Thread: cutting boards, not!

I love this thread, and I love my wife, but...I had 2 Chef's knives that I loved. She bought a glass cutting board and now I have one (that she's afraid of). She uses the ruined one still, and I edge it up on a DMT diamond sharpening steel about once/month. But, every time she uses it she puts it in the dish strainer with all the afore-mentioned metal and ceramic items (dishes, colanders, pots/pans, etc.).

The one I use I only have to sharpen about once/3 months, which I do when I do my other knives on a Spyderco set up.

Bottom line, I love her more than the knife, so I let her have her way with it. After 35 years, she's beyond the training stage.

Originally Posted by Nightblade

Great edges bar none but drop'em and ouch done !

Kinda like my other knives.....great edges but give them to my wife and ouch done!

Originally Posted by Phoenix51

Was at a high school science fair a few years ago. One of the students did a project which actually proved wood cutting boards were more resistant to germs and bacteria than the plastic ones. Go figure.

I guess it wasn't really a science fair, because in science, you can never prove anything.


Sorry... the school year is back in full swing.

Originally Posted by Haroldg48

I love this thread, and I love my wife, but...I had 2 Chef's knives that I loved. She bought a glass cutting board and now I have one (that she's afraid of). She uses the ruined one still, and I edge it up on a DMT diamond sharpening steel about once/month. But, every time she uses it she puts it in the dish strainer with all the afore-mentioned metal and ceramic items (dishes, colanders, pots/pans, etc.).

The one I use I only have to sharpen about once/3 months, which I do when I do my other knives on a Spyderco set up.

Bottom line, I love her more than the knife, so I let her have her way with it. After 35 years, she's beyond the training stage.

Harold.............You're a good man sir.

All this talk of glass boards blunting sharp objects has got me thinking, I might buy one and ask the missus to run her tounge over it.

Originally Posted by holli4pirating

I guess it wasn't really a science fair, because in science, you can never prove anything.


Sorry... the school year is back in full swing.

Scientifically speaking I suppose ha ha

I had/used a real butcher block for 30 years. Why every kitchen doesn't come equipped with one I'll never know. Should be as common as a refrigerator.

Made myself a nice bamboo cutting board a few months ago. Holding up nicely.

Originally Posted by cannonfodder

Made myself a nice bamboo cutting board a few months ago. Holding up nicely.

All things considered,I rather like Bamboo. I have some utensils made of it and they hold up pretty good. They don't quite wear down as smooth as wood but,Bamboo is sustainable,...it's a grass so it grows like a weed which means renewable supply . Seems like it would be pretty blade friendly but, I have no idea about it's anti bacterial qualities ?

I made one out of a chunk of kauri about 20 years ago, not the sort of thing you would wear out in a hurry. We have a few plastic boards but I am not a fan. The wife has a couple of glass ones for cheese, and the matching blunt knives. Butchers block with the end grain would be the most forgiving on the edge of your knifes I think.