cutting board advise on Hasegawa

[Vincent]

Hi, new guy here from Holland that needs your insight on cutting boards.

Soon I will switch from my 20 year old Global knife to my new Kurosaki R2 and I am thinking to also replace my cutting board.
Now I am using plastic ones. The kind they use here in restaurants, simple colored squares and rather soft.
I like them, they are nicer than my edge-grain board.

I am interested in Hasegawa boards, the once with a wood core. Is this something for me?
My knife skills are good. I use push, pull but also rocking/walking.
Can you see my concern regarding rocking and chipping the knife on a Hasegawa board?
Any advice is welcome.

[mauichef]

I have no experience with the Hasegawa but I do own a Hi-Soft by Korin.
This is hands down one of the best kitchen investments I have ever made.
I love the thing.
I bought it very large so it would become a work surface and it has changed my whole routine ever since.
I have not sharpened a knife since I got it!!!!!

Not sure why you would want a wood core board.
It will only add to the weight and eventually get moisture in it....I think.

Hope this helps.

[delmar]

I agree with Ray - hi softs are awesome. Pricey, but worth it. They and end grain wood boards are my favorites.

For a frugal choice, sani tuff work well. They get scarred a bit and dont self cure like end grain wood, but not nearly as bad as poly and you can sand if it bugs you. Readily available at tons of restaurant supply stores in U.S. but not sure about Holland

[Carlo]

I have not sharpened a knife since I got it

I imagine that would be a downside for many here.

[5698k]

+1 on the hi soft. I’ve had end grains, plus hinoki, which I was very enthusiastic about until I got the hi soft. I can’t recommend it enough.

[rayl1234]

I believe wood core actually reduces weight compare to a pure rubber board. I have an Asahi rubber cutting board. I love it, but do admit is is on the heavy side. I wanted a Hesegawa for the lighter weight, but at the time, only very large ones were avail in the U.S. and the cost to ship from Japan was too high.

[RamenMonster69]

I have no experience with the Hasegawa but I do own a Hi-Soft by Korin.
This is hands down one of the best kitchen investments I have ever made.
I love the thing.
I bought it very large so it would become a work surface and it has changed my whole routine ever since.
I have not sharpened a knife since I got it!!!!!

Not sure why you would want a wood core board.
It will only add to the weight and eventually get moisture in it....I think.

Hope this helps.

I have a big one too, its great for a fruits and veggies but how do you efficiently sanitize it after doing meats and fish? That's my one complaint is cleaning, I love working on a huge surface. One time I even used the both tub because my sink can't remotely fit it.

[rayl1234]

Diluted bleach works. Hey if they are up to code in NYC, which anything wood is not, and we’re designed for sushi cutting, then that’s enough for me to not worry about it more than for a wooden board. Just saying.

[5698k]

I actually use hydrogen peroxide..wipes and liquid. Just as effective as bleach, but it won’t kill you if you ingest a bit of it.

[gladius]

Yep, I use my Hi-Soft everyday and about 10 to 1 over the others (SaniTuff, end-grain, Hinoki) . The only issue is that it stains but no biggie. I just use soap & water to clean it. I use poly for meats, poultry and fish and spray with bleach (tablespoon in a quart spray bottle) before final rinse.

[rayl1234]

When the stains get too annoying, light sanding works for me.