Cleaning a hasegawa board

[Whit3Nitro]

Hasegawa owners, how do you clean your board?

I use it primarily for cutting raw chicken but it’s a bloody nightmare to clean, the chicken slime/cuttings refuse to move and I end up spending way longer than I would like wiping it down. What’s your tips?

 

[Corradobrit1]

Try dilute white vinegar.

 

[Racheski]

Mix 1 gallon warm water with bleach and wipe it down. Let it sit for a couple hours, and then scrub it with soap and water - most of the stains should be gone.

 

[parbaked]

Here’s instructions from Hasegawa.
You can buy the Hasegawa board scraper if bleach doesn’t do the job….
https://hasegawakagaku.com/wp-content/uploads/2021/03/nsf-soft-mat.pdf

 

[Cliff]

Dishwasher

https://mtckitchen.com/hasegawa-wood-core-soft-cutting-board/

 

[Mikeadunne]

I don't typically cut raw proteins on my hasegawa but I use bleach for stains/when it's really dirty

 

[Corradobrit1]

I don't typically cut raw proteins on my hasegawa but I use bleach for stains/when it's really dirty

I think OP is more concerned about fatty/slimy residue than stains.

 

[Mikeadunne]

I think OP is more concerned about fatty/slimy residue than stains.

I understand, the texture does make it difficult to get clean. I still recommend bleach plus scrubbing. Not sure there’s a hack or more efficient way. The other suggestions to alter the actual surface of the board might be an effective albeit permanent solution but I am personally a fan of the texture as it keeps product from slipping/in place. Maybe you’re suggestion of vinegar cuts the fat/slime better ?

 

[McMan]

Cold water. Don't use hot water until the board is free of all of the residue. Hot water makes chicken and fish residue stick to the board more not less.
Learned this Day 2 of being a dishwasher waaaaaaay back when. Day 1 was getting laughed at when I asked where the gloves were.

 

[Hz_zzzzzz]

I use dish washer after raw protein. Super hot water will remove any fat residue too. Bleach also works.

 

[Heckel7302]

I find a stiff brush with soap is the best way of cleaning these boards. It gets into the texture better than a scrubby sponge. For stains 20-1 water bleach in a spray bottle. Spray it after cleaning and let sit.

 

[nicksoko]

been a butcher for forty years and we all use scrapers, but we all use oiled wood where we can as the oil blocks oxygen to the bacteria

 

[Pie]

Cold water. Don't use hot water until the board is free of all of the residue. Hot water makes chicken and fish residue stick to the board more not less.
Learned this Day 2 of being a dishwasher waaaaaaay back when. Day 1 was getting laughed at when I asked where the gloves were.

All right this changes my process. I liked using ultra hot water to denature any meat chunks to turn them white, so I can see what I’m cleaning.

Tbh soap and ikea scrubby on a stick works good enough for me, although these days If im just breaking down I’ll use a trash board instead of the Hasegawa. Maybe it’s not squeaky clean but I don’t use that side for fruit/uncooked stuff.

 

[sansho]

i would totally put it in the dishwasher. in fact, i pretty much only use proteins on cutting boards that can go in the dishwasher.

scrape off big chunks into the trash. then spray off smaller bits into sink with cold water. then into the dishwasher it goes.

 

[Chips]

Use a Turtle with a good quality dish soap (Dawn).

The very firm stiff fibers work out the tenacious bits without much elbow grease.

https://bernalcutlery.com/search?q=turtle

 

[sansho]

Use a Turtle with a good quality dish soap (Dawn).

The very firm stiff fibers work out the tenacious bits without much elbow grease.

https://bernalcutlery.com/search?q=turtle

wow. i have one of those palm fiber brushes. it's older than i am. had no idea it was a japanese thing, but that makes sense. the person who bought it is really into japanese stuff.