Why does nobody talk about how bad bamboo cutting boards are for knives?

I used a bamboo board for like 2 years because everyone says they're eco-friendly and cheap. But last month I got a walnut board from a local woodworker in Portland for $50 and my chef's knife stayed sharp for weeks instead of days. Bamboo is actually super hard, it dulls blades way faster than people realize. Has anyone else swapped and noticed the difference or am I just crazy about knife care?

3 comments

3 Comments

alice_kim2d ago

@hill.andrew I had the same thing happen with a maple board in a humid summer. I switched to a well sealed walnut board and it has held up way better through the seasons. Getting a board that's finished with mineral oil really helps stop the splitting.

hill.andrew3d ago

My maple board split after six months in a humid Chicago summer.

nelson.nancy3d ago

I mean @hill.andrew, is it really that big of a deal though... Maple is a pretty tough wood but even it can have issues if you're not careful. Six months isn't that long for a board to split if the humidity is really that bad. Maybe it was a cheaper board or not sealed properly to begin with. I've had worse things happen to my cutting boards in my own kitchen and they still work fine.