HINOKI 14" X 20" BOARD W/ GROOVE

Amazing cutting board. So far seems very durable. Great size. Love that we are using something good for our family (no more plastic cutting boards for us)….And I know this sounds weird but it smells AMAZING after we wash it!

I'm not a pro chef, but I love to cook, and own a few expensive knives and sharpening equipment. I've used a variety of cutting boards from poly, nylon, to bamboo, maple and others. I purchased this board in an attempt to see if softer wooden boards (cedar) truly sustain sharper knife edges, while maintaining ease of cleaning, drying time, etc. My results are positive on all fronts! I've used it for months, and there is no question this board is softer, thereby maintaining the knife edges. Remarkably, this soft wood is seemingly easy to clean, and dries pretty fast when set up on edge. I'm sold!!!!

This board is utterly beautiful: perhaps too beautiful for culinary purposes. The Japanese have a word for it, "mottainai". This Japanese cypress is just too good for this purpose. The board is solid, heavy, perfectly milled, just thick enough, and smells lovely. It is smooth and warm to the touch. At the moment, it only serves as a display piece in my kitchen. I cannot bring myself to desecrate this marvelous piece of craftsmanship with my knives (I use Shun Kanso). Honestly, this board is worth every penny. But, you may have reservations about using it for its intended purpose.

I have Shun knives. I do not screw around.If you love your knives, buy this board.

Looks good in my kitchen and has a nice natural Hinoki wood smell. Perfectly functional cutting board. I like how you can flip it over and use the flat side or the side with the channel. I put some board wax on it for water resistance. It did warp slightly after washing it in the sink a few times but that's just what happens with natural wood. I think it was a good value for the money compared to what other natural wood cutting boards cost.

Love this cutting board. It smells wonderful and a good size. Just really need to remember to wet the board before use to avoid severe staining.

This board started to split within two years of owning it.

Have had this cutting board for some time and I love it. I refrain from cutting raw meat on it, but that is my preference, you absolutely can. Others have said that this will stain easily, and it will, if you do not take the extra step to wet the board before you use it as it says in the instructions. I do this every time and have had no issues. If you wet it before use, it is very easy to clean, usually with just a rinse. I appreciate how gentle it is on my expensive knives