Originally Posted by Callisto in NC
Okay, so my SIL is a Pampered Chef sales person and for my birthday and to help her out to get started in her new state, I'm ordering a bunch of stuff from her. They sell bamboo and plastic cutting boards. The plastic is great for meat, that I know because you can bleach it. But what I don't know is, is bamboo good for your knives. I'm spending a bunch of money on knives, I don't want to ruin them if bamboo is bad for them. And what about plastic? Is it okay for knives or does it dull them? Need to know before I proceed.
I have plastic cutting boards for raw meat of any kind, and as you say they're great because they can be bleached or put in the dishwasher to be cleaned and sanitized.
I currently have bamboo cutting boards for other things, made by Totally Bamboo
, including this large end-grain butcher block
In the past I've had other cutting boards made of various hard woods, so I think I have some basis for comparison. Both are good, in my experience, and the decision of which to buy pretty much comes down to price and appearance.
Many people will tell you that bamboo is too hard and will dull your knives quickly. I have not found that to be the case; my knives maintain a fine edge for a long time. Granted, I do use the steel on them quite frequently, and sharpen them now and then, but I've not noticed any significant difference in how quickly they dull on the bamboo boards.
I've read other comments about bamboo having more resin than hardwood boards, that it's somehow less sanitary, etc., etc., but I think that's mostly industry hype.
One other positive thing about bamboo -- it's actually a member of the grass family, not a tree, and it grows like crazy. It's thus "greener" in the sense that bamboo is a sustainable resource; using it prevents the destruction of ancient hardwood forests. And I like the way it looks, too.