- cross-posted to:
- technews@radiation.party
- cross-posted to:
- technews@radiation.party
There is a discussion on Hacker News, but feel free to comment here as well.
You must log in or register to comment.
Stopped using plastic cutting boards years ago and I’m proud to say I’ve decreased our family’s microplastic intake by 2%
For the love of your knives, don’t switch to glass either. That will dull your knives faster than any other. Ceramic knives might be able to use those glass monstrosities.
Can’t a dull knife get sharpened?
Yes, you have a point. Knives do need to be maintained regardless.
Depends on how much you like sharpening, I guess.
Don’t get a bamboo cutting board. It’s too hard and will dull your knives faster.
Go with wood that isn’t too hard.
Wood cutting boards are two to five times the price of bamboo. Also bamboo is naturally anti-microbial.
Most houses already have dull knives, heck most people throw their knives in the dishwasher. There is no way to keep your knives sharp perpetually, resharpening will always be needed eventually.
I’d rather people focused on size and weight over material. A bigger board is more useful, and safer as you have room to place your hands and your food. A heavier board is safer as it won’t slide as easily.
If you like how the board looks you are more likely to keep it out, use it and clean it.
Buy the biggest, heaviest, prettiest board you can afford.
A big marble slab!
I just use the floor
*My cutting board is so big I live on it" is a hell of a flex
Removed by mod
Horrible material for cutting board.
Wooden ones is what I use
I have a plastic board I just use for cutting raw chicken.
I use hinoki cutting boards. They’re affordable and really soft. They also have antimicrobial properties.
Made me an end grain cutting board about a month ago. Am much enjoying. Such slice, very chop.
