If the cutting board gets deformed, you wouldn’t be able to get it straight again. If you want a traditional Japanese cutting board for Japanese knives, you should choose this wood. In many households too small cutting boards are often used. The cutting board is a frequently underestimated tool in the kitchen. In the case of chipping boards, the hardness of the material is not so important, because you deal with knives for rough work, whose blades are relatively insensitive to wearing. The most easy-to-care wood cutting board is the Epicurean wood fibre laminate cutting board. We'll assume you're ok with this, but you can opt-out if you wish. This website uses cookies to improve your experience. In addition, plastic particles separate over time, which is then consumed  with the food. In the case of Oak, however, you have to make sure that it comes from Europe. Traditionally, Hinoki wood is well known for its use as a cutting surface as the characteristics of the wood help retain the taste and texture of delicate dishes like Omakase sushi. This larger size offers the right surface for all general-purpose cooking tasks, and features a handy juice groove around the edge of the board … This wood is especially soft and is particularly suitable for Japanese knives. Epicurean cutting boards are made of crushed wood fibers that have been compressed, creating a relatively hard and cut-resistant surface. Additional customs costs may be incurred. They don’t last long, could easily become unhygienic after a short time and have to be disposed of at some point. It is also dishwasher-safe and therefore relatively easy to clean. The most common and most popular are hard wood cutting boards such as maple, walnut, cherry or oak. 40×50 cm is a very good cutting board size, where you have enough space to work safely on it. Hinoki is a type of Japanese cypress renowned for its beauty as well as its delicate, natural fragrance. This is due to the fact that they quickly develop cutting marks. This is why top Omakase sushi chefs deliberately choose chopping boards that are made from Hinoki wood … Be the first to review “WA Hinoki Cutting Board”. This means that these cutting boards will still look like new after years of use. And even cleaning in the dishwasher no longer helps. Nevertheless,  plastic cutting boards are not recommended. Click on the options below to select this size you desire. Silicone or plastic cutting boards are only recommended to a limited extent. @2020 - JapanFoodStyle. Hard cutting pads, such as those made of Slate or marble stone, which look nice of course, should be used at most as a serving plates but not for cutting boards. The same applies here as for cheap knives. The only disadvantage is the hardness, so knives have to be sharpened slightly more frequently. This is why top Omakase sushi chefs deliberately choose chopping … The plastic waste in the Seas and oceans  is growing steadily and more and more animals starve because they have plastic in the stomach, which cannot be digested by these animals. Even with single use of such cutting board, the blade can become noticeably dull, so that the knife would no longer cut properly. In the case of cutting boards made of wood, there is still something to consider, namely the so – called longitudinal and frontal timber. Size Dimensions. Since rice husks are renewable resources, this cutting board is also environmentally friendly and biodegradable. Of the wood types, you would most likely use teak, cherry, walnut, European oak or maple cutting board. But, they are especially important for high-quality Japanese knives, so these special knives would keep their sharpness for a long time. The Best Japanese Knives of 2020 (Shan Zu Knife Reviewed), gets slightly deformed, especially if in contact with very hot objects, Eventually plastic particles end up in the food, Cheap cutting boards are often too light and slip easily, due to the hardness of the material, the knives wear out slightly faster, Wood is the best and preferred material for household use overall, Teakwood is  very resistant and requires little care, Wood requires a little more care than other materials, Wood can also bend/deform if handled incorrectly, Bamboo is not suitable as a cutting board due to its hardness, Wood cutting boards are not dishwasher-safe, thanks to the soft surface, these cutting boards are gentle to the blade, i.e. In this article you will learn all about the different Japanese cutting boards, which cutting board has specific advantages and disadvantages, which cutting boards are the best and what you should look for when buying, so that you can find the right cutting board for your needs. Traditionally, Hinoki wood is well known for its use as a cutting surface as the characteristics of the wood help retain the taste and texture of delicate dishes like Omakase sushi. They are the better alternative to plastic cutting boards. If you choose this type of cutting board you will probably have an extremely high-quality cutting board for a lifetime, which does not deform and always looks like brand new. The cutting board should be at least 30×40 cm in size, but preferably even larger. Over time, these incisions become deeper and deeper, so that bacteria accumulate and multiply inside. Ensure stability The stability is hardly noticed a a quality in cutting boards, but it’s also very important. Plastic boards get over time cut traces, discolor and become unhygienic. Other well-known and high-quality cutting boards are of Yoshihiro  and Tenryo  or Sani Tuff. As there would be no cut marks, no bacteria can multiply on the board. They are made from renewable raw materials, are antibacterial and relatively cheap. Your email address will not be published. Yoshihiro Hinoki Cypress Anti-Bacterial Japanese Natural Wooden Professional Grade Cutting Board … Polyvinyl and synthetic rubber cutting boards are among the highest quality cutting boards. Overall, these cutting boards are classified better than plastic, but worse than cutting boards made of rice husk, something in between. knives and especially Japanese knives remain sharp for a long time, needs only little maintenance, only hot water and possibly some detergent sometimes. This means you have to either buy them directly in Japan or for example, have them imported from America. They are not only better and healthier, but also more environmentally friendly and cheap. Size S: 12 x 8 x 1 In; Size M: 16 x 10 x 1.5 In; Size L: 20 x 12 x 1.5 In Wood cutting boards, on the other hand, can be bought anywhere. Should the board disappear somewhere in the drawer when it is not used or should it always be on the countertop? Silicone is a great material, but not for cutting boards. In addition to the size of the cutting board, it is the most important factor to work in your kitchen safely. In these regions, the teak tree must withstand heavy rains, termites and mushrooms. Used in a cutting board, this medium-soft wood … Outside of Japan they are difficult to get and would have to be imported. Materials, you should not use for cutting boards. Many will not even notice this difference, but we wanted to mentioned it here. This makes Teakwood very resistant, and it contains natural oils that would preserve and keep the wood moist. American oak is not as well suited as a cutting board material due to its open pores. Cutting boards made of rice husks are the far better alternative. All Right Reserved. The tree grows in tropical areas such as India and Indonesia. They are often used by Japanese cooks because they are so resistant and durable. What are the key benefits of our “Wa” Hinoki Cutting Boards? Before listing the different materials,  we want to briefly mention which materials should not be used under any circumstances: Glass is probably the worst possible Material for knives. Hinoki wood is also known for its natural anti-bacterial properties, making it one of the most hygienic choices available for your kitchen. Everything that has the properties of stone, should also be avoided. However, bamboo is quite hard and this makes it very bad for the sharpness of your normal or Japanese knives. Silicone is a very soft material and is therefore very flexible. These problems do not arise with cutting boards made of rice husks. Japanese knives can even be permanently damaged from such use. They are cheap when you buy them, but in the long run you pay much higher price, because they have only a low shelf life and you will have to buy a new cutting board quite often. For the sake of completeness, let’s briefly mention Hinoki as a kind of wood.

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