this post was submitted on 21 Oct 2023
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[–] [email protected] 13 points 1 year ago (2 children)

Don’t get a bamboo cutting board. It’s too hard and will dull your knives faster.

Go with wood that isn’t too hard.

[–] [email protected] 32 points 1 year ago (1 children)

Wood cutting boards are two to five times the price of bamboo. Also bamboo is naturally anti-microbial.

Most houses already have dull knives, heck most people throw their knives in the dishwasher. There is no way to keep your knives sharp perpetually, resharpening will always be needed eventually.

I'd rather people focused on size and weight over material. A bigger board is more useful, and safer as you have room to place your hands and your food. A heavier board is safer as it won't slide as easily.

If you like how the board looks you are more likely to keep it out, use it and clean it.

Buy the biggest, heaviest, prettiest board you can afford.

[–] [email protected] 8 points 1 year ago (2 children)
[–] [email protected] 8 points 1 year ago (1 children)
[–] [email protected] 5 points 1 year ago (1 children)

*My cutting board is so big I live on it" is a hell of a flex

[–] [email protected] 3 points 1 year ago

"I got it on Etsy"

[–] [email protected] 1 points 1 year ago

Horrible material for cutting board.

[–] [email protected] 3 points 1 year ago (1 children)

Do you have some suggestions that aren't too expensive?