Today i bought in your shop my first Hasegawa cutting board scraper and first japan petty Miyabi SG2 Damascus Birchwood. My anticipation is great and i hope the delivery Day is near to recieve it in germany. High tax and duties payable on top in germany by delivery, that‘s not so fine. One-third additionally to the purchase price. Your Chanel is really good, very friendly and authentic. Now i subscribe it:-)
There really is a craze around these boards lately. Even though they aren't a NEW board, it's crazy how people gravitate to a product when more information can be found about it on the internet. Nice video as always!
@@Burrfection Oh absolutely. I'm supporting the fact that influencers like you are what bring items that should have been paid attention too longer ago, to the forefront. Great video! You are an inspiration to my own TH-cam knife videos for sure. Been watching you for years.
Just received a Hasegawa yesterday, after watching your other video on the rubber boards. Looking forward to using them! Good to have you and your soothing personality back!
Just received my first whetstones from your website! Can't wait to get started, I've had very mistreated knife set for years and honestly the idea of sharpening seems meditative for me
Awww you got a new dog. So did i 2 years ago. Life is just not full, without the love of a dog in your life. I have both Hasegawa pro and home, the home is a bit harder than pro. But love both of them.
@@Burrfection I of course, got me a mixed race dog, just like myself :D Jack Russel Terrier mixed with a Shitzu. I call the race Jack-Shit LOLZ(that was a Dumb and Dumber reference) And yeah I got plenty of pictures of my dog on Facebook.
I got 2 Hasegawas (one black and one brown FSB). I love them. Been using the brown one mostly, but it is amazing so far and I use it for all my vegetable cutting/chopping. Unfortunately, the black one came with a slice down the center on one side. It was cut through the product paper that came with it too. But once washed it became less noticeable and doesn't affect the use of it at all. Anyway, I love both of them. They are the best cutting boards I have ever owned and highly suggest them. I would suggest anyone considering them for normal everyday use get the harder FSB version.
Welcome back buddy! Looking forward to more of your videos. Never gave a second thought to the use and care of my knives until I started watching your videos. I bought a nice knife, but Now I may have to get me a nice wet stone and cutting board.
I'll be completely honest with you, I think this is the first ever TH-cam comment I've left on a video. I just wanted to thank you for all you are doing on TH-cam and with the community. I'm just a 24 year old guy living in Scotland, UK. To buy real hand forged japanese knives here in Scotland, it costs a lot of money, so I've unfortunately had to go towards the mass produced side of things. I've only recently started getting into knives and cooking in general, but your videos are inspiring me to continue my journey. Would love to eventually get a proper knife and take care of it. Got married to the love of my life 2 weeks ago so hoping a real knife would be an investment that I can pass down to my kids when we eventually have kids. Keep doing what you're doing. I may not be able to afford what you do, but you make it a damn site more interesting than any other channel I've stumbled across. Thank you
I actually just got my new Boos Block cutting board yesterday with a walnut finish and I'm in love. Had to give her a nice oiling first though so can't wait to get off work and use it.
After watching this video i ordered the FSR board from your site. I absolutely love this board and is Dishwasher safe even though i had wash it. My Miyabi Black knife set i recently got paired with this board is truly amazing. Thank you for doing this video.
Ooh, nice set! I used a miyabi blacl gyuto for about a year professionally. The bevel on this knife is tighter than most other knives, and assymetrical. I would HIGHLY recommend strop sharpening only and take it back to the shop every year or so for a re-grind proper. My coworker ruined his in a week flat trying to self sharpen it and he was rather greenhorn.
@@rajgill7576 thanks, i think i will be doing just that, send it out to be professionally sharpened. I love these knives. I absolutely dont want to mess these knives up. At 3k. I am not messing them up.
@@briansupermag3918 Daaaamn! How many did you get in a set? I just have the one big kitchen knife which was $350 with a chrf discount xD. And I got the matching pairing knife as a gift later haha
@@rajgill7576 i got the 10 piece set and added the 6" rocking Santoku. Now i just want to add the 9.5" Kiritsuke and i will feel complete. These knives are amazing. If it wasn't for people like Burreffection i probably would never of known about fine cutlery. Makes preparing food enjoyable.
Right now I use hinoki wood because it's quite soft, but mainly because of the smaller sizes offered. Even a 16x10" for me is a bit much. I do also appreciate the texture and surface grip, because while doing oily fish sashimi, I find that it keeps the filet more stationary while slicing. Some plastic type boards I've had major issues with the fish drifting as I try to cut (granted I am not an expert slicer). I'd be interested in some usage/performance based comparisons on things like this. I'm not so concerned with staining, as long as the board can be maintained sanitary.
@@Burrfection cool I'll watch for that review. I have one good hi-soft, but even though it's the smallest size available it's just too large and as you mention heavy for my basic daily needs. Hinoki are very light, convenient, and perform well. Smells great too, but protective oiling diminishes that greatly. I'll say the Japanese made ones seem to be better quality than the Korea made ones, even though all the wood is supposedly from Japan.
My recommendation for anybody buying the Brown Hasagawa Cutting Board. I suggest buying a Tawashi Scrubbing Brush. I got mine from MTC Kitchen and it has last me over a year. It does a great job at cleaning my Field Cast Iron Skillet (10) and Hasagawa Cutting Board.
Thank you as today I received the FSK. The feel is like the Aomori Hiba. I slice and chop on the slow side and this board satisfies my wanting to protect the edges of my laser edged knives. 240mm kiritsuke fits it well also. A Healthy and Safe and prosperous New Year to you and yours!
Hey Riki, It's funny you just post that video today. Last week I was looking into getting one of these boards. Unfortunatly I failed to find any site selling them in France/Belgium so I got myself a wooden Wüsthof 7296 board. The board is"cooked / Smoked" (Thermo Breech) in order to treat it against water and bacterias. If you have the chance you should review one, they are amazing. I'll probably throw in one of the Hasegawa when I get my next knife on your store :). It's been a while, I hope you are well. Best, Louis
I have been using the same maple cutting board for 40 years. The tannins in the wood kill bacteria. Scrub them in the sink and mineral oil periodically.
Best and most informative channel on all of TH-cam. Great guy with a wealth of knowledge. Makes cooking fun and as a newer cook (thanks Mr Covid), Burrfection is awesome. Keep it coming!
Hi Ricky, can you advise on brand of bending black rubber board? I am debating between hasegawa vs asahi black board on your site but I like the clean look of black asahi board but want to avoid if it bends. Thanks!
Are these boards NASF certified? I'm curious if they would pass inspection. They should offer them the standard food safety colors for commercial kitchens.
Just got my FRK20 - 4429 and scraper. Came in like 3 days and is awesome. Great quality and perfect size for the home chef with a pro quality. Thanks Ryky!
I've been considering getting one of these to test out but just love the look of my boos block so much.. Maybe a great board for some outdoor cooking applications
It IS a great board, but NOT good for outdoor. It is more for your finesse knives ( and Boos is better for your workhorse knives.) I'm hoping you don't use your finesse knives outdoors Hard knife=soft board. Medium soft knive= hard board
It's just too bad the central claim he makes is literally not backed by any evidence and contradicted by even the company who makes the product. Weird how that works.
Thats a lot of cutting boards, i cant imagine myself using those, i have had one cutting board made of bamboo for years now and never thought of changing it
From what I understand (I have a bamboo set of 3, small medium and large) the bamboo is a very hard wood. So while they look good, and last a long time, they are hard on the edge of the knife. Meaning the knives will dull quicker. That is why I am here watching his video, looking at options. I got a shun cedar cutting board this week, but I can see it getting used up pretty quickly because it is so soft. But time will tell...
@@christopherhiggins8238 Really? I didn’t notice any dulling in my knife for years now but your observation on bamboo cutting boards Is spot on it is quite hard, recent storms coming into my country the Philippines had a lot of trees downed or fallen even those very old ones I was planning to cut a slab from those trees and replace my bamboo cutting board and perhaps station it permanently in one corner of my kitchen 😇
Hey I have a question, just got a yaxell ran santoku knife and it’s my first ever good knife, I don’t know how I should sharpen it and I’m afraid to do something bad to it, I don’t know if I should invest time into learning how to use a whetstone or just get an electric sharpener, and how long would it take to learn a whetstone with regular practice
It can take a while to get very good at it, but if you take care and watch a few videos even your first sharpening session will be a big improvement over a dull knife. Just take your time and pause occasionally to inspect the edge. It's pretty difficult to damage your knife in a way that you can't get corrected. If you're truly too nervous then I would recommend practicing on your cheaper knives first to get some confidence.
Love to see your german shepard. I have two myself, one 10 year old and one 1 year old. If you're at all concerned about energy levels rest assured they mellow out a lot with age 😄
@Burrfection Do stones with super high grit such as 12000 and 30000 do the same thing as stropping? Should I still strop with leather and compound after using high grits such as 12000, 30000?
Please just google this shit next time, like yes some plastics can be harmful but goddamn some of them are so inert you could literally inhale smoke from burning them with FIRE and it would be less dangerous than just inhaling smoke by itself
I was so happy to see your latest video posted that I had to watch it right away even if it was after midnight. Glad I did and was able to order the last small Hasegawa board on Burrfection. It felt like winning a lottery since often what I like is sold out by the time I see it 😂. Look forward to learning more from you and growing my Japanese knife addiction, I mean collection.
I’ll be keeping my wood boards for now heavy yes but cleans up nice and bees wax and some various oil products works well I may sand them to remove knife cuts and retreat
Sure. Depends on the machine. Pressure washing might work. Or a small cement mixer. Edit: Oh - you mean "dishwasher". I thought you (sarcastically) meant clothes washing machine. They might be a bit big for a dishwasher.
Great channel! For someone who doesn't need crazy mirror polishes, just a decent sharp edge using one sharpening stone and a strop (simple), what all around grade grit would you recommend for the stone? Thank you!
What is your take on wooden boards? I think mine is oak, about 2 and half inches thick. It's heavy to pickup and wash all the time but it stays put when cutting. It does tend to leave cut marks. Is it not ideal for the knife's sharpness retention?
Today i bought in your shop my first Hasegawa cutting board scraper and first japan petty Miyabi SG2 Damascus Birchwood. My anticipation is great and i hope the delivery Day is near to recieve it in germany. High tax and duties payable on top in germany by delivery, that‘s not so fine. One-third additionally to the purchase price. Your Chanel is really good, very friendly and authentic. Now i subscribe it:-)
I noticed that overall the shape of all Japanese rubber cutting boards is long and narrow. I would love to be able to find the really big one like you have. Also, did you use a special glue to attach the silicone feet?
Good to see you back. I've a request: I couldn't find in your channel a Deba knife sharpening. Could you good if you do one video on that. About the table sorry I can't touch a table with that surface, when you scratched it I've chilling on my spine. I'll never buy one.
Does Burrfection have these Hasegawa cutting boards in stock or does Burrfection simply take the orders and then have the boards shipped from overseas directly to USA customers?
thanks for the review. I love the feel of such boards, but I switched away due to concern for adding unnecessary microplastics, have the boards been improved to reduce the likelihood of adding plastic to foods?
This is why I ditched my plastic cutting boards! Currently there are no implementations for testing let alone eliminating plastic particles for MOST types of plastics for most manufacturers. Even products that list “BPA free”, for example, compensate for a different type of plastic which could be just as harmful or worse long term. We just don’t know yet. I ended getting a small face grain board for my raw meats and it’s been great.
@@andrew9654 would a self healing mat be safer for this? I’m sure a quick and easy scientific test could be done to see which cutting board introduces the most plastic. I know there’s lots of factors, but I always generally assumed a polished edge would tear out less plastic than a coarse edge. Especially if you’re push cutting, or slicing foreword, with a downward facing scratch pattern. Wood is likely the best option, but if you’re really anal about sterilizing things, you could try an aluminum one, but have to touch the edge up often because of the oxide film. I believe aluminum is inert in the body, but I could be wrong.
I don't think it's a serious fear. Are any of these boards getting even a gram lighter over say five years of use? I doubt it. And of any weight that's coming away, how many is being washed away when you scrub it, vs. how much is coming off into your food? And of that, how much stays in your food? And that's split 4 ways or however many people are eating the cooking. If you want to keep healthy, your beads of sweat are FAR better spent on things like: keeping weight level acceptable, getting enough activity, getting checkups, getting your community to mask up against Covid outside the house, get the flu shots, buckle up the car, seek help not prescription painkillers, keep guns out of your house.
As a woodworker, I am surprised about your comment that end grain cutting boards tend to warp. Part of the reason for going end grain is stability. I would expect them to expand and contract length and width wise, which trees do, but not up and down. A flat grain board, like a solid wood floor grain orientation can move a lot, getting kind of wavy over time. My preferred treatment for my cutting boards and all the wood bowls and plates I make is walnut oil and carnuba wax mix from the Doctor's Woodshop. Made for wood ware. Last coat goes on with a heat gun if you have one. Only association with the Doctor is I like his product. Mineral oil never cures and hardens, it just soaks in and disappears. Beeswax is very soft and does a poor job of protecting from water.
End grain warps too. Especially if you only oil one side. The difference is that the lovely is much less than edge grain. You also encounter warp issues depending on the kind of woods you use. If you have something like maple coupled with something like Bloodwood, the two woods move to different degrees. That can put pressure on joints and cause warping. Obviously, this is not really an issue if you maintain your boards properly. But, he was talking about that need for maintenance as being a con for wood boards. That was his point.
The only time I have seen end grain warp is if you put a wet side down on the counter. The top side dries and the bottom side expands. Pretty much wood movement 101. Mixing woods with different densities and movement patterns can also make things warp. The point about only oiling one side of the board is also spot on since it will move less than the unoiled side. Part of why I prefer the walnut oil for finishing my boards, it penetrates and then cures and hardens giving far better protection than mineral oil.
@@robohippy - Walnut oil goes rancid rather quickly. Only a couple of months. Chances are, you're not going to use all of the oil before it goes bad and has to be thrown out. Oils like mineral are better since they are non-drying and don't go rancid at all. Then, just finish with a combo of mineral oil & beeswax and you are good to go. Walnut oil is fine to use. You just might see more waste if you don't use it all before it goes bad.
@@RaiderLacrosse29 Raw or un heat treated walnut oil can go rancid as will a lot of vegetable oils. The walnut oils intended for use on wood utility items does not go rancid. I have bottles that are over a year old and they still are as good as the day I bought them. Do check out the Doctor's Woodshop and Mike Mahoney's walnut oil products. Both are heat treated and will never go rancid. Been using them for 15 to 20 years, can't remember any more.
Love your videos, just subscribed last week. Question, how do these handle lingering onion/garlic smells? I find that it takes a lot of care, washing and maintenance to minimize those smells on my wooden board. If I don't wash it immediately (and I mean immediately) after cutting an onion and then later I cut fruit or something else, I can smell the onion on whatever I'm cutting, especially if it is soft. I sometimes switch between a couple of boards, but that gets a little tedious, especially if I have to cut different foods in quick succession.
hey Ricky, I am definitely going to be purchasing a Hasegawa board after watching your videos. However, I'm having trouble choosing between the FSB polyethylene board which is stated to be "harder" surface. I want to know if this board will still maintain edge sharpness like the RFK or should I lean towards the purchasing the RFK line. I tend to push cut and also quick chop veggies. Currently using SG2, vg5 and vg10 steel Japanese knives.
The harder pe board is literally just plastic. Thats what pe is. Literally. It will dull your knives extremely fast. A knife with very little edge retention like white steel will get totally dull after 3 or 4 cuts on that board. The softer board is a synthetic rubber material and it will dull knives about the same as any decent wood. Not any better. Ryky either talks out of his ass or lies. I can't tell. But I'm sure he will gladly sell you on these items he just hyped up on his site. If you are interested in this product for the supposed edge retention benefits, a claim that not even the company which makes the product themselves will back up, then you are in for a surprise. Yeah compared to plastic, the synthetic boards are miracle for edges. Compared to any decent wood, they are not any better. At all. And the company who makes them says the same thing. Only ryky started this myth that they have magical edge retention properties. I'm gonna guess he's not that dim and just wants to make a sale. Bravo.
Hasegawa Cutting boards bur.re/hasegawa
what about the toxicity in the plastic? are there any like PE, PP or PET? Or other save materials?
Could you tell me when are you gonna have in stock Miyabi Birchwood 8 inch?
Today i bought in your shop my first Hasegawa cutting board scraper and first japan petty Miyabi SG2 Damascus Birchwood.
My anticipation is great and i hope the delivery Day is near to recieve it in germany.
High tax and duties payable on top in germany by delivery, that‘s not so fine.
One-third additionally to the purchase price.
Your Chanel is really good, very friendly and authentic.
Now i subscribe it:-)
@@marino4691 that is generally activated from hot foods, scorching water imo
@@marino4691 I'm also interested in this. Sadly no response...
So happy you’re back, hope you are feeling better :) looking forward to more of your videos at your pace!❤️
Thank you!! 😊
There really is a craze around these boards lately. Even though they aren't a NEW board, it's crazy how people gravitate to a product when more information can be found about it on the internet. Nice video as always!
very true. nothing new about them, but i guess that depends on which circle of people hear about them, and what celebrity chef is talking about them
@@Burrfection Oh absolutely. I'm supporting the fact that influencers like you are what bring items that should have been paid attention too longer ago, to the forefront. Great video! You are an inspiration to my own TH-cam knife videos for sure. Been watching you for years.
Just received a Hasegawa yesterday, after watching your other video on the rubber boards. Looking forward to using them! Good to have you and your soothing personality back!
Enjoy!
Just received my first whetstones from your website! Can't wait to get started, I've had very mistreated knife set for years and honestly the idea of sharpening seems meditative for me
Enjoy and thank you!
Fixing up your tools will makeyou enjoy using them even more
Uh oh. Going down the rabbit hole....
@@kevinlheureux1858 the beginning of a serial killer
Just be patient. It's good you have damaged knives to start with so mistakes won't be a huge deal. Enjoy the addiction of sharp knives
Awww you got a new dog. So did i 2 years ago. Life is just not full, without the love of a dog in your life. I have both Hasegawa pro and home, the home is a bit harder than pro. But love both of them.
so true.... what kind of dog do you have? did you post about it on fb?
@@Burrfection I of course, got me a mixed race dog, just like myself :D Jack Russel Terrier mixed with a Shitzu. I call the race Jack-Shit LOLZ(that was a Dumb and Dumber reference) And yeah I got plenty of pictures of my dog on Facebook.
that is brilliant!
You get a thumbs up just for the dog along 😂
I got 2 Hasegawas (one black and one brown FSB). I love them. Been using the brown one mostly, but it is amazing so far and I use it for all my vegetable cutting/chopping. Unfortunately, the black one came with a slice down the center on one side. It was cut through the product paper that came with it too. But once washed it became less noticeable and doesn't affect the use of it at all. Anyway, I love both of them. They are the best cutting boards I have ever owned and highly suggest them. I would suggest anyone considering them for normal everyday use get the harder FSB version.
Just bought one from your store. Love your videos. Keep them coming!
Thank you for supporting what i do
Welcome back buddy! Looking forward to more of your videos. Never gave a second thought to the use and care of my knives until I started watching your videos. I bought a nice knife, but Now I may have to get me a nice wet stone and cutting board.
It’s good to be back
It's 4am in the morning and I am intrigued by this cutting board video
Thank you for sharing the wealth of what you've learned so far! Your channel is super helpful and I'm grateful to learn what I can!
I'll be completely honest with you, I think this is the first ever TH-cam comment I've left on a video.
I just wanted to thank you for all you are doing on TH-cam and with the community.
I'm just a 24 year old guy living in Scotland, UK. To buy real hand forged japanese knives here in Scotland, it costs a lot of money, so I've unfortunately had to go towards the mass produced side of things. I've only recently started getting into knives and cooking in general, but your videos are inspiring me to continue my journey.
Would love to eventually get a proper knife and take care of it. Got married to the love of my life 2 weeks ago so hoping a real knife would be an investment that I can pass down to my kids when we eventually have kids.
Keep doing what you're doing. I may not be able to afford what you do, but you make it a damn site more interesting than any other channel I've stumbled across.
Thank you
thank you for the very kind message
Koko is lovely, you are both blessed to have each other.
Thank you!
I actually just got my new Boos Block cutting board yesterday with a walnut finish and I'm in love. Had to give her a nice oiling first though so can't wait to get off work and use it.
nice..... i love walnut. end or edge grain?
@@Burrfection I didn't know I was worthy of reply! Haha. Hope all is well with you and its edge grain. Do you have a preference?
Edge grain much easier to care for long term and less likely to warp
Been using this kind of boards for a few years now. Love them so far!
Great to hear!
Glad to see you again.
I have a Belgian malinois that about 9 months old. Glad to see they mellow with age
haha... good luck and enjoy! i love those dogs
After watching this video i ordered the FSR board from your site. I absolutely love this board and is Dishwasher safe even though i had wash it. My Miyabi Black knife set i recently got paired with this board is truly amazing. Thank you for doing this video.
Ooh, nice set! I used a miyabi blacl gyuto for about a year professionally. The bevel on this knife is tighter than most other knives, and assymetrical. I would HIGHLY recommend strop sharpening only and take it back to the shop every year or so for a re-grind proper. My coworker ruined his in a week flat trying to self sharpen it and he was rather greenhorn.
@@rajgill7576 thanks, i think i will be doing just that, send it out to be professionally sharpened. I love these knives. I absolutely dont want to mess these knives up. At 3k. I am not messing them up.
@@briansupermag3918 Daaaamn! How many did you get in a set? I just have the one big kitchen knife which was $350 with a chrf discount xD. And I got the matching pairing knife as a gift later haha
nicely done. thank you for the kind message
@@rajgill7576 i got the 10 piece set and added the 6" rocking Santoku. Now i just want to add the 9.5" Kiritsuke and i will feel complete. These knives are amazing. If it wasn't for people like Burreffection i probably would never of known about fine cutlery. Makes preparing food enjoyable.
There he is! Glad to see that smile again :)
Yosh. Welcome back rikii!!
always good to be here
Right now I use hinoki wood because it's quite soft, but mainly because of the smaller sizes offered. Even a 16x10" for me is a bit much. I do also appreciate the texture and surface grip, because while doing oily fish sashimi, I find that it keeps the filet more stationary while slicing. Some plastic type boards I've had major issues with the fish drifting as I try to cut (granted I am not an expert slicer). I'd be interested in some usage/performance based comparisons on things like this. I'm not so concerned with staining, as long as the board can be maintained sanitary.
hinoki is good stuff. have been testing one for a long term review. super soft and nice to cut on
@@Burrfection cool I'll watch for that review. I have one good hi-soft, but even though it's the smallest size available it's just too large and as you mention heavy for my basic daily needs. Hinoki are very light, convenient, and perform well. Smells great too, but protective oiling diminishes that greatly. I'll say the Japanese made ones seem to be better quality than the Korea made ones, even though all the wood is supposedly from Japan.
I love these cutting boards am a sushi chef we use the same boards at work.
nice. where do you work?
@@Burrfection Leeds, UK, Issho Japanese restaurant.
Looks like a good Christmas gift I should get for my wife!
Prob good gift. But I don't think that's a good Christmas gift
My recommendation for anybody buying the Brown Hasagawa Cutting Board. I suggest buying a Tawashi Scrubbing Brush. I got mine from MTC Kitchen and it has last me over a year. It does a great job at cleaning my Field Cast Iron Skillet (10) and Hasagawa Cutting Board.
What are those plastic stands called for these chopping boards? 14:17
Glad to see you back, really missed you!
Hope you and the family are doing well ^_^
Welcome back. Hope you are all well. Good health to you and the family
Hey guys, please click here 3:55. This is the best part.
I never knew I needed a cutting board this badly.
Nice video and I love German Shepards. She’s a beautiful dog.
Just discovered your channel, I'm a big fan! You got a new subscriber sir.
where did you get the black silicon legs for the board?
How does the Epicurean boards compare?
Beautiful dog. Another reason to watch this channel.
Thank you!
Thank you as today I received the FSK. The feel is like the Aomori Hiba. I slice and chop on the slow side and this board satisfies my wanting to protect the edges of my laser edged knives. 240mm kiritsuke fits it well also.
A Healthy and Safe and prosperous New Year to you and yours!
Nice and thank you for supporting what i do
How is the feel between the Hasegawa yellow and brown/white?
Hey Ryky , hope all is well with you.
Keep up the good work!
Hey Riki,
It's funny you just post that video today.
Last week I was looking into getting one of these boards. Unfortunatly I failed to find any site selling them in France/Belgium so I got myself a wooden Wüsthof 7296 board. The board is"cooked / Smoked" (Thermo Breech) in order to treat it against water and bacterias. If you have the chance you should review one, they are amazing.
I'll probably throw in one of the Hasegawa when I get my next knife on your store :).
It's been a while, I hope you are well.
Best,
Louis
thanks for the kind message. we ship worldwide. it has been a rough season for myself, and for many. we will get through this - together
where can we buy the silicone feet
I custom order mine to spec, but these will doamzn.to/3DlpDmv
Nice to see Coco has you under control 🥰😍🤣😂🤣
I have been using the same maple cutting board for 40 years. The tannins in the wood kill bacteria. Scrub them in the sink and mineral oil periodically.
Best and most informative channel on all of TH-cam. Great guy with a wealth of knowledge. Makes cooking fun and as a newer cook (thanks Mr Covid), Burrfection is awesome. Keep it coming!
Hi Ricky, can you advise on brand of bending black rubber board? I am debating between hasegawa vs asahi black board on your site but I like the clean look of black asahi board but want to avoid if it bends. Thanks!
so happy you have a new dog. i remember Roxy.
Good to see You again Riki ;)
Love your videos! I was wondering what feet you are using for the asahi board?
Are these boards NASF certified? I'm curious if they would pass inspection. They should offer them the standard food safety colors for commercial kitchens.
we need a chop test on these boards. im worried stuff like minced garlic would be a pain to transfer off the board
this would be very helpful
It would be great to see cutting different items on these boards just to see how well a good board performs over cheaper boards
Great idea!
Beautiful puppy
thanks for the great video. when will you have the FRK20 - 4429 back in stock?
every 6-8 weeks, we get a new shipment
Got my cutting board today… thank you. Question, where did you get the silicone feet for the cutting board? I can’t find them for some reason.
Just got my FRK20 - 4429 and scraper. Came in like 3 days and is awesome. Great quality and perfect size for the home chef with a pro quality. Thanks Ryky!
I am not even a sushi itamae/shokunin but I got this on my recommendations.
Surprise it took this long to get to indepth cutting board review. So much knowledge
Are the FPE/FSB boards still softer on the blade thane a wood board would be?
I've been considering getting one of these to test out but just love the look of my boos block so much.. Maybe a great board for some outdoor cooking applications
can't go wrong with a classic block on the counter
It IS a great board, but NOT good for outdoor.
It is more for your finesse knives
( and Boos is better for your workhorse knives.)
I'm hoping you don't use your finesse knives outdoors
Hard knife=soft board. Medium soft knive= hard board
Such practical valuable information based on real world experience. Thanks Ricky. Excellent content. Keep up the awesome work :)
It's just too bad the central claim he makes is literally not backed by any evidence and contradicted by even the company who makes the product. Weird how that works.
Thats a lot of cutting boards, i cant imagine myself using those, i have had one cutting board made of bamboo for years now and never thought of changing it
From what I understand (I have a bamboo set of 3, small medium and large) the bamboo is a very hard wood. So while they look good, and last a long time, they are hard on the edge of the knife. Meaning the knives will dull quicker. That is why I am here watching his video, looking at options. I got a shun cedar cutting board this week, but I can see it getting used up pretty quickly because it is so soft. But time will tell...
@@christopherhiggins8238 Really? I didn’t notice any dulling in my knife for years now but your observation on bamboo cutting boards Is spot on it is quite hard, recent storms coming into my country the Philippines had a lot of trees downed or fallen even those very old ones I was planning to cut a slab from those trees and replace my bamboo cutting board and perhaps station it permanently in one corner of my kitchen 😇
Hey I have a question, just got a yaxell ran santoku knife and it’s my first ever good knife, I don’t know how I should sharpen it and I’m afraid to do something bad to it, I don’t know if I should invest time into learning how to use a whetstone or just get an electric sharpener, and how long would it take to learn a whetstone with regular practice
It can take a while to get very good at it, but if you take care and watch a few videos even your first sharpening session will be a big improvement over a dull knife. Just take your time and pause occasionally to inspect the edge. It's pretty difficult to damage your knife in a way that you can't get corrected. If you're truly too nervous then I would recommend practicing on your cheaper knives first to get some confidence.
Hi, there. Your content has been very helpful. I'm wondering if you could test the Material cutting boards.
Hey Ryky, another great video. I have a question regarding those silicone feet. Once applied will the adhesive hold up in the dishwasher?
Love to see your german shepard. I have two myself, one 10 year old and one 1 year old. If you're at all concerned about energy levels rest assured they mellow out a lot with age 😄
They are the best
@Burrfection Do stones with super high grit such as 12000 and 30000 do the same thing as stropping? Should I still strop with leather and compound after using high grits such as 12000, 30000?
Given the toxicity of some of the chemicals in synthetic rubber, can you advise which of these, if any, are made from only natural rubber?
I just read that one hasegawa board I found uses Polyethylen, and Polyethylen is safe for food
@@marino4691 True, here in Italy it's mandatory to use PE for cuttingboarda in public kitchens
All of them, Hasegawa only make plastic or natural rubber boards.
Please just google this shit next time, like yes some plastics can be harmful but goddamn some of them are so inert you could literally inhale smoke from burning them with FIRE and it would be less dangerous than just inhaling smoke by itself
@@zzzetsulive well, the smoke part was a bit excessive 😂🙈
Glad you are back!
Thank you for this video! Can you use the scraper on the FSB or is it only meant for the rubber board?
I was so happy to see your latest video posted that I had to watch it right away even if it was after midnight. Glad I did and was able to order the last small Hasegawa board on Burrfection. It felt like winning a lottery since often what I like is sold out by the time I see it 😂. Look forward to learning more from you and growing my Japanese knife addiction, I mean collection.
Good to be back and thank you for supporting what i do
I’ll be keeping my wood boards for now heavy yes but cleans up nice and bees wax and some various oil products works well I may sand them to remove knife cuts and retreat
I have always respected you, but knowing you own a German shepherd infinitely increases that respect 😂
Where can I find that large black cutting board?
Really liked the review! Are any of those boards machine washable?
Sure. Depends on the machine. Pressure washing might work. Or a small cement mixer. Edit: Oh - you mean "dishwasher". I thought you (sarcastically) meant clothes washing machine. They might be a bit big for a dishwasher.
Can you provide a link to the feet you are using for your boards? Thanks.
store.burrfection.com/collections/cutting-boards
Hmm, thanks but I don’t see the feet listed in the link you sent.
Great channel!
For someone who doesn't need crazy mirror polishes, just a decent sharp edge using one sharpening stone and a strop (simple), what all around grade grit would you recommend for the stone?
Thank you!
1000/1500 would get the jobs done
@@jeffyim2369 Thanks, Jeff! I'm going Atoma diamond.
Have you ever tried the Sumitomo boards, and if so what do you think of them?
Where can I find the black cutting board? What's the brand?
For home cook which do you recommend?
Have you used any of the peelable ones?
can you recommend any cheap alternatives?
Where xan rhese boards be purchased?
burrfectionstore.com/
Where do you get the rubber feet you use for your boards?
Hey what brand of rub feet do you use for your boards?
any rubber legs on amazon will do but this will solve all of your knife problems burrfectionstore.com/
What is your take on wooden boards? I think mine is oak, about 2 and half inches thick. It's heavy to pickup and wash all the time but it stays put when cutting. It does tend to leave cut marks. Is it not ideal for the knife's sharpness retention?
Yeah wooden will do that. I switched from those to bamboo. I tend to have less cuts in the board and it holds less waters
Love
Love the puppy.
do you have the SRK board?
Today i bought in your shop my first Hasegawa cutting board scraper and first japan petty Miyabi SG2 Damascus Birchwood.
My anticipation is great and i hope the delivery Day is near to recieve it in germany.
High tax and duties payable on top in germany by delivery, that‘s not so fine.
One-third additionally to the purchase price.
Your Chanel is really good, very friendly and authentic.
Now i subscribe it:-)
I noticed that overall the shape of all Japanese rubber cutting boards is long and narrow. I would love to be able to find the really big one like you have. Also, did you use a special glue to attach the silicone feet?
I found out that it is the FSR30-12045 model.
where do you get the silicon legs?
I custom order mine to spec, but these will doamzn.to/3DlpDmv
What’s the name of the black board?
Good to see you back. I've a request: I couldn't find in your channel a Deba knife sharpening. Could you good if you do one video on that. About the table sorry I can't touch a table with that surface, when you scratched it I've chilling on my spine. I'll never buy one.
Any opinions about TRAMONTINA knives?
Does Burrfection have these Hasegawa cutting boards in stock or does Burrfection simply take the orders and then have the boards shipped from overseas directly to USA customers?
Good looking Shepard. Nice.
Thanks 👍
Wow just perfect explanations
Appreciate it
thanks for the review. I love the feel of such boards, but I switched away due to concern for adding unnecessary microplastics, have the boards been improved to reduce the likelihood of adding plastic to foods?
Good question.
This is why I ditched my plastic cutting boards! Currently there are no implementations for testing let alone eliminating plastic particles for MOST types of plastics for most manufacturers. Even products that list “BPA free”, for example, compensate for a different type of plastic which could be just as harmful or worse long term. We just don’t know yet.
I ended getting a small face grain board for my raw meats and it’s been great.
@@andrew9654 would a self healing mat be safer for this? I’m sure a quick and easy scientific test could be done to see which cutting board introduces the most plastic. I know there’s lots of factors, but I always generally assumed a polished edge would tear out less plastic than a coarse edge. Especially if you’re push cutting, or slicing foreword, with a downward facing scratch pattern. Wood is likely the best option, but if you’re really anal about sterilizing things, you could try an aluminum one, but have to touch the edge up often because of the oxide film. I believe aluminum is inert in the body, but I could be wrong.
I don't think it's a serious fear. Are any of these boards getting even a gram lighter over say five years of use? I doubt it. And of any weight that's coming away, how many is being washed away when you scrub it, vs. how much is coming off into your food? And of that, how much stays in your food? And that's split 4 ways or however many people are eating the cooking.
If you want to keep healthy, your beads of sweat are FAR better spent on things like: keeping weight level acceptable, getting enough activity, getting checkups, getting your community to mask up against Covid outside the house, get the flu shots, buckle up the car, seek help not prescription painkillers, keep guns out of your house.
As a woodworker, I am surprised about your comment that end grain cutting boards tend to warp. Part of the reason for going end grain is stability. I would expect them to expand and contract length and width wise, which trees do, but not up and down. A flat grain board, like a solid wood floor grain orientation can move a lot, getting kind of wavy over time. My preferred treatment for my cutting boards and all the wood bowls and plates I make is walnut oil and carnuba wax mix from the Doctor's Woodshop. Made for wood ware. Last coat goes on with a heat gun if you have one. Only association with the Doctor is I like his product. Mineral oil never cures and hardens, it just soaks in and disappears. Beeswax is very soft and does a poor job of protecting from water.
End grain warps too. Especially if you only oil one side. The difference is that the lovely is much less than edge grain.
You also encounter warp issues depending on the kind of woods you use. If you have something like maple coupled with something like Bloodwood, the two woods move to different degrees. That can put pressure on joints and cause warping. Obviously, this is not really an issue if you maintain your boards properly. But, he was talking about that need for maintenance as being a con for wood boards. That was his point.
The only time I have seen end grain warp is if you put a wet side down on the counter. The top side dries and the bottom side expands. Pretty much wood movement 101. Mixing woods with different densities and movement patterns can also make things warp. The point about only oiling one side of the board is also spot on since it will move less than the unoiled side. Part of why I prefer the walnut oil for finishing my boards, it penetrates and then cures and hardens giving far better protection than mineral oil.
@@robohippy - Walnut oil goes rancid rather quickly. Only a couple of months. Chances are, you're not going to use all of the oil before it goes bad and has to be thrown out. Oils like mineral are better since they are non-drying and don't go rancid at all. Then, just finish with a combo of mineral oil & beeswax and you are good to go. Walnut oil is fine to use. You just might see more waste if you don't use it all before it goes bad.
@@RaiderLacrosse29 Raw or un heat treated walnut oil can go rancid as will a lot of vegetable oils. The walnut oils intended for use on wood utility items does not go rancid. I have bottles that are over a year old and they still are as good as the day I bought them. Do check out the Doctor's Woodshop and Mike Mahoney's walnut oil products. Both are heat treated and will never go rancid. Been using them for 15 to 20 years, can't remember any more.
Thanks for the video!
Love your videos, just subscribed last week. Question, how do these handle lingering onion/garlic smells? I find that it takes a lot of care, washing and maintenance to minimize those smells on my wooden board. If I don't wash it immediately (and I mean immediately) after cutting an onion and then later I cut fruit or something else, I can smell the onion on whatever I'm cutting, especially if it is soft. I sometimes switch between a couple of boards, but that gets a little tedious, especially if I have to cut different foods in quick succession.
i spray all of my boards with a 50/50% vinegar/water solution at night, whether or not i wash them in the sink. never noticed lingering odors
@@Burrfection Interesting, never considered that. Do you spray and just leave it on, or do you wipe and dry the board after you spray?
I have one for smelly things, and another for not smelly. Also one for cutting roasts.
One side for fruit, other side for veggies/other...of course you need to always be mindful of which side you're using...
hey Ricky, I am definitely going to be purchasing a Hasegawa board after watching your videos. However, I'm having trouble choosing between the FSB polyethylene board which is stated to be "harder" surface. I want to know if this board will still maintain edge sharpness like the RFK or should I lean towards the purchasing the RFK line. I tend to push cut and also quick chop veggies. Currently using SG2, vg5 and vg10 steel Japanese knives.
The harder pe board is literally just plastic. Thats what pe is. Literally. It will dull your knives extremely fast. A knife with very little edge retention like white steel will get totally dull after 3 or 4 cuts on that board. The softer board is a synthetic rubber material and it will dull knives about the same as any decent wood. Not any better. Ryky either talks out of his ass or lies. I can't tell. But I'm sure he will gladly sell you on these items he just hyped up on his site.
If you are interested in this product for the supposed edge retention benefits, a claim that not even the company which makes the product themselves will back up, then you are in for a surprise. Yeah compared to plastic, the synthetic boards are miracle for edges. Compared to any decent wood, they are not any better. At all. And the company who makes them says the same thing. Only ryky started this myth that they have magical edge retention properties. I'm gonna guess he's not that dim and just wants to make a sale. Bravo.