any yall use hinoki boards? how durable is it for daily use?
home use NEED NOT APPLY.
home use NEED NOT APPLY.
hinoki cutting boards
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aporigine
The slow blade penetrates the winter squash
Fnck you; home user here. I f’d one up ugly bad using a bone cleaver on some bird femurs.
Otherwise that are good for my goddamn refined edges. Even with cleaver divots breaking the monotony.
(add) they are much nicer to my high-end iron than the polyolefin boards I thought were good. Recommend.
bro just get a boos block for cleaver abuse
most importantly, can it survive passing through dish machine or is it just gonna warp?
aporigine
The slow blade penetrates the winter squash
I abuse my cleaver to a nice pair of boos
mine warped just sitting on the counter w/ occasional wipedowns
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How thick is yours?
No
Uncle Danny
Professional kung-fu sound maker
Get a Hasegawa, throw it in the dishwasher aka don’t you worry about a thing 
1 inch, from what I read most people store them upright to prevent the warping while drying but I found that out afterwards
Only if there's a TF in it also. Something about a protection spell, "Pearls, bippity bop swine, I grant you immunity from the ill effects of the dish machine, it's double boil and toil hot water and strong sanitizer"
I bought a smaller 9.45 x 16.54 x 0.59 inches one off amazon back in 2017 for like $31 that is two sided marked for fish meat on one side and vegetables on the other. It has held up really well. Larger cleavers will leave dents though being softer wood, but great on edges. I only use it for smaller jobs now or when working with meat fish. I just wash in the sink and wipe dry. I do stand it on end for storage under my island.
100% will not survive a pro environment.... it just barely survives home use.
low cost and great for your knives though.
low cost and great for your knives though.
there is a sandwiched construction one from Bernal, good size I'm curious about.
drrayeye
Senior Member
Not for you. Mine is clearly for specialist use: fragrant--requires wetting: great for detail work with artisan knives.
Bought one years ago when they were cheap. I chop a lot it got pretty ragged after time. Don't really consider them cheap these days even smaller 1 inch thick boards are kinda pricy. I consider a side grain Maple cutting board at Ross for around 10 dollars a good deal for decent board. I've abused one for years still going strong. Plenty scars.
On top my 11 year old Mahogany endgrain Boardsmith.
On top my 11 year old Mahogany endgrain Boardsmith.
