Do bamboo cutting boards dull knives?
There’s more to food than recipes. We’ll approach the answers to growing questions, and new ways of taking on tricks of the food trade, and Boil It Down for you. For the past couple of years, we’ve been using a bamboo cutting board as our main chopping surface in the kitchen. It made a whole lot of sense at the time. Bamboo’s a green wood and replenishes itself quickly and abundantly; we’re not contributing to the deforestation of some ancient woodlands to prepare our meals. So far the bamboo cutting boards have served their purpose well. However, I’ve noted that our knives seem to get dull more frequently than they had years ago. Are the knives getting old? Are we just cooking more? Is the bamboo bad for the knives? We could have gone with plastic cutting boards, but it’s been reported that bacteria finds it a lot easier to hide in crevasses in plastic than with wood boards. Sounds crazy, I know. We have one plastic board that we’ve declared as the fruit-only surface, so we’re not get
