Stopped using plastic cutting boards years ago and I'm proud to say I've decreased our family's microplastic intake by 2%
this post was submitted on 21 Oct 2023
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Don’t get a bamboo cutting board. It’s too hard and will dull your knives faster.
Go with wood that isn’t too hard.
Wood cutting boards are two to five times the price of bamboo. Also bamboo is naturally anti-microbial.
Most houses already have dull knives, heck most people throw their knives in the dishwasher. There is no way to keep your knives sharp perpetually, resharpening will always be needed eventually.
I'd rather people focused on size and weight over material. A bigger board is more useful, and safer as you have room to place your hands and your food. A heavier board is safer as it won't slide as easily.
If you like how the board looks you are more likely to keep it out, use it and clean it.
Buy the biggest, heaviest, prettiest board you can afford.
A big marble slab!
I just use the floor
*My cutting board is so big I live on it" is a hell of a flex
"I got it on Etsy"
Horrible material for cutting board.
Do you have some suggestions that aren't too expensive?
For the love of your knives, don't switch to glass either. That will dull your knives faster than any other. Ceramic knives might be able to use those glass monstrosities.
Can't a dull knife get sharpened?
Depends on how much you like sharpening, I guess.
Yes, you have a point. Knives do need to be maintained regardless.
Wooden ones is what I use
Are silicone boards ok?
I have a plastic board I just use for cutting raw chicken.
Made me an end grain cutting board about a month ago. Am much enjoying. Such slice, very chop.
I use hinoki cutting boards. They're affordable and really soft. They also have antimicrobial properties.