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Geoffrey Hoffman's avatar

Re: bamboo: bamboo is certainly better than plastic, but natural wood is better than bamboo. Bamboo got popular cause it requires less maintenance and sustainable: bamboo grows ridiculously fast. Problem is bamboo is super hard, so it dulls knives much quicker than natural wood.

I've also read that bamboo is more porous (technically it's a grass, not wood), so it can pick up bacteria a bit more easily, wears out a bit faster than wood boards, and supposedly can then leave small splinters in food (again, it's a grass). We have some and use them, but for hard chopping and carving, I use the natural wood.

Ideally, you want an end-grain cutting board, which is the kindest to knife edges, especially hard edged Japanese knives. Maintain it by oiling it now and then with food safe oil and they should last decades. My main cutting boards are 20+ years old, and have a few from my parents that are older.

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Todd Blue's avatar

Looking forward to Rogue Heroes..thanks for tip.

Is there a Robert Rogers (Rangers) book. you would recommend?

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