Are bamboo cutting boards really safe on knives?
I have some REALLY nice knives that I received as gifts a few months back. They are the Professional “S” Henckels. I wanted to get a wood cutting board, but the end grains are a little over priced for me right now. I was wondering about bamboo cutting boards, they are marketed as safe on your knife edge, but I just want to hear it from some people who have used and tested them. I just want to protect my knife edge as long as possible, I dont feel like hitting the blade on a stone twice a month.
Thanks a lot everyone!
Jim
Yes absolutely.
I have a bamboo board and used pretty much all types of kitchen knives on it. Starting from Henckels and ending with razor thin Japanese yanagis and usubas.
Quite friendly to the sharp edge. Better than hard rubber boards, but little bit worse than the end grain ones.
Either way, any wood board does kill bacteria due to capillary action. Just keep it dry.
Also, for any wood board it’s a good idea to wax it once in a while to prevent cracking.
As for the knife maintenance, yes wood boards are a must, but also steeling or stropping the edge to keep sharp edge longer is very important.
More on that here – http://zknives.com/knives/kitchen/misc/articles/kitknmntc.shtml
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