Good point on sanding to rejuvenate your wood or plastic cutting board. This helped me to decide upon how thick an end-grain board to purchase. I went thick, as it'll allow me to sand up to a millimetre every so often to rejuvenate my board. Thanks for making me think on this consideration 👍

Happy New Year Mike and everyone! Great video again! Thank you!

Love, love, love my Larch wood cutting board!! It rarely leaves my countertop.

I ordered a Larch Wood board from Larch Wood Canada and was punished for returning it even though it came damaged. Terribly rude and disrespectful owner that isn’t interested in customers.

Hasegawa cutting board for me is the best there is. Bought the one with the wooden core (they also sell without the wooden core). Don’t like a solely rubber board....for me “too soft feel”. This board gives me the feedback I want. Very easy to clean , anti bacterial and (very important) friendly for my knives 👌🏽😅 Should have bought one a lot sooner🤓

This is a great video and I agree with everything said here. The re-waxing of the cutting board on occasion is a good habit to get into. The one wish that I have is that you mention the Rodin cherry cutting boards. These too are wonderful and at least to me the board looks quite a bit nicer than the Larchwood boards that you sell. Having lived in Nova Scotia for almost all of my adult life I am right behind the idea of supporting that particular company - good for you! BUT the Rodin boards are made from Canadian cherry wood and this would be a great addition to the excellent products that you offer. Maybe pilot the sale of these boards in one of your stores so that you can see how your clients react. I bought one a while ago and my decision was based on looks. You are right that the small rubber feet on the Larchwood boards are great - I purchased 4 ‘feet’ from the hardware store just as a little upgrade to my board. And, oh yes, I bought your simply labeled ‘board wax’ to treat my board. Please keep producing these types of videos, I suspect that they are very informative to many, me included. Still waiting for a video comparing the super forever sharp knives of TV fame, versus the knives you sell and others. That (those) would be interesting videos too!

i have the Hasegawa...i got the top end pro line for the point of buy the best once...

😅i got a bamboo cutting board from ikea for my birthday. had a feeling that its kinda messing with my knives. nice to see im not crazy.

I just love glass cutting boards. As opposed to what's said in the video they don't ruin the blade (maybe just dull them a little), never catch nasty scratches and they are always easy to be kept bacteria-free and scent-free.

I have a huge teak cutting board that I love. I would love to one of the Japanese rubber cutting boards that are available.

pro tip from an actual (former) pro: use wet paper towels to stop the board from sliding around and after you‘re done and you put everything away, you can clean your board in the sink and use the same paper towel, that‘s still wet and waiting under your board, to wipe your counter clean. also put stuff away and clean during cooking. it‘s much more fun to work in a tidy work-space and i learned the wet paper towel technique and it helped me maintaining a tidy and clean space while cooking.

Before I started collecting Japanese steel I had Epicurean cutting boards which is what I choose to cut on thinking they're safe for my Japanese knives. Would you agree? Here's a description....Made from a composite of wood-based paper fiber and resin. Thoughts, oh I also use I big wooden cutting board from time to time.

"addicted to putting stuff in my dishwasher" 😂 I'm so glad I clicked on this

My bamboo and “Epicurienne” cutting boards chipped my Global knives 😅 When I asked friends, they told me “no, it’s impossible…”. I'm very careful with my knives, I thought to myself what am I doing wrong and ultimately I wasn't crazy 😆 I try walnut and mapple cutting boards and no chipping at horizon!

good video! i came here after finally commiting to a 1k+ knife and figured i'd need a high end board to look after the knife, turns out my plastic board ive amassed over the year will work fine! edit: also my parents had a glass cutting board when i was growing up, i forgot they were even a thing again until i saw this 🤣

Can any of these boards take heavy(ish) chopping action? We often chop/cleaver whole chickens into small pieces. Thanks!

pro tip : Board wax mostly is just mineral oil mixed with beeswax , some use other ingredients as well. I do 4-5 parts oil to 1 beeswax.

Nice video! What is the size of the larchwood cutting board in the video?

Quick question? Edge or belly for board storage?

What do you think about wheat-fiber cutting boards? Is the material as good as wood?

What is the food weight on the wall hung up I can't find it and don't know who makes it

If I have to choose between an end-grain bamboo board (babilonia), or an edge-grain maple board which is better on my knife? Does the end-grain aspect beat out the downsides of the harder material? I will probably purchase a better board eventually, but for now I'm stuck between these two.

I was wondering what size is commonly used in American homes? Thanks a lot 😀

What are your thoughts on polyvinyl acetate, cedar and cypress?

How do you get garlic or onion flavor out of the wood?

The choice of wood for wooden boards is frankly insane. It seems if there's a tree, some dangerous clown's tried to make a cutting board out of it. Is it worth using the Janka Hardness scale as any kind of barometer, or does manufacturing of wood boards change the hardness to such an extent that it's not much use?? Also any idea which species of Larch is used in these magical larch wood chopping boards of which ye speak? Great video. This and others have really helped as I begin my long and winding road of Japanese knife buying!

What do you think about titanium boards?

Maple has been the go-to material for professional food processing for centuries until someone figured the bacteria living in plastic boards' cutting grooves were more hygienic than those dying in a wooden board's fibers.

How about asahi rubber? Any good?

Acacia wood seems to be very popular and there are a lot on the market; How does Acacia wood compare?

Putting a cutting board on a damp towel will cause it to absorb water and possibly warp!!! But living in Medellin has one fantastic benefit: there are no dishwashers here. Well except for my boys. But no machines.

Is it safe to use my Japanese knives on an edge-grain cutting board?

What about a beech cutting board?

oh god when the knife hit the glass i shrank back in my seat

This has been bugging me for a while: what's that knife at the right end of the magnetic rack above the potted plant? It looks like a folding santoku. I am intrigued.

Stop suggesting a wet Paper Towel or Towel at all, get a Grip Mat

Ok, but more of an advertisement for the top choice, than an actual through test of cutting boards. 😅 America's test kitchen does it best. Thanks.

For some reason I am reminded of the torn flesh of souls.

Bamboo? Very hard on knives. Ask anyone who sharpens knives. And most to the commercial bamboo cutting boards are edge grain, not as forgiving to the knife as end grain. And Larch? Hardwood or Softwood? Although the wood of Larch might be hard, Larch is classified as a softwood. Although they are conifers, larches are deciduous trees that lose their needles in the autumn. They have cones and needles. I don't think I have seen a more beautiful cutting board than one made of end grain Larch. Rubber cutting boards? There are no rubber cutting boards. They are plastic. They might be called synthetic rubber. That indicates that they are not rubber. Rubber and synthetic rubber are not the same. Language is important; read carefully.

Size, hello?

If your dishwasher is big enough 😅

I do not like feet on a cutting board

Feet ruin the reversibility of the board. Just say, No! to rubber feet!

So you are just advertising your friend's boards?

I wish you would do real reviews versus just hawking your wares. You didn't mention Hinoki boards at all. That's such a shame. Reports: "The Hinoki (Japanese Cypress wood) is ultra-lightweight, and is known to have a lovely scent, making it a great material for cutting boards. Hinoki is also a softer wood, so it will be gentler on knives and keep them sharp longer!" I also treat my boards with Clark's Cutting Board Oil, and use Tsubaki oil on my carbon steel knives. Let's start to be honest and not hawk wares like some unethical merchant.

Plastic boards arent good, u get one whole credit card size of microplastic inside you