How to Use and Care Hinoki Cutting Board

Caring for a Hinoki cutting board is essential to maintain its natural beauty, durability, and hygienic properties. Hinoki, a Japanese cypress, is renowned for its fine grain, light color, and pleasant aroma. Proper maintenance ensures that your cutting board remains a cherished kitchen tool for years to come.

 Why Choose a Hinoki Cutting Board?

Hinoki wood offers several advantages:

• Natural Antibacterial Properties: Hinoki contains phytoncides, which help inhibit bacterial growth.
• Gentle on Knives: Its soft yet resilient surface preserves the sharpness of your blades.
• Aromatic Qualities: The wood emits a subtle, calming fragrance that enhances the cooking experience

How to Use a Hinoki Cutting Board

1. Before Use: Wet the Surface

Always wet your wooden cutting board with water before using it. Moistening the surface creates a thin water barrier that prevents food odors, colors, and oils from soaking into the wood.After wetting the board, lightly wipe off excess water with a paper towel or clean cloth. This simple step—common practice among sushi chefs and traditional Japanese cooks—goes a long way in keeping your board fresh and clean.

2. After Use: Wash Immediately

Rinse the cutting board right after use. Leaving food residue on it can cause odor buildup.If any smells remain, you can use a mild dish soap to clean the board, especially after cutting raw meat or fish. Always scrub along the wood grain using a sponge or brush—palm-fiber scrubbers like Kamenoko Tawashi are highly recommended.Be sure to wet and wash both sides of the board to prevent warping.

3. Dry Thoroughly

After washing, wipe the board dry with a clean cloth and stand it upright in a well-ventilated area, with the wood grain vertical. Use a cutting board stand or hang it from a hook if your board has a hole for hanging.If you store the board on its side, make sure the bottom edge does not trap water, as this can cause black mold.

Routine Care Tips

Oil Care

Hinoki naturally contains a good amount of oil, so an oil finish isn't necessary at first. However, if the surface starts to look pale or dry, lightly apply food-safe oil (such as olive oil) to restore moisture and protect the wood. Allow it to dry thoroughly after application.

Fixing Warping

If your cutting board becomes warped, cover it with a damp cloth, place a weight on top, and leave it overnight. This can help it return to its original shape.

Dealing with Stains and Discoloration

For dark spots or stains, gently scrub with lemon peels or baking soda. For more stubborn discoloration, lightly sand the surface with fine-grit sandpaper.

Regular Disinfection

Pour boiling water over the surface of the board for periodic sanitization—but make sure to wash it with soap first. If you skip the soap, food proteins can harden from the hot water, sink into the scratches, and promote bacterial growth.

What Not to Do

• Never use a dishwasher
  The high heat and water pressure can cause warping and cracking.
• Avoid metal scrubbers
  These will damage the surface of the wood.
• Don’t dry in direct sunlight
  Excess heat and UV rays can cause the board to warp.
• Don’t use it for heavy pounding
  Hinoki boards are not designed for heavy chopping or striking with knives. This can leave deep cuts or even damage the board.
• Prolonged Soaking
  Do not soak the board in water, as this can lead to swelling and splitting.
• Harsh Chemicals
  Avoid using bleach or other strong cleaners that can strip the wood's natural oils.

With just a little care, your hinoki cutting board can be a long-lasting and elegant part of your kitchen. Its natural beauty, light weight, and gentle aroma make it a joy to use every day.