Bamboo cutting board, will it dull my new knives?
Just got some Wusthof and Shun knife..
I am using a bamboo cutting board that is not end grain..
I was wondering if I should get an end grain board ASAP.. although, I can't really afford it right now after buying these knives.. But I noticed Ikea has one for $20 made of birch.. although I wanted one made of teak or maple.
Is it really a big deal or not to use a edge grain board and how fast it will dull the blades (vs end grain), cooking at home once a day?
The edge grain board seems easier to keep clean for me.. I don't oil it either and there is no splits or cracks at all.
It's not just the bamboo that is to hard, it's all the resins and extra glues that are used which will work on your edges. Small pieces equal a lot of adhesives.
Don't know much about Ikea but for $20 that board is most likely Hevea, also known as rubber tree wood. Steer clear of teak because it contains silica which is very hard on your edges. Also, the exotic woods some use look good but may cause some allergic reactions from the oils they contain. Some are toxic as well.
End grain boards are superior in every way because the end grain gives a little during use. An edge grain board will cut and show scratches when an edge contacts it.
I've been using a teak board for the last 3 years, and the thing I like most about it is the fact that it doesn't dull my blades as fast as other cutting boards I've owned.
Bamboo is definitely tough on blades, yet it is eco-friendly. The silica thing isn't a huge downside and the upside is that it helps make the board more durable.
Go with end grain if you can afford it. I agree with everyone else that its massively superior when it comes to knife upkeep. Get a good sharpener. If you're blades go dull, no cutting board is going to make a difference.
If bamboo is all you can afford right now use it and enjoy it. I have been using one for about a year to test it. Is it as nice as end grain maple?
All wood cutting boards contain glues and/or resins. I do however have a lot more faith in boards made in the USA as long as they are NSF certified.
It may be of interest to you that Cooks Illustrated gave a bamboo board the highly recommended rating. If you are looking for an end grain Maple board consider Michigan Maple block. Not only are they NSF certified but when you buy a board they offer a deal on the conditioner they carry which is also NSF certified.
I have had two Boos boards crack and cooks illustrated had the same experience with the board they used from them as well.
Try an Epicurean board. These are composites, they're dishwasher safe and they are much kinder to your knives than bamboo.
The folks who posted about purchasing a sharpening steel are giving you great advice. No matter what cutting surface you have, using your wonderful knives will eventually dull them. If you hone them regularly it will be a long time before you have to sharpen them.
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