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Cookware

Japanese Laminated Polyvinyl Acetate / Polyethylene Cutting boards

ceasar2k6 | Jun 15, 202003:14 PM     24

I had a lot of experience with all sorts of cutting boards. From very high end end grain to sani tuff to plastic to bamboo to anything and everything in between. I settled on these Laminated Japanese ones made from Polyvinyl Acetate / Polyethylene. They feel kinda a mix between rubber and plastic and are laminated between 3-15 layers and are available in sizes up to 16x32" or larger

The biggest advantage of them is lamination. The idea is the following: once the surface is too scoffed up to be used, you remove top layer of lamination and you have a brand new cutting board. I have 3 of them and been using it for last 4-5 years and have yet to need to remove the layer. They are very gentle on the knives, can be left in water, bleached, etc...

Here is an example: https://www.amazon.com/gp/product/B00... I got mine from Japan directly, and while they are not very cheap.. My 14x28 in 10 layers for $230 will outlast any other cutting board while opening superior performance. I was even thinking of splitting into 3 cutting boards, thus have still plenty of board available but now x3 in size. If I was doing large meat or veggie cutting or pastry or ravioli making, this would be a bargain.

In Japan, these are sold under yamaken brand but I am sure some others too.

Does anyone else have any experience with these? I feel like I found the perfect cutting board for me that allows me the performance of cherry end grain and durability of not worrying about family or friends leaving it in the sink overnight.

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