Why Chefs Love These Cutting Boards

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Why do sushi chefs love these Hasegawa rubber cutting boards bur.re/hasegawa
Exclusive updates, news, & content burrfection.com/
timecodes
0:00 how to train dog
0:32 rubber cutting boards vs wood cutting boards which is better
0:58 Hasegawa cutting boards are what i am using now
1:14 why i switched from wood to rubber cutting boards
1:48 why are the drawbacks of rubber cutting boards
3:35 biggest benefit of rubber boards over wood cutting boards
4:22 how much longer will your knife’s edge last on rubber cutting boards
5:00 what are differences between Hasegawa lineup
7:13 which cutting boards are best for home cooks
7:50 difference between Hasegawa FPE and FSB or brown vs white
9:04 should you modify your cutting boards with silicone legs
9:28 accessories for Hasegawa boards
11:11 how to clean rubber cutting boards to look like new
11:30 how to select the perfect size cutting board for your home
12:26 best cutting board for making sushi
12:45 hi-soft cutting board review
15:31 asahi cutting board the best rubber board for wood cutting board lovers
16:57 best plastic cutting board for travel
17:47 best budget large plastic cutting board for home use
20:06 conclusion to why you should consider owning a rubber cutting board

Опубликовано:

14 июл 2024

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Комментарии : 383

@Burrfection 2 года назад

latest updates and content burrfection.com/ Hasegawa Cutting boards bur.re/hasegawa

@marino4691 2 года назад

what about the toxicity in the plastic? are there any like PE, PP or PET? Or other save materials?

@icebreakking8241 2 года назад

Could you tell me when are you gonna have in stock Miyabi Birchwood 8 inch?

@Baggahausen 2 года назад

Today i bought in your shop my first Hasegawa cutting board scraper and first japan petty Miyabi SG2 Damascus Birchwood. My anticipation is great and i hope the delivery Day is near to recieve it in germany. High tax and duties payable on top in germany by delivery, that‘s not so fine. One-third additionally to the purchase price. Your Chanel is really good, very friendly and authentic. Now i subscribe it:-)

@rocketman3770 2 года назад

@@marino4691 that is generally activated from hot foods, scorching water imo

@rekosko 2 года назад

@@marino4691 I'm also interested in this. Sadly no response...

@americanmade2896 2 года назад

So happy you’re back, hope you are feeling better :) looking forward to more of your videos at your pace!❤️

@Burrfection 2 года назад

Thank you!! 😊

@joldidjeridoos6026 2 года назад

Thank you for sharing the wealth of what you've learned so far! Your channel is super helpful and I'm grateful to learn what I can!

@Emrts0 2 года назад

Just received a Hasegawa yesterday, after watching your other video on the rubber boards. Looking forward to using them! Good to have you and your soothing personality back!

@Burrfection 2 года назад

Enjoy!

@KitchenKnifeGuy 2 года назад

There really is a craze around these boards lately. Even though they aren't a NEW board, it's crazy how people gravitate to a product when more information can be found about it on the internet. Nice video as always!

@Burrfection 2 года назад

very true. nothing new about them, but i guess that depends on which circle of people hear about them, and what celebrity chef is talking about them

@KitchenKnifeGuy 2 года назад

@@Burrfection Oh absolutely. I'm supporting the fact that influencers like you are what bring items that should have been paid attention too longer ago, to the forefront. Great video! You are an inspiration to my own RU-vid knife videos for sure. Been watching you for years.

@DrOTech-wl4zi 2 года назад

Glad to see you back, really missed you! Hope you and the family are doing well ^_^

@josevillalobos1666 2 года назад

Welcome back buddy! Looking forward to more of your videos. Never gave a second thought to the use and care of my knives until I started watching your videos. I bought a nice knife, but Now I may have to get me a nice wet stone and cutting board.

@Burrfection 2 года назад

It’s good to be back

@graemekirkwood7877 2 года назад

I'll be completely honest with you, I think this is the first ever RU-vid comment I've left on a video. I just wanted to thank you for all you are doing on RU-vid and with the community. I'm just a 24 year old guy living in Scotland, UK. To buy real hand forged japanese knives here in Scotland, it costs a lot of money, so I've unfortunately had to go towards the mass produced side of things. I've only recently started getting into knives and cooking in general, but your videos are inspiring me to continue my journey. Would love to eventually get a proper knife and take care of it. Got married to the love of my life 2 weeks ago so hoping a real knife would be an investment that I can pass down to my kids when we eventually have kids. Keep doing what you're doing. I may not be able to afford what you do, but you make it a damn site more interesting than any other channel I've stumbled across. Thank you

@Burrfection 2 года назад

thank you for the very kind message

@lighteningwawa 2 года назад

Been using this kind of boards for a few years now. Love them so far!

@Burrfection 2 года назад

Great to hear!

@alexlee3011 2 года назад

Welcome back. Hope you are all well. Good health to you and the family

@KingKhudd 2 года назад

Just received my first whetstones from your website! Can't wait to get started, I've had very mistreated knife set for years and honestly the idea of sharpening seems meditative for me

@Burrfection 2 года назад

Enjoy and thank you!

@reylavienna1318 2 года назад

Fixing up your tools will makeyou enjoy using them even more

@kevinlheureux1858 2 года назад

Uh oh. Going down the rabbit hole....

@BIGBLACKMANWITHABIGBBC 2 года назад

@@kevinlheureux1858 the beginning of a serial killer

@bboness713 2 года назад

Just be patient. It's good you have damaged knives to start with so mistakes won't be a huge deal. Enjoy the addiction of sharp knives

@allenpearson9716 2 года назад

Just bought one from your store. Love your videos. Keep them coming!

@Burrfection 2 года назад

Thank you for supporting what i do

@beepIL 2 года назад

There he is! Glad to see that smile again :)

@johnsimoney2035 2 года назад

Such practical valuable information based on real world experience. Thanks Ricky. Excellent content. Keep up the awesome work :)

@jeffhicks8428 Год назад

It's just too bad the central claim he makes is literally not backed by any evidence and contradicted by even the company who makes the product. Weird how that works.

@amricke 2 года назад

Glad to see you again.

@alaneisenberg4203 2 года назад

Thank you as today I received the FSK. The feel is like the Aomori Hiba. I slice and chop on the slow side and this board satisfies my wanting to protect the edges of my laser edged knives. 240mm kiritsuke fits it well also. A Healthy and Safe and prosperous New Year to you and yours!

@Burrfection 2 года назад

Nice and thank you for supporting what i do

@nicolasbrunet8243 2 года назад

Just discovered your channel, I'm a big fan! You got a new subscriber sir.

@louis2p 2 года назад

Hey Riki, It's funny you just post that video today. Last week I was looking into getting one of these boards. Unfortunatly I failed to find any site selling them in France/Belgium so I got myself a wooden Wüsthof 7296 board. The board is"cooked / Smoked" (Thermo Breech) in order to treat it against water and bacterias. If you have the chance you should review one, they are amazing. I'll probably throw in one of the Hasegawa when I get my next knife on your store :). It's been a while, I hope you are well. Best, Louis

@Burrfection 2 года назад

thanks for the kind message. we ship worldwide. it has been a rough season for myself, and for many. we will get through this - together

@TsunamicBlaze 2 года назад

It's 4am in the morning and I am intrigued by this cutting board video

@jacob_aaa910 2 года назад

Good to see You again Riki ;)

@fictitiousnightmares 10 месяцев назад

I got 2 Hasegawas (one black and one brown FSB). I love them. Been using the brown one mostly, but it is amazing so far and I use it for all my vegetable cutting/chopping. Unfortunately, the black one came with a slice down the center on one side. It was cut through the product paper that came with it too. But once washed it became less noticeable and doesn't affect the use of it at all. Anyway, I love both of them. They are the best cutting boards I have ever owned and highly suggest them. I would suggest anyone considering them for normal everyday use get the harder FSB version.

@erichanson5628 2 года назад

Thanks for the video!

@jjames5928 2 года назад

Hey Ryky , hope all is well with you. Keep up the good work!

@shadyeskimo 2 года назад

Awww you got a new dog. So did i 2 years ago. Life is just not full, without the love of a dog in your life. I have both Hasegawa pro and home, the home is a bit harder than pro. But love both of them.

@Burrfection 2 года назад

so true.... what kind of dog do you have? did you post about it on fb?

@shadyeskimo 2 года назад

@@Burrfection I of course, got me a mixed race dog, just like myself :D Jack Russel Terrier mixed with a Shitzu. I call the race Jack-Shit LOLZ(that was a Dumb and Dumber reference) And yeah I got plenty of pictures of my dog on Facebook.

@Burrfection 2 года назад

that is brilliant!

@hoongfu 2 года назад

Looks like a good Christmas gift I should get for my wife!

@lakshmir7616 2 года назад

Prob good gift. But I don't think that's a good Christmas gift

@dougbulldog9947 2 года назад

Koko is lovely, you are both blessed to have each other.

@Burrfection 2 года назад

Thank you!

@erichschmidt8987 2 года назад

Best and most informative channel on all of RU-vid. Great guy with a wealth of knowledge. Makes cooking fun and as a newer cook (thanks Mr Covid), Burrfection is awesome. Keep it coming!

@thomasmatthew7759 2 года назад

I never knew I needed a cutting board this badly.

@chrismarshall5209 2 года назад

My recommendation for anybody buying the Brown Hasagawa Cutting Board. I suggest buying a Tawashi Scrubbing Brush. I got mine from MTC Kitchen and it has last me over a year. It does a great job at cleaning my Field Cast Iron Skillet (10) and Hasagawa Cutting Board.

@wolfingitdown2047 2 года назад

I've been considering getting one of these to test out but just love the look of my boos block so much.. Maybe a great board for some outdoor cooking applications

@Burrfection 2 года назад

can't go wrong with a classic block on the counter

@hrhamada1982 2 года назад

It IS a great board, but NOT good for outdoor. It is more for your finesse knives ( and Boos is better for your workhorse knives.) I'm hoping you don't use your finesse knives outdoors Hard knife=soft board. Medium soft knive= hard board

@LeeLee-yh3eg 2 года назад

I was so happy to see your latest video posted that I had to watch it right away even if it was after midnight. Glad I did and was able to order the last small Hasegawa board on Burrfection. It felt like winning a lottery since often what I like is sold out by the time I see it 😂. Look forward to learning more from you and growing my Japanese knife addiction, I mean collection.

@Burrfection 2 года назад

Good to be back and thank you for supporting what i do

@evanduvall2359 2 года назад

I actually just got my new Boos Block cutting board yesterday with a walnut finish and I'm in love. Had to give her a nice oiling first though so can't wait to get off work and use it.

@Burrfection 2 года назад

nice..... i love walnut. end or edge grain?

@evanduvall2359 2 года назад

@@Burrfection I didn't know I was worthy of reply! Haha. Hope all is well with you and its edge grain. Do you have a preference?

@Burrfection 2 года назад

Edge grain much easier to care for long term and less likely to warp

@Stryyder1 2 года назад

Beautiful dog. Another reason to watch this channel.

@Burrfection 2 года назад

Thank you!

@briansupermag3918 2 года назад

After watching this video i ordered the FSR board from your site. I absolutely love this board and is Dishwasher safe even though i had wash it. My Miyabi Black knife set i recently got paired with this board is truly amazing. Thank you for doing this video.

@rajgill7576 2 года назад

Ooh, nice set! I used a miyabi blacl gyuto for about a year professionally. The bevel on this knife is tighter than most other knives, and assymetrical. I would HIGHLY recommend strop sharpening only and take it back to the shop every year or so for a re-grind proper. My coworker ruined his in a week flat trying to self sharpen it and he was rather greenhorn.

@briansupermag3918 2 года назад

@@rajgill7576 thanks, i think i will be doing just that, send it out to be professionally sharpened. I love these knives. I absolutely dont want to mess these knives up. At 3k. I am not messing them up.

@rajgill7576 2 года назад

@@briansupermag3918 Daaaamn! How many did you get in a set? I just have the one big kitchen knife which was $350 with a chrf discount xD. And I got the matching pairing knife as a gift later haha

@Burrfection 2 года назад

nicely done. thank you for the kind message

@briansupermag3918 2 года назад

@@rajgill7576 i got the 10 piece set and added the 6" rocking Santoku. Now i just want to add the 9.5" Kiritsuke and i will feel complete. These knives are amazing. If it wasn't for people like Burreffection i probably would never of known about fine cutlery. Makes preparing food enjoyable.

@himanshuaiden3063 2 года назад

Yosh. Welcome back rikii!!

@Burrfection 2 года назад

always good to be here

@erichschmidt8987 2 года назад

Just got my FRK20 - 4429 and scraper. Came in like 3 days and is awesome. Great quality and perfect size for the home chef with a pro quality. Thanks Ryky!

@bromkin Год назад

You get a thumbs up just for the dog along 😂

@cribbage1686 2 года назад

Love Love the puppy.

@lobotomite9767 2 года назад

I have a Belgian malinois that about 9 months old. Glad to see they mellow with age

@Burrfection 2 года назад

haha... good luck and enjoy! i love those dogs

@wandaeisenman8656 2 года назад

so happy you have a new dog. i remember Roxy.

@davec3651 2 года назад

Right now I use hinoki wood because it's quite soft, but mainly because of the smaller sizes offered. Even a 16x10" for me is a bit much. I do also appreciate the texture and surface grip, because while doing oily fish sashimi, I find that it keeps the filet more stationary while slicing. Some plastic type boards I've had major issues with the fish drifting as I try to cut (granted I am not an expert slicer). I'd be interested in some usage/performance based comparisons on things like this. I'm not so concerned with staining, as long as the board can be maintained sanitary.

@Burrfection 2 года назад

hinoki is good stuff. have been testing one for a long term review. super soft and nice to cut on

@davec3651 2 года назад

@@Burrfection cool I'll watch for that review. I have one good hi-soft, but even though it's the smallest size available it's just too large and as you mention heavy for my basic daily needs. Hinoki are very light, convenient, and perform well. Smells great too, but protective oiling diminishes that greatly. I'll say the Japanese made ones seem to be better quality than the Korea made ones, even though all the wood is supposedly from Japan.

@Chasjazzez 2 года назад

Wow just perfect explanations

@Burrfection 2 года назад

Appreciate it

@calos7349 2 года назад

Love to see your german shepard. I have two myself, one 10 year old and one 1 year old. If you're at all concerned about energy levels rest assured they mellow out a lot with age 😄

@Burrfection 2 года назад

They are the best

@Erad3r 2 года назад

I love these cutting boards am a sushi chef we use the same boards at work.

@Burrfection 2 года назад

nice. where do you work?

@Erad3r 2 года назад

@@Burrfection Leeds, UK, Issho Japanese restaurant.

@camodup 2 года назад

Glad you are back!

@jamc666 2 года назад

Beautiful puppy

@WARLOK813 2 года назад

Very good video. You brought my knife sharpening to a new level. So glad to see you again

@Burrfection 2 года назад

Thank you!

@rogexpo9430 Год назад

Nice video and I love German Shepards. She’s a beautiful dog.

@oferbechor1579 2 года назад

THANK YOU

@ordinarryalien Год назад

Hey guys, please click here 3:55. This is the best part.

@TempRawr 2 года назад

Surprise it took this long to get to indepth cutting board review. So much knowledge

@justintime9133 2 года назад

Love Cutting Boards...

@j.d.1488 2 года назад

Good looking Shepard. Nice.

@Burrfection 2 года назад

Thanks 👍

@cyko.design 2 года назад

It would be great to see cutting different items on these boards just to see how well a good board performs over cheaper boards

@Burrfection 2 года назад

Great idea!

@johnscarborough4746 2 года назад

" I love you daddy!!!" What a great pupper

@Burrfection 2 года назад

i love my dog

@MoistBeef 2 года назад

Love your videos! I was wondering what feet you are using for the asahi board?

@morninboy 2 года назад

I have been using the same maple cutting board for 40 years. The tannins in the wood kill bacteria. Scrub them in the sink and mineral oil periodically.

@lorrainecray3965 2 года назад

Nice to see Coco has you under control 🥰😍🤣😂🤣

@billybastar4022 Год назад

Hey Ryky, another great video. I have a question regarding those silicone feet. Once applied will the adhesive hold up in the dishwasher?

@LeHeuZaHer 2 года назад

I have always respected you, but knowing you own a German shepherd infinitely increases that respect 😂

@adlerhut4397 2 года назад

Good review thank you. Any suggestions for a board with a 'moat' (indentation that goes around the board to catch juice)? I do a lot of BBQ and I'd like to minimize the juices going all over the place.

@InstantKaarma 2 года назад

Ikea boards bro have that

@RaymondArias 2 года назад

I am not even a sushi itamae/shokunin but I got this on my recommendations.

@vmchapman20 Год назад

Hi, there. Your content has been very helpful. I'm wondering if you could test the Material cutting boards.

@-tM4122 2 года назад

hey Ricky, I am definitely going to be purchasing a Hasegawa board after watching your videos. However, I'm having trouble choosing between the FSB polyethylene board which is stated to be "harder" surface. I want to know if this board will still maintain edge sharpness like the RFK or should I lean towards the purchasing the RFK line. I tend to push cut and also quick chop veggies. Currently using SG2, vg5 and vg10 steel Japanese knives.

@jeffhicks8428 Год назад

The harder pe board is literally just plastic. Thats what pe is. Literally. It will dull your knives extremely fast. A knife with very little edge retention like white steel will get totally dull after 3 or 4 cuts on that board. The softer board is a synthetic rubber material and it will dull knives about the same as any decent wood. Not any better. Ryky either talks out of his ass or lies. I can't tell. But I'm sure he will gladly sell you on these items he just hyped up on his site. If you are interested in this product for the supposed edge retention benefits, a claim that not even the company which makes the product themselves will back up, then you are in for a surprise. Yeah compared to plastic, the synthetic boards are miracle for edges. Compared to any decent wood, they are not any better. At all. And the company who makes them says the same thing. Only ryky started this myth that they have magical edge retention properties. I'm gonna guess he's not that dim and just wants to make a sale. Bravo.

@luweiming 2 года назад

thanks for the great video. when will you have the FRK20 - 4429 back in stock?

@Burrfection 2 года назад

every 6-8 weeks, we get a new shipment

@AlcidesBan 2 года назад

Good to see you back. I've a request: I couldn't find in your channel a Deba knife sharpening. Could you good if you do one video on that. About the table sorry I can't touch a table with that surface, when you scratched it I've chilling on my spine. I'll never buy one.

@llllll22615 2 года назад

Omg, i spent last evening looking for a new cutting board. Could'nt decide .

@Burrfection 2 года назад

haha..... how about now?

@danielbastiansen 2 года назад

Great video. Thanks. I have read that the hasegawa White/Brown boards are harder than the FRK line. That made me wonder if they do Allow Better for chop/rocking veggies like on the Asahi boards?

@bullwinkle7542 2 года назад

I’ll be keeping my wood boards for now heavy yes but cleans up nice and bees wax and some various oil products works well I may sand them to remove knife cuts and retreat

@JamesCMLucas 2 года назад

I'm convinced. I'm picking up one of these boards now! I have a possibly dumb sharpening question... I just ordered a Miyabi 6000mct 8" (so excited!). I have a Wusthof sharpener. Is there any reason that I should get a Miyabi sharpener?

@Jacky_xu 2 года назад

Hi, Ricky, love ur videos . Do you have knives marks on your hasegawa brown board? If yes how do you get rid of them? And what grit of sand paper do you use to sand own your board?

@honeybeag Год назад

Thank you for this video! Can you use the scraper on the FSB or is it only meant for the rubber board?

@lvl18abilities 2 года назад

@Burrfection Do stones with super high grit such as 12000 and 30000 do the same thing as stropping? Should I still strop with leather and compound after using high grits such as 12000, 30000?

@jordanstapleton3180 2 года назад

Are these boards NASF certified? I'm curious if they would pass inspection. They should offer them the standard food safety colors for commercial kitchens.

@QueenQueenly 2 года назад

I want one

@karlkarlng 2 года назад

we need a chop test on these boards. im worried stuff like minced garlic would be a pain to transfer off the board

@-tM4122 2 года назад

this would be very helpful

@karsh001 2 года назад

Really liked the review! Are any of those boards machine washable?

@davesmith5656 2 года назад

Sure. Depends on the machine. Pressure washing might work. Or a small cement mixer. Edit: Oh - you mean "dishwasher". I thought you (sarcastically) meant clothes washing machine. They might be a bit big for a dishwasher.

@aipepero8090 2 года назад

here to watch u review cutting board... CUTE DOGGGGGG

@Burrfection 2 года назад

Welcome

@Baggahausen 2 года назад

@mikeontherock 2 года назад

What is your take on wooden boards? I think mine is oak, about 2 and half inches thick. It's heavy to pickup and wash all the time but it stays put when cutting. It does tend to leave cut marks. Is it not ideal for the knife's sharpness retention?

@stompingpeak2043 2 года назад

Yeah wooden will do that. I switched from those to bamboo. I tend to have less cuts in the board and it holds less waters

@Davecity65 2 года назад

Love your videos, just subscribed last week. Question, how do these handle lingering onion/garlic smells? I find that it takes a lot of care, washing and maintenance to minimize those smells on my wooden board. If I don't wash it immediately (and I mean immediately) after cutting an onion and then later I cut fruit or something else, I can smell the onion on whatever I'm cutting, especially if it is soft. I sometimes switch between a couple of boards, but that gets a little tedious, especially if I have to cut different foods in quick succession.

@Burrfection 2 года назад

i spray all of my boards with a 50/50% vinegar/water solution at night, whether or not i wash them in the sink. never noticed lingering odors

@boxcar989 2 года назад

@@Burrfection Interesting, never considered that. Do you spray and just leave it on, or do you wipe and dry the board after you spray?

@InstantKaarma 2 года назад

I have one for smelly things, and another for not smelly. Also one for cutting roasts.

@chestercopperpot3793 2 года назад

One side for fruit, other side for veggies/other...of course you need to always be mindful of which side you're using...

@_dpao 2 года назад

Have you ever tried the Sumitomo boards, and if so what do you think of them?

@oscarmarfori613 2 года назад

Thats a lot of cutting boards, i cant imagine myself using those, i have had one cutting board made of bamboo for years now and never thought of changing it

@christopherhiggins8238 2 года назад

From what I understand (I have a bamboo set of 3, small medium and large) the bamboo is a very hard wood. So while they look good, and last a long time, they are hard on the edge of the knife. Meaning the knives will dull quicker. That is why I am here watching his video, looking at options. I got a shun cedar cutting board this week, but I can see it getting used up pretty quickly because it is so soft. But time will tell...

@oscarmarfori613 2 года назад

@@christopherhiggins8238 Really? I didn’t notice any dulling in my knife for years now but your observation on bamboo cutting boards Is spot on it is quite hard, recent storms coming into my country the Philippines had a lot of trees downed or fallen even those very old ones I was planning to cut a slab from those trees and replace my bamboo cutting board and perhaps station it permanently in one corner of my kitchen 😇

@davidbuurma9309 11 месяцев назад

Got my cutting board today… thank you. Question, where did you get the silicone feet for the cutting board? I can’t find them for some reason.

@MichaelE.Douroux 2 года назад

Great channel! For someone who doesn't need crazy mirror polishes, just a decent sharp edge using one sharpening stone and a strop (simple), what all around grade grit would you recommend for the stone? Thank you!

@jeffyim2369 2 года назад

1000/1500 would get the jobs done

@MichaelE.Douroux 2 года назад

@@jeffyim2369 Thanks, Jeff! I'm going Atoma diamond.

@richkeagy8907 2 года назад

Opinel Carbone No. 8. After sharpening, it's the sharpest thing you could ever put in your pocket. $18 on Amazon.

@Alistair_Spence 2 года назад

Timely video, I am in the market for a new cutting board. Any idea when you might get more of the FSR boards in stock in the Burrfection store? I'm specifically looking for model 6035. Thanks.

@Burrfection 2 года назад

We get a monthly shipment. So, another 2-3 weeks

@Alistair_Spence 2 года назад

@@Burrfection Cool, good to know. I'll check back in a few weeks, thanks.

@tompossessed1729 2 года назад

Off topic but the spyderco ceramic stone part 2

@drink15 2 года назад

Small tip from a fellow misbehaving dog owner. Make sure to correct any undesired behavior as soon as it happens or they will likely keep doing it.

@JohnTwo1 2 года назад

How is the feel between the Hasegawa yellow and brown/white?

@mfreeman313 2 года назад

Very, very interesting option. I have to think they'd not only increase the life of your edge, they'd tend to reduce the chance of chipping a high-end knife.

@aajohnsoutube 2 года назад

I have 2 Hasegawa and an Asahi RUBBER. All med-large sized. They are all textured. I love them, but they are horrible to clean. Terrible to clean. Would rather sharpen my knives with that time. My kids won’t even touch them. Note I don’t have the PE boards. POLYETHYLENE. These are cheep and will catch your blade and bend or chip them. These are available for $5-25 anywhere in the US.

@samsowden 2 года назад

Polyvinyl Acetate (PVA) is the main component of white glue (like Elmer's)... interesting.

@gregorybupp 2 года назад

Have you used any of the peelable ones?

@shawnhampton8503 2 года назад

I noticed that overall the shape of all Japanese rubber cutting boards is long and narrow. I would love to be able to find the really big one like you have. Also, did you use a special glue to attach the silicone feet?

@shawnhampton8503 Год назад

I found out that it is the FSR30-12045 model.

@name00010 8 месяцев назад

Hi Ricky, can you advise on brand of bending black rubber board? I am debating between hasegawa vs asahi black board on your site but I like the clean look of black asahi board but want to avoid if it bends. Thanks!

@TheRacerRich 2 года назад

Are the FPE/FSB boards still softer on the blade thane a wood board would be?

@ch3xmix 2 года назад

My main concern with rubber cutting boards are the health risks. Maybe I'm being overly paranoid, but I've seen alot of reports on microplastics and how we are only just realizing their negative effects on our health. They say its better to use glass containers over plastic containers for this reason. I wonder if these boards would put us at risk of micro-rubbers (not an expert, dont know if this is even harmful) especially considering that we could be cutting into them

@whodat9198 2 года назад

100% agree. Latex rubber is actually natural, plastic is not and constantly shredding microplastics with a sharp edge and contaminating your food is not ideal imho. I tossed all my plastic cooking tools and containers years ago and have no desire to go back at all.

@Dynamik777 8 месяцев назад

Yes if you look closely Plastic will sheer off of plastic boards and get into food. I'm sure rubber will do that too. I think ingesting bits of wood isn't as bad as plastic. But who knows, maybe rubber can just pass through us and not have negative effects on the body.

@upml8328 8 месяцев назад

That means you will never eat outside bc all restaurants use hard plastic boards 😂

@russellbryant2273 7 месяцев назад

@@upml8328They all use aluminum pots and pans too 👎

@japrolol 2 года назад

Hey I have a question, just got a yaxell ran santoku knife and it’s my first ever good knife, I don’t know how I should sharpen it and I’m afraid to do something bad to it, I don’t know if I should invest time into learning how to use a whetstone or just get an electric sharpener, and how long would it take to learn a whetstone with regular practice

@chef9300 2 года назад

It can take a while to get very good at it, but if you take care and watch a few videos even your first sharpening session will be a big improvement over a dull knife. Just take your time and pause occasionally to inspect the edge. It's pretty difficult to damage your knife in a way that you can't get corrected. If you're truly too nervous then I would recommend practicing on your cheaper knives first to get some confidence.