Argamemnon
Senior Cook
I don't know if this is the place to discuss this, but what type of cutting board sould I buy? I want a very good cutting board, what material should it be made of? Thanks!
I use High Density Polyethylene boards...USDA...FDA Approved...Will not chip crack or warp...Non porous....Will not dull knives...Dishwasher safe.....
I'm curious, are you counting bamboo in with wood, or do you recommend not using it? If the latter, why?Either wood or plastic. Those are the only decent materials if you want to treat your knives well. End grain wood is better than edge grain wood.
Wood and plastic both have pluses and minuses. I use both in my kitchen for different reasons.
I use a VERY heavy synthetic rubber Chinese board
look here Top Choice Rubber Reversible Cutting Boards
never had a problem with it - using 30 years now.
I'm curious, are you counting bamboo in with wood, or do you recommend not using it? If the latter, why?
Most of what I've heard/read seems to indicate that bamboo has similar advantages to wood. The only dissenting voice I can think of was a poster here who was in the business of making wood (not bamboo) boards, and he didn't actually give any real reasons that I remember (he said things like "why would you use your good knives on grass?").
I have actually not heard of any studies on bamboo as far as how sanitary it is. You actually bring up a very good question.I'm curious, are you counting bamboo in with wood, or do you recommend not using it? If the latter, why?
Most of what I've heard/read seems to indicate that bamboo has similar advantages to wood. The only dissenting voice I can think of was a poster here who was in the business of making wood (not bamboo) boards, and he didn't actually give any real reasons that I remember (he said things like "why would you use your good knives on grass?").