Tenryo Embossed Hi-Soft Cutting Board Discussions | Drop

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Tenryo Embossed Hi-Soft Cutting Board

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Naftoor

291

Dec 20, 2018

As cool as this is to see, it definitely isn't for everyone. For those who aren't familiar, this is the style of board used at many sushi bars and is likely the most famous use of it. It's a soft, edge friendly material. There are a few issues with these boards, for the uninitiated. A) If they aren't thick enough, they'll warp if you put them in the dishwasher, even though they are technically dishwasher safe. I've heard of this issue primarily with 0.5" thick boards, so I would think this should be safe. B) They can mark up rather easily. Because it's a softer material, a sharp blade will bite deeply into it, generally speaking this means you need to change your cutting style. Generally you need to be careful to not overcut an object and embed your blade into the board, which is why you'll normally only see these boards used for garnishes or proteins, rather than as prep boards for a mirepoix. In short, these boards are designed for high hardness japanese style knives, where the goal is to retain the edge. It's better suited for slicing, rather then chopping. For my money I'd probably pick up a Hinoki elm board. A bit cheaper, they smell great in use, and are softer then most woods used for cutting boards so they won't ruin your edge but can still be used to chop on. Maybe if I ever get nice enough knives I'll upgrade.

Dec 20, 2018