I read that the same process is used to fuse together maple cutting boards, as well, though.
But either way, I think it just comes down to what you wanna do first - sharpen your knifes or get a new cutting board. Common sense dictates that the less marks there are on your cutting board, the harder and worse it is on your knives. The more marks, the softer and better for your knife, but bad for the durability and porous aspect of the cutting board.
At the end of the day, it's really just a matter of preference.
I also find it ironic that you need diamonds to sharpen steel, but a carrot can do your knife in. At some point, you just have to let loose a bit and not let every little dos-and-don'ts ruin your sanity.
Here's a picture of my bamboo cutting board. I love it and have had it for about three years with little to no signs of wear. It stays right where it is for a counter saver/dish drainer/cutting board. I clean it under the faucet with vinegar, and oil it occasionally. I havn't noticed any undue dulling of my knives. I didn't want a huge thick board because of the weight for cleaning. I keep a folded tea towel under it to keep the board in place. The best part is, I paid around $20 for it at Target, 3 years ago.
I made a decision some time ago that, for me, a cutting board is a necessary tool and that appearance was not important. As a result, I have a number of plastic cutting boards in different colors and sizes. They are lightweight, kind to knife edges, dishwasher safe and can be sanitized/de-stained with a simple bleach solution.
Given the relative effort to sharpen a knife as opposed to washing/replacing a cutting board, I chose to preserve my knives and keep it simple with my boards.
I made a decision some time ago that, for me, a cutting board is a necessary tool and that appearance was not important. As a result, I have a number of plastic cutting boards in different colors and sizes. They are lightweight, kind to knife edges, dishwasher safe and can be sanitized/de-stained with a simple bleach solution.
Given the relative effort to sharpen a knife as opposed to washing/replacing a cutting board, I chose to preserve my knives and keep it simple with my boards.
My first bamboo block was a small one, just to test it out. It's mostly decorative now, though it does comes into play when an extra board is needed. I still cringe for my knives when I hear them slam through a carrot onto the board.
I'm also cringing a bit at the thought that maybe some of my dinner hosts have multi-purpose mineral oil for their cutting blocks...
....As far sharpening knives, I'm not the type that's obsessed with having the sharpest knife... at least not at this point. Maybe if there were local classes offered on sharpening knives, I would take it and get accustomed to sharpening my knife like a true craftsman.
But sharpening knives is such a science, it's hard to learn the fundamentals without a ton a trial and error. You need like, 3 or 4 different stones, and some other tool that refines the edge, and so forth. I've seen countless videos on knife sharpening, and each one just left me feeling more lost, confused, and overwhelmed, to say the least.
....
...As far sharpening knives, I'm not the type that's obsessed with having the sharpest knife... at least not at this point. Maybe if there were local classes offered on sharpening knives, I would take it and get accustomed to sharpening my knife like a true craftsman.
But sharpening knives is such a science, it's hard to learn the fundamentals without a ton a trial and error. You need like, 3 or 4 different stones, and some other tool that refines the edge, and so forth. I've seen countless videos on knife sharpening, and each one just left me feeling more lost, confused, and overwhelmed, to say the least...
I see two things wrong with what that Martha Stewart board info says mkaylady. All boards dull blades. The only question is to what degree. The other thing is that bamboo is not wood.
and most people don't recommend cutting meat on bamboo or wood..at least in my reading...that is what those nice poly. boards are for and tend to run so much cheaper....I even have one and I don't even cook with meat. I just use it for things with a lot of liquid that I dont want finding it's way into my board.
I do agree that all boards dull knives, it's just the hard truth on the subject.
Also, I don't trust the whole "soap and water" take with boards that the company recommends, I did it with one board for about two months and I find it splitting even with proper maintance.
I now use a home made solution of lime and vinegar, spray the board, and dry.