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Finally realized I was dulling my knives with my cutting board
Been using those thin plastic boards from the restaurant supply for 3 years and wondering why my edges kept rolling over. A dude from the old school shop in Philly told me to switch to a wood block and my boning knife is staying sharp twice as long now. Anyone else waste time on the wrong board before figuring this out?
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logan6323d ago
Felt the same way until I switched to bamboo, night and day difference.
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richard_sanchez433d ago
Wait, isn't bamboo actually WORSE for the environment once you factor in the chemicals they use to process it? I tried bamboo sheets once and they felt like sandpaper after a few washes. Honestly I'll take regular cotton over that any day.
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