Hot take: Those cheap bamboo cutting boards are actually safer for knives than the fancy end-grain ones

After a friend who restores knives for a living told me my expensive maple board was dulling blades faster, I switched to a $12 bamboo board from the grocery store six months back. Has anyone else found that the "best" gear is sometimes the opposite of what works?

3 comments

3 Comments

emmaclark3d ago

A $12 grocery store cutting board beat out a fancy maple one? That's wild.

ninaowens1d ago

Oh wait, I think it was more like $15 or $16 bucks, not $12. Still a steal compared to the fancy one though.

the_jake3d ago

But how's the edge retention after a month of daily use? That's the real test for me.