Japanese knives are probably among the most preferred knives because of their extreme strength and durability despite being lightweight.
The issue, though, is it’s susceptible to cutting boards. Depending on what board you use, the knife can either last you for a long time or get dull in just weeks.
This being stated, it’s just right that you find the best cutting boards for your Japanese knives. You have to take certain factors like the material, size, and features into account. Doing so will help you land the most efficient choice.
To help you with this, we have listed everything that you need to know about cutting boards in this article.
What Kind Of Cutting Board Is Best For Japanese Knives?
The main thing that we should look at in a cutting board is its material. This is what mainly affects the knife’s blade.
To be more specific, here are the two main kinds of cutting boards that will be best for your Japanese knives.
Generally, any wood-based cutting board will already meet the needs of Japanese knives. However, experts greatly recommend using end-grain, edge-grain, or bamboo wood for best results.
End-grain wood, most significantly, will be a good choice. Since it is a “self-healing” wood, you can expect it to repair itself from scratch marks. The only thing you need to do is use a wet cloth to wipe the damaged surfaces. One con, though, is this can get a little pricy.
Edge-grain, on the flip side, is a cheaper alternative to end-grain. Although this doesn’t precisely heal itself as good as end-grain, you will still have almost the same quality.
Bamboo wood is more of a seasonal option. This can resist heavy chopping sessions, but frequent use can lead to dull knives. Hence, keeping this only for a tedious amount of chopping is a better choice than for long-term and daily use.
Synthetic rubber assures a balanced scale between being durable and non-dulling. This is a much better option than wood because it is resistant to water, stain, spills, and even minor scratches.
All in all, having either of these cutting boards will ensure extended use for your Japanese knives. Not only that, but you can also expect that its blades won’t get dull that fast compared to other regular boards.
Which Types Of Cutting Boards Should You Avoid?
Now that you already know what materials are good options let us now talk about what you should totally avoid for the sake of your Japanese knives. See below:
The materials above can either be too hard that they can dull your knives in no time, or they are too soft to absorb the force required in using Japanese knives. It would help if you didn’t get fooled by the aesthetic qualities of marble and glass because they are two of the most unfit for the said knife.
Moreover, materials like plastic and silicone come with a lot of sanitary issues. These are some of the cheapest, but they can easily be a den for bacteria growth. They are also not as durable as you may expect.
Stone may look like it’s an ideal cutting board because of its hardness, but using this for your chopping tasks may lead to only a week or two knife lifespan.
Top Best Cutting Boards For Japanese Knives
Your primary priorities in getting a cutting board should include durability, resistance, and functionality. Similarly, you should ensure that it should be within your budget. Considering these, we came up with two main models, both of which are from iMarku. Refer to the following:
This 2 sided ebony wood cutting board will give you two usable surfaces for your chopping sessions. Because ebony wood is used, you can rest assured that it can withstand your knives’ chopping force. At the same time, it isn’t that rough to be the reason behind dulling blades.
Additionally, this model has both a juice groove and ruler to keep your tasks clean and sanitary. This is also slip-resistant, which means it’s stable enough to place on kitchen tops and shelves without taking too much space.
Next up, this straw-based cutting board protected with non-slip rubber around its edges comes with very functional features. Its non-porous surface makes it resistant to spills, stains, and knife marks. You can also expect that this is easier to clean than any other material.
This model’s main asset is its large juice groove, which guarantees efficient catching of vegetable juices, meat juices, and lies. Because of this, you won’t ever have to worry about messy cooking sessions.
If you don’t have any options on your list yet, we suggest looking into the brands above. We guarantee that these will ensure a valuable investment for your Japanese knives in the long run.
How To Take Care Of Your Chopping Boards
No matter how high the quality of your chopping board is, it won’t last long if you don’t take care of it. You may also find yourself just wasting money and time in the long run.
To avoid these issues, here are some things that you can do to keep your board in shape:
- Clean your chopping boards with a wet cloth every after use. Do not EVER put it in the dishwasher. It can damage the board’s material.
- Make it a habit to put cooking oil on the surface to prevent dryness and roughness for first-time use.
- Don’t use excessive force when using your knives. Keeping a stable grip on the handle will be enough to finish your task.
- Avoid storing your chopping boards under direct sunlight or moisture-based environments. Instead, please keep it in a well-ventilated room or shelf.
Since these care steps won’t require much time and money, you won’t have any excuse not to take care of your boards. Keep in mind that boards are also an investment, and thus, keeping them in their best state is just the right thing to do.
When using Japanese knives, you have to pay a lot of attention to the kind of cutting board you’re using. This plays a significant role in how long you can use your materials. Moreover, it’s also just right that you invest in compatible cooking setups to get the best value for your money.
From our previous discussion, we recommend looking into wooden and synthetic rubber boards. These have properties that will meet the needs of your Japanese knives.
At the same time, you should avoid boards made of glass, stone, plastic, and silicone. Although these are cheaper, you won’t get the same quality and results compared to the ones above. It can also harm both you and your Japanese knife.