Type of Cutting Board

  • Which One Is Right for You?

    A cutting board may look simple, but the material you choose can make a big difference—for your knives, your cooking, and even your health.
    Wood, plastic, rubber, glass… each has its own strengths and weaknesses. Some protect your knife’s edge, others excel in hygiene, and a few are best avoided in everyday use.

    In this video, we’ll break down the most common types of cutting boards, compare their pros and cons, and help you choose the one that best fits your cooking style.

  • 1. Wooden Cutting Boards: Tradition Meets Function

    Wood has been the material of choice for centuries, valued for its knife-friendly softness. In ancient China, tree stumps were used as cutting boards, inspiring the unique cylindrical style still seen today.
    Modern wooden boards are most often made from Hinoki (Japanese cypress) or ginkgo. Hinoki is water-resistant, quick-drying, and naturally helps prevent mold in humid kitchens, while its subtle aroma also keeps odors at bay. Ginkgo, on the other hand, is exceptionally gentle on knife edges, though it requires more frequent care due to its lack of antibacterial properties.
    Other woods, like Hiba, provide natural antibacterial protection, while Kiri (Paulownia) is valued for being light and easy to handle—making wood a versatile and timeless choice.

  • 2. Plastic Cutting Boards: Convenience and Hygiene

    Plastic cutting boards, often made from polyethylene, are practical and easy to maintain. They can be disinfected with detergents, bleach, or alcohol spray—ideal for strict hygiene. However, they are sensitive to heat and can warp if exposed to boiling water or dishwashers.
    While harder than wood and slightly tougher on knife blades, plastic boards remain flat, resist scratches, and are highly durable—perfect for heavy daily use.

  • 3. Other Options: Rubber and Glass

    Rubber cutting boards combine the softness of wood with the low-maintenance benefits of plastic, but they tend to be heavy and not very heat-resistant. Glass cutting boards, though easy to clean, are far too hard for regular knives and can quickly damage blades. Their fragility and weight also make them impractical for everyday cooking.

  • Conclusion: Matching the Board to Your Cooking Style

    Each material has its strengths and trade-offs. Wooden boards are best for those who value tradition and knife longevity, plastic excels in hygiene and practicality, and rubber offers a balanced middle ground. Glass, while sleek, is best avoided for serious cooking.
    By choosing the right cutting board, you’re not only protecting your knives—you’re also enhancing the joy and efficiency of every meal you prepare.

Choose Smart, Cut Better: The Essential Guide to Cutting Board Materials

  • Choose Smart, Cut Better: The Essential Guide to Cutting Board Materials

    Your cutting board directly impacts your knife’s sharpness and longevity.
    By understanding the strengths and trade-offs of wood, plastic, rubber, and glass, you can protect your blades and elevate your daily cooking experience.

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

  • A cutting board may seem like just a surface—but for your knives, it is their closest partner. Choosing the right one doesn’t only protect the blade; it transforms the way you cook. Among all available materials, nothing matches the balance, durability, and practicality of wood.

  • Gentle on Knives, Smooth in Use

    Wooden cutting boards offer a natural softness and elasticity that synthetic materials cannot replicate. Instead of striking against a hard surface, your knife glides smoothly, preserving its edge for much longer. The tactile comfort of wood makes every cut feel more controlled and enjoyable.

  • Hygiene: More Reliable Than You Think

    Many assume plastic boards are more hygienic, but research shows little difference when both are maintained correctly. Certain woods even contain natural antibacterial properties and oils that repel moisture. With proper care, wooden boards remain clean, fresh, and safe for years.

  • Choosing the Right Wood

    • Hinoki (Japanese Cypress): Water-resistant, quick-drying, naturally antibacterial, and pleasantly aromatic.
    • Ginkgo: Exceptionally gentle on blades but requires more frequent maintenance.
    • Hiba: Naturally antibacterial, effective against mold and odors.
    • Paulownia: Lightweight, flexible, and resistant to warping.

  • One-Piece vs. Laminated Boards

    Laminated boards are economical but prone to separation over time. One-piece boards, carved from a single slab of wood, offer superior durability. Even after years of use, they can be resurfaced and restored, making them a long-term investment.

  • The Importance of Wood Grain

    • Straight Grain (Masame): Strong, stable, and resistant to warping.
    • Flat Grain (Itame): Visually attractive but more susceptible to warping.
      For maximum longevity, a straight-grain one-piece board is the best choice.

  • Conclusion: A Lasting Investment

    • Gentle on knives, helping them stay sharp longer
    • Provides a satisfying and precise cutting experience
    • Naturally hygienic with simple care
    • Built to last, especially in one-piece straight-grain form

  • A wooden cutting board is more than a kitchen tool—it is an investment in your knives, your cooking, and your everyday experience in the kitchen. Choose wisely, and it will reward you for years to come.

The Ideal Partner: Why a Wooden Board Is Best for Your Knives

  • Why a Wooden Board Is Best for Your Knives

    A wooden board protects your knife far better than hard materials.
    Its natural softness preserves sharpness, making it the most reliable partner for any quality blade.

The Soul of Craftsmanship

  • Choosing the Right Cutting Board

    To preserve a knife’s sharpness, the cutting board matters as much as the blade itself. A board that is too hard wears the edge down quickly, while one that is too soft dulls the knife and strains it unnecessarily.

  • The ideal cutting board strikes a balance—firm enough to support the cut, yet soft enough to protect the edge. Wooden boards, in particular, are gentle on blades and develop rich character as they age.

  • A well-chosen board not only extends the life of your knife but also deepens the joy of cooking.
Sakai Traditional Craftsmen Collection

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.