The Best Synthetic Cutting Boards For Your Home
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- Опубликовано: 9 фев 2025
- Elevate your kitchen experience with the perfect cutting board. Discover the top synthetic cutting boards designed to protect your knives and enhance your culinary endeavors. We'll delve into the key factors to consider, such as durability, hygiene, and ease of maintenance. From budget-friendly options to premium choices, find the ideal cutting board to suit your needs. Upgrade your kitchen today and make meal prep a breeze.
DunnBoard www.etsy.com/s...
My Knife store burrfectionsto...
Asahi Review • Upgrade Your Kitchen: ...
Hasegawa Review • Best Rubber Cutting Bo...
Burrfection Store bur.re
Patreon burrfections.c...
Burrfection Knife blog burrfection.com/
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DunnBoard www.etsy.com/shop/dunnboard/?etsrc=sdt
My Knife store burrfectionstore.com/
Asahi Review ruclips.net/video/79jHPEFImNc/видео.html
Hasegawa Review ruclips.net/video/ffshmksKzog/видео.html
Cutting to the chase and giving your best picks within the 1st minute is another reason why we appreciate you.
I always thumb up and watch it all anyways, but just wanted to thank you. Wish you all and even more success and happiness
-from a normally silent fan
I really appreciate your support. Thanks for watching!
I was looking to buy my first rubber cutting board. This couldn’t have come at a better time. Unbelievable! Thank you.
You’re welcome! Hope it helps you find the perfect board. burrfectionstore.com/
Id get a asahi for allround cutting the hasagawa is more suited for slicing meat.. i got a simple hinoki board i use most.. mosly cause its light weight.. but thats no plastic offc.
Me researching Asahi cutting boards and coming across your other videos: "I wonder how they're holding up after all these years though." And then this very relevant video comes up. Too bad they're all sold out in your store though!
Maybe I missed it - but the Hasegawa FRK series - which I purchased from Burrfection - is dishwasher safe. Big thing for me and cutting boards. I've had it about six months and it's gone through 100+ washes in my dishwasher with no noticeable negative effects on the board. Great purchase. Nice vid.
Danke!
Always love the info you provide. I have been on a hunt for a good board, and I have MANY, some I made myself, many I have purchased, but all were a "wood" variation. Softer woods, harder woods, etc. I believe one of these are my next purchase! I just purchased from your store for the first time yesterday, and I believe my second order will be coming up in a day or two for one of these boards!
I bought a Hasegawa FSB 600x350x20 from Burrfection store and I love it. I like the rigidity, the non-slip and the weight.
The FSB is designed for heavier cutting than the FSR which is described as soft for sushi etc where the FSB is forbgeneral purpose.
Thanks for sharing burrfectionstore.com/
Great video and thanks for all the hard work that you put into these informative videos. I use Asahi boards and find them easy to clean and love the knife noise and feedback on them.
Asahi is a great brand, thanks for the feedback!
I've worked in many many kitchen over the years and I always like the ones that have paper-based cutting boards, which I guess, is Richlite. I have at home that I use all the time and wouldn't trade it for anything, except maybe one that's got a 2:1 ratio and is black. I really appreciate this video, thanks for it.
Richlite is a great product! I love how durable it is. These have the attributes you want www.etsy.com/shop/DunnBoard
Do you notice any quicker knife dulling with Richlite? It seems hard.
I've never seen any youtuber give the tldr version of the review in the first minute. thank you for that. and i still watched the whole video. I didn't quite catch any info on knife retention or hygiene info in your video. I realize a good wood board is naturally anti bacterial, how about the boards you reviewed?
I'm looking for a board at the moment for my mother in law and her plastic board is definitely on its way out with too many slice and chop marks. I'd get them a wooden board, but doing maintenance would be non existent. One of these is probably the next choice.
And now i'm sad your site has no rubber Hasegawa ....... :( ordered a plastic one by accident.
sorry for the late reply. none of these boards will give you any issues hygiene as long as you clean them properly after use. edge retention is pretty comparable across all of them. i use the DunnBoards the most right now, since they are the easiest to clean, and move from my kitchen to backyard with food on.
@@Burrfection I was most interested in avoiding plastics since pfas things, rubber would've been the close second since i've believe rubber is marginally better than healthier than ingesting plastic. People in my life have been getting health issues that haven't been in their family history so I wanted to do anything to help even it's something as small as this. Otherwise i'd keep the plastic board as it's dimensions are perfect.
Looking to return the plastic board~ never the less keep up the content!
FOr the dunn boards are they tough on your knifes? Also when using a rocking motion does the knife slide or does it. Stop and get stuck in the board?
Great review! Love my Asahi.
I love that brand too.
The hasegawa was the best purchase i made for my kitchen, love that board
It’s a great board. I’ve been enjoying mine too.
Thx for the video and recommendations.
I appreciate you watching.
dude they are sold out on your site. how often do they come in stock?
Thanks for the video, your effort and experience are really appreciated. I have a question for you: aren't you concerned with microplastic, chipping off the boards and going into your food? I chose only wood boards precisely for this.
i have not been concerned until all of the comments about it. after years of use the budget Asahi has shown the most wear, and likely the one i would most recommend for that purpose. the Dunnboard is the one i would recommend you want to avoid that problem, or as you put it, the wooden board. check out the sale burrfectionstore.com/
So do you get mocro plastics from these cutting boards
What rubber feet do you add to your boards? I've seen you mention them on previous videos but haven't been able to find something similar. Thanks!
can I ask where you got your knife racks? I'm worried about my thin hollow grind knife to use a magnetic block so I'm going to go knife rack (unless you happen to know that even super thin knives don't have any issue with magnetic blocks)
Also, apologies if I'm asking a question you answered, I just bought the medium size kama asa black board in japan so decided not to buy a soft one next to upgrade a large board - I was thinking of buying an end grain board but resonate with not wanting to carry those heavy things around - how does the dunnboard compare to nice end grain boards for japanese knife edge retention?
Sakai Takayuki makes them. check out the sale burrfectionstore.com/
Are there any concerns about the hardness on the richlite boards? For example, do they dull your japanese knives quicker than wood or rubber?
i thought so at first, but after 4 years of use, i'm not seeing premature wear on my Japanese knives. maybe if i were to measure with some scientific tools i would know the exact answer, but from a practical standpoint, my knives have not worn out any faster
Please google richlite material.
You will understand why it is less expensive.
Unfortunately it is not safer than polyethylene.
Have you looked into microplastics or leeching from these boards? I did a quick search into Asahi Synthetic Rubber and there's little information on it even though it is a polymer. I'd love to consider these, but the idea of contaminating food with unproven materials is concerning.
It does not matter. We are all contaminated so much using a plastic board for home cooking will not make a difference.
@@MrUnreal9111 ok bob
Might have missed it, but how hard/soft is that dunnboard on your edge?
curious of the same thing - rewatched the video a few times and I don't think he mentioned
Do you like synthetic board like the Dunn board better than end grain wood board?
Do any of his knives ever come back into stock on his website? Or do the batches just go out of stock
the Japanese knife makers cycle through designs and steels, so things go out to stock for a little while. it's annoying but that's how a lot of the independent makers work. trying to get more stable supplies going but it's not easy in Japan
Richlite seems cool, but it sounds too tough. How do your knife edges hold up on richlite vs wood or the asahi/hasegawa
I've been using mine for years and haven't noticed any premature wear on my knives. On an absolute scale it probably wears your knife faster but on a practical level i do not think it does burrfectionstore.com/
You rock 👍🏽👍🏽
HI, if I had to choose between cardboard, wood, and a fake leather belt to make a strop out of, which would be best?
I recently ordered a set of 3 stropping compounds (6, 3, and 1 micron) but I only have two strops and I'd like to use all three, but can't afford leather to make a strop.
i would use newspaper. burrfectionstore.com/
wood, fake leather will disintegrate with compound and time, cardboard is a struggle strop, it's fine without compound tho.
I have a leather strop but lately I've just been using stropping compound on the backside of cereal box cardboard. I can't tell any difference in the edge vs leather. The cereal box cardboard is a lot cheaper than a leather strop.
Bass wood or balsa blocks from hobby stores work well.
Use your Jeans
Hasegawa black shows cutting marks
Are there concerns for microplastics?
probably not, but if that really bugs you, go with the Dunnboard www.etsy.com/shop/DunnBoard?ref=condensed_trust_header_title_sold
I recently bought the Hasegawa FSB 50x30cm 19.7x11.8in. Why is the 30cm dimension so small? I'm used to about 20x15in or 24x18in. Looking at the various sizes of FSB and Parker Asahi they seem to all have similar ratios... Upside is the 50x30cm is like the absolute largest my dishwasher can take so /shrug
they are more robust than the cheaper Asahi. check out the sale burrfectionstore.com/
You show a lot of chopping, but how do these boards feel and react when slicing along the boards rather than chopping?
if you do a lot of slicing, the DunnBoard is my pick. it's less likely to get the cut marks that the other boards exhibit. thank you. check out the sale burrfectionstore.com/. www.etsy.com/shop/DunnBoard?ref=condensed_trust_header_title_sold
Richlite is still plastic, it uses a phenolic resin to bind the paper afaik
What I still have not understood from any of your board descriptions, is what the knife durability of any of these boards is. Specifically the Dunn board. By law, the material must be disclosed for reasons of
safety . If the board surface is that hard and is non mailable, I would think that it's similar to bamboo wood. Not good for the edge of any knife.
Btw. You have not reviewed any of the board material positive qualities, besides their cosmetic and physical appearance. Temp range, board ability to be sanded or machined. Material safety info.
Please advise on all of these boards.
thanks for the info burrfectionstore.com/
Get an end-grain cutting board. 🙂
I have the 2cm Asahi 50x25cm
Fancy choice!
@@Burrfection I noticed i should not chop on it :) for that i use a simple plastic one with my german knives. but when the japanese knives kom out :)
What about potential Micro-Plastics for these items?
i address that in the video.
my concern is safety cause of the the rubber particles and bacteria retention... I'm confused to be honest.
I wanted a plastic board but still worried about plastic particles
i address that in the video
@Burrfection Talking about the Dunn, what is that " richlight " material, what is that ?
@@dimmacommunication paper micarta basically. A paper-resin composite.
@@attila5221 So still plastic 😅😅😅
@@attila5221.
Yes . Correct it is a resin product made from formaldehyde. Not good!!!
People still ride cross country in hirse and wagon. Tried and true, fir centuries!
check out the sale burrfectionstore.com/
Love your channel and been following you for a while but personally I'd avoid. It's a synthetic rubber which would directly contribute to microplastics in the food you cook. Why not stick with the trusty timber variety?
i address both of your concerns in the video
@@BurrfectionYeah you recommended the richlite which is paper composite. Is it better than syn rubber? it uses phenolic resin which have fermaldehyde/voc.
@@Burrfection and to be transparent. I'm not perfect and there's gonna be issues with almost anything man made. The convenience, size, weight of richlite seems awesome. I'm just raising the concerns in hopes we can all make better choices as a community.
This is not an FDA decision,! This has to do with , any food borne material coming in contact with the surface of these boards, should not leak into the board itself. Attempting to minimize bacterial growth resulting in toxicity. Hdpe, polyethylene does attempt to follow the rules. Unfortunately they can easily be scratched And marred,, causing bacterial growth. Besides, destroying the knife edge and durability. This includes the Hasegawa PE models that are Japanese. They are cheap for a reason.
It's important to be informed about food safety, thank you for sharing!
Have you ever considered doing cooking videos? With a llama the use of hose boards (presumably from cutting various food products?) you must be cooking a lot, right? So why not show the end result of using all those nice knives? I mean, the point of having great culinary knives is ultimately to cook delicious food. So where is it🍲
Im surprised that in this video, most of the japanese boards are described as rubber cutting boards. They are not!!! They are rubber composite boards. The asahi boards as far as i understand, are wood powder or wood pulp filled. The percentage of rubber , And the type of rubber seems not to be abailable to the public. The Hasegawa boards are primary a plastic elastomer , ehich is a synthetic rubber and plastic. Meant for high heat or disheasher safe.
thanks for the info burrfectionstore.com/
The best board for health is wood because you're not eating microplastics.
Go with the DunnBoard or wood. check out the sale burrfectionstore.com/
I think you do great work! Thanks. But, I would rather eat wood than rubber or plastic. There is zero need for a rubber or plastic cutting board in the home unless someone doesn't really care about cooking healthy food.
i do address that in the video. burrfectionstore.com/
You are wrong, and the culinary equivalent of a fudd. No one cares what fudd's think.
There is indeed one VERY good use for them at home; an immunosuppressed or immunocompromised home. Cross contamination which would not remotely faze a normal person could put these people in the hospital. Wood is too porous to 100% guarantee no cross contamination and unlike plastic and rubber, cannot be fully sanitised without damage.
Wood is fine for vegetables and fully cooked protein, but for cutting raw chicken and pork these households NEED plastic boards which can ACTUALLY be sanitised, and in some cases even sterilized.
All professional kitchens in most developed nations require the use of artificial boards for a reason.
Australian hardwood is the most attractive and best suited. Used by butchers for centuries.
But hay , why not introduce another piece of over priced plastic into the market
I’m sure there are plenty of birdbrains out there that have money to waste.
i know Austalian hardwood are amazing, but importing them to the US is quite difficult. one day.
I'm a huge fan of Japanese Hinoki.
@@alw6824Hinoki is great.
Wood is the only cutting boards anyone should use. It has natural anti-microbial properties, is easy on knife edges and will last a lifetime. There is no substitute for tried and true!
i appreciate the sentiment, but there are limitations to wood cutting boards. i love them, but for my current lifestyle, wood cutting boards aren't cutting it.
Actually, wood dies crack and warp. Hot water destroyes the surfaces of wood. Wood is very tough on knife edges. Wood should be maintained. If you like wood. Then g,-d bless you
Maybe for home cooks, but it professionel kitches wood cutting boards are not the best option
@Burrfection glad you are enjoying eating and giving those you feed microplastics and other chemicals.
For actual facts to be understood. The NSA, (USA) only allows ,HDPE plastic boards in professional kitchens. This is not taking into account the life and feel of professional knives that get ruined by this plastic.
This polyethylene can not be touched up in anyway , meaning no sanding down or machining of the board in order to repair them. Resulting in very short life spans for these boards. But retailers love them because of there constant replacement income.
Please clean the board before showing it🤮
Such is life burrfectionstore.com/
What about eating microplastics coming off of these boards?
2:25, It doesn't bend. Watch again.
yes. watch it again and tell me how much burrfectionstore.com/