Love, Love, the total rubber Asahi. It cleans up easily. Stains so slightly over a year of use. I have a med. to large-size so I can prep multiple foods simultaneously. Very lightweight and easily stored. The light weight is a plus. Can scrape food into pot/pan with no trouble. Highly recommend.
Love it! I have a hi-soft. I have ran it through the professional dishwasher at my work countless times. I also did my first sanding on it last week. It was a bigger job than I thought it would be, but now it’s better and smoother than when I got it new.
Thank you for talking me out of getting one of these. I thought they were cool, but as a western guy, that rocking chopping is what I do! I’ll stick to my OXO. You saved me heartache.
@@CreachterZ Great to hear! What do you think about all the buzz about microplastic being pushed into the human body by the use of plastic cutting boards?
I started with the Hasegawa fsk last week. Not at all disappointed . Yup for the slicing technique, marvelous! Feel is like an Amori Hiba. I also mounted 6 ,3M, silicone feet. No slipping. The cb scraper is a must have. I have used 240mm Tsunehisa gyotu, Kawasaki , my fun Mukimono knives from 60-105mm. Yup I am happy to have this one. 😊
I'm with you. It's one of my go to's. I either grab the edge grain or in green walnut board that I have or I grab that. You definitely have to have the scraper. Have fun and God bless. Thanks for supporting the channel. Please subscribe if you have not.
As far as I know, wooden cutting boards are also not allowed in commercial restaurants in Canada as well. Knife handles are often mandated to be non wood as well to prevent bad stuff soaking into them.
Thank you so much. We are going to be doing a video on all of them. I have purchased so many from around the world. We’re going to be doing a video on all the different cutting boards and comparing them. In the next 2 to 3 weeks on a Tuesday night for a Friday night. Most the time our videos come out Tuesday and Friday night at 8 o’clock. That’s the schedule. Thank you for watching and if you subscribe and hit the notifications you’ll be told when we’re coming up with stuff. We appreciate your support
This is a great review with so much good information! I do wish you had also included a natural rubber board for comparison and I'll search your channel in case you have done one. I've had the NoTrax natural rubber 12"x18"x1/2" for a couple years and it has been fantastic - even for rocking-style cutting with no grabbing. I primarily do push cutting for prep with a santouku, but I have done a good bit of rocking for mincing garlic and the like with no issues at all. I've never used a synthetic rubber board, so I wonder about the difference in properties that might be making a difference. Cheers!
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.
It's hard not to be in all of these things. I'm glad I get to use them but they're so beautiful. Thank you for checking out the channel and the support. I'm sorry it took so long to get back to you
Před 2 lety+1
This was a great introduction and comparison. Thanks!
I would only add it to your collection if you do use any type of fish. You definitely cannot do any rocking it just grabs it so much that it's frustrating
@@nadm what would you recommend for a rocker, very rarely do fish? Just an end grain board? Bought a bunch of global knives and want to keep them in top shape Great vid though, thanks for making it. I saw lots of people recommend Hisoft on reddit, so I came to see if Asahi would be just as good. In the end, I've realised none of these boards are suitable for me
You're welcome and good luck! I'm super happy that you get to use them and enjoy using them! We are having fun still using all these different cutting boards. One day will do an updated review and let the family chime in on which ones they like. I use the synthetic rubber from Japan a lot
I’m a “western” chef and for me the Asahi is the only board I’ll ever use. I personally don’t agree with your take on the cutting style limitations of the board. I, along with many of my colleagues use the Asahi for multiple purposes with different cutting techniques (including rocking) with no problems whatsoever. Also, the thicker Asahi boards are not 100% synthetic rubber. They have wood particles mixed in to the rubber giving the board a more organic feel. I’ve also never had any problems with blade bite, even with my sharper knives.
I totally agree with you! I know everyone got different taste but it's like he never used proper Asahi boards. The only con I could see against the Asahi is that they can surely stain over time (such stain can still be removed if you sand it though, like do it once a year to get it brand new). You can also avoid those stains by using their black version (which are far prettier) but those are pretty hard to get your hands on and come only in the small sizes (at least from what I found online). I find it pretty sad you see Hasegawa everywhere while Asahi offers a night and day difference in pretty much every aspect (and please... take a look at how those Hasegawa boards age... awww). I also use a good old Walnut End Grain cutting board (those are too pretty to be ignored!), using those 2 is all I ever need :)
I'm definitely not an expert in the sense that I put in hours on each board. I can only tell you the information that I've gotten from the boards that I have used and the information from the manufactures. I don't really think any of the boards have certain limitations. I mean if I'm going to do a slicing technique in the synthetic boards will do well for that and the chopping technique and rocking seem to be grippy. The opinion is mine and that is what I found from using them. Now we've had the boards for several years, and I would still say that I lean towards the Hasegawa or my wooden cutting boards. I'm glad that maybe you're bored has gotten worn in enough that you haven't had any problems with the rocking technique but mine had a little bit of grip at least more than the wooden ones. Maybe that's a better way of saying it. I'm glad it wasn't a problem for you. 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 Hey no worries. When you’re back in the saddle, I would recommend trying the professional line of Asahis. They’re much beefier and have a more organic feel to them than the Hasegawas. For cutting feel & performance- especially with Japanese knives they’re the gold standard. Next time you’re at a high end Japanese restaurant, take a peek over the Sushi bar and odds are they’re rocking Asahis. I wish you all the best in your recovery. 🙏🙏🌟🌟
Congratulations on learning how to cook. It’s so fun. Don’t get overweight like me. Watch yourself and we will definitely keep the videos coming. Happy new year
I just bought a new knife from JCK shiro kunimitsu white no 2 you need to get their knife it is awesome with good price 240 gyuto only for 300 dollar but one the best knife I ever use...I think it is better than takeda in my opinion
@@nadm keep up the good work... always watch your video...shiro kunimitsu is a sword making family their knife grind are unique a it is really fun to sharpen it
Great video like always! I have a Hasegawa fsb for 2 months and i love it. Since then my hinoki board it's in the drawer😂 About the hasegawa "scraper", at the moment i dont think i need it. My cutting board has been super easy to clean so far. currently no stains either. How often do you use the scraper? always in between or only when there are really visible stains on the board that can no longer be removed with soap?
That is awesome to hear and I have the scraper and I never use it as well so I'm glad to hear the same thing but yes I do you have a little bit of staining on there but it's very minimal. 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.
I own and like the Hasagawa cutting surface, but you can’t keep the surface stain free, and they’re ugly. I’m looking to move into the Asahi thicker upgrade, spending more, but hoping I can avoid those textured surface off putting stains.
It is not late text. It is synthetic rubber, but not latex so as long as you're not slicing particles of plastic material or rubber material into your food, you should be fine.
They seem very shallow, front to back, as if they are intended for use at a sushi bar. The hi-soft is only 10.6", and the Hasegawa 11.4"? Most of the boards I have seen in American kitchens are a more comfortable depth, some 15" deep. Have the sizes of these boards been uncomfortable at all?
No! What The hasegawa is light enough to pick up and put things in the pot but sturdy enough to sit on the counter. It doesn't scar and it is soft on your edge. It's ugly if you put cooked protein on it because it will stain. It holds up the best. The Hi-soft scars pretty bad. Knife cuts show up. It has more weight but it still is down at the bottom of the list. The asahi is the heaviest and so it will hold itself down because it's three times more of the weight than the others. Really good on the knife edge but once again will stain with cooked protien. The hasegawa winds pretty easily in this particular group. Ease-of-use, easy on the knife, lightweight, holds steel on the counter, bacteria free, it just does everything. I would still say that your end grain board is still probably gonna be the favorite because of its luxe but you still have to maintain it with an oil. If you're a sushi chef then this one's the one for you.
I don't believe he understood your comment. Those boards do seem very narrow compared to their length, and, for me, at least, would be a problem with food falling off the board since I can be a little enthusiastic when I'm chopping and dicing. I'm considering a Tenryo high-soft cutting board, which, sadly, he didn't review. Its dimensions are a much more useful 15.75" x 11.5" x 0.75". The Tenryo is less expensive than the other 3 as well.
With any type of device, you have to worry about it getting in your body. These are softer than plastic as far as edge retention. They are not going to let food slide like plastic well. They’re really not going to warp like plastic will if you put plastic in a dishwasher. Plastic is an estrogen derivative. Plastic can cause Cancer if digested.
You’re correct. I was saying that they were synthetic. They are mimicking. I’m sorry for the confusion. Only rubber is rubber. Everything else is synthetic. Everything I provided was synthetic. None of these boards are made of Rubber!
So I wasn't necessarily trying to put it above other items. I'm sorry I came across that way. I was making the statement that it has been said. I did a poll in Facebook forums. They were all nice forums. I ask people what they liked if there was no budget involved. Most of the people have never even used these cutting boards. Everyone who was a nice nerd once the end grain cutting board. It was the undisputed champion. America's test kitchen does not like the wooden boards because they can pull apart as they swell and contract. They actually rated the end green boards the worst. You and I both know that people who love their knives will also take care of their boards. I think that they had to make that statement for the average person. If you have a nice knife then of course he will take care of the board. These are just bored so you don't have to think about very much. I do like it specifically for fish. It does not to make a sound and it is easy on the edge. Easy to clean without the worry of bacteria. I think people like a beautiful cutting board on display. I think it's what they're used to. And people normally use multiple cutting techniques. A wooden cutting board complies with all of the techniques and just needs a little bit of attention
The solution is to buy a very expensive, gorgeous wooden cutting board and hang it up permanently where you and everyone else can see it. Hide the "fugly" cutting board under the counter, and only take it out when you want to protect the edge of your knife.
Love, Love, the total rubber Asahi. It cleans up easily. Stains so slightly over a year of use. I have a med. to large-size so I can prep multiple foods simultaneously. Very lightweight and easily stored. The light weight is a plus. Can scrape food into pot/pan with no trouble. Highly recommend.
Thanks for sharing!! Very glad to hear!
Love it! I have a hi-soft. I have ran it through the professional dishwasher at my work countless times. I also did my first sanding on it last week. It was a bigger job than I thought it would be, but now it’s better and smoother than when I got it new.
I'll have to look into sanding it.
Still scratches up the same. But I look at it as a stone. I should have leveled it earlier. I just didn’t know it was in need of love.
Thank you for talking me out of getting one of these. I thought they were cool, but as a western guy, that rocking chopping is what I do! I’ll stick to my OXO.
You saved me heartache.
Just giving you the best information I have. I'm glad I was able to help.
For how long do you have your OXO?
Is it in good shape till this day? Tks!
@@fratini. Years. And yes, it’s perfect.
@@CreachterZ Great to hear! What do you think about all the buzz about microplastic being pushed into the human body by the use of plastic cutting boards?
@@fratini. Mine is barely scratched, so I can’t be losing much. I’d be more careful with a cheap cutting board.
I started with the Hasegawa fsk last week. Not at all disappointed . Yup for the slicing technique, marvelous! Feel is like an Amori Hiba. I also mounted 6 ,3M, silicone feet. No slipping. The cb scraper is a must have. I have used 240mm Tsunehisa gyotu, Kawasaki , my fun Mukimono knives from 60-105mm. Yup I am happy to have this one. 😊
I'm with you. It's one of my go to's. I either grab the edge grain or in green walnut board that I have or I grab that. You definitely have to have the scraper. Have fun and God bless. Thanks for supporting the channel. Please subscribe if you have not.
Yeah, if I could find the scraper somewhere that isn't out of stock I would actually purchase it.
As far as I know, wooden cutting boards are also not allowed in commercial restaurants in Canada as well. Knife handles are often mandated to be non wood as well to prevent bad stuff soaking into them.
Wow, just wow!
random first viewer here (i am interested in cutting boards), excellent product review. really excellent. thank you sir!
Thank you so much. We are going to be doing a video on all of them. I have purchased so many from around the world. We’re going to be doing a video on all the different cutting boards and comparing them. In the next 2 to 3 weeks on a Tuesday night for a Friday night. Most the time our videos come out Tuesday and Friday night at 8 o’clock. That’s the schedule. Thank you for watching and if you subscribe and hit the notifications you’ll be told when we’re coming up with stuff. We appreciate your support
@@nadm oki subbed, thank you!!
I love the Hitohira by Tanaka too! Great knife congratulations! The kasumi finish is awesome.
It is gorgeous but like I said, I'm afraid of it.
Im sold on the Hasegawa👌
One of my go to’s. If I’m slicing I’m grabbing it
Very informative. I'm enjoying the channel content and learning a lot.
Glad you enjoy it!
This is a great review with so much good information! I do wish you had also included a natural rubber board for comparison and I'll search your channel in case you have done one. I've had the NoTrax natural rubber 12"x18"x1/2" for a couple years and it has been fantastic - even for rocking-style cutting with no grabbing. I primarily do push cutting for prep with a santouku, but I have done a good bit of rocking for mincing garlic and the like with no issues at all. I've never used a synthetic rubber board, so I wonder about the difference in properties that might be making a difference. Cheers!
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.
Great review! Definitely wanted to see some comparisons before buying one of these
Glad it was helpful!
I like how proud you introduce the knife 4:05
And I can say I'm so jealous haha
It's hard not to be in all of these things. I'm glad I get to use them but they're so beautiful. Thank you for checking out the channel and the support. I'm sorry it took so long to get back to you
This was a great introduction and comparison. Thanks!
Glad it was helpful!
Very helpful. I was looking hard at the Hasegawa but I'm a rocker so that puts me off these boards. Any way you look at it, there are trade offs.
I would only add it to your collection if you do use any type of fish. You definitely cannot do any rocking it just grabs it so much that it's frustrating
@@nadm what would you recommend for a rocker, very rarely do fish? Just an end grain board? Bought a bunch of global knives and want to keep them in top shape
Great vid though, thanks for making it. I saw lots of people recommend Hisoft on reddit, so I came to see if Asahi would be just as good. In the end, I've realised none of these boards are suitable for me
@@carpii end grain is what you want.
@@nadm thanks. I ended up finding your other video on chopping boards, very helpful
Great job!!
Great video! You helped me choose my cutting board. Cheers!
I got to ask, which one are you going to get?
@@nadm Hasegawa 500mmx300mmx20mm
I use high end japanese knives so this review helps.
You're welcome and good luck! I'm super happy that you get to use them and enjoy using them! We are having fun still using all these different cutting boards. One day will do an updated review and let the family chime in on which ones they like. I use the synthetic rubber from Japan a lot
I’m a “western” chef and for me the Asahi is the only board I’ll ever use. I personally don’t agree with your take on the cutting style limitations of the board. I, along with many of my colleagues use the Asahi for multiple purposes with different cutting techniques (including rocking) with no problems whatsoever.
Also, the thicker Asahi boards are not 100% synthetic rubber. They have wood particles mixed in to the rubber giving the board a more organic feel.
I’ve also never had any problems with blade bite, even with my sharper knives.
I totally agree with you!
I know everyone got different taste but it's like he never used proper Asahi boards. The only con I could see against the Asahi is that they can surely stain over time (such stain can still be removed if you sand it though, like do it once a year to get it brand new). You can also avoid those stains by using their black version (which are far prettier) but those are pretty hard to get your hands on and come only in the small sizes (at least from what I found online). I find it pretty sad you see Hasegawa everywhere while Asahi offers a night and day difference in pretty much every aspect (and please... take a look at how those Hasegawa boards age... awww).
I also use a good old Walnut End Grain cutting board (those are too pretty to be ignored!), using those 2 is all I ever need :)
@@cedricvoglet4675100%👍
I'm definitely not an expert in the sense that I put in hours on each board. I can only tell you the information that I've gotten from the boards that I have used and the information from the manufactures. I don't really think any of the boards have certain limitations. I mean if I'm going to do a slicing technique in the synthetic boards will do well for that and the chopping technique and rocking seem to be grippy. The opinion is mine and that is what I found from using them. Now we've had the boards for several years, and I would still say that I lean towards the Hasegawa or my wooden cutting boards. I'm glad that maybe you're bored has gotten worn in enough that you haven't had any problems with the rocking technique but mine had a little bit of grip at least more than the wooden ones. Maybe that's a better way of saying it. I'm glad it wasn't a problem for you. 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 Hey no worries.
When you’re back in the saddle, I would recommend trying the professional line of Asahis. They’re much beefier and have a more organic feel to them than the Hasegawas. For cutting feel & performance- especially with Japanese knives they’re the gold standard. Next time you’re at a high end Japanese restaurant, take a peek over the Sushi bar and odds are they’re rocking Asahis.
I wish you all the best in your recovery. 🙏🙏🌟🌟
I have a hasegawa the Pro PE Lite black. Is it normal for them to have cut marks over time with use and can you remove it?
Informative as always. Still waiting on your board sealing vid! Mine needs another coating. 😅
Next Tuesday
Is there a link for that knife? I can only find blue #1 Not sure what the difference between 2 and 1 is.
Hey I’m a newer Covid chef, I loved your video and found it very informative. Keep m coming.
Congratulations on learning how to cook. It’s so fun. Don’t get overweight like me. Watch yourself and we will definitely keep the videos coming. Happy new year
Wich type of cutting board should I use for cutting ice cubes 🧊 i used a plastic cutting board but it slippery
Another excellent video
Thank you
Glad you enjoyed it! Thank you for your support!
Thank you as always
Thank you for your thank you.
What’s the best board for rock chopping?
wood
I just bought a new knife from JCK shiro kunimitsu white no 2 you need to get their knife it is awesome with good price 240 gyuto only for 300 dollar but one the best knife I ever use...I think it is better than takeda in my opinion
I will definitely look into it. Thanks for your support. Thanks for watching. I'll take all the comments I can get. God bless
@@nadm keep up the good work... always watch your video...shiro kunimitsu is a sword making family their knife grind are unique a it is really fun to sharpen it
Great video like always!
I have a Hasegawa fsb for 2 months and i love it. Since then my hinoki board it's in the drawer😂
About the hasegawa "scraper", at the moment i dont think i need it. My cutting board has been super easy to clean so far. currently no stains either.
How often do you use the scraper? always in between or only when there are really visible stains on the board that can no longer be removed with soap?
That is awesome to hear and I have the scraper and I never use it as well so I'm glad to hear the same thing but yes I do you have a little bit of staining on there but it's very minimal. 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.
I own and like the Hasagawa cutting surface, but you can’t keep the surface stain free, and they’re ugly. I’m looking to move into the Asahi thicker upgrade, spending more, but hoping I can avoid those textured surface off putting stains.
Stains come with it.
What about any ill effects on your health? My wife is allergic to latex would these boards be an issue?
It is not late text. It is synthetic rubber, but not latex so as long as you're not slicing particles of plastic material or rubber material into your food, you should be fine.
They seem very shallow, front to back, as if they are intended for use at a sushi bar. The hi-soft is only 10.6", and the Hasegawa 11.4"? Most of the boards I have seen in American kitchens are a more comfortable depth, some 15" deep. Have the sizes of these boards been uncomfortable at all?
No! What The hasegawa is light enough to pick up and put things in the pot but sturdy enough to sit on the counter. It doesn't scar and it is soft on your edge. It's ugly if you put cooked protein on it because it will stain. It holds up the best. The Hi-soft scars pretty bad. Knife cuts show up. It has more weight but it still is down at the bottom of the list. The asahi is the heaviest and so it will hold itself down because it's three times more of the weight than the others. Really good on the knife edge but once again will stain with cooked protien. The hasegawa winds pretty easily in this particular group. Ease-of-use, easy on the knife, lightweight, holds steel on the counter, bacteria free, it just does everything. I would still say that your end grain board is still probably gonna be the favorite because of its luxe but you still have to maintain it with an oil. If you're a sushi chef then this one's the one for you.
I don't believe he understood your comment. Those boards do seem very narrow compared to their length, and, for me, at least, would be a problem with food falling off the board since I can be a little enthusiastic when I'm chopping and dicing. I'm considering a Tenryo high-soft cutting board, which, sadly, he didn't review. Its dimensions are a much more useful 15.75" x 11.5" x 0.75". The Tenryo is less expensive than the other 3 as well.
How different are these cutting boards then a plastic one. Other than the thickness.
With any type of device, you have to worry about it getting in your body. These are softer than plastic as far as edge retention. They are not going to let food slide like plastic well. They’re really not going to warp like plastic will if you put plastic in a dishwasher. Plastic is an estrogen derivative. Plastic can cause Cancer if digested.
@@nadm is synthetic rubber safe or safer if digested?
Polyethylene is not rubber…
You’re correct. I was saying that they were synthetic. They are mimicking. I’m sorry for the confusion. Only rubber is rubber. Everything else is synthetic. Everything I provided was synthetic. None of these boards are made of Rubber!
I'll stick with my $20 3/4" thick white polyethylene board which is also larger than these.
Please put a link. Thank you
It’s going to be much harder on the knife edges though.
Sticking with that $15 knife that is never sharp too I guess.
Respectfully disagree about the easiest on the edge material. End-grain maple is the easiest on the blade edge.
So I wasn't necessarily trying to put it above other items. I'm sorry I came across that way. I was making the statement that it has been said. I did a poll in Facebook forums. They were all nice forums. I ask people what they liked if there was no budget involved. Most of the people have never even used these cutting boards. Everyone who was a nice nerd once the end grain cutting board. It was the undisputed champion. America's test kitchen does not like the wooden boards because they can pull apart as they swell and contract. They actually rated the end green boards the worst. You and I both know that people who love their knives will also take care of their boards. I think that they had to make that statement for the average person. If you have a nice knife then of course he will take care of the board. These are just bored so you don't have to think about very much. I do like it specifically for fish. It does not to make a sound and it is easy on the edge. Easy to clean without the worry of bacteria. I think people like a beautiful cutting board on display. I think it's what they're used to. And people normally use multiple cutting techniques. A wooden cutting board complies with all of the techniques and just needs a little bit of attention
I like the little slivers from wooden cutting boards. They're delicious and good for you!
Those are some fugly cutting boards…
You are correct that they are not the most attractive boards. They serve a purpose but they are not aesthetically amazing.
The solution is to buy a very expensive, gorgeous wooden cutting board and hang it up permanently where you and everyone else can see it. Hide the "fugly" cutting board under the counter, and only take it out when you want to protect the edge of your knife.