The utility of a quality cutting board can't be overstated for two important reasons. First, to keep your kitchen knife sharp, the surface of your cutting board must not be too hard. Second, to be hygienic, your cutting board should be clean and stay clean. If the surface you're cutting on is too hard, your knife will dull quickly, and it's more likely the knife will slip while cutting, which is dangerous. If your cutting board has many deep cuts, gashes or is otherwise damaged, bacteria will grow and remain, even after regular scrubbing. Many cutting board surfaces are simply too hard for most knives, while others can quickly become damaged and unhygienic. With a sharp knife you can instantly improve your cooking. Likewise, once you experience using a sharp knife on a quality cutting board, you’ll not only improve your cooking, but you'll experience the precision and pleasure of these tools working together.
Hinoki Kitchen Craft offers a selection of premium quality hinoki wood cutting boards as well as excellent, top quality rubber cutting boards. High quality hinoki wood offers a cutting surface that’s unmatched. The softness of the wood is ideal, as the knife edge subtly sinks into the wood upon slicing. What’s more, hinoki wood is lightweight, fast drying and its oil contains Hinokitiol, which is naturally antibacterial.
Hasegawa cutting boards feature a premium soft cutting surface and sturdy wood core, surrounded by synthetic rubber. The wood core keeps the overall weight low and maintains a flat surface. The build quality is excellent.
Parker Asahi’s rubber cutting boards offer one of the best cutting surfaces. The boards have a natural wood look and feel. In fact, wood particles are a component of the synthetic rubber mixture. These cutting boards are much heavier and dense, which adds to the premium look and feel of the product. For rubber cutting boards, this is a shop favorite.
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