Yoshihiro boards sound and look like they function the same way as the rubber cutting board I mentioned much earlier in this thread. The one thing about both kinds that I would strongly say is don't get one that is too big to fit in your sink. If you can't easily clean it, it's too hard to keep clean. In time it will get the the counter dirty and mold could even develop on the underside. I have used a rubber cutting board for at least a couple decades. I have two and now use the smaller one. It's big enough to fit over one of my double sinks when I use it (so I can scoop off waste in the other sink -with the disposer- or scoop off product into a bowl or pan and then slide it down into the sink itself to wash it off. I store it on its side in a place reserved for it.
I used the bigger one forever until my son complained about how hard it was to clean the counter with all the stuff on it and the heavy board. I had to agree and switched configuration to keep the counter-top clean. for quick small jobs we use the Epicurian hanging beside the counter and for whole dinner prep. I use the cutting board pictured here. I don't think one bigger that this is an asset in the long run.
