Spruce cutting board ( japanese )
I bought a Japanese cutting board made of unsealed Spruce.
The salesperson said to never put any sealer (oil,, etc...) on it , ever...
I believe this is a traditional cutting surface for sushi chefs.
I was wondering if anyone knows what would be the proper care/maintenance for this cutting board
It's a single piece of wood, not a laminate.
(no info was found when Goggling this )
Just found this post and was wondering if you ever found anything else out. I am in the process of making Japanese style cutting boards and have learned that they use Hinoki wood. This is more than likely that and it is classified as a Japanese cypress. Spuce woods have resin canals in them which excrete pitch or resin and would not make a good cutting board. If you bought this at a Japanese specialty store, chances are it's Hinoki wood. I see no reason what so ever why you shouldn't oil it. It would help it stay flat a lot longer...
To call the translation rough is an understatement, but it appears - based on a Google-translation of the page you posted - that your board isn't mystical, but rather vacuum-impregnated with high-tech antimicrobial agents. ;)
Unfortunately the care instructions are an animé graphic that doesn't get picked up by the translation engine but here's a link to the translation: http://translate.google.com/translate...
The anime graphics are not the instructions for caring the board. The anime is how they first vacuum the board to dry the board, then soak the board in anti-bacterial solution, then seal the anti-bacterial solution inside the board, then vacuum and dry.
The anime pictures directly correlated to the underneath real-life factory pictures one by one, step by step.
You people are making stuffs up. :D
By the way, isn't there an email for question listed on that page?
No, I don't think the salesperson is not knowledgeable, in fact...he sells all sorts of specialty products, directly from Japan.
Anzen Hardware, LA,CA
(you can see the cutting board on the glass counter)
It's not cedar, that I know...it does look like spruce, with it's ultra-straight grain (like you would see on acoustic instruments).
Here is the manufacture's website...anyone read Japanese ??
The spruce is supposed to have an anti-bacterial quality..... with magical powers, far beyond the comprehension of the western, non-enlightened mind.
(ok, I made-up the last half of that sentence.)
Upon searching for "spruce" "antibacterial", I found some interesting reads about >>food on wood<<.
Wood has natural antibacterial qualities (remember that bacteria and fungus are different beasts)...with Pine heartwood being one of the most effective woods in this area...and Spruce is not too unrelated to Pine.
(plastic vs. wood cutting boards)
re: Freq Band
I believe the pictures are trying to say that when it gets wet, it will expand, so make sure to wipe it as quickly as possible and when it dries, it will contract to it's original size.
But that's just a guess from looking at the pictures.
Here's some basic info on butcher block care: http://www.chefknivestogo.com/cuboca....