Definitely not a dull moment! More often than not, I waste a bunch of time researching through various resources only to eventually discover your content contains much of what I've discovered but just all in one place. Keep up the fantastic work!
I have a cutting board that I made for my mother when I was 14 years old. She used it and now it has come back to me. It is 34 years old and is as good as the day I made it. It matters about the material. I made it from Red Oak and Maple and it is phenomenal
@@nadm Love your channel. I find it quite interesting being a former welder, and studying metallurgical properties. Just trying to catch up on your past video's. LOL
Single best overview of cutting boards I've seen (and I've seen waaaaay to many!). One additional cutting style to consider is that which is unique to Chinese cooking which I have been doing for many decades. The chopping (vs sliding vs rocking) technique will wreak havoc on anything but a high quality end grain board, especially if you keep your cleavers razor sharp. I have a Boos 18" round board dated 1996 on the back that has stood the test to time (including 15 years of catering). At 3.5 inches thick it must way north of 20 pounds so I have relegated it to be my raw meat and bone board. Also, my experience with oiling is somewhat different than what most people say. I used to oil/wax my boards but not for the last 15 years. Though I do wash them with soap and water, the oils from the food keeps the boards in tip-top condition, perhaps because I cook a lot.
Thank you for that. That was awesome. I do not own one of their boards but I do believe in the product. The weight of it and the stature of it commands respect. I'm glad to know you're getting great usage out of it. You've had it that long and had no problems is a great testimony. One day when we update this review I'll try to include that company. You can imagine the amount of money we spent on getting all of these.
@@nadm I would also have to guess that a board made a quarter-century ago was made from more mature trees with tighter grain. That could add to its longevity, along with it being 3.5 inches thick.
Man, I'm trying! The more you get of these the less feelings you have towards one person or the other. I have a lot of companies that I was very heavily leaning towards and that was disappointing. Please call me out. I love learning from you guys. I appreciate it. We're gonna do an updated version of this video. We've been using these for the last year.
@@nadm I am actually a samilar guy. I like your style in fact! There is definetly down side of that, lots of times honest opinions hurt people. Hope we both doing fine.
Thank you much for this presentation. Watched this on a whim and found out my bamboo board is a no-no for a cutting edge. Watched some other cutting board videos after this and read a few articles, as well but this video covered it all. Ordered a Hinoki Cypress board to replace the bamboo board, because of this video.
Thanks for saying that. You know it's funny because I have a bamboo bored and I like it because it's easier to clean. It doesn't really warp, but it really well dull the knifes edge very fast.
I have used the Teakhaus board for the last couple of years and while I think it is a great value I do think it has some down sides. 1) I find it to be pretty hard on my knives. I can feel the reduction in sharpness of knives after having used it to prep food for four or five meals. 2) The board keeps it's overall flatness pretty well, but it does take a cambered "set" to one side or another after a few months of use ie. one side becomes slightly convex, and one side slightly concave. It's not as stable when laid down with the convex side on the your countertop, so it ends up being a one side only board (in my experience). 3) The surface of the board is a little wavy. It's pretty subtle, but it's got high and low spots. I find that this means that sometimes you don't get a complete cut through the food, especially with something like Bell Peppers. You get several slices of the food that are still barely held together with thin tags of the foods skin. Anyway, I don't consider any of these points to be deal breakers. The Teakhaus cutting board is well made, holds up well, and is a good price. I just wanted to mention my experience with it. Cheers. P.S. Your review here is timely as I ordered a Hasegawa board a couple of weeks ago. I will be putting it use as soon as it arrives and am interested to see how I like it.
I love the detail of this comment. You definitely have the most experience. All great to hear and I appreciate you taking the time. We do apologize for the difference in audio at the end. The microphone battery had died with the camera. We had to use the footage from a different camera with audio I know you will enjoy your new board but you will see what I mean about the rocking technique. God bless you for taking the time. I know everyone will get a lot out of this comment if they take the time to read it. Thank you for your support
@@nadm For sure, I am interested to see what I make of the Hasegawa's tendency to grab the knife when rock chopping. I used NSF certified polypropylene boards for many years in commercial kitchens and as a result developed a pretty heavy rocking technique to my knife work. Looks like I will have to modify that somewhat when I start using the Hasegawa, but I think it will be worth it to not have to sharpen my knives so often. I'll find out soon enough I guess.
@@aercry I do like it, but it is difficult to keep clean. It stains really easily. Also, I feel like it's a bit overpriced. Other than those two quibbles, I would say that I really like it.
@@Alistair_Spence Thanks for the reply! I'll definitely keep that in mind. Just curious, do you have another knife you enjoy more in a similar price range?
I am a wood worker, mostly bowls. I prefer the end grain boards. My finish is not mineral oil, which pretty much does nothing other than making the surface look wet. I have been using walnut oil (the Doctor's Wood shop or Mike Mahoney). The walnut oil will soak in, then cure and harden. The Doctor has carnuba wax in it which is the hardest wax around other than synthetic. Apply walnut oil with heat so it soaks in farther. The wax also does an excellent job of sealing the wood. These finishes are what I have been using on my bowls for 20 years.
That is incredible. I appreciate that comment. I'm gonna have to do some research. I might do another video where I mentioned what you said. I really do appreciate you taking the time to teach us.
Great vis again, however on the conclusion I have a point to add. My cooking surface, like yours is a stone. All boards I have used will slide. The solution is simple, I use a damp towel, either paper or cloth. I have seen both Western and Japanese style chefs do this and it supports all techniques
Fantastic review!! You saved me from the Japanese boards with rubber. As soon as you showed the way the knife moves that was a deal breaker! I ended up going with an end grain teak from TeakHaus and excited to try it out when it comes in. Thanks for the video and opinions!!
Working on it! Thank you. It'll be a minute before I redo that. I like my shirt. But yeah I thought the same thing at some point I'll have to do it again. Wait till I'm done. You haven't seen me when I lose all of my weight.
Thank you. I’ll put a link in for the shirt. We apologize for the sound cutting out in the end. We had a device fail and we had to use the audio from in another device that was recording. We’ve tried to upgrade the equipment since then. Hopefully we won’t have that problem in the future. www.neveradullmoment.shop/
Well done Mrs and MR Greg. I couldn’t agree with you more about the end green boards I have similar assortment to yours including knives and I still come back to my end grain checker. I am interested in the Larch wood though. That’s what I don’t have in my collection. My only criticism is that the sound quality is kind of harsh you have all hard materials where you’re filming and so sound comes through a little screechy at times. Still the contact is excellent thank you
Thank you! The microphone cut out at the last part of the video. We had to go over to the sound off of a nearby camera. We did not know this would happen until filming was over and we were editing. The device that we were using has now been sold and we no longer have it. We have tried to upgrade the equipment so it won’t happen in the future. We do apologize
Part of the issue was simply it was over modulating (distorted a bit), like the levels may have been a tad too hot. Overall though, a very thorough review of the different types of cutting boards, and the best applications they are best at etc.
Teak contains (surprise) teak oil, and minerals. It is very hard on woodworking tools, so I would expect it to be harder on knives than most other woods.
You are correct! Even though the teakhaus cutting board has always been voted the number one cutting board for seven years, I do consider it harder on the knife. They had showed in their testing that it had the anti-microbial Benefit as well as being long lasting and non-warping. It weighed enough to not move and didn’t have to be sealed all the time. They gave the title for a variety of reasons. It would not be the first choice of a knife collector if you were just trying to make sure that your edge was preserved
Interesting comparison and presented well. Thanks, I enjoyed that. My life was spent in commercial kitchens which need to meet local health dept regs, so you see the synthetic rubber boards quite a bit. It’s certainly true that rocking is inhibited, but in my experience not eliminated. That being said, most chefs would prefer an end grain board. In asia, you’ll see lots of wood being used in markets and shops and homes. Here in Thailand the ubiquitous cutting board is a crosscut section of a tamarind tree, debarked and then cut into rounds, surfaced pretty well, and in diameters from 20cm to over 75. Thickness varies from about 35mm to 150 or so. Obviously these function as a really useful chopping block, but the smaller ones are used by everyone as cutting boards. Tamarind is quite hard and dense, but since it’s a crosscut section of trunk it’s naturally an end grain surface. I’m curious what your thoughts are about it. I’ve grown to love these not just bc they are fairly inexpensive ( here), but bc they develop character as they age. They’ll last forever, but I’m not sure that’s always a positive; if you’ve seen some of the really gnarly looking specimens at local markets you’d understand.
I will say that my wife and I tend to steer away from the synthetic cutting board. We like to rock and chop. Fish preparation‘s are definitely going to be done on this as well as slicing some meat. Anything slicing then it is the preferred cutting board. I like the teak cutting board and people will say it’s too hard so I understand where you’re coming from. The teak cutting board has Anti-microbial features that make it easier on Cleanup and you also don’t have to oil it as much. I like the 1 inch thick board for the weight so it doesn’t move. I understand everything you’re saying and I tend to not care about having to sharpen my knife a little bit more
All I’d suggest is take note of what you cut and have a few different sized boards for each task, and be sure to always buy a quality product as to not waste your money Teak was overhyped from ATK that showed a top performing board that didn’t require care and was the longest lasting board. The best for our knives will always be end grain or rubber boards! I feel that people who know the care and proper usage of Japanese steel should know how to buy and maintain a proper board even if you use plastic.
I agree that the synthetic rubber or the end grain board is the best choice especially for knife nerds! I did need to throw in all of the different sources as to why they rated there's a way they did. I like a big board that doesn't move myself. I have a farm sink so I can wash all of them in the sink. I'm sure other people have more of a cumbersome kitchen.
Merci pour vos commentaires. Nous essayons vraiment de rester en partie. J'apprécie votre observation et vous souhaite le meilleur. Merci pour votre soutien.
As always love your content, have the teakhaus and love it also the epicurean also a favorite for quick stuff in the kitchen. Just a note audio took a nosedive in this one, kinda distorted and almost like feedback. Not a blow at all I watch all your stuff just thought you'd wanna know. Also, I've never had an odor from the epicurean, huge value and bang for buck on that one.
Yeah we know. The regular camera cut out. The battery died. The microphone is always hooked to the main camera. When I posted something in Facebook I made an apology. It was nothing we could do at the end. I appreciate it. I've only read the reviews about the odor on that board. I love my teakhaus cutting board. It was unfortunate and we're doing everything we can. I think that was shot with our old phone and that phone has been sold. We got some new equipment. Hopefully we won't run into these reoccurring problems. Sometimes the camera will cut off either because of a battery or stepping on a cable. We wish we had more than one microphone going. We were lucky to still have any footage. We didn't know that we lost that microphone until it was all done. Sorry about the mishap! Thank you for your support and watching. I don't think I have seen you comment before. I appreciate you coming and sharing your experiences.
@@nadm No need to apologize for any free content you create! I really appreciate your mix of fact base content mixed with personal experience and justification and unbiased input. I don't have a collection near yours... but building and like watching an enthusiast. I picked up a couple king whetstones based off you is it the king video and have been really happy! Thanks for putting in your time and sincerity!
Given your health-cautiousness, any ideas what if any harmful chemicals may come from if any of these boards leeches into the food from the microscopic cuts that occur with every cut?
I am unaware of anything. Typically you're going to have bacteria in the crevices of the wood. That's why you want to use soap and water. You want to use water that's not hot so the wind doesn't expand. Soap and water will kill everything. You do not need to use a bleach and dry out the board more.
@Never a Dull Moment I think I posted a link on another one of your videos. You don't even need the soap to kill bacteria on the wood, you just need it to remove the organic matter and put the board into a condition where it can dry, but in 12 hours a wood cutting board on its own kills basically everything by sucking it into the wood fibers and then drying the bacteria out (oversimplification, but basically how it works)
@@TheRacerRich I understand. My information comes from America's test kitchen. I'm sure you know that they are scientist as well as chefs. I know that they work to make sure that everything is up to the department of health and OSHA requirements. I never went to misinform anyone. I'm sure you might be right but at the same time I personally am not comfortable with not saying to use something of a higher pH to help destroy the possibility of bacteria and viruses. I'll let everyone read our comments and assess the situation for themselves but, I have to feel comfortable with my research. I am not disputing what you said. I'm thankful for the comment. I don't want to be held liable for this information. I appreciate your information and I'd love to see any links to any science behind this. Thank you for posting. I appreciate you being here. God bless and continue to share your information with us.
I believe Asahi makes a professional/commercial version of their cutting board. Their synthetic rubber/wood mix is more dense and their professional boards that are 30mm thick are a lot heavier. I wonder if that particular board would allow for a rocking motion, without catching the blade.
Listen, I am really a big fan of synthetic rubber. I like the idea of the bacteria free/edge retention properties. I like the fact that you can clean it so easily and everything but they really do kind of grip, the edge of a knife and if you're a chopper or a rocker, it's just gonna be a problem.
@@nadm So I decided to buy one of the Parker Asahi pro boards on a whim, and I just got it. I got the 600mm x 330mm x 20mm antibacterial type board (same as the regular pro board but treated with an antibacterial agent, given they're already sort of antibacterial, I don't know how necessary that is haha), because I managed to get a great deal on a new one on ebay. This thing is awesome, it has zero flex, it weighs like 11lbs, looks and feels a bit like wood too. They say it can be sanded down to make a like new finish after a while if needed too. If you don't have one of their pro line boards, I'd recommend picking one up. I've never used a hasegawa or a hi-soft, but I think this is different enough from them, and even their flexible home version to stand out in your arsenal of cutting boards.
I’m sorry, I’m at work. I wanted to respond. I don’t know the dimensions but it’s not very big. It’s probably 19 inches wide and 10 inches from front to back and 1 inch thick. I’ll try to find a link for you and get it on here for you later
Does synthetic rubber wears off / coming off like plastic board , with similar hazard of eating the residue ? Also is there much difference between polyethylene and polypropylene cutting board ?
So I did mention in a different episode about synthetic rubber cutting boards that there were definitely some scarring on certain synthetic boards. It's not like plastic weights coming off it's more just separation and you can see the slice marks. I'm not concerned about it coming off into my food like I would be if I was using plastic. Yes there is a difference between polyethylene and poly propylene. Do you have to get very scientific but I still recommend not getting any of the synthetic particles into your body. I like the end grain cutting board and I like the Hasegawa because of the antibacterial properties. It just fights moisture and its self healing as well as not very abrasive when it comes to your edge of your knife. It helps to hold the edge longer. It is a little bit harder to clean and it's good to use a special scrubber that they sell with it to get food out of the grooves. It does have a problem with staining if you put hot protein on it.
One of them is filled with hardwood. The other one is amazingly flexible and it does not have plastic in between and the other one might but when I read about the construction and it did not say that it did so I have to go by what the manufacturer wrote.
I only use it for slicing technique. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
@nadm I'm sorry to hear about your loss and I hope you recover soon from the surgery. Will be on the lookout for your new videos when you return. Take care!
@@mo25115 thank you. We’re gonna make it. My knee didn’t need the hardware anymore. In June I’m gonna be out for a couple of weeks. I’m gonna have all the extra skin cut off. I work so hard to lose the weight and now I will have all of that removed and it will be a long recovery.
A great over of high end boards. I have been using a $10 Sam's Club poly board for over 2 years. Easy to replace. I saw the back getting black in the cuts, must be mold. Ran it through the dishwasher and it did not fix it. So I am looking at a 20x14x1.5-2 inch ironwood end cut boards with a blood grove on one side. In the $100 range. What do you think of ironwood? My cutting style is cutting,chopping and slicing....
I have not seen that. I’m interested in knowing how it affects the edge of the night. I’m sorry I haven’t seen it. Please come back with a link if you find one.
I’m sorry. Hopefully they took it back. If it’s the one by teakhaus then they should have taken it back and got you one. I’ve had in mine now for years and never had a problem. Damn, shipping companies.
I always go for the hardest cutting board I can find. Doesn't bother me if it dulls knives, they can be resharpened. I stay away from fancy, high-end kitchen knives like Shun. They are just too hard making them brittle. Hit a chicken bone and they chip. Not good.
See, that’s where I am. I don’t mind re-sharpening the knife. The really big cutting board that was the cutting board of the year for more than eight years with America’s test kitchen is the one that I like the best. It has antimicrobial properties and you don’t really have to oil it.
The FSB series from Hasegawa might be worth the look. It's a bit harder than the FRK/FSR so may be able to rock and also a lot less prone to staining because it is a darker brown shade. I have a birch end grain and I really love it but I still want a Hasegawa for protein.
I'd advise you to avoid it unless you're running a restaurant which has to comply with sanitary regulations and whatnot or something. The ability to rock is no different from the other, it's a sticky surface that does not enable slice cutting easily. And second, these type of boards dull your knives probably ~10x faster than hardwood does. The idea that they're gentle on your edges is absolute nonsense people just seem to repeat without any actual evidence. Go spend $150 on this junk and test it for yourself. Then you'll be upset for believing anything you hear on youtube as well. I'm not even sure Hasagawa themselves makes such a claim. I know other companies dance around it by using colorful language that isn't technically a lie such as "gentle on knives." What does gentle mean? Hardness and abrasion are related but not the same thing. The abrasion wear many of these rubber boards cause, at least the ones I've tested, which include hasagawa, is about 10x more than common hardwoods. Meaning slicing into the surface will dull the edge of your knife about 10x faster than a wood board would. That reality is a pretty far cry from the claims you see being made in various popular youtube videos promoting these products.
@@jeffhicks8428 buddy you’re completely wrong on this. I’m no influencer on social media nor TH-cam, I have an Asahi board now for well over 2 years. I came from endgrain cutting boards to plastic, to now rubberized cutting boards. And I can tell you that I have noticed my knives remaining sharper for a longer period, the sound feedback from wood to the synthetic, and the physical feedback is much better. For me the benefits I have found out weight what a piece of wood can do. I don’t have to oil, seal and maintain the synthetic like the wood, also when my Asahi gets dirty from putting cooked meats on it, I can sand it, wash it off and it’s good to go. You’re not doing that with an overpriced piece of wood. I paid less for my synthetic board to have less maintenance and than I do a fancy piece of wood that looks good. If you feel that rubberized boards are just all hype, then they would not have lasted since the early 60’s. Only difference is they are just now hitting the scene, they are nothing new overseas. Also, Japanese style blades are thinner edge blades, they take different type of care to them. So some redneck grabbing his $10 knife acting like Paul Bunion on his wood block chopping ribs is not going to care about his blade like a guy who has a $500+ ZDP-189 San Mai Gyuto with a .100 thou thick blade. It’s not some kind of snake oil, like I commented, these have been on the market for longer than most think.
@@BigThumpr1 I feel ya. I think I was maybe riled up a bit when I made the comment. I tested most of these products myself, and I tested them for abrasive wear using a Japanese knife made of white steel, because this is the steel with the least abrasion resistance which means it will go dull faster than any other steel from abrasion.. Basically what I found is exactly what the companies that make the products claim, they will not dull your knives any quicker than a decent wood board. I found it's about the same with an asahi as it is with something like teak wood. I also tested an American made rubber board called Sanituff by notrax or something like that and it was awful. This thing severely dulled the white steel after less than 10 cuts every time. With an asahi board the white steel could consistently make 60 slices before it lost it's "fine edge." Still sharp but no longer keen like a razor. Hasagawa on the other hand makes 2 different types of these... one of them is a PE and the other is a soft rubber. I found the pe board dulled knives rather quickly. All in all, I am very happy with my Asahi board, and my Hasagawa boards as well as long as you understand the darker brown PE board is just basically a fancy plastic and dulls knives quickly. The soft rubber is like a textured version of the Asahi but with a sandwich construction around a wood core, which makes sense in the larger sizes but does not make as much sense in the smaller sizes vs the Asahi. As far as wood, I am happy with teak because it's very robust and resilient and low maintence, but it is not the best wood in terms of "edge retention." I find the maple boards are the best overall, and for sure better than any of the rubber boards in terms of edge retention. The Japanese hinoki wood smells nice but it actually wasn't as gentle as I thought it would be. The only other thing I got to say is the difference between end vs edge grain makes zero difference for the same kind of wood. The type of wood used is much more of a factor. End grain looks cool but edge grain is lower maintence. That's about it. Take care.
The winner of all of the cutting boards that has been with the America’s test kitchen winner for more than seven or eight years, which is by teakhaus teakcutting boards. I’m not sure if I wrote this right while I’m trying to text you but the link is in the description.
That would be a different answer for every community. This house is just short of 3000 ft.². That is way above average. Your beginner homes would start at 1200 ft.² to 1500 ft.². There are plenty of people who have them is larger than ours. We are definitely above average at the price point. You see in front of you. But there are places in America where you can get a bigger home for less money. We live at the beach so it's premium priced.
Dude, I love your videos but the mic you use for this record is just terrible, hard to listen this sound. Thanks for the great reviews. Maybe you can compare a 8k Naniwa Snow White withe the 8k Suehiro Snow White? I would like to see it. Kind regards Chris
We have since switched to the same microphone by the same company but it's a dual microphone so that my wife and I are using it together. Sometimes it's where I put it to myself and then it makes a lot of scraping noises. I'm still working on its placement. I think one time we actually clipped it to the counter and it was OK. Usually I have a clipped to my apron and that's not bad. My wife sometimes makes an unusual noise and then it gets on the microphone and that's horrible. We are planning to do that video. I have to buy the real snow white by Naniwa. I think that bottle is gonna be epic. We're gonna get to it but it's gonna be a minute before I buy it. We have a lot of other bottles coming up. Thanks for your support and I never mind criticism. Especially when it's constructive! It's not what you say but how you say it. I know you're trying to make the show better so I appreciate it. We have spent a lot of money so we're working on it. We hope to upgrade the cameras at some point.
Hi, i am sorry if it sound harsh it was not my intention. English is not my mother tongue and I know in US people talk less direct. Sorry again! I am happy to hear you plan this Video. I use this stones for straight razors, and here the small differences have a big affect on the blade. Kind regards Chris
That was very well done! Thank you! Edge grain seems like a winner to me, but the no hot water thing is what holds me back. I also thought the Hinoki sounded cool. What do you seal it with btw?
I sealed it with a product that is beeswax and coldpressed olive oil by a company called 3keyoutfitters. I'm pretty sure their link is in the description. We like non-petroleum based products. You're actually not supposed to seal that one though because it has its own anti-microbial kind of a situation going on.
@@nadm Awesome thank you! Such a helpful video! I’m a knife nerd so I want to keep those blades nice and sharp that’s why I’m debating the end grain and the Hinoki. Would you say they’re close or that the end grain is noticeably gentler on blades? Thank you for answering all my questions btw I really appreciate it
@@Thundercracker67 it's no problem. That's what I would want. I'm glad I'm available. I'm not always available. Thank you for your patience. I honestly do believe that between keeping your edge and the most versatile cutting techniques that the end grain board is the best. I do like the Japanese synthetic rubber but it's only good for one technique. In the green boards does need a little tender loving care. But we have expensive knives, so it doesn't really matter, we're very used to it.
Nice informative video! Thanks for that one! Personally I own an endgrain walnut board and an Asahi. Honestly, I think I prefer the endgrain a bit more because I feel like the synthetic is catching my edge more and there are times I've heard pinging noises and checked for chips (thankfully haven't had any chips yet lol). The only thing that bothers me with wood is that it tends to keep the onion/garlic smell, even tho I use beeswax and clean them with soap, water and add some extra vinegar there. Do you have any other tips for getting rid of the stubborn smells?
I've never had that issue but you probably been using yours longer. I had to take one for a couple of years and I didn't have that problem. Now that I moved up to that end grain board I'll definitely keep an eye out. I guess that should say I'll keep my nose out. We both know that can be pretty powerful stuff. I'm reading the suggestion below in the comments but I really would hate to erode my board with stainless steel. I'm not saying it doesn't work. You guys know more than me on that. I know I'm going to do a follow up one year from now and talk about it again and see what's happened in a year. The synthetic rubber board though that you have is very heavy. The synthetic rubber does catch the edge if you're doing a rocking technique and it's annoying. If you're a slicer then it can be dreamy. Thank you for your support and comments
Every so often in my restaurant kitchens we rub a mix of kosher salt and cut lemon halves into the wood and leave it overnight. It’s a bit of an antiseptic as well as an odor killer. After cleaning them up it’s good to use mineral oil.
I use PP boards cause here most restaurants are mandated to used them by law, also easy to clean etc... Here in Italy houses are much smaller so I don't have space for that beautiful wood board.
It’s been interesting it to hear how there have been restrictions in different cities and now I’m finding different countries. I know in New York City they don’t allow wooden boards. Your country so beautiful you’ll be just fine. I hope you’re safe and doing well. I appreciate your support
@@nadm We have wooden boards , no problem with it, but not in restaurants :) I have wood at home but I prefer plastic cause it's think and for easy cleaning ,also plastic is very cheap so if it gets ruined I just throw it away. If I had a huge kitchen I would by a wood board for sure
I mean they’re harder, but the teak has anti-microbial material which means you don’t have to wash it as much or reseal it with oil. There are definitely pros and cons but I have one and I like it a lot
I believe bamboo is dishwasher safe. My bamboo utensils all say dishwasher safe, and I have thrown all my bamboo cutting boards in the dishwasher, with no detrimental effects.
Thanks for your input. I will definitely glad to know you guys are out there helping to support the program. I can't know everything and I'm glad I get to learn from you guys.
That is a VG10 steel. The answer is the same. You are going to be using a chopping technique and a rocking techniques and a slicing technique. I would go with either the end grain or edge grain cutting board.
@@rogerjohnson4998 those are the two most commonly used words. I don't really know if one is better than the other. If I had to guess, I would think maple. I really could not tell you with one softer. You're being very nitpicky when you get into those type of semantics. A lot of cutting boards are made of both. I think you just pick the one you like. I don't think you can go wrong.
First of all, I only think it's good for slicing. I think if you start chopping, then it's very sticky and cumbersome and it very much wears on your body. I'm sure the material is more soft than even the softest wood but there's no way you can do rocking you're chopping. It just feels ridiculously sticky.
@@nadm Yes sir. I think the same friction that's making it impossible to do rocking cuts on the rubber boards is related to why they cause so much abrasion to the edge, and thus dull carbon knives very very quickly. I don't have the setup to film a video otherwise I would gladly do it and bust a longstanding myth. You should totally do it. Try it out and see for yourself, then you can easily make a short video that busts the myth. A knife with white #2 steel is ideal because of how little abrasion resistance the basic carbon steel has. Literally half a dozen cuts into some of these rubber products and the knife will be dull. It takes 10x more cuts into wood to have the same effect. I was shocked by the result, but that's because I honestly expected the rubber board I just spent over $100 on to have a benefit of edge retention. Nope.
Even though you 'can' put the Hasegawa in the dishwasher, please don't put your high quality expensive cutting board in the dishwasher. It makes me super sad like putting your expensive Japanese knives in the dishwasher does.
Everything synthetic is not great. The plastic breaks and is an estrogen derivative. The synthetic rubber is made of a different material that does not cause an estrogen increase. It also degrades at a slower rate. No different than putting the food on a board covered in mineral oil, which is a petroleum product. We're always going to have a problem. The scientific research shows that there is less removal of synthetic rubber because of the slicing technique in the way the board is made.None of this is going to be perfect. You're gonna always get particles eventually inside of you and that's a horrible thing. Not all synthetic things are plastic. The synthetic rubber is proven according to the material that it is to be better. Hopefully we're not slicing it and putting it in our body. I can say the same thing about us Spring hairspray in the air and breathing it. I am a hairdresser and so unfortunately I'm exposed to that as well. Nothing is perfect.
I'm sorry to hear that because I really heard good things about that Board. You should've may be gone through knifewear and I'm sure they would've taken care of it.
@@nadm Thank you. I enjoy your channel very much. Yesterday I received my Hasegawa FSR board from The Cooks Edge. This was supposed to supplement the Larch Wood board. Hoping my Anryu super blue 210 gyuto will love it.
We got a new microphone set up since then. We’ve been around for a while and we were still learning. Please be patient. We’ve gotten a lot better. Sometimes we have a mishap that we don’t know about so please forgive us.
Definitely not a dull moment! More often than not, I waste a bunch of time researching through various resources only to eventually discover your content contains much of what I've discovered but just all in one place.
Keep up the fantastic work!
Thanks for the thoughts! I really appreciate you. I'm glad to see you discovered the same stuff. Looking forward to more of your opinions.
I have a cutting board that I made for my mother when I was 14 years old. She used it and now it has come back to me. It is 34 years old and is as good as the day I made it. It matters about the material. I made it from Red Oak and Maple and it is phenomenal
That's awesome and obviously well taken care of. Such great memories. Congratulations!
@@nadm Love your channel. I find it quite interesting being a former welder, and studying metallurgical properties. Just trying to catch up on your past video's. LOL
@@abcertweld thank you 🙏
Single best overview of cutting boards I've seen (and I've seen waaaaay to many!). One additional cutting style to consider is that which is unique to Chinese cooking which I have been doing for many decades. The chopping (vs sliding vs rocking) technique will wreak havoc on anything but a high quality end grain board, especially if you keep your cleavers razor sharp. I have a Boos 18" round board dated 1996 on the back that has stood the test to time (including 15 years of catering). At 3.5 inches thick it must way north of 20 pounds so I have relegated it to be my raw meat and bone board. Also, my experience with oiling is somewhat different than what most people say. I used to oil/wax my boards but not for the last 15 years. Though I do wash them with soap and water, the oils from the food keeps the boards in tip-top condition, perhaps because I cook a lot.
Thank you for that. That was awesome. I do not own one of their boards but I do believe in the product. The weight of it and the stature of it commands respect. I'm glad to know you're getting great usage out of it. You've had it that long and had no problems is a great testimony. One day when we update this review I'll try to include that company. You can imagine the amount of money we spent on getting all of these.
@@nadm I would also have to guess that a board made a quarter-century ago was made from more mature trees with tighter grain. That could add to its longevity, along with it being 3.5 inches thick.
I really love the way that you do not give people bais choices, and instead, you give people options based on your honest opinion.
Man, I'm trying! The more you get of these the less feelings you have towards one person or the other. I have a lot of companies that I was very heavily leaning towards and that was disappointing. Please call me out. I love learning from you guys. I appreciate it. We're gonna do an updated version of this video. We've been using these for the last year.
@@nadm I am actually a samilar guy. I like your style in fact! There is definetly down side of that, lots of times honest opinions hurt people. Hope we both doing fine.
I absolutely luv Your vid... straight to the point...informative.... no time wasting like other peoples videos...thankyou😊
Thank you much for this presentation. Watched this on a whim and found out my bamboo board is a no-no for a cutting edge. Watched some other cutting board videos after this and read a few articles, as well but this video covered it all. Ordered a Hinoki Cypress board to replace the bamboo board, because of this video.
Thanks for saying that. You know it's funny because I have a bamboo bored and I like it because it's easier to clean. It doesn't really warp, but it really well dull the knifes edge very fast.
I have used the Teakhaus board for the last couple of years and while I think it is a great value I do think it has some down sides.
1) I find it to be pretty hard on my knives. I can feel the reduction in sharpness of knives after having used it to prep food for four or five meals.
2) The board keeps it's overall flatness pretty well, but it does take a cambered "set" to one side or another after a few months of use ie. one side becomes slightly convex, and one side slightly concave. It's not as stable when laid down with the convex side on the your countertop, so it ends up being a one side only board (in my experience).
3) The surface of the board is a little wavy. It's pretty subtle, but it's got high and low spots. I find that this means that sometimes you don't get a complete cut through the food, especially with something like Bell Peppers. You get several slices of the food that are still barely held together with thin tags of the foods skin.
Anyway, I don't consider any of these points to be deal breakers. The Teakhaus cutting board is well made, holds up well, and is a good price. I just wanted to mention my experience with it. Cheers.
P.S. Your review here is timely as I ordered a Hasegawa board a couple of weeks ago. I will be putting it use as soon as it arrives and am interested to see how I like it.
I love the detail of this comment. You definitely have the most experience. All great to hear and I appreciate you taking the time. We do apologize for the difference in audio at the end. The microphone battery had died with the camera. We had to use the footage from a different camera with audio I know you will enjoy your new board but you will see what I mean about the rocking technique. God bless you for taking the time. I know everyone will get a lot out of this comment if they take the time to read it. Thank you for your support
@@nadm For sure, I am interested to see what I make of the Hasegawa's tendency to grab the knife when rock chopping. I used NSF certified polypropylene boards for many years in commercial kitchens and as a result developed a pretty heavy rocking technique to my knife work. Looks like I will have to modify that somewhat when I start using the Hasegawa, but I think it will be worth it to not have to sharpen my knives so often. I'll find out soon enough I guess.
It’s been a while but how did you end up liking the Hasegawa?
@@aercry I do like it, but it is difficult to keep clean. It stains really easily. Also, I feel like it's a bit overpriced. Other than those two quibbles, I would say that I really like it.
@@Alistair_Spence Thanks for the reply! I'll definitely keep that in mind. Just curious, do you have another knife you enjoy more in a similar price range?
Hasegawa is the king, agree 100%. It does everything perfect.
100%
I am a wood worker, mostly bowls. I prefer the end grain boards. My finish is not mineral oil, which pretty much does nothing other than making the surface look wet. I have been using walnut oil (the Doctor's Wood shop or Mike Mahoney). The walnut oil will soak in, then cure and harden. The Doctor has carnuba wax in it which is the hardest wax around other than synthetic. Apply walnut oil with heat so it soaks in farther. The wax also does an excellent job of sealing the wood. These finishes are what I have been using on my bowls for 20 years.
That is incredible. I appreciate that comment. I'm gonna have to do some research. I might do another video where I mentioned what you said. I really do appreciate you taking the time to teach us.
Great vis again, however on the conclusion I have a point to add. My cooking surface, like yours is a stone. All boards I have used will slide. The solution is simple, I use a damp towel, either paper or cloth.
I have seen both Western and Japanese style chefs do this and it supports all techniques
Fantastic review!! You saved me from the Japanese boards with rubber. As soon as you showed the way the knife moves that was a deal breaker!
I ended up going with an end grain teak from TeakHaus and excited to try it out when it comes in. Thanks for the video and opinions!!
We use that one all the time honestly. I really do grab it. But if I'm gonna use the synthetic, then we use the Hawagasa
Well done! Full of information! Thank you :)
You look much better now! Soon you will have to make new prints on T-shirts ;)
Working on it! Thank you. It'll be a minute before I redo that. I like my shirt. But yeah I thought the same thing at some point I'll have to do it again. Wait till I'm done. You haven't seen me when I lose all of my weight.
Love the shirt man!New to your channel but love the variety. Never thought I'd need a cutting board review but it might come in handy lol
Thank you. I’ll put a link in for the shirt. We apologize for the sound cutting out in the end. We had a device fail and we had to use the audio from in another device that was recording. We’ve tried to upgrade the equipment since then. Hopefully we won’t have that problem in the future. www.neveradullmoment.shop/
Well done Mrs and MR Greg. I couldn’t agree with you more about the end green boards I have similar assortment to yours including knives and I still come back to my end grain checker. I am interested in the Larch wood though. That’s what I don’t have in my collection. My only criticism is that the sound quality is kind of harsh you have all hard materials where you’re filming and so sound comes through a little screechy at times. Still the contact is excellent thank you
Thank you! The microphone cut out at the last part of the video. We had to go over to the sound off of a nearby camera. We did not know this would happen until filming was over and we were editing. The device that we were using has now been sold and we no longer have it. We have tried to upgrade the equipment so it won’t happen in the future. We do apologize
Part of the issue was simply it was over modulating (distorted a bit), like the levels may have been a tad too hot. Overall though, a very thorough review of the different types of cutting boards, and the best applications they are best at etc.
Teak contains (surprise) teak oil, and minerals. It is very hard on woodworking tools, so I would expect it to be harder on knives than most other woods.
You are correct! Even though the teakhaus cutting board has always been voted the number one cutting board for seven years, I do consider it harder on the knife. They had showed in their testing that it had the anti-microbial Benefit as well as being long lasting and non-warping. It weighed enough to not move and didn’t have to be sealed all the time. They gave the title for a variety of reasons. It would not be the first choice of a knife collector if you were just trying to make sure that your edge was preserved
Interesting comparison and presented well. Thanks, I enjoyed that. My life was spent in commercial kitchens which need to meet local health dept regs, so you see the synthetic rubber boards quite a bit. It’s certainly true that rocking is inhibited, but in my experience not eliminated. That being said, most chefs would prefer an end grain board.
In asia, you’ll see lots of wood being used in markets and shops and homes. Here in Thailand the ubiquitous cutting board is a crosscut section of a tamarind tree, debarked and then cut into rounds, surfaced pretty well, and in diameters from 20cm to over 75. Thickness varies from about 35mm to 150 or so. Obviously these function as a really useful chopping block, but the smaller ones are used by everyone as cutting boards.
Tamarind is quite hard and dense, but since it’s a crosscut section of trunk it’s naturally an end grain surface. I’m curious what your thoughts are about it. I’ve grown to love these not just bc they are fairly inexpensive ( here), but bc they develop character as they age. They’ll last forever, but I’m not sure that’s always a positive; if you’ve seen some of the really gnarly looking specimens at local markets you’d understand.
I will say that my wife and I tend to steer away from the synthetic cutting board. We like to rock and chop. Fish preparation‘s are definitely going to be done on this as well as slicing some meat. Anything slicing then it is the preferred cutting board. I like the teak cutting board and people will say it’s too hard so I understand where you’re coming from. The teak cutting board has Anti-microbial features that make it easier on Cleanup and you also don’t have to oil it as much. I like the 1 inch thick board for the weight so it doesn’t move. I understand everything you’re saying and I tend to not care about having to sharpen my knife a little bit more
All I’d suggest is take note of what you cut and have a few different sized boards for each task, and be sure to always buy a quality product as to not waste your money Teak was overhyped from ATK that showed a top performing board that didn’t require care and was the longest lasting board. The best for our knives will always be end grain or rubber boards! I feel that people who know the care and proper usage of Japanese steel should know how to buy and maintain a proper board even if you use plastic.
I agree that the synthetic rubber or the end grain board is the best choice especially for knife nerds! I did need to throw in all of the different sources as to why they rated there's a way they did. I like a big board that doesn't move myself. I have a farm sink so I can wash all of them in the sink. I'm sure other people have more of a cumbersome kitchen.
@@nadm true story man love the content keep it up🤘🏼
Thank you
Une présentation très intéressante et objective, tous les matériaux sont abordés avec impartialité.
Merci ;)
Merci pour vos commentaires. Nous essayons vraiment de rester en partie. J'apprécie votre observation et vous souhaite le meilleur. Merci pour votre soutien.
Epic vid guys!
I'm glad it was helpful
As always love your content, have the teakhaus and love it also the epicurean also a favorite for quick stuff in the kitchen. Just a note audio took a nosedive in this one, kinda distorted and almost like feedback. Not a blow at all I watch all your stuff just thought you'd wanna know. Also, I've never had an odor from the epicurean, huge value and bang for buck on that one.
Yeah we know. The regular camera cut out. The battery died. The microphone is always hooked to the main camera. When I posted something in Facebook I made an apology. It was nothing we could do at the end. I appreciate it. I've only read the reviews about the odor on that board. I love my teakhaus cutting board. It was unfortunate and we're doing everything we can. I think that was shot with our old phone and that phone has been sold. We got some new equipment. Hopefully we won't run into these reoccurring problems. Sometimes the camera will cut off either because of a battery or stepping on a cable. We wish we had more than one microphone going. We were lucky to still have any footage. We didn't know that we lost that microphone until it was all done. Sorry about the mishap! Thank you for your support and watching. I don't think I have seen you comment before. I appreciate you coming and sharing your experiences.
@@nadm No need to apologize for any free content you create! I really appreciate your mix of fact base content mixed with personal experience and justification and unbiased input. I don't have a collection near yours... but building and like watching an enthusiast. I picked up a couple king whetstones based off you is it the king video and have been really happy! Thanks for putting in your time and sincerity!
Given your health-cautiousness, any ideas what if any harmful chemicals may come from if any of these boards leeches into the food from the microscopic cuts that occur with every cut?
I am unaware of anything. Typically you're going to have bacteria in the crevices of the wood. That's why you want to use soap and water. You want to use water that's not hot so the wind doesn't expand. Soap and water will kill everything. You do not need to use a bleach and dry out the board more.
@Never a Dull Moment I think I posted a link on another one of your videos. You don't even need the soap to kill bacteria on the wood, you just need it to remove the organic matter and put the board into a condition where it can dry, but in 12 hours a wood cutting board on its own kills basically everything by sucking it into the wood fibers and then drying the bacteria out (oversimplification, but basically how it works)
@@TheRacerRich I understand. My information comes from America's test kitchen. I'm sure you know that they are scientist as well as chefs. I know that they work to make sure that everything is up to the department of health and OSHA requirements. I never went to misinform anyone. I'm sure you might be right but at the same time I personally am not comfortable with not saying to use something of a higher pH to help destroy the possibility of bacteria and viruses. I'll let everyone read our comments and assess the situation for themselves but, I have to feel comfortable with my research. I am not disputing what you said. I'm thankful for the comment. I don't want to be held liable for this information. I appreciate your information and I'd love to see any links to any science behind this. Thank you for posting. I appreciate you being here. God bless and continue to share your information with us.
I believe Asahi makes a professional/commercial version of their cutting board. Their synthetic rubber/wood mix is more dense and their professional boards that are 30mm thick are a lot heavier. I wonder if that particular board would allow for a rocking motion, without catching the blade.
Listen, I am really a big fan of synthetic rubber. I like the idea of the bacteria free/edge retention properties. I like the fact that you can clean it so easily and everything but they really do kind of grip, the edge of a knife and if you're a chopper or a rocker, it's just gonna be a problem.
@@nadm So I decided to buy one of the Parker Asahi pro boards on a whim, and I just got it. I got the 600mm x 330mm x 20mm antibacterial type board (same as the regular pro board but treated with an antibacterial agent, given they're already sort of antibacterial, I don't know how necessary that is haha), because I managed to get a great deal on a new one on ebay. This thing is awesome, it has zero flex, it weighs like 11lbs, looks and feels a bit like wood too. They say it can be sanded down to make a like new finish after a while if needed too. If you don't have one of their pro line boards, I'd recommend picking one up. I've never used a hasegawa or a hi-soft, but I think this is different enough from them, and even their flexible home version to stand out in your arsenal of cutting boards.
Great overview! Your Hinoki would suit my needs. What were the dimensions of your particular board? Thanks!
I’m sorry, I’m at work. I wanted to respond. I don’t know the dimensions but it’s not very big. It’s probably 19 inches wide and 10 inches from front to back and 1 inch thick. I’ll try to find a link for you and get it on here for you later
The actual link so that Board is in the description. You can click on it and I’ll give you the accurate dimensions
@@nadm Thanks, should've thought about that. They're currently unavailable on Amazon, but will keep looking.
Later on today I’ll try to find you an active link and share it with you
At least you probably got the dimensions
Does synthetic rubber wears off / coming off like plastic board , with similar hazard of eating the residue ?
Also is there much difference between polyethylene and polypropylene cutting board ?
So I did mention in a different episode about synthetic rubber cutting boards that there were definitely some scarring on certain synthetic boards. It's not like plastic weights coming off it's more just separation and you can see the slice marks. I'm not concerned about it coming off into my food like I would be if I was using plastic. Yes there is a difference between polyethylene and poly propylene. Do you have to get very scientific but I still recommend not getting any of the synthetic particles into your body. I like the end grain cutting board and I like the Hasegawa because of the antibacterial properties. It just fights moisture and its self healing as well as not very abrasive when it comes to your edge of your knife. It helps to hold the edge longer. It is a little bit harder to clean and it's good to use a special scrubber that they sell with it to get food out of the grooves. It does have a problem with staining if you put hot protein on it.
Danke fürs Video. ich habe ein Hasegama, man legt einfach eine Anti-Rutsch-Matte darunter und nichts rutscht mehr. Ist also kein Problem
Great video Greg
I’m interested in seeing which one of these you have. It would’ve been interesting to hear you do your research
Great insights - thanks !
Unglued single piece is key
Please, elaborate!
I believe the synthetic rubber one use plastic in between the the layers
One of them is filled with hardwood. The other one is amazingly flexible and it does not have plastic in between and the other one might but when I read about the construction and it did not say that it did so I have to go by what the manufacturer wrote.
Great video! Ive been debating on a Hasegawa strictly for proteins.
I only use it for slicing technique. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
@nadm I'm sorry to hear about your loss and I hope you recover soon from the surgery. Will be on the lookout for your new videos when you return. Take care!
@@mo25115 thank you. We’re gonna make it. My knee didn’t need the hardware anymore. In June I’m gonna be out for a couple of weeks. I’m gonna have all the extra skin cut off. I work so hard to lose the weight and now I will have all of that removed and it will be a long recovery.
@nadm Definitely understand. Just focus on your recovery. Prayers for you and your family.
A great over of high end boards. I have been using a $10 Sam's Club poly board for over 2 years. Easy to replace. I saw the back getting black in the cuts, must be mold. Ran it through the dishwasher and it did not fix it. So I am looking at a 20x14x1.5-2 inch ironwood end cut boards with a blood grove on one side. In the $100 range. What do you think of ironwood? My cutting style is cutting,chopping and slicing....
I have not seen that. I’m interested in knowing how it affects the edge of the night. I’m sorry I haven’t seen it. Please come back with a link if you find one.
I just received my teak board and it arrived split in two pieces
I’m sorry. Hopefully they took it back. If it’s the one by teakhaus then they should have taken it back and got you one. I’ve had in mine now for years and never had a problem. Damn, shipping companies.
Thank you! I'll keep my end grain.
You do that! Enjoy!
I always go for the hardest cutting board I can find. Doesn't bother me if it dulls knives, they can be resharpened. I stay away from fancy, high-end kitchen knives like Shun. They are just too hard making them brittle. Hit a chicken bone and they chip. Not good.
See, that’s where I am. I don’t mind re-sharpening the knife. The really big cutting board that was the cutting board of the year for more than eight years with America’s test kitchen is the one that I like the best. It has antimicrobial properties and you don’t really have to oil it.
The FSB series from Hasegawa might be worth the look. It's a bit harder than the FRK/FSR so may be able to rock and also a lot less prone to staining because it is a darker brown shade.
I have a birch end grain and I really love it but I still want a Hasegawa for protein.
Very good choices my friend! Very good choices! Enjoy
I'd advise you to avoid it unless you're running a restaurant which has to comply with sanitary regulations and whatnot or something. The ability to rock is no different from the other, it's a sticky surface that does not enable slice cutting easily. And second, these type of boards dull your knives probably ~10x faster than hardwood does. The idea that they're gentle on your edges is absolute nonsense people just seem to repeat without any actual evidence. Go spend $150 on this junk and test it for yourself. Then you'll be upset for believing anything you hear on youtube as well. I'm not even sure Hasagawa themselves makes such a claim. I know other companies dance around it by using colorful language that isn't technically a lie such as "gentle on knives." What does gentle mean? Hardness and abrasion are related but not the same thing. The abrasion wear many of these rubber boards cause, at least the ones I've tested, which include hasagawa, is about 10x more than common hardwoods. Meaning slicing into the surface will dull the edge of your knife about 10x faster than a wood board would. That reality is a pretty far cry from the claims you see being made in various popular youtube videos promoting these products.
@@jeffhicks8428 buddy you’re completely wrong on this. I’m no influencer on social media nor TH-cam, I have an Asahi board now for well over 2 years. I came from endgrain cutting boards to plastic, to now rubberized cutting boards. And I can tell you that I have noticed my knives remaining sharper for a longer period, the sound feedback from wood to the synthetic, and the physical feedback is much better. For me the benefits I have found out weight what a piece of wood can do. I don’t have to oil, seal and maintain the synthetic like the wood, also when my Asahi gets dirty from putting cooked meats on it, I can sand it, wash it off and it’s good to go. You’re not doing that with an overpriced piece of wood. I paid less for my synthetic board to have less maintenance and than I do a fancy piece of wood that looks good. If you feel that rubberized boards are just all hype, then they would not have lasted since the early 60’s. Only difference is they are just now hitting the scene, they are nothing new overseas. Also, Japanese style blades are thinner edge blades, they take different type of care to them. So some redneck grabbing his $10 knife acting like Paul Bunion on his wood block chopping ribs is not going to care about his blade like a guy who has a $500+ ZDP-189 San Mai Gyuto with a .100 thou thick blade. It’s not some kind of snake oil, like I commented, these have been on the market for longer than most think.
@@BigThumpr1 I feel ya. I think I was maybe riled up a bit when I made the comment. I tested most of these products myself, and I tested them for abrasive wear using a Japanese knife made of white steel, because this is the steel with the least abrasion resistance which means it will go dull faster than any other steel from abrasion.. Basically what I found is exactly what the companies that make the products claim, they will not dull your knives any quicker than a decent wood board. I found it's about the same with an asahi as it is with something like teak wood. I also tested an American made rubber board called Sanituff by notrax or something like that and it was awful. This thing severely dulled the white steel after less than 10 cuts every time. With an asahi board the white steel could consistently make 60 slices before it lost it's "fine edge." Still sharp but no longer keen like a razor. Hasagawa on the other hand makes 2 different types of these... one of them is a PE and the other is a soft rubber. I found the pe board dulled knives rather quickly. All in all, I am very happy with my Asahi board, and my Hasagawa boards as well as long as you understand the darker brown PE board is just basically a fancy plastic and dulls knives quickly. The soft rubber is like a textured version of the Asahi but with a sandwich construction around a wood core, which makes sense in the larger sizes but does not make as much sense in the smaller sizes vs the Asahi. As far as wood, I am happy with teak because it's very robust and resilient and low maintence, but it is not the best wood in terms of "edge retention." I find the maple boards are the best overall, and for sure better than any of the rubber boards in terms of edge retention. The Japanese hinoki wood smells nice but it actually wasn't as gentle as I thought it would be. The only other thing I got to say is the difference between end vs edge grain makes zero difference for the same kind of wood. The type of wood used is much more of a factor. End grain looks cool but edge grain is lower maintence. That's about it. Take care.
What wooden cutting board has the least maintenance?
The winner of all of the cutting boards that has been with the America’s test kitchen winner for more than seven or eight years, which is by teakhaus teakcutting boards. I’m not sure if I wrote this right while I’m trying to text you but the link is in the description.
epic review!💪👏
Very kind of you to say. We do apologize for the dramatic change in audio in the end. Thank you for tolerating our rookie mistakes
I was wondering what size is commonly used in American homes? Thanks a lot 😀
That would be a different answer for every community. This house is just short of 3000 ft.². That is way above average. Your beginner homes would start at 1200 ft.² to 1500 ft.². There are plenty of people who have them is larger than ours. We are definitely above average at the price point. You see in front of you. But there are places in America where you can get a bigger home for less money. We live at the beach so it's premium priced.
Dude, I love your videos but the mic you use for this record is just terrible, hard to listen this sound. Thanks for the great reviews. Maybe you can compare a 8k Naniwa Snow White withe the 8k Suehiro Snow White? I would like to see it. Kind regards Chris
We have since switched to the same microphone by the same company but it's a dual microphone so that my wife and I are using it together. Sometimes it's where I put it to myself and then it makes a lot of scraping noises. I'm still working on its placement. I think one time we actually clipped it to the counter and it was OK. Usually I have a clipped to my apron and that's not bad. My wife sometimes makes an unusual noise and then it gets on the microphone and that's horrible. We are planning to do that video. I have to buy the real snow white by Naniwa. I think that bottle is gonna be epic. We're gonna get to it but it's gonna be a minute before I buy it. We have a lot of other bottles coming up. Thanks for your support and I never mind criticism. Especially when it's constructive! It's not what you say but how you say it. I know you're trying to make the show better so I appreciate it. We have spent a lot of money so we're working on it. We hope to upgrade the cameras at some point.
Hi, i am sorry if it sound harsh it was not my intention. English is not my mother tongue and I know in US people talk less direct. Sorry again! I am happy to hear you plan this Video. I use this stones for straight razors, and here the small differences have a big affect on the blade. Kind regards Chris
@@chrisrauschebart348 God bless you!
That was very well done! Thank you! Edge grain seems like a winner to me, but the no hot water thing is what holds me back. I also thought the Hinoki sounded cool. What do you seal it with btw?
I sealed it with a product that is beeswax and coldpressed olive oil by a company called 3keyoutfitters. I'm pretty sure their link is in the description. We like non-petroleum based products. You're actually not supposed to seal that one though because it has its own anti-microbial kind of a situation going on.
@@nadm Awesome thank you! Such a helpful video! I’m a knife nerd so I want to keep those blades nice and sharp that’s why I’m debating the end grain and the Hinoki. Would you say they’re close or that the end grain is noticeably gentler on blades? Thank you for answering all my questions btw I really appreciate it
@@Thundercracker67 it's no problem. That's what I would want. I'm glad I'm available. I'm not always available. Thank you for your patience. I honestly do believe that between keeping your edge and the most versatile cutting techniques that the end grain board is the best. I do like the Japanese synthetic rubber but it's only good for one technique. In the green boards does need a little tender loving care. But we have expensive knives, so it doesn't really matter, we're very used to it.
Being a Vegan that cuts, slices and chops. What is the best board for me?
The end, grain or edge grained cutting boards are going to be best for you
Nice informative video! Thanks for that one! Personally I own an endgrain walnut board and an Asahi. Honestly, I think I prefer the endgrain a bit more because I feel like the synthetic is catching my edge more and there are times I've heard pinging noises and checked for chips (thankfully haven't had any chips yet lol). The only thing that bothers me with wood is that it tends to keep the onion/garlic smell, even tho I use beeswax and clean them with soap, water and add some extra vinegar there. Do you have any other tips for getting rid of the stubborn smells?
To get rid of odors, rub with stainless steel, then wash with soap and water.
I've never had that issue but you probably been using yours longer. I had to take one for a couple of years and I didn't have that problem. Now that I moved up to that end grain board I'll definitely keep an eye out. I guess that should say I'll keep my nose out. We both know that can be pretty powerful stuff. I'm reading the suggestion below in the comments but I really would hate to erode my board with stainless steel. I'm not saying it doesn't work. You guys know more than me on that. I know I'm going to do a follow up one year from now and talk about it again and see what's happened in a year. The synthetic rubber board though that you have is very heavy. The synthetic rubber does catch the edge if you're doing a rocking technique and it's annoying. If you're a slicer then it can be dreamy. Thank you for your support and comments
Every so often in my restaurant kitchens we rub a mix of kosher salt and cut lemon halves into the wood and leave it overnight. It’s a bit of an antiseptic as well as an odor killer. After cleaning them up it’s good to use mineral oil.
I use PP boards cause here most restaurants are mandated to used them by law, also easy to clean etc...
Here in Italy houses are much smaller so I don't have space for that beautiful wood board.
It’s been interesting it to hear how there have been restrictions in different cities and now I’m finding different countries. I know in New York City they don’t allow wooden boards. Your country so beautiful you’ll be just fine. I hope you’re safe and doing well. I appreciate your support
@@nadm We have wooden boards , no problem with it, but not in restaurants :)
I have wood at home but I prefer plastic cause it's think and for easy cleaning ,also plastic is very cheap so if it gets ruined I just throw it away.
If I had a huge kitchen I would by a wood board for sure
@@dimmacommunication Not very environmentally friendly to dump plastic, since it’s not biodegradable it just clogs our oceans and landfills
How about teak and cypress end grain cutting board?
I mean they’re harder, but the teak has anti-microbial material which means you don’t have to wash it as much or reseal it with oil. There are definitely pros and cons but I have one and I like it a lot
I believe bamboo is dishwasher safe. My bamboo utensils all say dishwasher safe, and I have thrown all my bamboo cutting boards in the dishwasher, with no detrimental effects.
OK, after researching it, bamboo is NOT dishwasher safe.
Thanks for your input. I will definitely glad to know you guys are out there helping to support the program. I can't know everything and I'm glad I get to learn from you guys.
So I just got me a shun premier 8” chefs knife. What would be the best board for me to get that won’t dull the knife or damage
That is a VG10 steel. The answer is the same. You are going to be using a chopping technique and a rocking techniques and a slicing technique. I would go with either the end grain or edge grain cutting board.
@@nadm what type of wood would be best maple or walnut
@@rogerjohnson4998 those are the two most commonly used words. I don't really know if one is better than the other. If I had to guess, I would think maple. I really could not tell you with one softer. You're being very nitpicky when you get into those type of semantics. A lot of cutting boards are made of both. I think you just pick the one you like. I don't think you can go wrong.
@@nadm greatly appreciate your help
@@rogerjohnson4998 we're trying. Thank you!
Dishwashers are not good kitchen tools. just use Dishwasher as space storage for your pots and pans, wash the actual dishes not the tools.
Have you ever actually tested to see if the claims about the rubber boards being better on edges are actually true? I think you'd be surprised.
First of all, I only think it's good for slicing. I think if you start chopping, then it's very sticky and cumbersome and it very much wears on your body. I'm sure the material is more soft than even the softest wood but there's no way you can do rocking you're chopping. It just feels ridiculously sticky.
@@nadm Yes sir. I think the same friction that's making it impossible to do rocking cuts on the rubber boards is related to why they cause so much abrasion to the edge, and thus dull carbon knives very very quickly. I don't have the setup to film a video otherwise I would gladly do it and bust a longstanding myth. You should totally do it. Try it out and see for yourself, then you can easily make a short video that busts the myth. A knife with white #2 steel is ideal because of how little abrasion resistance the basic carbon steel has. Literally half a dozen cuts into some of these rubber products and the knife will be dull. It takes 10x more cuts into wood to have the same effect. I was shocked by the result, but that's because I honestly expected the rubber board I just spent over $100 on to have a benefit of edge retention. Nope.
@@jeffhicks8428 I just think it is better for the edge in the Sliceing motion for the sushi people particularly
Even though you 'can' put the Hasegawa in the dishwasher, please don't put your high quality expensive cutting board in the dishwasher. It makes me super sad like putting your expensive Japanese knives in the dishwasher does.
Lol, I get you.
What happened to your audio quality? It used to be okay but now It hurts the ears.
The microphone dropped out at the end. Battery issue. We did not know it could happen until we were editing. We apologize
You throw out your synthetic boards (Plastics) but praise a synthetic..???
Everything synthetic is not great. The plastic breaks and is an estrogen derivative. The synthetic rubber is made of a different material that does not cause an estrogen increase. It also degrades at a slower rate. No different than putting the food on a board covered in mineral oil, which is a petroleum product. We're always going to have a problem. The scientific research shows that there is less removal of synthetic rubber because of the slicing technique in the way the board is made.None of this is going to be perfect. You're gonna always get particles eventually inside of you and that's a horrible thing. Not all synthetic things are plastic. The synthetic rubber is proven according to the material that it is to be better. Hopefully we're not slicing it and putting it in our body. I can say the same thing about us Spring hairspray in the air and breathing it. I am a hairdresser and so unfortunately I'm exposed to that as well. Nothing is perfect.
I ordered a Larch Wood board from Larch Wood Canada which arrived damaged. I was punished for returning it. Terrible customer service and owner.
I'm sorry to hear that because I really heard good things about that Board. You should've may be gone through knifewear and I'm sure they would've taken care of it.
@@nadm I did consider them. I don’t like knifewear burning their logo onto someone else’s board.
@@jasonm3780 I understand. I’m sorry.
@@nadm Thank you. I enjoy your channel very much. Yesterday I received my Hasegawa FSR board from The Cooks Edge. This was supposed to supplement the Larch Wood board. Hoping my Anryu super blue 210 gyuto will love it.
Bad sound, mate
We got a new microphone set up since then. We’ve been around for a while and we were still learning. Please be patient. We’ve gotten a lot better. Sometimes we have a mishap that we don’t know about so please forgive us.