• Type of Cutting Board

  • Wooden and plastic are the two most common materials used for cutting boards today, both in professional and home settings. Each type has its advantages and disadvantages. By detailing these characteristics, we hope to provide you with a better understanding that will aid in selecting the most suitable cutting board for your needs.

  • 1. Wooden Cutting Board

  • Wooden cutting boards have been favored since ancient times due to their blade-friendly softness. Historically, tree stumps were used as cutting boards in China, influencing the unique cylindrical shape still recognized today. This long-standing preference for wood largely stems from its gentle impact on knife blades, reducing the risk of chipping.

  • Today, cypress and ginkgo are the most commonly used woods for cutting boards. Hinoki (Japanese cypress), in particular, is highly popular. It is not only water-resistant and quick to dry, making it an excellent choice for mold and fungus prevention in damp environments like kitchens, but it is also relatively inexpensive and widely available. Its distinct aroma also helps control odors, adding another layer of appeal.

  • Ginkgo, known for its soft touch, is particularly gentle on knife blades. However, unlike some other woods, it lacks antibacterial properties and requires frequent maintenance to stay in good condition.

  • Other types of wood, like Hiba, offer natural antibacterial effects that help prevent mold, bacteria, and odors, while Kiri (Paulownia) is prized for its light weight, ease of handling, and flexibility, making it another excellent choice for cutting boards.

  • 2. Plastic and Other Types of Cutting Boards

  • Plastic cutting boards, typically made from materials like polyethylene, offer significant advantages in terms of maintenance. They can be cleaned with kitchen detergents, alcohol sprays, and bleach, enhancing hygiene management—a crucial aspect in recent times. However, these boards are sensitive to heat and should not be exposed to hot water disinfection or dishwashers that use hot air for drying, as they may warp without obvious immediate signs.

  • In terms of compatibility with kitchen knives, plastic boards are reasonably good. Though harder than wood, they pose a risk of accelerating knife wear and blade damage. Despite this, their resistance to scratches and ability to maintain flatness make them suitable for heavy use.

  • Besides wood and plastic, alternatives such as rubber and glass cutting boards exist. Rubber cutting boards are a hybrid of wood and plastic qualities, offering blade softness and easy maintenance. However, like plastic, they have low heat resistance and tend to feel heavy. Glass cutting boards, while durable and easy to clean, are too hard for regular knives, leading to a high risk of damaging blades. Their weight and potential for breaking also make them impractical for everyday use.

Why a Wooden Cutting Board is the Best Choice for Your Knives

  • A cutting board is an essential tool in any kitchen. While there are many different materials available, if you want to protect your knives and maintain their sharpness, a wooden cutting board is the best choice.

  • Why Wooden Cutting Boards Are Gentle on Knives

    The biggest advantage of a wooden cutting board is its soft, natural elasticity, which provides a gentle surface for your knife when cutting ingredients.

  • Plastic and other synthetic boards tend to be too hard, causing the knife’s edge to bounce off and dull quickly. In contrast, a wooden cutting board has a natural cushion that absorbs the impact and helps preserve the blade’s sharpness for much longer.

  • Additionally, cutting on a wooden board provides a pleasant tactile experience, making cooking even more enjoyable.

  • Are Wooden Cutting Boards Hygienic?

    Many people hesitate to use a wooden cutting board because they worry that bacteria might grow more easily compared to plastic boards.

  • However, in reality, there is little difference in bacterial growth between wooden and plastic cutting boards. Wood naturally contains antibacterial properties, and its natural oils help repel water, keeping it clean and dry.

  • That said, proper maintenance is essential. If a wooden cutting board is not cared for properly, it can become discolored or harbor bacteria. Daily cleaning and care are key to ensuring hygiene and longevity.

  • Types of Wood and How to Choose the Best One

    There are many types of wood used for cutting boards, each with unique characteristics. Here are some of the most popular choices:

    • Hinoki (Japanese Cypress) – Water-resistant, quick-drying, and naturally antibacterial. Its pleasant aroma also helps control odors.
    • Ginkgo – Extremely soft and gentle on knives, reducing blade wear. However, it lacks natural antibacterial properties and requires regular maintenance.
    • Hiba – Contains natural antibacterial agents, preventing mold, bacteria, and odors.
    • Paulownia – Lightweight, easy to handle, and resistant to warping.

  • Choosing the right type of wood depends on your cooking habits and personal preferences.

  • One-Piece vs. Laminated Boards – Which Is Better?

    Wooden cutting boards come in two main types: one-piece solid wood and laminated (joined) boards.

    • Laminated boards – Made by gluing pieces of wood together. While cost-effective, they can come apart over time, reducing durability.
    • One-piece boards – Made from a single slab of wood, offering superior durability. Even if the surface gets damaged, it can be resurfaced and restored, allowing for long-term use.

  • If you want a cutting board that lasts, a one-piece board is the best option.

  • Pay Attention to Wood Grain When Choosing a Board

    Wood has two primary grain types: "Straight Grain" (Masame) and "Flat Grain" (Itame).

    • Straight Grain (Masame) – Cut from the center of the tree, featuring tight, parallel grain patterns. Less prone to warping and more durable.
    • Flat Grain (Itame) – Cut from the outer parts of the tree, creating a wavy or mountain-like pattern. More likely to warp over time.

  • For the best longevity, choose a cutting board with a straight grain pattern.

  • Conclusion: Why Wooden Cutting Boards Are the Best Choice

    ✔ Gentle on knives, preserving sharpness longer
    ✔ Provides a smooth, enjoyable cutting experience
    ✔ Naturally antibacterial and easy to keep clean (with proper care)
    ✔ One-piece boards last longer and can be resurfaced

  • If you want to keep your knives in top condition, a wooden cutting board is the best investment. Choose the right one and enjoy a better cooking experience every day!

The Origin of Craftsmanship

  • Choosing the Right Cutting Board to Preserve Your Knife's Sharpness

    To keep your knife's sharpness lasting longer, the most important factor is the selection of the cutting board. It may seem surprising, but the quality of your cutting board has a significant impact on your knife. For instance, using a cutting board that is too hard can quickly wear down the edge of the knife. On the other hand, a board that is too soft can dull the blade and put unnecessary strain on it.

  • The ideal cutting board has a balance of the right hardness and softness that complements your knife. Especially wooden cutting boards are gentle on the blade, preventing damage while developing a deeper character over time as they age.

  • A high-quality cutting board is an essential tool for preserving the lifespan and sharpness of your knife. I encourage you to find a board that not only protects your knife but also makes cooking even more enjoyable.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

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    2. Genuine Sharpness

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