[Tom911]

Been using my Vanotium for a few weeks now. Mostly for chopping veggies but tried it with some salmon last night. Definitely no fish smell lingering which is nice, but I swear the blade felt different on the surface. Anyone else notice that or is it just me being used to wood?

[Julia Writes]

Honestly, I think it’s the surface texture more than anything. Wood has a little give to it, so the blade sinks in differently. The Vanotium feels harder under the knife, which can make you think it’s dulling it faster, but I haven’t noticed any actual damage.

[coffeeandscreens]

I dunno, I haven’t really noticed the blade feeling different personally. Maybe I’m just not that sensitive to it, but the salmon thing worked fine for me and I actually kinda like that it doesn’t smell.

[Mike in TX]

The blade feel thing is overblown in my opinion. I’ve been using mine for a couple months now and I don’t notice any difference versus a good wood board once you’re actually cutting.

[d4niel]

Never really noticed the blade feeling different. Salmon, chicken, veggies, it all cuts the same to me. Maybe I just don’t pay that much attention. Works fine, no smell, that’s all I care about.

[Emma__L]

I think people overthink the blade thing honestly. Wood has that softness that lets the knife sink in a little, but it’s not like it changes how the actual cut feels to me. The no smell part is the real win here, especially with fish. I just chop and move on, works fine.

[pixelnomad]

I think part of it might be that the surface is just more rigid, so any slight vibration from the blade gets transmitted differently through the handle. On wood you feel that little bit of absorption, but on something harder the feedback is more direct. Could just be a matter of getting used to it though.

[Parker S.]

Not really sure what to make of the blade feel thing. I cut some chicken on mine and it seemed fine. Maybe it’s just placebo.

[Khan]

I mostly just notice the lack of smell with mine, which is the main reason I got it. The blade feel thing never really crossed my mind while using it.

[Sarah]

I mean I feel like I noticed it a bit when I first switched but honestly I got used to it pretty fast. The lack of smell is what keeps me using it.

[HanSolo]

Not totally sure about the blade feeling different. I think part of it is just wood having a little give to it, so the knife stops differently. But the no smell thing is nice enough that I wouldnt switch back.

[Rivers]

It’s not just you. I definitely feel a difference when cutting on mine, it’s like the blade has a harder stop with less give.

[Dave the Curious]

I noticed the same thing with mine. The blade definitely feels like it has a firmer stop compared to wood, almost like there’s no cushion at all. I don’t mind it though, just took a few chops to get used to.

[PixelKevin]

I think it’s probably just the surface being harder, so the knife stops quicker. Not really a big deal once you get used to it.

[Laura Check]

I switched over mainly for the easy cleanup and it does the job for that. The blade feel difference is there but it’s pretty minor in my experience, nothing that would make me go back to wood.

[Tom Call]

Mine’s been fine for fish. The blade does feel a bit different but nothing that bothers me.

[Mar__kus]

I’ve noticed it too. The harder surface definitely changes the feedback through the knife, but I don’t think it’s a bad thing once you adjust. For fish and raw stuff the easy cleanup makes up for it in my book.

[Tom911]

Good to know it’s not just me. Takes a little getting used to but the lack of smell makes it worth it for fish.

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