All the Kitchener’s, whether professional or not, want quality cutting boards for their daily cooking. Because you have to use it daily, then you should not compromise on quality. There are lots of cutting board areas available in the market.
If you find the best cutting board, then the article for you. Here we describe two popular types of Japanese cutting boards that should make it easy to pouches. Both are top choices for Kitchener’s. If you are a professional Kitchener, then this article will be a great asset for you.
You can cut the raw meat, fruits, and vegetables super easily and fast if you choose the right cutting board. Let’s know which one is best for you, Asahi or Hasegawa.
Asahi vs Hasegawa, Which Cutting Board Is Best for You?
Hasagawa and Asahi are the most popular cutting boards. Generally, we know that those are used for the same work. But a few features make them different.
If we say that, the Hasegawa cutting boards are the world’s best because they are made of synthetic rubber and used wood for the internal structure. And also come with lighter weight.
Asahi cutting board is also the hardest cutting board. Doesn’t scratch easily and is also a very popular item. Let’s know about both cutting boards features and find the difference.
Warping Issue and Thickness:
Before purchasing any cutting board, ensure its warping feature. Because if it is warping, then it will not last long. But Asahi and Hasegawa do not have any warping issues. Therefore they are very stable during use.
Asahi boards come with three different thicknesses -15mm,20mm,30mm. And it’s lightweight it makes it easier to use, move, and clean.
Hasegawa also comes with a good thickness which is up to 30mm.
It is a little bit heavier from the Asahi cutting board. But enough stay stable to its handle.
Asahi and Hasegawa cutting boards are both blade-friendly. So, in this feature, you will get the similarity of both products. And ensure the knife-edge durability by enhancing its life longer.
There are no slippery surfaces found on Asahi or Hasegawa cutting boards. That’s why both are very top comparable products.
How to Clean
To wash the Asahi cutting board, don’t use the normal dishwasher or dish dryer. You can use a scrubber or a crush. And dry it. On the other hand, dishwashers are safe for the Hasegawa cutting board. You can also use bleach and boiling water to save from bacteria.
Downside and Availability:
Asahi come with a wood-like texture and sanitary resistance. If you use boiling water or extreme heat, it will warp. So try to avoid it. This cutting board is available in Japan. Professional chefs mostly used the Asahi cutting board.
The Hasegawa board comes with a reasonable price but is only available at a speciality restaurant, and shops supply stores. Don’t store or use up to 90°C. And avoid directly applying deep-fried food on the board.
Why Need to Choose the Right Material for a Cutting Board?
As we all know, that is the right material to make the perfect products. So, make sure before perching your cutting board which material is used for making it. Let’s know below-
- If you choose hard materials for your cutting board, your knives will lose their sharpness very early.
- If you choose a soft one, then having cut marks within a short time.
- It would be best if you chose to combine materials like- wood and synthetic.
Now you should think about why you choose to combine materials and what its advantage is. We like to know that wood is the most proven material for the cutting board.
- Wood is antibacterial.
- Able to do everything on it.
- Not too heavy or not too light.
- It will last a long time if taken the right care.
- The wooden boards are essentially a living item and naturally will change with their environment.
- Leave their moisture and can warp.
On the other hand, synthetic rubber comes with those features in almost all aspects of a cutting board. It is suitable for professional kitchens and also home kitchens.
When perching on a cutting board, don’t forget about your knife sharpness. So, if you want to keep its sharpness, then choose the best material cutting board. Finally, we recommended choosing a combined materials board to keep your knife sharp, and both get longer life to use.