Use the paulownia wood chopping board and treat your knives with the utmost care – even while chopping and slicing. Paulownia is technically a hardwood, but the wood itself is relatively soft. This makes it an ideal material for cutting boards, as it is less destructive to the edge of your knives. Paulownia wood also provides a great non-slip surface, so you can be safer and more efficient in the kitchen.
The paulownia wood chopping board is very lightweight, so it’s easy to handle and clean. It is also naturally water resistant, so it’s quick drying and therefore more resistant to warping. This, coupled with natural antibacterial properties, also makes it less susceptible to mould and bacterial growth. The paulownia wood chopping board is therefore very easy to take care of and the best choice for keeping your kitchen hygienic.
Paulownia wood is grown in America as well as eastern Asia, but it is so sought after in Japan that you’ll rarely see it anywhere else! The wood used to make these boards comes from Kamo city in the Niigata prefecture – a place that’s famous in Japan for its paulownia wood.
Clean after use with warm water and a mild detergent. Leave to air dry completely before storing in a dry place.
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Michael Canale-Parola (verified owner) –
Wet surface before use, soft on sharp Asian knife blades.