting board is probably the most important tool (after knives). It is easy to choose a cutting board once you are familiar with the properties of each material. The choice will be obvious once you learn the properties of the materials. You should choose wooden end grain boards.
You need to realize that your knife's edge is very thin and can be damaged if it is pressed against something too hard. If you intend to chop bones, you shouldn't use Petty (Utility), Gyuto (Chef), Santoku (Veggie), or Petty (Chef's) knives. You should invest in a Deba blade.
You want a choppingboard that is flexible enough that the blade can be pressed into it easily.
What are Japanes Knives?
You should avoid steel, glass, marble, bamboo, and steel. These are too hard. Bamboo boards that are sold on the internet for peanuts may not be the best option. End grain wood boards made of high quality wood, such as Hinoki (Japanese Cypress) and Aomori hiba ("also known as The Tree of Life") are best for protecting expensive kitchen knives.
