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Cutting boards
A board that is kind to the edge.
Glass, marble, stone and hard bamboo blunt a Japanese edge in weeks. Walnut and Aomori hiba give a little under the blade, so the edge stays sharp between stones.
Three boards
Shop boards.
Side by side
Hiba or walnut?
All three are kind to the edge. The difference is weight, colour and where the board lives.
| Aomori hiba | American walnut | European walnut | |
|---|---|---|---|
| Wood | Hiba cypress, pale | American walnut, dark | European walnut, dark |
| Made in | Japan | Poland | Poland |
| Feels | Light and soft under the blade | Heavy, stays put | Dense and quiet |
| Best for | Everyday prep, easy to lift | A board that lives on the counter | One good board for everything |
Why wood
What the board does for the knife.
- It gives a little.A softer surface lets the edge sink in slightly instead of rolling over on impact.
- It stays still.A heavy board does not slide, so every cut stays controlled.
- Hiba resists bacteria.Aomori hiba is naturally resistant to bacteria and keeps a faint scent of the forest.
Two workshops. The hiba boards come from a maker in Niigata who works with Aomori hiba. The walnut boards are made by hand in Poland.
Questions
Choosing a board.
Hiba or walnut?
Hiba is pale, light and soft under the blade, and easy to lift to the sink. Walnut is dark, dense and heavy, and stays put on the counter. Both are kind to a Japanese edge.
How do I clean it?
Wash by hand with warm water and a little soap, then dry it standing on its edge. Never the dishwasher, and never leave it soaking.
Does it need oiling?
When the wood starts to look dry, rub in a little food-safe oil and leave it overnight.
What should I never cut on?
Glass, marble, stone, ceramic and hard bamboo. They are harder than the blade and dull it quickly.
Looking after a Japanese knife
Sharpening, boards and storage, explained in Knife School.