Japanese rubber and polyethylene cutting boards are hygienic, gentle on knives, and easy to maintain. This guide applies to Yoshikawa, Asahi, and Hasegawa boards; if your board is from another brand, the same care principles will not harm it.
The Golden Rule
Hand wash it — unless it has a wood core.
Dishwasher heat is what warps these boards. Only the Hasegawa wood-core series are built to take it; every other board on this page is hand wash only. The dishwasher guide below lists which is which.
Every day
Daily Use
- Use the board for slicing and general knife work on a flat, stable benchtop.
- Heavy chopping with a cleaver is not recommended and may mark the surface.
- Avoid cutting hot or freshly fried foods on the board — heat and oil stain the surface more quickly.
After cooking
Cleaning
- Wash with warm soapy water after each use and dry with a clean towel.
- Stand the board upright to air-dry completely before storing.
- For visible stains, soak in diluted kitchen bleach (sodium hypochlorite, about 1 teaspoon per litre of cold water) for a few minutes, then rinse thoroughly. Rubber and polyethylene are non-porous, so the board does not absorb the solution. Light staining is cosmetic and does not affect food safety.
Never mix bleach with hot water or other cleaners — always dilute it in cold water.
Dishwasher
Dishwasher Guide
Longevity
Storage & Longevity
- Keep it away from direct heat — open flames and hot cookware will deform the board.
- Do not sterilise with ultraviolet light — UV exposure may discolour the surface.
- Wood-core boards: if the internal wood core becomes visible through the surface, stop using the board and replace it.
The cutting board buying guide — compare every series before choosing a new board.
