Walnut vs Hinoki

Discussion in 'The Kitchen Knife' started by vk2109, Sep 13, 2019 at 12:57 PM.

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  1. Sep 13, 2019 at 12:57 PM #1

    vk2109

    vk2109

    vk2109

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    Hello,

    I wanted to see it there is a preference among people on whether an End Grain Walnut vs Hinoki cutting board is better for japanese knives ?

    Thanks
    Vadim
     
  2. Sep 13, 2019 at 1:43 PM #2

    Barmoley

    Barmoley

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    Walnut end grain is heavier, much more durable and looks nicer. It is most likely thicker too. Hinoki is much softer, lighter and gentler on the edges. Hinoki also has a very strong smell, especially when new. Depends on what you want.
     
  3. Sep 13, 2019 at 2:31 PM #3

    Corradobrit1

    Corradobrit1

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    I would choose walnut for all the reasons mentioned by Barmoley
     
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  4. Sep 13, 2019 at 7:34 PM #4

    Paraffin

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    I use large and smaller Hinoki boards for vegetables, and a Hi-Soft synthetic rubber board for raw protein. Here's my take on the Hinoki boards from the last year and a half or so that I've used them:

    PROS
    • Gentle on the blade edge compared to harder woods.
    • Exceptionally lightweight, very easy to carry to the sink for washing.
    • Easy to resurface with a few licks from an orbital sander, if it gets too many scratches.
    • Relatively inexpensive, easy to replace if they warp or get too beat up over time.
    • They dry fast, which is useful when washing between product types on the board.
    CONS:
    • There is a risk of warping, but it hasn't been consistent in my experience (one warped just a little, the other is still dead flat).
    • They aren't very stain-resistant, so cosmetically they don't "dress up" a kitchen the way a hardwood board does. It's not a big deal for me because I store them under the counter, but it might be for some folks who consider cutting boards decorative as well as functional.
    • You have to be careful to cut no closer than a 45 degree angle to the direction of side grain. The wood is so soft, a sharp knife will tend to stick when parallel to the grain.
    • The wood is too soft for slicing bread if you have a really sharp serrated knife like the Gude bread knife I use. It will quickly scar up the board in a way that vertical chopping garlic or slicing veg doesn't. I have to pull out an old side-grain maple board for bread slicing with that knife.
    So there are a few downsides, but I like the boards so much I'll continue to use them. I've never liked how heavy hardwood boards are, since I carry boards to the sink to wash, rather than washing in-place and leaving the board out. The Hinoki boards are a delight to carry and clean, compared to thick, end-grain hardwood boards.
     
  5. Sep 13, 2019 at 8:18 PM #5

    parbaked

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    I have both and would agree that Walnut is much heavier and harder feeling and that Hinoki is light and feels soft, in a good way.
    I'd use walnut on feet if I wanted to leave it out; or a smaller hiroaki board if if I want to wash in the sink and put away.
    The better, thin Hinoki boards have a slat of wood inserted across the grain to help prevent warping:
    IMG_5414.jpeg

    Konosuke make a nice hinoki board with the anti warp slat and a flip out pice of hardwood to support the board during drying:
    konosuke-hinoki-cutting-board-small-with-stand-152.jpg
     
  6. Sep 13, 2019 at 8:55 PM #6

    khashy

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    Aomori Hiba for the win
     
  7. Sep 13, 2019 at 9:35 PM #7

    DitmasPork

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    Curious on why you've limited the choices to just those to woods? Personally I'm a huge fan of end grain maple.

    However, on my wish list is the Hasegawa Wood Core Soft Rubber Cutting Board, easier on blades than wood.
     
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  8. Sep 13, 2019 at 10:11 PM #8

    Garm

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    I used to experience some warping on one of my thinner Hinoki boards.
    The key to avoid this is wetting/moistening both sides prior to use, not just the side you're going to cut on.
    I love my Hinoki boards for all the reasons Paraffin mentioned.
    If I could just find an Aomori Hiba board(the bee's knees IMO like Khashy said) that was around 30 cm deep I would be ecstatic.
     
  9. Sep 13, 2019 at 11:11 PM #9

    khashy

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    IMG_5586.jpg

    They’re not cheap but they exist!
     
  10. Sep 13, 2019 at 11:17 PM #10

    khashy

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    That Aomori Hiba board is 305x610x30mm btw
     
  11. Sep 13, 2019 at 11:35 PM #11

    inferno

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    i think there was some test published here that determined plastic was actually the best or was i bamboo?? talking edge retention.
     
  12. Sep 14, 2019 at 10:18 AM #12

    Garm

    Garm

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    Oh please do tell where you got that one. I know what I want for Christmas this year..
    I have the 480 x 235 mm Wasabi board. It's a bit too small for a 240-ish gyuto and doesn't really have enough room for many ingredients at the same time, but man I love that board.
     
  13. Sep 14, 2019 at 8:23 PM #13

    khashy

    khashy

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    Here:
    https://www.instagram.com/p/BuzACDsnY6J/?igshid=1833ldgr8uvjm

    He was kind enough to make a special order for me direct to Japan. Contact them and I’m sure they’ll be able to help
     
  14. Sep 14, 2019 at 10:24 PM #14

    Garm

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  15. Sep 15, 2019 at 5:14 AM #15

    vk2109

    vk2109

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    I already have a walnut but considering a ~16-17" x ~10-11' x 1-1.25" cutting board and tempted by another walnut or hinoki to try.
    I don't like maple.

    Thank you all. I will give a try with a hinoki
    is there a brand you would recommend ?
    i see this one https://www.amazon.com/Single-Piece-Hinoki-Cutting-Friendly/dp/B01HFW1N3S?th=1
    or https://www.ebay.com/itm/Miyabi-Cutting-Chopping-Board-40-x-25-cm-Hinoki-Wood-Japan-import/283574885519?epid=1975740902
    https://www.amazon.com/dp/B00CKYMEM6/ref=psdc_289863_t3_B003Y8YUW4

    if anyone has other recos . thank you !!
     
  16. Sep 15, 2019 at 6:25 AM #16

    DitmasPork

    DitmasPork

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    Have you checked out BoardSmith? Top notch cutting boards IMO.
     
  17. Sep 15, 2019 at 8:56 AM #17

    Garm

    Garm

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    Those all look fine IMO. Personally, I wouldn't pay the premium for the Miyabi board compared to the others. I may be wrong, but I can't see it being that much better than the alternatives. After all we're more or less talking about a piece of Hinoki plank.

    If you have the space for it I would recommend sizing up a little to something like 18-20" x 12". The extra room for both your knife and ingredients just make things a little easier and more comfortable, just a little less constrained, especially using a larger knife. It's still going to be lightweight and very handy.
     

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