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 👍
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.
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.
@@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.
@@kofiowusu-ansah6255why would you want to use a material that is so much harder than your knife? Thats worse than glass boards. Might as well use a spoon to cut your vegies and meat
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. ♥️
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!
Game show buzzer for the wet towel underneath. Get a roll of non-skid rug backing. The stuff is so multifunctional. I've used it under cutting boards for years. No need to wet it, and water is a cutting board's worst enemy anyway. It also actually aerates the bottom surface of the board and additionally acts as a sound buffer because of its physical makeup. Just cut out a piece and trim it to just about the edges (about and eighth of an inch from the edge) and it hides perfectly.
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.
What about composite boards? I got one and it's sooooo lightweight it's so easy to wash! I wish there was a scientific test on the edge-grain and end grain cutting boards. I only found one but the results were suspicious. the end and edge grain were the same (and in case of bambu, end grain was worse) but the sharpness kept going up and down a lot every 100 cuts and they only used bambu and acadia for the test.
Hey, good question! I find composite boards, like Epicurean, too hard for my knives. I had one for years and it was easy to take care of, but dulled my knives pretty quickly.
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 🤣
I know this is an older video, but I think it's still worth asking. What do you think of the piramids on the Boos Block CB1053-1M2418225 ? I know it's quite an invenstment but I do wanna make sure it's actually worth getting. It will ofcourse be an all purpose cuttingboard of which one side will be for veggies and raw animal and the other side for cooked animal.
I'm not familiar with that specific product, but we do sell Boos blocks and they're an outstanding product! I doubt you'd be disappointed by anything they make.
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!
The rubber cabinet and drawer liner works really good to keep your board from sliding. A wet rag works but... its a wet rag. Wood and water aren't necessarily great friends. Thanks
We recently brought in a non slip mat for cutting boards that's AWESOME. It works so much better than we anticipated. It's from a company called Hasegawa!
Hi! What is your opinion on oak boards? Maple is, unfortunately, unavailable where I live, but one local manufacturer makes european oak end-grain boards which seem to be well renowned. Thank you for the very informative video!
I made several chopping boards, unfortunately I wasn't even able to sell them for my material costs, nevermind my time. Most of them were end grain oak and just to make them more interesting, end grain walnut for the perimeter blocks. I did do one with maple centre blocks that I keep for chicken preparation. I still use these on a daily basis 20 years later, no cracks, no warping, re-oil with tung oil every year or so. Thoroughly recommend oak, but MUST be end grain, don't even think about anything else, unless it's just used for presentation
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.
@@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.
So many people don't know and I didn't even know that wood has natural antibacterials🌎 and when people oil them, It keeps the wood from being able to do there job.
I've got my eye on a Herringbone Teak Wood cutting board. Does this type of board unduly dull knives and does the grain absorb stains and bacteria more than other grains (i.e. edge grains/end grains)? Thanks!
Teak boards are great! We used to carry them, but found them quite hard on the edge of your knife compared to other woods, and the side grain boards tended to warp too often. Perhaps that's changed!
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.
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.
im just starting to watch the vid just curious I heard wooden boards starts to get molds after sometime are there boards that prevent this or is it something to do with maintenance? Thanks in advance for your time
Paulownia wood is considered very soft (300 lbf) and not recommended for a cutting board. Hinoki(510 lbf) is considered the softest wood commonly used. The hardest woods commonly used in cutting boards are padauk (1700-2000lbf) and purpleheart (2500 lbf)
Any experience with cutting boards made from titanium? It seems counter intuitive that they would be ok for knives….but supposedly these were developed by engineers in Japan. Thoughts?
I want to buy a marble cutting board it's size shape and price is good for me but it's a hard surface. What if i don't mind sharpening my knifes often?
The problem with such a hard surface like marble isn't just that it can dull your knife faster, it also contributes to a lot of chipping and damage along the edge!
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.
What are all the pieces of wood stuck together with? Surely the glue wouldn’t be good. I’m tempted to get a single slab of wood rather than it stuck together.
It's a non toxic wood glue. Single slabs are great, but you want one that's cured in your climate for a long time. A slab will warp much more and more easily. If you own a planer, it wouldn't be a big deal to plane it down on occasion.
@@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?
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.
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
We do have some with juice grooves! That said, when you're scraping food off the board, it gets caught up in the grooves, so I prefer a non-grooved board for food prep.
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.
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.
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.
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.
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!
😅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!
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 👍
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.
Love, love, love my Larch wood cutting board!! It rarely leaves my countertop.
Nice! Same here
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.
@@kofiowusu-ansah6255why would you want to use a material that is so much harder than your knife?
Thats worse than glass boards. Might as well use a spoon to cut your vegies and meat
Ii seen someone say the same thing on another youtube channel. I thought everyone in Canada since they have free Healthcare.
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. ♥️
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 the Hasegawa...i got the top end pro line for the point of buy the best once...
Game show buzzer for the wet towel underneath.
Get a roll of non-skid rug backing. The stuff is so multifunctional.
I've used it under cutting boards for years. No need to wet it, and water is a cutting board's worst enemy anyway.
It also actually aerates the bottom surface of the board and additionally acts as a sound buffer because of its physical makeup.
Just cut out a piece and trim it to just about the edges (about and eighth of an inch from the edge) and it hides perfectly.
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.
What about composite boards? I got one and it's sooooo lightweight it's so easy to wash!
I wish there was a scientific test on the edge-grain and end grain cutting boards.
I only found one but the results were suspicious. the end and edge grain were the same (and in case of bambu, end grain was worse) but the sharpness kept going up and down a lot every 100 cuts and they only used bambu and acadia for the test.
Hey, good question! I find composite boards, like Epicurean, too hard for my knives. I had one for years and it was easy to take care of, but dulled my knives pretty quickly.
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!
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!
"addicted to putting stuff in my dishwasher" 😂
I'm so glad I clicked on this
I know this is an older video, but I think it's still worth asking. What do you think of the piramids on the Boos Block CB1053-1M2418225 ? I know it's quite an invenstment but I do wanna make sure it's actually worth getting. It will ofcourse be an all purpose cuttingboard of which one side will be for veggies and raw animal and the other side for cooked animal.
I'm not familiar with that specific product, but we do sell Boos blocks and they're an outstanding product! I doubt you'd be disappointed by anything they make.
@@KnifewearKnives what is your opinion of those piramids taking from the pictures?
Should have watched this before I got that fancy glass cutting board 🥴 now I know what’s been messing with my knives 😭
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!
Great video. Thank you. Any comments on either steel or titanium cutting boards?
Happy to help!
Those materials are very sanitary, but will dull your knives very quickly, so I wouldn't recommend them unless absolutely necessary.
@@KnifewearKnives thank you very much 🙏🏻
The rubber cabinet and drawer liner works really good to keep your board from sliding. A wet rag works but... its a wet rag. Wood and water aren't necessarily great friends. Thanks
We recently brought in a non slip mat for cutting boards that's AWESOME. It works so much better than we anticipated. It's from a company called Hasegawa!
Hi! What is your opinion on oak boards? Maple is, unfortunately, unavailable where I live, but one local manufacturer makes european oak end-grain boards which seem to be well renowned. Thank you for the very informative video!
Oak isn't too hard, so it should be okay!
I made several chopping boards, unfortunately I wasn't even able to sell them for my material costs, nevermind my time. Most of them were end grain oak and just to make them more interesting, end grain walnut for the perimeter blocks. I did do one with maple centre blocks that I keep for chicken preparation.
I still use these on a daily basis 20 years later, no cracks, no warping, re-oil with tung oil every year or so. Thoroughly recommend oak, but MUST be end grain, don't even think about anything else, unless it's just used for presentation
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.
So many people don't know and I didn't even know that wood has natural antibacterials🌎 and when people oil them,
It keeps the wood from being able to do there job.
Whats your thoughts on titanium cutting board, particularly for meats?
Hey, I imagine they're quite sanitary, but unfortunately metal is way too hard to cut on so it would dull your knife quite quickly.
@@KnifewearKnives everywhere they sell the claim is titanium is softer then steel so would not dull them... Do you have experience with them?
I've got my eye on a Herringbone Teak Wood cutting board. Does this type of board unduly dull knives and does the grain absorb stains and bacteria more than other grains (i.e. edge grains/end grains)? Thanks!
What are your thoughts about Teak cutting boards?
No teak talk? Teakhaus has been the champ of ATK’s cutting board challenge several times.
Teak boards are great! We used to carry them, but found them quite hard on the edge of your knife compared to other woods, and the side grain boards tended to warp too often. Perhaps that's changed!
What do you think about titanium boards?
Unfortunately I think they'd be quite hard on your knife and dull it very quickly.
I have a huge teak cutting board that I love. I would love to one of the Japanese rubber cutting boards that are available.
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.
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!
im just starting to watch the vid just curious I heard wooden boards starts to get molds after sometime are there boards that prevent this or is it something to do with maintenance? Thanks in advance for your time
Mine never had mold
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.
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!
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 about the Matsumoto Sakari Acacia wood cutting board? Hinoki wood?
Hinoki wood is good! Acacia is also good!
Paulownia wood is considered very soft (300 lbf) and not recommended for a cutting board. Hinoki(510 lbf) is considered the softest wood commonly used. The hardest woods commonly used in cutting boards are padauk (1700-2000lbf) and purpleheart (2500 lbf)
Making same with african mahogany and another with walnut
Nice video! What is the size of the larchwood cutting board in the video?
My exact question!
I believe that guy is the XL!
Happy New Year Mike and everyone! Great video again! Thank you!
Thanks Grant, Happy New Year!
Quick question? Edge or belly for board storage?
Definitely edge so it doesn't trap moisture, unless it has rubber feet like the larch!
Any experience with cutting boards made from titanium? It seems counter intuitive that they would be ok for knives….but supposedly these were developed by engineers in Japan. Thoughts?
Oops…I see it was already answered below….
Too hard! Wood and plastic still reign supreme! The titanium boards are better than say; granite or steel, but still absolutely not the best!
I want to buy a marble cutting board it's size shape and price is good for me but it's a hard surface. What if i don't mind sharpening my knifes often?
The problem with such a hard surface like marble isn't just that it can dull your knife faster, it also contributes to a lot of chipping and damage along the edge!
Here's Johnny!
If it’s on Amazon I’ll buy it
It's on Knifewear.com
knifewear.com/
i didn't think it'd be possible, but my body actually physically reacted when you cut that carrot on the glass
I feel that, it really does damage the soul
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.
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.
No you don’t get a credit card worth of microplastics in you 😂
@@trulymasterpiece5893metaphor
Microplastics make you strong
Strong like bull! Good source of fiber too. I grew up eating micro.. and all sorts of plastics 😂
What are all the pieces of wood stuck together with? Surely the glue wouldn’t be good. I’m tempted to get a single slab of wood rather than it stuck together.
It's a non toxic wood glue. Single slabs are great, but you want one that's cured in your climate for a long time. A slab will warp much more and more easily. If you own a planer, it wouldn't be a big deal to plane it down on occasion.
found stainless cutting board but you never mentioned about it, is it not good?
Unfortunately not. They're super hard and dull your knives quickly!
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.
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
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?
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.
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
Why no juice grooves?
We do have some with juice grooves! That said, when you're scraping food off the board, it gets caught up in the grooves, so I prefer a non-grooved board for food prep.
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.
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.
Wok with Yan :)
What about a beech cutting board?
It's not too hard, so I imagine it's good!
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.
oh god when the knife hit the glass i shrank back in my seat
You didn't mention anything about silicone?
Silicone boards? If so, I'm not familiar!
Stop suggesting a wet Paper Towel or Towel at all, get a Grip Mat
isn't larch a softwood though?
It is quite soft, but not the softest! Softer wood is actually better for your knives!
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.
So you are just advertising your friend's boards?
Plastic boards are great if you like ingesting microplastics.
For some reason I am reminded of the torn flesh of souls.
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!
Feet ruin the reversibility of the board. Just say, No! to rubber feet!
I do not like feet on a cutting board
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.
Can you really cut raw meat on wood? Won’t the wooden board hoard a lot of bacteria?
Yup! I just wash it with soap and water afterwards. Wood has been shown to naturally kill off residual bacteria in studies!
If your dishwasher is big enough 😅
😂
Size, hello?
too bias, sounds like promotion..
Bro, super short sighted to be recommending plastic cutting boards.