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- เผยแพร่เมื่อ 6 ก.ค. 2024
- What are the best cutting boards to use with your Japanese knives? At Knifewear, we're big fans of Larchwood Endgrain and Hasegawa cutting boards, while bamboo and glass can be very bad for your knives. Today, we're covering the best cutting boards for your home kitchen.
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The Best (and WORST) Cutting Boards for Home Kitchens
What to Look for in a Cutting Board 0:00
Larchwood Endgrain Cutting Boards 1:17
Sticks & Boards Sidegrain Boards 2:30
Tojiro Paulownia Lightweight Boards 2:55
Hasegawa Wood-Core Rubber Boards 4:20
The WORST Cutting Boards 6:21
Good point on sanding to rejuvenate your wood or plastic cutting board. This helped me to decide upon how thick an end-grain board to purchase. I went thick, as it'll allow me to sand up to a millimetre every so often to rejuvenate my board. Thanks for making me think on this consideration 👍
Happy New Year Mike and everyone! Great video again! Thank you!
Thanks Grant, Happy New Year!
Love, love, love my Larch wood cutting board!! It rarely leaves my countertop.
Nice! Same here
i have the Hasegawa...i got the top end pro line for the point of buy the best once...
Hasegawa cutting board for me is the best there is. Bought the one with the wooden core (they also sell without the wooden core). Don’t like a solely rubber board....for me “too soft feel”. This board gives me the feedback I want. Very easy to clean , anti bacterial and (very important) friendly for my knives 👌🏽😅 Should have bought one a lot sooner🤓
Ya I just grabbed one when I was in Calgary. Hasegawa is the goat. Buuuuut that being said, I want the large butchers cutting board from larchwood sitting on my counter at all times... I love those larxhwood boards. That will be my next purchase for sure.
"addicted to putting stuff in my dishwasher" 😂
I'm so glad I clicked on this
This is a great video and I agree with everything said here. The re-waxing of the cutting board on occasion is a good habit to get into. The one wish that I have is that you mention the Rodin cherry cutting boards. These too are wonderful and at least to me the board looks quite a bit nicer than the Larchwood boards that you sell. Having lived in Nova Scotia for almost all of my adult life I am right behind the idea of supporting that particular company - good for you! BUT the Rodin boards are made from Canadian cherry wood and this would be a great addition to the excellent products that you offer. Maybe pilot the sale of these boards in one of your stores so that you can see how your clients react. I bought one a while ago and my decision was based on looks. You are right that the small rubber feet on the Larchwood boards are great - I purchased 4 ‘feet’ from the hardware store just as a little upgrade to my board. And, oh yes, I bought your simply labeled ‘board wax’ to treat my board. Please keep producing these types of videos, I suspect that they are very informative to many, me included. Still waiting for a video comparing the super forever sharp knives of TV fame, versus the knives you sell and others. That (those) would be interesting videos too!
That's a great idea, thank you!
I have a huge teak cutting board that I love. I would love to one of the Japanese rubber cutting boards that are available.
I ordered a Larch Wood board from Larch Wood Canada and was punished for returning it even though it came damaged. Terribly rude and disrespectful owner that isn’t interested in customers.
I'm sorry to hear that! If you ever get one from us we'll have your back.
@@KnifewearKnives thank you. I did look into your store but I didn’t like the knifewear logo burnt into the board since knifewear didn’t manufacture it.
@knifewearknives great video. What about titanium boards? I can't find much info online about them.
😅i got a bamboo cutting board from ikea for my birthday. had a feeling that its kinda messing with my knives. nice to see im not crazy.
Definitely not crazy!
Before I started collecting Japanese steel I had Epicurean cutting boards which is what I choose to cut on thinking they're safe for my Japanese knives. Would you agree? Here's a description....Made from a composite of wood-based paper fiber and resin. Thoughts, oh I also use I big wooden cutting board from time to time.
Hey! I also had an epicurean when I started collecting. Unfortunately they're super hard, and compared to these.boards, they dulled my knives very quickly.
Can any of these boards take heavy(ish) chopping action? We often chop/cleaver whole chickens into small pieces. Thanks!
I do that with my Larch board, it can definitely stand up to it. Try to keep the cleaver edge as parallel as possible to the board, I have gouged mine up with the heel of the blade.
Nice video! What is the size of the larchwood cutting board in the video?
My exact question!
I believe that guy is the XL!
What is the food weight on the wall hung up I can't find it and don't know who makes it
Hey! It rocks, it's this guy
knifewear.com/products/the-chefs-press-by-chef-bruce-hill
good video! i came here after finally commiting to a 1k+ knife and figured i'd need a high end board to look after the knife, turns out my plastic board ive amassed over the year will work fine!
edit: also my parents had a glass cutting board when i was growing up, i forgot they were even a thing again until i saw this 🤣
Wow, congrats on the awesome knife!
What do you think about wheat-fiber cutting boards? Is the material as good as wood?
I honestly hadn't heard of them until now. As long as they're not too hard, they should be great!
I just love glass cutting boards. As opposed to what's said in the video they don't ruin the blade (maybe just dull them a little), never catch nasty scratches and they are always easy to be kept bacteria-free and scent-free.
Quick question? Edge or belly for board storage?
Definitely edge so it doesn't trap moisture, unless it has rubber feet like the larch!
If I have to choose between an end-grain bamboo board (babilonia), or an edge-grain maple board which is better on my knife? Does the end-grain aspect beat out the downsides of the harder material? I will probably purchase a better board eventually, but for now I'm stuck between these two.
Definitely edge grain maple! I used to have end grain bamboo, and it was much too hard.
@@KnifewearKnivesThe fact that someone actually replied on a year old video is amazing! That’s how you get lifelong customers, when I upgrade my board you better bet it’s going to be from you guys! Thanks.
My bamboo and “Epicurienne” cutting boards chipped my Global knives 😅 When I asked friends, they told me “no, it’s impossible…”. I'm very careful with my knives, I thought to myself what am I doing wrong and ultimately I wasn't crazy 😆 I try walnut and mapple cutting boards and no chipping at horizon!
How do you get garlic or onion flavor out of the wood?
I find rubbing salt and lemon juice on the board, letting it sit overnight, washing, then oiling helps!
What are your thoughts on polyvinyl acetate, cedar and cypress?
I haven't used them, but I imagine they're all good!
@@KnifewearKnives bought a larchwood board ;-)
What do you think about titanium boards?
Unfortunately I think they'd be quite hard on your knife and dull it very quickly.
I was wondering what size is commonly used in American homes? Thanks a lot 😀
I mean, the cutting board
Hey! Based on our customers, I'd say roughly 18*13 inches.
Is it safe to use my Japanese knives on an edge-grain cutting board?
It's actually best for it! Side grain is when it matters a little more how soft the overall wood is- harder woods tend to dull your knives faster.
pro tip : Board wax mostly is just mineral oil mixed with beeswax , some use other ingredients as well.
I do 4-5 parts oil to 1 beeswax.
Acacia wood seems to be very popular and there are a lot on the market; How does Acacia wood compare?
Honestly, I havent tried them! Based on its hardness rating, I think it would be quite hard on the edge of your knives.
@@KnifewearKnives Acacia is a rather softer wood. It's fairly light also which isn't necessarily a good thing. You don't want a light cutting board because it moves around too much. For safety reasons, I'd rather have a heavy cutting board than a light one. Who cares if it will dull my knife faster. I can sharpen my chef's knife. What's more important? your fancy knife or your fingers?
How about asahi rubber? Any good?
We've never tried them! I hear good things, I'll have to give one a go.
The Asahi Pro boards are excellent. Feels like cutting on wood including that satisfying thumping sound. Lasts forever and doesn´t let your food slip and slide while you cut. I also have the mentioned Hasegawa. I prefer the Asahi by far although it can´t be put into the dishwasher.
I have two of them. They are fantastic!
pro tip from an actual (former) pro: use wet paper towels to stop the board from sliding around and after you‘re done and you put everything away, you can clean your board in the sink and use the same paper towel, that‘s still wet and waiting under your board, to wipe your counter clean. also put stuff away and clean during cooking. it‘s much more fun to work in a tidy work-space and i learned the wet paper towel technique and it helped me maintaining a tidy and clean space while cooking.
it‘s a pity that bamboo isn‘t the best material, it would be so nice because it‘s really cheap and sustainable. but the problem is that it needs to be so compressed and there are so many layers, it‘s like half the board is made of glue, which is really hard. always keep in mind: if your knife and the cutting surface collide, something‘s got to give. and you don‘t want it to be the knife.
Or go to a hardware/home supply store and buy a roll of nonslip shelf liner. I’ve found that works much better than wet paper towels, especially if the board or worktable is uneven or slightly warped
@@nitrobw1 you‘re right, one sheet of paper rarely does the trick, i usually take a few sheets fold up. the problem with the non slip mats is that they‘re of this foamy material that soak up all the liquids that run off your board and they get nasty over time. and they‘re not the easiest to clean. and i find it actually practical to wipe my area clean with the wet towel. but i just ordered a new cutting-board and it will be here on wednesday and this one has big non-slip feet, so air can circulate under the board. i never used something like that because they‘re not suitable for professional kitchens, but maybe that‘s the best option ever. ♥️
The choice of wood for wooden boards is frankly insane. It seems if there's a tree, some dangerous clown's tried to make a cutting board out of it. Is it worth using the Janka Hardness scale as any kind of barometer, or does manufacturing of wood boards change the hardness to such an extent that it's not much use?? Also any idea which species of Larch is used in these magical larch wood chopping boards of which ye speak? Great video. This and others have really helped as I begin my long and winding road of Japanese knife buying!
It's pretty wild, and many woods are.qay too hard! The Janka scale is definitely a reliable bet, and end grain tends to be easier on the edges.
Larchwood Canada uses eastern Canadian larch (Larix laricina) farmed sustainably in Nova Scotia!
@@KnifewearKnives Wonderful. Thank you so much for the reply. I live across the pond so visiting one of your stores is...long winded to say the least, but your videos have been absolutely invaluable in making decisions! Keep it up
oh god when the knife hit the glass i shrank back in my seat
What about a beech cutting board?
It's not too hard, so I imagine it's good!
Maple has been the go-to material for professional food processing for centuries until someone figured the bacteria living in plastic boards' cutting grooves were more hygienic than those dying in a wooden board's fibers.
This has been bugging me for a while: what's that knife at the right end of the magnetic rack above the potted plant? It looks like a folding santoku. I am intrigued.
It is a folding santoku! It was a sample sent to us by Saji years ago.
@@KnifewearKnives Thanks!
Putting a cutting board on a damp towel will cause it to absorb water and possibly warp!!! But living in Medellin has one fantastic benefit: there are no dishwashers here. Well except for my boys. But no machines.
Ok, but more of an advertisement for the top choice, than an actual through test of cutting boards. 😅 America's test kitchen does it best. Thanks.
For some reason I am reminded of the torn flesh of souls.
Stop suggesting a wet Paper Towel or Towel at all, get a Grip Mat
If your dishwasher is big enough 😅
😂
Size, hello?
Bamboo? Very hard on knives. Ask anyone who sharpens knives. And most to the commercial bamboo cutting boards are edge grain, not as forgiving to the knife as end grain. And Larch? Hardwood or Softwood? Although the wood of Larch might be hard, Larch is classified as a softwood. Although they are conifers, larches are deciduous trees that lose their needles in the autumn. They have cones and needles. I don't think I have seen a more beautiful cutting board than one made of end grain Larch.
Rubber cutting boards? There are no rubber cutting boards. They are plastic. They might be called synthetic rubber. That indicates that they are not rubber. Rubber and synthetic rubber are not the same. Language is important; read carefully.
I do not like feet on a cutting board
So you are just advertising your friend's boards?
Feet ruin the reversibility of the board. Just say, No! to rubber feet!
I wish you would do real reviews versus just hawking your wares. You didn't mention Hinoki boards at all. That's such a shame. Reports: "The Hinoki (Japanese Cypress wood) is ultra-lightweight, and is known to have a lovely scent, making it a great material for cutting boards. Hinoki is also a softer wood, so it will be gentler on knives and keep them sharp longer!" I also treat my boards with Clark's Cutting Board Oil, and use Tsubaki oil on my carbon steel knives. Let's start to be honest and not hawk wares like some unethical merchant.
That's a great point! We've worked hard to source the boards we believe to be the best, and stopped carrying anything not to our standard.
We actually tested Hinoki boards around the time this video was shot, but found that in the dry climate were based in (Calgary, Alberta, Canada) they tend to warp, so for now we're not carrying them or recommending them to our Alberta customers. Hopefully in future we can carry them in our Vancouver and Ontario shops!
@@KnifewearKnives Ok, that makes sense.
Plastic boards arent good, u get one whole credit card size of microplastic inside you
Personally I find them useful for work where I’m not necessarily cutting directly on the board i.e. butchery. I don’t use it when chopping but for fabrication I like to have something I can clean aggressively and not need to worry about.