Bamboo, a love story that went wrong
Bamboo cutting boards have become the ecological answer of the new century, and bamboo – is a miracle. It looks super cool and light, but is durable. It is waterproof and sealed, making it easy to clean. What’s not to love?
I’ve been using my two little bamboo cutting boards for years and abusing them until I saw a negative comment on the internet and asked for advice from one of my professional grinding services. I already knew that bamboo is about 15% harder than hard maple, which is standard, but 15 didn’t seem so far away. It turns out that hardness is not the biggest problem. It’s a matter of consistency. Maple is much more durable in its hardness, while bamboo is super stiff in the branches and soft in between, my husband said when he sharpened himself. The buttons will kill you. Or nice to each other. Or rather, uneven wear between them tends to shred the edge of the blade. Especially if you hack a lot. (Left picture: three bamboo cutting boards of the KKG)
BAMBOO CUTTER Here are links to some of my favourites – I own the first two Totally Bamboo models, and the last one was also made by them. I rarely used mine for heavy sanding, but I washed them with soap and warm water (NOT soaked) and they held up well. (Below : All three-piece bamboo cutting boards,set, your Kauai board, and your with silicone holes,set of three).
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I can’t with a good conscience recommend bamboo as a material for your main chopping board.
Therefore, to the best of my knowledge, I cannot recommend bamboo as a material for your main chopping board. But as a supporting actor, it seems normal. Anyway, I use my bamboo chopping boards for simpler tasks such as cutting an apple or serving cheese. Especially because bamboo is so pleasing to the eye. I don’t think I’ve ever seen a bamboo board I didn’t want to buy right away, just to take it home and see it.
Other types of chopping boards
There are three other types of cutting boards that are worth discussing, the last one, like bamboo, which I do not recommend for intensive use. But as you can see, it’s sold on a lot of kitchen equipment sites, so I thought it was worth mentioning.
Hard rubber
Solid rubber sheets, especially the brand Sani-Tuff® , are widely used in the food industry. And not for nothing – they are as strong as wooden planks, they don’t catch bacteria like plastic planks, they are easy to handle with knives, and they can even be resharpened. And what’s more, they are dishwasher safe.
So where’s the friction? The biggest disadvantage is that they are not as attractive if you don’t like industrial sectors. They seem to be exactly where they’re meant to be: the canteen kitchen. They also tend to be larger (which can be bulky and heavy), tend to use a blade instead of wood or plastic, and are not cheap.
It’s at your discretion. If you don’t mind the looks and weight, they’re worth a look. But whatever you do, don’t order anything more than 3/4 inch thick when cooking, you love weightlifting! (Announcement: I have not practical experience with them, but I rely on my own research)
Thin flexible plastic mat:
Although their fineness varies from manufacturer to manufacturer, the great attraction of these plastic cutting mats is that they are ultralight and ultra portable. This means you can take them anywhere in the box behind the knife block and remove them quickly if necessary. Changes the excitement of being able to use the funnel board itself to steer what you cut directly into the soup pot. Kuel. And they’re available in different festive colours, just like regular plastic plates, so you can easily code them for different products if you want. I’ve never used them, but I see the appeal.
The mats are not designed for intensive use.
Don’t forget that, depending on the fineness of the product, you should ideally use it on something with a few concessions, such as a wooden cutting board. If you place a mat just a few millimetres thick on a granite worktop and cover it with your favourite freshly cut cook’s knife, it will quickly fold over the edge (i.e. it will be boring). And please, don’t even think about cutting a mincer on one of them, you’ll cut it. The mats are not designed for intensive use. It should also be borne in mind that they generally do not withstand prolonged use in the dishwasher, but bend and twist.
Maybe the best way to approach them is a disposable accessory that can last up to a year. (Depending on the brand, they’re very affordable.) Use them when you’re in a crispy state to cut the fruit on the plate where you just broke a clove of garlic, and buy a new one as soon as they tear and scratch.
Cutting mats Here are three proven properties, all of which are included in the kits It is impossible to know which of these cutting mats works best, given the inaccurate product specifications and the extent of customer feedback. However, all of these brands/models should be thicker than most and less susceptible to twisting. My personal preferences: RÖsle Cutting mat and heavy ATEX flu . RÖsle is made in Germany with a lifetime warranty. Dexas is one of my favourite plastic film manufacturers and has received many positive reviews. (Bottom, left to right:
RÖsle cutting mat; Dexas high-performance grip mat; Flexible cutting board MIU) .
Wood fibre composite materials
Richlit, a leading wood fibre composite, is a surprisingly green material made from layers of pulp and resin. Epicurean makes a long line of Richlit cutting boards that are stylish and furious enough. You can see why: they are incredibly durable, easy to paint, resistant to 350 degrees of heat, hygienically perfect and even dishwasher safe. There’s only one big problem – they’re damn complicated. Much harder than hard maple, making them less suitable for heavy chopping boards. Despite the fact that all websites that sell these signs claim that they don’t blunt the blades, I don’t buy them. I ordered several samples to test them and they didn’t get enough points (as with any material that protects the edges of the blades). I don’t recommend it for the board.
They have to eat the cake.
OXO Steel Cake Server
This cake server is mine and I LOVE! Two reasons: 1) you can use the knurled edge to actually cut the crispy crust for the cake, 2) it is designed with the right shape and flexibility to fit into the cake shape and remove the slice without deforming the cake. How cute! 
However, these epicurean cutting boards are beautiful and complex and can fill a certain niche. If you find them irresistible, I recommend you let them support players (as I recommend for Bamboo). They can be used for simpler tasks, such as slicing melons, slicing baguettes, serving figs and cheese, and avoiding lifting plates of more productive materials. (Bottom: Epicurea’s non-slip plate with black cutting edge).
Conclusions
After all, when it comes to your knives, the two best universal materials for cutting boards are hardwood and plastic, which you do not have to choose, but can use in combination. (Solid rubber Sani Tuff sheets are also a viable option unless you accidentally object to their industrial look) If you like the look of materials such as bamboo and Richlite, try not to use them as main sandpaper. They’re harder on your knives than wood or plastic. You’d better get her on the regular team.
And don’t forget that all the cutting boards (wood, plastic, bamboo, etc.) presented on this site can be hygienic if they are used correctly, because the essential is , because if checks and cleans your cutting boards, , not the material you cut and dice on. The concept of the two tips is to have a separate cutting board for only raw meat (including poultry and fish) and one for everything else. This is essential to make your preparation work more hygienic and easier. (See cleaning the cutting board for more information).
Be careful what the knives cut, they will react to you and stay sharp longer!
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bamboo
Plus: attractive and unusual patterns; light; wood and weather; different styles; sights
Minus: hard as a knife; can only be used lightly as spare bread, apple for breakfast; no dishwasher
hard rubber (Sani-Tuff)
each: protects knives; more hygienic than plastic; dishwasher safe; lasts forever; recyclable
vs: unattractive; no choice of style – one colour, beige; heavy; expensive.
Thin and flexible plastic mats
Plus: portable and lightweight; various colours/styles; inexpensive; semi-dishwasher safe
Minus: fragile; minimal protection against knives; rapid wear and tear; short lifespan; folded dishwasher safe
wood fibre composite (Richlite w/Epicurean)
plus: modern and attractive design; well-dressed; different styles; lasts longer than wood
min: hard as knife; may only be used lightly as spare bread, etc.
(below you will also find excerpts from my article Cutting boards – Wood and Plastic).
Wood
Plus: protects the blades; nice natural look; good weather resistance; different styles; long life
Minus: cannot be washed in the dishwasher.
Plastic
per : protects knives; looks good at first sight; variety of colours; dishwasher safe (except during drying)
against: marks not only the wood but also the weather; gentle drying in the dishwasher
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