Japanese Rubber Cutting Boards Chefs Love 

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

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.

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".

@@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?

Glad I could help!

I just put a bit of that cabinet anti-slip liner under my board. Helps with stirring pots of sticky rice too.

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

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

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.

How badly does it wear out?

i'll look into them. i thought we carried all sizes available for Asahi burrfectionstore.com/collections/cutting-boards

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 😂

Thanks for sharing!

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.

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.

The staining can be removed by soaking in bleach for about 20-30 minutes! As well as sanding! I’ve had my board for a year and it still looks brand new after a bleach treatment haven’t needed to sand it. My favorite cutting board which I want another.

send it this way! I'll make sure it gets used!

@@gabriell4031 I wouldn’t sand it. The first one I ordered came damaged, broken in half. If you sand it, it’s not the same in the inside as it is on the inside. The core is a composite wood also known as particleboard. The rubber is only on the surface.

@@jcnikoley that’s not what Ryky says in this video he said he was told by the manufacturer that they are a solid block and can be sanded down.

@@jcnikoley --- It depends on the brand. I have one (textured) that looks like particle board inside. I have another (smooth) that looks solid. Edit: I think - think, I'm not 100% sure - that the Asahi is solid rubber, and smooth texture.

In the store it looks yellow but on the video it’s beige

Brian Thibault: 1) He's not a restaurant worker. 2) He uses silicone matts as explained in the video.

Malcolm Fairleigh: You need to re-read the benefits.

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)

jason jansen: Uh... did you search the videos on his channel?

@@violetviolet888 yes I’ve watched them all there great, but would love too see more

burrfectionstore.com/collections/cutting-boards/products/parker-asahi-synthetic-rubber-cutting-board-for-professional-use under the size, you can see thickness.

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.

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