Japanese Rubber Cutting Boards Chefs Love
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- čas přidán 16. 07. 2024
- What is the best cutting board for a sharp knife? I have tested dozens of cutting boards from various makers in the US, Japan, and around the world. I have come to the conclusion that rubber cutting boards are the best cutting boards for your sharp knives. Rubber cutting boards are soft enough to cradle your knife's edge but tough enough to withstand daily use at home or in a professional setting.
In this video, I compare Asahi vs. Hasegawa cutting boards. Both make great cutting boards but have very different design philosophies. Asahi makes a wide range of sizes and focuses on using premium materials for their boards, while Hasegawa focuses on sophisticated designs. The results are spectacular. Consumers are now able to choose very different cuttings that achieve the same thing - keeping the sharpest edge for their knives.
Asahi Cutting Boards bur.re/cb
Burrfection Knife blog burrfection.com/
Burrfection Store bur.re
Patreon burrfections.com/P
0:00 intro
0:46 why I switched to rubber cutting boards
1:25 what cutting boards do sushi chefs use?
2:00 standard Asahi cutting board
2:22 quality of Asahi cutting boards
2:45 the best ratio for cutting boards
4:05 rubber board material
5:00 20mm board
5:43 cutting test
8:57 cleaning cutting boards
10:00 30mm board
11:21 color samples
12:35 8mm professional SOFT board
13:45 drawbacks of rubber boards
16:28 answering questions from viewers
17:40 anti-slip mats
21:44 conclusion for standard board
23:17 15mm vs 20mm vs 30mm
26:09 my favorite Asahi board
27:31 best bang for your buck
27:55 burrfectionstore.com
Asahi Cutting Boards bur.re/cb
Burrfection Knife blog burrfection.com/
Great to see you back again. Missed you so much. Hope to see you more before the end of the year! Much love.
Good to see you back ol' sport! You've been missed by all of us!
Love to see you uploading at least every so often but would also love to see any other reviews you have.
Sold. I love the sound of chopped daikon and onion in the morning. Awesome video, thank you.
Loving this channel, teaches me as much as my sushi job.
Ryky, nice to see you Sir!
Great vid, great knifes and great cutting board
Great store!!!
Thanks again
I've been going through this mans videos recently, I have learned so much from him, including which stones to spend my hard earned money on, as well as excellent techniques, excellent honest reviews, love the channel, love the work, keep it up
I have too and found that he's constantly pushing out false information. Like so often. These board for instance, even the companies who make them don't claim they "Save you edge better than wood." The most they claim is they wont dull your knives ANY MORE than wood. Which is true, because most synthetic/plastic boards dull much more than wood. Thats all. But I guess that's not as good for videos. I've found tons of things he claims about everything from stones and sharpening to knives and steels is wrong too. Quite annoying.
@@jeffhicks8428 not sure about all that, and I'm not buying a board like that to not dull knives, I'm buying it so I can get it wet without swelling and warping, Sharpening is not a problem for me, and I'm not sure what he's said that you think is wrong about steel types or stones for sharpening, but ok
I literally searched how to clean my asahi cutting board today. The timing of this video is amazing
I use a med short bristle brush to scrub my boards with and it works great...I've noticed when I use my green scrubber pads on them, they leave bits of the pad on the board, which is why I started using the brush...but my boards are textured, so that's probably why
Lol i had to re edit and re film most of a clip because i was chasing my cutting board all over a table lol...very cool sir
it's great that you checked these boards, I also bought them, everyone will say that you need something with a head to spend so much on a piece, but everyone who likes to cut will say that it's something beautiful :) I'm not a psychopath, I don't need help, greetings :)
Hello Ryky. I know u usually do a Christmas video and ask people what their dream knife is. Mine would have to be the Seki Kanetsugu "Zuiun" R2/SG2 Damascus 210mm Kiritsuke Gyuto, its just so beautiful. I just started culinary school and the knife would definitely be the nicest thing I've even gotten.
Thank you.
I'd missed you without knowing that I'd missed you. (Does that make sense?) Now you've filled that void... Thanks for coming back.
@19:19 I use 1/2" maple cutting boards with pieces of anti-slip mat affixed to each corner (sorry I forget the name, it's been so long since I bought them,) and I've never had any trouble.
When they become scarred, I sand them down with up to 400 grit sandpaper and reapply mineral oil to make them water proof.
Welcome back :)
I just got an Asahi cutting board a coup months ago bc I wanted to preserve the edge of my knives better and love it! The size ratio you mentioned it great too. It helps with washing it in the sink
@@jeffhicks8428 What are your qualifications to be talking about this? You seem like the random guy we shouldn't trust.
@@tylermccollum9942 Tried it myself. The good ones like Asahi and the regular Hasagwa perform basically the same a decent wood. The American rubber boards and the Hasagawa PE board, which is a different material, will dull your knives much much faster than typical wood board. In conclusion though, these boards only really make sense in the use case they were designed for, which is in restaurants and pro kitchens where they have laws and regulations that BAN then from using wood. The good rubber boards work about as well as wood, but not any better. The crappy rubber boards dull your knives very very fast.
@@jeffhicks8428 So you have just as much experience as the unqualified guy that made this video?
Which size did you get?
Crazy coincidence- I just ordered a 20 mil Asahi board (60 x 30) yesterday! Now I’m even more stoked 😄
Great video!
You've had it a month now, any feedback would be appreciated, as I'm considering the same :)
@@jackbolder5734 Sure! Well first off it is a great cutting board. I was worried it would be ‘grippy’ on the knife edge but it isn’t. Easy to clean, and I feel like it’s a perfect size. The one thing that is a little annoying is it will discolor after contact with oils in food. I’ve especially noticed it with meat and cheese. The oils will basically make the board appear wet where the oils came in contact. While washing it looks uniform in color, for example, but when dry there are slight darker blotches.
Ad far as I’m aware this is purely cosmetic and it doesn’t bother me enough to try to ‘fix’.
I’ll also say that I love the Hasagawa cutting board that I got as well. It doesn’t appear to be as susceptible to the same sort of discoloration (and evidently a quick application of bleach would remove any discoloration) , is lighter, and I like the textured surface. But I like that the Asahi is even more ‘buy it for life’ as you can sand down the surface if needed, to bring it back to original look or performance should anything too detrimental happen to it.
@@TheDancingSaxophone Thank you! How about cuts, are there already some visible, or does it show good resistance? Are you happy with the size?
@@jackbolder5734 overall it seems very resistant to visible cuts. Mine has one visible mark. I like the size! A bit awkward to store in all but the largest compartment in our cupboard.
Looks fantastic! :-)
I don’t have a cutting board mat. My cheap solution is to use kitchen shelf anti-slip liners. We use them for lots of things like putting around the house where the dog needs extra grip.
For cutting board antislide I use drawer liners and cut them the size of the cutting boards. It's cheap and it works. Ultragrip contact.
Hope you and your family had a great holiday Ryky! Come back with new content please. We miss you!
Nice Vid. I'm still a dual sided silicone board guy myself.
Great video! I've been looking for an alternative for my cutting board matt. Thx
Glad I could help!
Welcome back
Nice video Ryky. I just got a bunch of these to test myself for my own CZcams channel and I've been pleasantly impressed so far. Question, what lapel mic brand and model do you use?
Hi Riki,
I wonder if you could do an in-depth tutorial on how & when to use your Diamond Stropping Compounds? Some years ago you did a video on stropping with the Solingen paste, but I think a more complete update would be useful.
I can get my knives plenty sharp on my Japanese 1000 grit water-stone using your methods, but it would be nice not to have to set it up to get the edge back to perfection when it starts to get just a little dull (or perhaps get even sharper than it is off the stone!).
Many Thanks - Tom
Thank you
Haven't watched your content in a while..I hope you and your family are well
I already have two rubberderized cutting boards,, and gave one away as a gift to a friend who wants me to perpetually fix their chipped knives (the chips are smaller now). I use the things all the time because I do slip and chop the edge down through things - the rubber seems to catch it, and I have no chips. On sharpening and use: after two months of trying, I finally got an Ikea down to 115 BESS!! One test only - I decided to leave it at that. I like the knife because it's softer steel, and where an HRC 60 would chip with even the lightest touch against a pork chop bone, this one won't, so I can use it without fear. I stropped on Ryky's rolled buffalo, no compound. The thing I did differently was using very light strokes, carefully. So it was just Green Brick (love that stone) and stropping. With Green Brick alone, it was 300+ and I wanted to see if stropping only would get it sharp. It did. Don't laugh at a $39.99 for a set of three knives. If you've watched every single one of Ryky's videos twice (just kidding), you too can have a nicely sharpened and useful knife! I did not get paid for this comment, but Ryky, if you feel like sending me money, I'm OK with that.
Just got my Yaxell Super Gou to 65 BESS on a rolled buffalo strop. That's after several uses, no stone involved, just strop (very lightly, no compound or spray, countdown from ten per side, nine per side, etc.). It's kind of cool to have a knife that you slice beef with, and stand there wondering if you've sliced, and the beef is in fact sliced. There is culinary art, too, in how to slice. It's almost an act of faith to just pull the knife with very little downward pressure. I'm discovering fried rice. Thinking of fish fried rice. Maybe I'll try for a "paella Valenciana" one day, with chicken and seafood. You can do anything with "fried rice".
Thanks
Professional Asahi boards are used in sushi restaurants and even after 10 years it looks almost new. It also keeps straight.
I’ve watched your channel for years and used Asahi for even longer. I always wondered why you kept using wooden boards. They destroy nice knives, but they do look beautiful
Thank you for all of your reviews and instructional videos! There are few to no reviews on the Notrax boards. Could you review those? I can’t seem to find an Asahi board in the size I want and Notrax boards are much more available.
i'll look into them. i thought we carried all sizes available for Asahi burrfectionstore.com/collections/cutting-boards
Its been 3 months... we need you back with regular content, please.
Not sure why my comment was removed. Great video Ryky.
Hello,
Thank you for the really nice video!
I'm really interrested in the 8mm board but was wondering how it holds up with time, can you tell me your experience ? Does it get damaged pretty easily ?
Any information's welcome :)
Thank you!
Great video. So, which 8mm board did you settle on as your fave? Was it the “non-pro” Asahi ? Not sure , please clarify. Thanks
I butcher Sheep, Cows, Rabbits, Goats. I clean, skin and part them out. This takes about 26 different knives. Before slaughter day I get up at 0400 and sharpen knives to ‘burfection’. Because of health regulation I have to use a stainless surface but would like to find a good nylon sheet or plastic…even epoxy of some sore that would meet the USDA requirements and still leave my edges intact. I also need something the covers a 24”x60” surface. Any suggestions? I would not be adverse to buying the raw materials and using it to make the entire cabinet surface for cutting if you knew a material to use…I can source whatever you recommend. Thanks ahead of time! This is my favorite channel!
Good stuff Ryky! My end grain suits my purposes for now, but I would like to try a rubber board some day.
Rather than a mat or feet on the bottom of my board, I bought five suction cups, and put them on the counter where the corners and middle of the board would go, and put the board on top of the "nubs" on the top of the suction cups. They're grippy enough that it doesn't move, and the bottom of the board stays dry/off the counter. I think they were $0.45 each!
These boards are designed for professional settings in restaurants where they are legally not able to use wood. Wood is superior cutting surface in every way. Some of these rubber boards dull knives 10x faster than wood. It's still better than hard plastic, especially for brittle Japanese knives, but as a home cook, it makes zero sense. They are expensive, ugly, heavy, stain easily, don't clean up easily, warp easily, not dishwasher safe... etc. etc. Buying these products for home using thinking they will preserve your edges or offer some other benefit like that is one of the worst more regrettable ways to waste money.
@@jeffhicks8428damn straight agreed
@jeffhicks8428 the outright banning of wooden utensils and boards that many areas have really hits a nerve for me. Fortunatly my county allows wood boards and utencils as long at the surface is "smooth, undamaged and easily cleanable, with no areas that can eaily collect and promote the growth of bacteria" Butcher Blocks are okay, Juice grooves are not. Walnut has strong natural antimicrobial properties (the trees "immune sysytem" more or less) End grain boards made hard woods with a closed grain (White Maple, Walnut, Cherry are the big three) that are properly maintained hold very little bacteria, do minimal damge to knives and resist gouging verry effectivly. To me it feels similer to breed specific pet laws. It is not the Pit Bull's fault that some people train them to fight. If a Health Departmend band Wooden boards and utincils as opposed to enforcing quality regulations, they may as well ban glassware(the rim can chip and therefore have a higer risck of spreading BTDs), soda guns(if the nozzle is not properly cleaned and dries, mold and bacteria could grow and therfore have a higher risk of causing sickness than bottled beverages), beer taps(see soda gun), restrooms(if not properly cleaned restrooms are havens for transmitting fecal matter between customers, and therefore greatly increase the risk of transmitting Hep A) and silverware( If not properly washed and sanitized can lead to direct mouth to mouth saliva exchange which carries the risk of transmitting nearly all viral and bactrial infection that can effect humans including but not limited to HPV, HepA and B, Herpes, Influenza, Covid19, SARS, Ebola and Polio).
Sorry for my rant. I agree with the superiority of wood and feel that responible cooks are punished by laws that were made because companies want to increade profits by not maintaing and replacing equipment, overwork, under paying and under training staff, and counties want to save money by not maintaing and enforcing requlations. Cheeper and easier to say no wood allowd than to have an inspector ensure all equipment has been properly maintained...@@jeffhicks8428
My knives fell in love with edge grain Japanese Hinoki. 😎
How badly does it wear out?
I've got a hasegawa cutting board, and I love that board, it's nice and wide which is great
I forget which is which, but I think the Asahi is non-corrugated, while the Hasegawa has a slight texture to it. I prefer the smoother one. They are not cheap, but compared to other boards, they're well worth it.
@@davesmith5656 yes the hasegawa has texture, it's great for some things like slicing raw meats gives it a little bit to grip on on the board but also makes it harder to just slide veggies and such off the board and into the pan or bowls and such
Which size did you get and are you happy with the decision?
@jackbolder5734 uh it's about a foot wide and nearly as wide as my stove top something like that I don't know the dimensions off the top of my head, I really do love it I use it everyday, the textured finish helps food not stick to it, but also provides grip to raw meats so the dont slide around on you
For an anti-slip solution I just use dry kitchen towels. Fold once and place under the ends of the cutting board. Been doing this for years and in professional settings without any problems
I just put a bit of that cabinet anti-slip liner under my board. Helps with stirring pots of sticky rice too.
I would say, if you are going to use something anti-slip under the cutting board, like the silicone mats in the video or some type of rubber mat, then I would save money and get the 15mm. The rubber/silicon mat will give you the extra cushioning and absorption of energy that you need. The most important thing is the preservation of your edge, which you will get regardless of board thickness. Just my 2 cents.
I've been using silicone mats under cutting boards for a couple of years now. I can concur - they are great! Grippy and easy to clean
I didn't use them prior to working in food service, but yes they are awesome.
That's what I've been using! I've got an old small one that I don't use anymore, since I have two bigger ones that fit my bigger baking sheets. Now my old cut up one gets tossed under my cutting boards and it's perfect to keep it from sliding. I don't have to wet a towel and the silicone surface cleans beautifully if anything gets on it while cutting.
Merry Christmas
what is your opinion on diamond vs ceramic vs whetstones, and when you should use each one.
Is "Parker Asahi Professional Use "Soft" board" the same product you show at 26:12 of this video. That's the one for me! Thanks for a great video.
In the store it looks yellow but on the video it’s beige
Anybody have a link to the role for the silicone mat he was using?
I hope you can do a comparison video between the Hasegawa & Asahi.
I've been searching for quite a while but I can't find a roll of sheet silicone close to 5' x 10' for remotely close to $100 on Amazon. I would love a link to the Amazon store you bought it from.
I'm only at 16 minutes, but did you address if they are heat resistant? One use for my cutting boards is as a truss so that I can take stuff out of the oven and not damage my countertops.
Love your knife skills (show-off)
3M Doobie! I have used these kitchen sponges with nylon mesh for years and they are the best! If you are in the Midwest or anywhere there is a Meijer Supermarket, the Meijer brand version is almost exactly the same thing and a lot cheaper.
My mom always used these!!!!! and I use them to probably been using them for 20 or 30 years😎 my wife loves them she won't use anything else not that I don't do dishes too but I do them commercially at work all day so I don't tend to do them as much at home 😂
Forgive me if this has been mention already, i did read down a ways the quickly skimmed for a ways and didnt see it mentioned.
Alothough i enjoyed the assesment of color preference and while if that is how you would like to choose your boards in your home by all means go ahead, its your home, but the colors are a to help reduce cross contamination and should be kept standardized in a commercial kitchen.
Yellow --- Raw Chicken --- Anything cut on this board must be fully cooked (150F-165F) in acordance with state and local health codes for salmonella bacteria. NEVER cut prepared ready to eat foods on Yellow
Red --- Raw Meats --- For red meats or any meat that can be served at customers preferance ("Blue" 115F - "Well Done" 165F)
Blue --- Seafood --- For allergy pourposes
Green --- Vegetables --- No foods that are prone to carry bacteria(aka no meat)
White/Tan(Natural) --- Fully prepared, ready to eat foods
there are not rigid rules on use of these boards, they may be required depending on local Health Code Laws, many area don't currently require the use of a color coding system. The colord boards help remove uncertainty and can reduce the risk of cross contamination, however are no subtitud for proper training and maintain a safe and healthy work enviornment(understaffed, over worked and under equiped kitchens have a highter risk of food borne illness. In a home setting it is much easier to keep track of what the board has been used for and therefore mostly uncesessary to color code your boards. In general every time i cook at home I like to set up 2 boards, one on each side of my stove and designate one (right side for me) for ready to eat foods only. And I always put a raw chicken board in the sink immediatly after use and wash your hand and knife, No turning recipie pages, no fixing a drink, no answering the phone. Salmonella should not be taken lightly.
I have Asahi cutting board. the smallest one. I love it because it keep my knives stays razor sharp for extended time :)
Hard board means I can lift the board and pour the chopped ingredients into the pan .
The dimension fits perfectly on top of my sink.
Thanks for sharing!
Have you tried cleaning the Hasegawa or Asahi cutting board in a dishwasher? Curious how you would clean it after cutting meat or fish? Thank you!
when are you posting about some new knife man? love your content
Is there any reason to not use either the All-Natural Cutting Board Wax or the All-Natural Knife Handle Wax to reduce the cutting board staining likelihood? I can visualize that the waxes may make the cutting boards more likely to slip but a mat underneath may mitigate that.
Hello, I have been following you for a very long time, my question is, do u give in-person lessons and if not, who do u recommend in the L.A. area that would? I ask this because even though I follow ur instructions, I don't use 100% of the products u use. So I want to get a perspective of how I am doing and what I need to change.
Does anyone know what knives were used in the video? Especially the 1st. Thanks in advance.
I use my stone across my body. I find having it facing away is sooo awkward . I find it easier to keep my angle locked in and turn my body more. Have you tried this method and do you have anything against it.
Hi, are the whetstones that come with your kits man made materials ? Are natural stones better?
Thanks, Arthur
Rubber MDF got it. Lol
Ps. You’re the man!
something for your Q&A vids. I have 2 Saji knives that are Takeshi Saji Rainbow Damascus Series Sujihiki and Santoku with blue # 2 core that I have used or a few years now that will need a first sharpening and polishing done to them. Sharpening is not the questioning but how can I get that polish back like from Saji on the clad with multiple layers of rust-resistant stainless steel, brass and copper? Maybe a tutorial on something similar on the high polish? Also what are the chances of getting a new matching saya for my Master Saji Rainbow Damascus Sakura Series Santoku 180mm knife? My wife doesn't hold the same value for these knifes like I do and we lost the saya during our move from Chicago to FL. Any suggestions would be greatly appreciated as I cherish these knives and hope to pass down to our children. That's the most wonderful part about these Japanese knives, can be passed down for multiple lives if taken care of properly.
Ryky, I received a Kamikoto knife set as a gift. Do you know what type of metal is used for these knives? I can’t find any reliable info. I appreciate any info you have.
@burrfection do you know if these boards are recyclable?
You make that board look big!...
Do the wood addition mean that you have to treat it like wood as water is concerned? I don’t want something that will be adversely affecting by water.
Miss your videos
Is this channel gone.... I just starting watching and noticed there hasn't been a video in months? I hope all is well
Can you please review zwilling pro. You somehow didn’t review it yet
2X playback whilst cutting pretty nice!!
Hey all! Where can i fine this silicone mat for sale? Eager to buy some.
What's the optimal length width to get?
What kind of stones do I need for a knife with an HRC 67?
im trying to sharpen a knife on one side only for work, using diamond 20 quid stones, am i wasting my time with the stone or using the wrong technique? i usually go back and forth at a 20 degree angle but its never good enough, never sharp enough
I wish you could have shown some close up of cutting stuff on it, to see how stuff stick to it like raw meat
How can I tell which knives are designed by you on burrfection store?
Nice video but could not find the 20mm thick one on your site. You do not list the thickness.
burrfectionstore.com/collections/cutting-boards/products/parker-asahi-synthetic-rubber-cutting-board-for-professional-use
under the size, you can see thickness.
When will these boards be back in stock?
Silly question, restaurants that I have worked at typically put a wet cloth under the board, noticed that it appears you didn’t in your videos, wondered if that’s a personal preference or if they don’t require it as they will stick to the table better?
Brian Thibault: 1) He's not a restaurant worker. 2) He uses silicone matts as explained in the video.
I just joined patreon really is ther no new conent same with FBook ?
Malcolm Fairleigh: You need to re-read the benefits.
Yoga mats are affordable, as are mats for under area rugs, and the jar-opening silicone round grippie things, , , they are so affordable, one can throw them away if they start to get a bit nasty.
@17:10 I know these are incredibly popular, but the material coming off when you scrape to pick up chopped veggies was pretty unnerving
😢 don’t know what to choose, Hasegawa or Asahi pro
1 minute ago
I am an amateur, but I have managed to collect about 1k of more mainstream Japanese knives. MY wife does her best to chip and dull them, so I have stones ( not higher polishing grades), but I'm learning ang getting better. I think I'm nuts, but while and after running on stone I tilt blade under my tap sink and let water run the length of blade. It's amazing. The way the water runs off shows me the consistency of the edge and if I missed any micro chips that I don't catch with eye but rear their face when I do a cutting test )sharp, but a snag). Am I nuts :) still learning and having fun doing it. If I could just get my Hungarian wife to respect a knife or use cheaper ones :) I'd be a happy camper.
It's interesting what you say, I'll have to test it on a new and an old knife
You are, indeed, nuts.
And a rich braggart.
It would be interesting if they made these types in a black or charcoal.
What lapel mic do you use sir?
this is what i use amzn.to/3PxDi2e, small and has 32-bit float. you won't clip the audio if you go too loud ( as long as you correct in post)
I think the main question we are wanting to know is if you personally prefer Asahi or Hasegawa?
He said Hasegawa in another, earlier video.
Anyone would probably prefer a wooden core, that's Hasegawa. But, this is cheaper and I've had it for 3 years without shrinking or bending.
new vids? nice
the question is whether citric acid and hydrogen peroxide will not work badly on the skin, I suspect that it should remove every stain?
Are you In Sacramento?
In a western commercial kitchen we use all poly boards due to NSF standards. They are very cheap compared to the price of these. I could buy 10 boards for the price of one of these.
I think what you mean sound wise is more thoccy and less clacky.
A NEW VIDEO?!?!
the HASEGAWA is more premium, hands down. 👍🏻
but asahi gives a great feeling of slicing in my opinion is better.
Not sure, but the side view is very ugly for such an investment.
Your store cancelled my order for no reason and without any notifications.
I have a good question for you I want to buy a knife but I don’t know what kind I was looking for some help I want one for hunting for big game animals like for deer and elk that comes with a sheathe and will stay sharp for gutting , skinning , and breaking down the animal any advice? Their are so many different kinds of steel out their I and after sharpness/edge retention blade length about 6 to 8 inches full tang
Jordon Dill: Did you search his channel?
Alittle I don’t have a lot of time on my hands but he seems to know a lot about the metals in the knifes I just found his channel not that long ago use just looking for some insight
negative side is that I don't want to eat rubber particles which get to food after cutting