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.
I have a few rubber cutting boards, 1 from Korin and some cheaper ones from Update International. No rubber boards are not self healing and don't claim to be. They can be sanded when needed. Edge retention of my knives is better using them than my wooden boards. I don't have high end, end grain boards to compare them to, just assorted generic wood boards bought over the years. I do feel that the rubber boards are easier to keep clean. All my rubber boards are NSF certified. I love using them and rarely use the wooden boards.
For my Asahi board, I just clean with usual sponge and it works fine. The scraper that comes with the boards are abrasives like sand paper. When a board is old and stained, you sand off the surface to reveal a new layer. I don't think you are supposed to use the scraper every time.
@@stephen129 It's not by default included. The sellers usually offer a combo though. You can just use a #300-#600 sandpaper. Basically does the same thing.
Hey Ryky. Love your videos. Lots to great information Tip: the texture of the rubber cutting boards generally are used for special purposes as the Japanese do with all their tools, which all have a specific purpose same goes for the board. The non-porous texture is designed to hold your food or specifically- butchering/processing fish to sashimi etc. If the fish is sliding around on the board could easily result in ruining a cut of a fillet or other precision cuts. The texture helps to avoid such events. It necessary to maintain the texture and I wouldn’t want it to smooth out over time. As for the self healing boards this idea comes from the experience with the solid rubber boards. The cut will always be there but the rubber kinda fills back in and supports a cutting surface much like “healing”. The wood core boards don’t have a tendency towards “self healing”
Ryky, your channel is exceptional! I feel fortunate to have found this remarkable resource... I only wish that I had found this content in it's infancy and been able to grow along with you in shared times. I'm super great full for what you do here. Thank you🤙
Just ordered Hasegawa 50cmx30cm, not cheap but I wanted to get one as I have only one end grain board that is even bit smaller. Luckily we have Hasegawa dealer in Finland.
I nearly cried when I 'saw' you cutting up that table on your instagram - though what you have made is EXACTLY what I'm wanting to get - 1. because the end grain real wood and 2. for the height as I'm 6.2". Only one problem is those kinda boards are way out of my price range at the mo (3 year old daughter). BTW I'm not asking for one - just saying I'm glad of the end result because of how you explianed the photography issues and better to go to someone that can cherish them.,
Thanks for this video, Ryky. I've been curious about them, more for a friend who would use it as a caterer (not comfortable using wood in commercial environment). Currently they use the white plastic boards, and their knife edges get destroyed in no time. I haven't had a chance to watch them work yet, but I'm sure it's a combination of rough technique and the board material. Question: Have you come up with a way to test the relative knife edge wear or sharpness effect of different cutting board materials? That might factor into whether they are worth the cost. Thanks as always!
yeah.... that's a really tough one... working on it right now... have to get.... 3-4 different models of knives, than about 4 of each (one for each board type) and cut exactly the same thing..... will have something soon
Ryky… that's what I'd be most curious about too. Not that we need you to make 600+ cuts on a knife, but have you thought of ways to determine wear from different board materials?
@@b-radg916 Oh no! Don't get him started - I can see him doing just that. Maybe he can evaluate the various boards beneath the ropes next time he tests edge retention.
As a sushi chef and hasegawa board user. I would say using rubber cutting board do help with keeping my knife’s edge last longer. I made sushi with around 30kg of salmon alone a week and my knife only need to be sharp once a week. So they doesn’t get dulled like when I’m using wood board.
I spent 20 min cleaning my rubber board that is 4 months old later on these rubber boards are easy to clean? what most people would want to know is how hard are they on a knife ?
Thank you Ricky, Great review! I have been using an Asahi board (Synthetic rubber cutting board Asahi Cookin cut, 250 × 420 × 13mm) for over a year now and like it a lot. However, there are two issues: 1. It starts warping a few months after use (maybe I just got a defect one); 2. Even with the use of rubber feet, it still feels slippery on the granite countertop, when it is wet. I am wondering if you have any tips for preventing it from warping? Also, what kind of rubber leg/feet are you using? Do they slip on the wet counter-top surface? Thank you!
I would like to get my hands on one of those end grain cutting boards. How do I become one of hope patreon members and have the board ship to me. Thanks. Love your shows.
Hey would love to see your opion on the new Misen knives that were initially funded from Kickstarter. Heard so much about them but haven't seen many youtube reviews on them yet.
Today I bought the fsb on your site, I hope to find myself well. I wanted to know if only the hardness changes between the fsr and the fsb or if they are two different materials. Thank you
Thanks for this - I have an Asahi and was considering the Hasegawa, so this helps understand the differences quite a bit. Where did you buy the rubber legs you use? Thanks!
I know this is off topit... nut I came across a brand called ''Vertoku" they seem nice and good price point... do you know anything about them? Maybe it would make for a good review video IDK... i'm just trying to find a good knife that also looks good and not have to spend $500 on it
Where do you get the cleaning sponge? Apparently they don’t come with the board on Amazon/USA, but if you purchase in Japan they do come with the board...?
I've recently purchased the Asahi board and I noticed when I wipe it down after use with a white paper towel the yellow color of the board comes off on the towel. Might this be toxic? For something that we prep food on..
We must have way different Asahis. Mine is 20-21mm thick. It is 24”x13” and was one of the smaller sizes avail (2nd smallest as I recall) It weighs just under 11 lbs. i don’t get how they can be so different in thickness. I also don’t think there is a wooden core in mine.
I guess subscribing isn't enough, I have to hit the bell too. Every good giveaway is old by the time I see it? I was making nice cutting boards for a while with the high-end wood but needed a nice heavy one like you gave away here. I put my cutting board somewhere after a move and it has run away from home never to be seen again. I now have the breadboard!!
I bought Hasagawa and it is not good. Very hard to clean and if I don't used bambo to make sushi after a couples of roll the board become sticky so I used bambo to keep rolling.
i have not found this to be the case but thank you for bringing it to my attention. there is a scraper you can use to help it clean better burrfectionstore.com/collections/cutting-boards/products/hasegawa-cutting-board-scraper
It's not recommended to cut cooked proteine on Hasegawa's. And that was quite a piece of cooked proteine you had on there. No wonder the board got stains on it now.
@@TrendingWeb These Hasegawa cutting boards are specifically designed for Sushi Chefs. So it is perfect for slicing raw fish on them. The fine grid on the surface makes sure the fish won't move anywhere/slide on the board. You could cut other raw produce like vegetables on these boards, but anything cooked (especially a chunk of meat) will stain these boards severely. Plus, Japanese people are known for perfercting things specifically for one task. Such as these Hasegawa cutting boards are perfect for slicing raw fish/meat. They're not so great for rocking, push-cutting and chopping other stuff on it. A piece of cooked protein like Ryky does in this video would be perfect to cut on an end grain wooden board (or a plastic cutting board used in most professional kitchens).
Did he ever answer the question of why this exists? It's hard to clean, it doesn't cut fast, it doesn't look great, and it's not self healing. Why not just use a $10 poly cutting board?
I was wondering the same thing, looked it up. They are a niche product. The major feature is that they are soft and preserve the knife edge. Most cutting boards are hard and designed for chopping with western style knives. If you use a hard japanese knife with an ultra sharp edge on a hard surface there's a risk of chipping. And it will dull any knife. For Sushi chefs retaining edge is apparently top prio.
Poly boards destroys hard jap style knives and softer western chef knives as well, either chipped or get the edge rounded... And rubber board will not produce small wooden dusts after prolonged use, which happens a lot on cheaper horizontal cut boards...
If I were you I'd seek out someone who has a decent band saw and cut these "bricks" you call boards in half once more down the z-axis. That way you can give away twice as much of them, shipping won't be as outrageously expensive and they'd make more practical cutting boards in general. Though I understand that this might be a hassle and you're a busy man.
Those of us that value a wonderful edge, kitchen professionals, this advice is not useful. Health department dictates very very very hard plastic which ruins a fine edge. Additionally knives can NEVER be hand washed, they must bang against a ceramic coffee cup to be safe for the public.
these cutting boards are not for me then. I am a chopper. Not the ones that fly, I mean I chop with the knife. I do not use the knife to fly, LOOK- I am just not going to buy these ok, wood feels better anyway
I am using one piece wooden board like my father and my grandfather and so on used. No rubber, no rubber, no legs, no glue, no gay nonsense, just regular wood
I am seeing the whole video, but the fact that you started with the final results, wow. What a legend, love your vids
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.
I have a few rubber cutting boards, 1 from Korin and some cheaper ones from Update International. No rubber boards are not self healing and don't claim to be. They can be sanded when needed. Edge retention of my knives is better using them than my wooden boards. I don't have high end, end grain boards to compare them to, just assorted generic wood boards bought over the years. I do feel that the rubber boards are easier to keep clean. All my rubber boards are NSF certified. I love using them and rarely use the wooden boards.
For my Asahi board, I just clean with usual sponge and it works fine. The scraper that comes with the boards are abrasives like sand paper. When a board is old and stained, you sand off the surface to reveal a new layer. I don't think you are supposed to use the scraper every time.
I didn't get a scraper with my Asahi...
@@stephen129 It's not by default included. The sellers usually offer a combo though. You can just use a #300-#600 sandpaper. Basically does the same thing.
Hey Ryky. Love your videos. Lots to great information
Tip: the texture of the rubber cutting boards generally are used for special purposes as the Japanese do with all their tools, which all have a specific purpose same goes for the board. The non-porous texture is designed to hold your food or specifically- butchering/processing fish to sashimi etc. If the fish is sliding around on the board could easily result in ruining a cut of a fillet or other precision cuts. The texture helps to avoid such events. It necessary to maintain the texture and I wouldn’t want it to smooth out over time. As for the self healing boards this idea comes from the experience with the solid rubber boards. The cut will always be there but the rubber kinda fills back in and supports a cutting surface much like “healing”. The wood core boards don’t have a tendency towards “self healing”
hello! what is "self healing boards"?
That end grain wood board is beautiful!
Thank you. A return to the good old times: a video with actual content and information.
Ryky, your channel is exceptional! I feel fortunate to have found this remarkable resource... I only wish that I had found this content in it's infancy and been able to grow along with you in shared times.
I'm super great full for what you do here. Thank you🤙
Welcome aboard! it's never too late
Just ordered Hasegawa 50cmx30cm, not cheap but I wanted to get one as I have only one end grain board that is even bit smaller. Luckily we have Hasegawa dealer in Finland.
Love the feeling on end grain. Love your channel. You get me started seriously into sharpening
Right on
I nearly cried when I 'saw' you cutting up that table on your instagram - though what you have made is EXACTLY what I'm wanting to get - 1. because the end grain real wood and 2. for the height as I'm 6.2". Only one problem is those kinda boards are way out of my price range at the mo (3 year old daughter). BTW I'm not asking for one - just saying I'm glad of the end result because of how you explianed the photography issues and better to go to someone that can cherish them.,
Hi, can you tell us what ‘sponge’ you’re using to clean the cutting board? Or an appropriate alternative.
As a woodworker, watching that bench top get cut apart was like getting punched in the gut. :(
Thanks for this video, Ryky. I've been curious about them, more for a friend who would use it as a caterer (not comfortable using wood in commercial environment). Currently they use the white plastic boards, and their knife edges get destroyed in no time. I haven't had a chance to watch them work yet, but I'm sure it's a combination of rough technique and the board material.
Question: Have you come up with a way to test the relative knife edge wear or sharpness effect of different cutting board materials? That might factor into whether they are worth the cost. Thanks as always!
yeah.... that's a really tough one... working on it right now... have to get.... 3-4 different models of knives, than about 4 of each (one for each board type) and cut exactly the same thing..... will have something soon
Great video, do you have one talking about the best wood cutting boards
Thanks for a informative video Ryky, I'd been wondering about the rubber boards for a while now.
As ever great and useful guide. Thank You!
Did the rubberized board help retain the sharpness of the edge of your knives vs. the end cut style of board?
Ryky… that's what I'd be most curious about too. Not that we need you to make 600+ cuts on a knife, but have you thought of ways to determine wear from different board materials?
@@b-radg916 Oh no! Don't get him started - I can see him doing just that. Maybe he can evaluate the various boards beneath the ropes next time he tests edge retention.
I just thought he might have noticed a difference in edge wear as he used them for the time period.
As a sushi chef and hasegawa board user. I would say using rubber cutting board do help with keeping my knife’s edge last longer. I made sushi with around 30kg of salmon alone a week and my knife only need to be sharp once a week. So they doesn’t get dulled like when I’m using wood board.
the short answer is YES, but i'm working on test that will compare and give more accurate numbers than just a simple YES.
Thanks for the video, Just ordered both of them Asahi and Hasegawa
Hope you enjoy them
People should understand that the latest report on plastic cutting boards has shown that it releases micro plastic into foods we consume.
I spent 20 min cleaning my rubber board that is 4 months old later on these rubber boards are easy to clean? what most people would want to know is how hard are they on a knife ?
Thank you Ricky, Great review! I have been using an Asahi board (Synthetic rubber cutting board Asahi Cookin cut, 250 × 420 × 13mm) for over a year now and like it a lot. However, there are two issues: 1. It starts warping a few months after use (maybe I just got a defect one); 2. Even with the use of rubber feet, it still feels slippery on the granite countertop, when it is wet. I am wondering if you have any tips for preventing it from warping? Also, what kind of rubber leg/feet are you using? Do they slip on the wet counter-top surface? Thank you!
Burrfection - what rubber feet are you using on your Hasegawa boards?! Thanks!
Came to ask this.
I have 3 from korin and I honestly prefer them over the regular white ones
Ryky - Interesting, I wasn't aware of those rubber boards. I'd appreciate one of those cut-up beautiful wood block boards if you can.
i really liked that cutting board.(( the look and size. But love watching your videos
Very informative & detailed video on those cutting boards. Good video.
didnt you have video with bamboo cutting boards? i can not find it and i am pretty sure i watched it once
I would like to get my hands on one of those end grain cutting boards. How do I become one of hope patreon members and have the board ship to me. Thanks. Love your shows.
wood worker here; I sell end grain boards pretty cheap..let me know what you're interested in send me a message
need those in my kitchen
Hey would love to see your opion on the new Misen knives that were initially funded from Kickstarter. Heard so much about them but haven't seen many youtube reviews on them yet.
Makita rules!
Today I bought the fsb on your site, I hope to find myself well. I wanted to know if only the hardness changes between the fsr and the fsb or if they are two different materials. Thank you
yup. full comparison coming soon
Thanks for this - I have an Asahi and was considering the Hasegawa, so this helps understand the differences quite a bit. Where did you buy the rubber legs you use? Thanks!
I custom order mine to spec, but these will doamzn.to/3DlpDmv
would love to see you use and review ceramic knives, lol
I know this is off topit... nut I came across a brand called ''Vertoku" they seem nice and good price point... do you know anything about them? Maybe it would make for a good review video IDK... i'm just trying to find a good knife that also looks good and not have to spend $500 on it
where can I get the small rubber lifters for the board?
Which silicone legs do you use? Link please
What knives did you use on the melon and to break the chicken down?
Where do you get the cleaning sponge? Apparently they don’t come with the board on Amazon/USA, but if you purchase in Japan they do come with the board...?
Just saw one on Amazon
I've recently purchased the Asahi board and I noticed when I wipe it down after use with a white paper towel the yellow color of the board comes off on the towel. Might this be toxic? For something that we prep food on..
Wow, that’s interesting.. thanks for pointing that out!
What rubber legs do you use?
How do you fix it if it warps?
good review man
Doing my best
Thanks for the info. I'm not seeing the edge grain board on patreon yet though :o
coming soon
Where can I purchase the hasegawa cutting board?
Can it be used for kneeting of pasta dough ?
Of course, it won't mind.
I thought the Asahi was 100% rubber
We must have way different Asahis. Mine is 20-21mm thick. It is 24”x13” and was one of the smaller sizes avail (2nd smallest as I recall) It weighs just under 11 lbs. i don’t get how they can be so different in thickness. I also don’t think there is a wooden core in mine.
Link the brush?
I guess subscribing isn't enough, I have to hit the bell too. Every good giveaway is old by the time I see it? I was making nice cutting boards for a while with the high-end wood but needed a nice heavy one like you gave away here. I put my cutting board somewhere after a move and it has run away from home never to be seen again. I now have the breadboard!!
I bought Hasagawa and it is not good. Very hard to clean and if I don't used bambo to make sushi after a couples of roll the board become sticky so I used bambo to keep rolling.
i have not found this to be the case but thank you for bringing it to my attention. there is a scraper you can use to help it clean better burrfectionstore.com/collections/cutting-boards/products/hasegawa-cutting-board-scraper
What is the name of the blue handled knife in the background? It's awesome.
He ‘unboxes’ said blue handled knife in at 6:53 in the video at ruclips.net/video/-uyTLVw5JhM/видео.html
It's not recommended to cut cooked proteine on Hasegawa's. And that was quite a piece of cooked proteine you had on there. No wonder the board got stains on it now.
Curious, what should you cut it on? Thanks
@@TrendingWeb These Hasegawa cutting boards are specifically designed for Sushi Chefs. So it is perfect for slicing raw fish on them. The fine grid on the surface makes sure the fish won't move anywhere/slide on the board.
You could cut other raw produce like vegetables on these boards, but anything cooked (especially a chunk of meat) will stain these boards severely. Plus, Japanese people are known for perfercting things specifically for one task. Such as these Hasegawa cutting boards are perfect for slicing raw fish/meat. They're not so great for rocking, push-cutting and chopping other stuff on it.
A piece of cooked protein like Ryky does in this video would be perfect to cut on an end grain wooden board (or a plastic cutting board used in most professional kitchens).
Prices please
Where do you get the rubberized feet?
You can get them at any hardware store.
amzn.to/33pAh9m these are what i have
I bet you don't have any of those end grain boards do ya?
Hasegawa does not make their board from rubber. Hasegawa uses plastics; of which there are many.
ill stick to cutting on my flimsy plastic cutting board or on a tissue or on my kitchet counter if im desperate
The worst thing just happened to me. I started talking about knives and a few moments later i got a gift! It was a bamboo cutting board...
i´m crying
Ryky - ya gutta give this guy one of those cut-up wooden boards.
Have you tried Cif type of cleaners? You're wasting your time with other kinds of scrubbers.
Seems like there 2 much trouble to maintain
eddy viera agreed. Knew right away I wouldn’t get one the moment he started talking about the specialized brushes
Did he ever answer the question of why this exists? It's hard to clean, it doesn't cut fast, it doesn't look great, and it's not self healing. Why not just use a $10 poly cutting board?
I was wondering the same thing, looked it up. They are a niche product. The major feature is that they are soft and preserve the knife edge.
Most cutting boards are hard and designed for chopping with western style knives. If you use a hard japanese knife with an ultra sharp edge on a hard surface there's a risk of chipping. And it will dull any knife. For Sushi chefs retaining edge is apparently top prio.
Poly boards destroys hard jap style knives and softer western chef knives as well, either chipped or get the edge rounded... And rubber board will not produce small wooden dusts after prolonged use, which happens a lot on cheaper horizontal cut boards...
If I were you I'd seek out someone who has a decent band saw and cut these "bricks" you call boards in half once more down the z-axis. That way you can give away twice as much of them, shipping won't be as outrageously expensive and they'd make more practical cutting boards in general. Though I understand that this might be a hassle and you're a busy man.
Having a 1in thick end grain board is a recipe for a disaster
Those of us that value a wonderful edge, kitchen professionals, this advice is not useful. Health department dictates very very very hard plastic which ruins a fine edge. Additionally knives can NEVER be hand washed, they must bang against a ceramic coffee cup to be safe for the public.
I hope you gave your little girl a slice of Watermelon, if you did not you will go to the mean people hall of fame.
guess I'm the first one?
Is someone a postal worker in your household? Lol don’t answer.
these cutting boards are not for me then. I am a chopper. Not the ones that fly, I mean I chop with the knife. I do not use the knife to fly, LOOK- I am just not going to buy these ok, wood feels better anyway
I am using one piece wooden board like my father and my grandfather and so on used. No rubber, no rubber, no legs, no glue, no gay nonsense, just regular wood
Well I'm very happy your cutting board isn't gay : )
I have 3 from korin and I honestly prefer them over the regular white ones
which models?