Smaller not-wood-cutting-board suggestions?

[Pie]

Good morning guys!

My wife is looking for a smaller board, but doesn’t want wood.. I can’t seem to find much out there, and am somewhat hesitant to buy a small Hasegawa from *shudder* burrfection. Knife retailer sites aren’t always the most user friendly, but oh god it’s like being back in the MySpace days.

I considered the Hasegawa mat, but I’m not sure how that dot matrix pattern on it behaves.

Anyone have any suggestions? Tbh I’m not super picky, I just need something relatively small that’s kind to edges and easy to clean.. Any ideas/links?

Thanks in advance!

 

[Hockey3081]

MTC sells Hasegawa boards.

I also have this. I have noticed that it will hold slight scents (after cleaning) unless I let it sit in warm soapy water for a bit and then scrub it.

Asahi Rubber cutting board Asahi Cooking Cut household use L (400~230 ~ 13mm) https://www.amazon.com/dp/B000KL7QA6/ref=cm_sw_r_cp_api_i_W7MQDXF4Z0KDCJTN8JHK?_encoding=UTF8&psc=1

 

[chefwp]

Check out the hi-soft boards at Korin, I have a couple small ones to compliment my big one, they are great. Note, these are NOT dishwasher safe...

 

[Sdo]

Good morning guys!

My wife is looking for a smaller board, but doesn’t want wood.. I can’t seem to find much out there, and am somewhat hesitant to buy a small Hasegawa from *shudder* burrfection. Knife retailer sites aren’t always the most user friendly, but oh god it’s like being back in the MySpace days.

I considered the Hasegawa mat, but I’m not sure how that dot matrix pattern on it behaves.

Anyone have any suggestions? Tbh I’m not super picky, I just need something relatively small that’s kind to edges and easy to clean.. Any ideas/links?

Thanks in advance!

I have both the mat and the small board bought here ( they have more sizes, take this as an example ) :
https://www.meesterslijpers.nl/hasegawa-snijplank-36x20?search=hasegawa77
I would not recommend the mat that much as it simply is not straight. The small cutting board is amazing. Light, nice for knives and good looking.

Cheers!

 

[Pie]

Thanks for the replies! I think the small hi-soft is the winner. A couple good small sized ones to choose from.

I know our trash cutting boards go in the dishwasher, but I might be able to convince her not to do so with the hi-soft.

Appreciate the input, as always

 

[parbaked]

If she insists on a board that can go in the dishwasher, the Epicurean composite boards are made in the US and good quality.
I use one for raw proteins…
https://www.epicureancs.com/product-category/cutting-boards/

 

[superworrier]

MTC sells smaller hasegawas too Hasegawa FRK Wood Core Soft Rubber Cutting Board 15.4" x 10.2" x 0.8" ht Hasegawa FRK Wood Core Soft Rubber Cutting Board 13.4" x 9.1" x 0.8" ht

 

[LostHighway]

Hi-Soft boards are very nice but a couple caveats:
1) They are indeed quite soft and serrated knives will chew them up in no time. I suggest never using them for slicing bread.
2) They are a little prone to staining but a dilute bleach:water solution will usually take care of that

 

[Pie]

Just about everything is out of stock, and MTC won’t ship to Canada apparently… ouch. I was unaware that the epicurean boards were worth looking into.. that might be a good option due to availability.

Hmmmm..

 

[kpham12]

Just about everything is out of stock, and MTC won’t ship to Canada apparently… ouch. I was unaware that the epicurean boards were worth looking into.. that might be a good option due to availability.

Hmmmm..

Just FYI, Epicurean boards are dishwasher safe, but aren’t easy on edges in my experience. I don’t know why because they show knife marks like softer synthetic boards do, but they don’t preserve edges like those boards. Not the best for lots of board contact. They are nice for clean-up after butchery/slicing meat though. Here’s more info:
https://www.kitchenknifeforums.com/threads/doubt-about-epicurean-cutting-board.55287/
Knives and stones has some Hasegawas in a couple sizes. I can also vouch for Asahi if you can find it. A little harder than Hasegawa, but still very easy on edges and knife marks are more shallow.

https://knivesandstones.us/collections/cutting-boards

 

[tostadas]

I use this one for my synthetic rubber boards. They have a 12x18" and 15x20". You could also get one and cut in half if it's too big.

https://www.eliterestaurantequipmen...tic-rubber-cutting-board-0-56-x-11-75-x-17-38https://www.eliterestaurantequipmen...etic-rubber-cutting-board-0-5-x-19-63-x-14-63

 

[kpham12]

I use this one for my synthetic rubber boards. They have a 12x18" and 15x20". You could also get one and cut in half if it's too big.

https://www.eliterestaurantequipmen...tic-rubber-cutting-board-0-56-x-11-75-x-17-38https://www.eliterestaurantequipmen...etic-rubber-cutting-board-0-5-x-19-63-x-14-63

Nice price point, especially for the size. Have you used Asahi/Hasegawa/Hi-Soft? Does this one compare favorably?

 

[tostadas]

Nice price point, especially for the size. Have you used Asahi/Hasegawa/Hi-Soft? Does this one compare favorably?

Sorry I have not. I got these from my local restaurant supply store almost 2 years ago for about $35 for the big one, a little less for the smaller.

 

[Heckel7302]

I’ll put another vote for Korin Tenyro Hi-Soft. The “small” one is a decent size and budget friendly. Unfortunately it’s out of stock ATM.

https://www.korin.com/HiSoft-Cuttin...2%7D&custcol_sca_line_id=mainItem%3Anu8tuhaxy
I also have a Hasegawa. Also a great board. The larger size is nice. I actually prefer the hi-soft. The cutting feel is nicer to me and it doesn’t move around as much without a towel underneath. I wish they made something between the 15”x11” and the 15”x33”. 15”x 24” would be perfect, but alas, they don’t.

 

[Wagnum]

One thing I can say is the Hasegawa boards that aren't mounted on wood warp like crazy when hit with hot water, at least min did. Makes them kind of a pain in the ass to use.

 

[Receiver52]

Sharp knife shop in Hamilton has Hasegawa wood core boards on sale. I have this and Hi soft and like both. Hi soft is heavier. Wife likes the lighter Hasegawa

 

[nexus1935]

I have both Hasegawa and Hi-soft boards:

• I like the cutting feel of the Hi-soft, but they warped after a while even with hand washing (both my small and medium size boards warped). It's also quite easy to cut into the board, so after a while you can really see the cut marks all over the board. I ended up using an orbital sander to take off a layer and got rid of the marks, so if you're willing to put in that maintenance at least it's fixable.
• The benefit of the Hasegawa with the wooden core is that it can go in the dishwasher, no warping and less knife marks.

It's a trade-off, but I find myself using the Hasegawa more for quick preps. Still keep the Hi-softs around though when I'm doing a lot of cutting as I appreciate the better feel.