Switched to bamboo cutting boards 3 years ago, just now realizing why

I always thought wood cutting boards were the only way to go for knives, bought a bamboo one on clearance at Target in 2021. Last week I noticed my chef's knife stayed sharp almost twice as long between sharpenings compared to my old end-grain board. Has anyone else seen a big difference swapping out their cutting board material?

2 comments

2 Comments

black.jordan15d ago

That's a hot take, but bamboo is way harder on edge geometry in my experience.

the_faith15d ago

Oh man, totally. Bamboo is a nightmare for edge geometry. The fibers are so tough they chip out really fast. You gotta run a much higher grit to get a clean apex. And forget about slicing through it, you'll be stropping constantly. It's like the wood fights back the whole time. I'd take almost any other wood over bamboo for a clean, lasting edge.