Comments on: Can you bamboo? http://thecookskitchen.net/2007/04/05/can-you-bamboo/ What you need, what to buy and where to buy it. Tue, 06 Jan 2009 15:13:23 +0000 http://wordpress.org/?v=2.0.4 by: Lee Chesson http://thecookskitchen.net/2007/04/05/can-you-bamboo/#comment-678 Mon, 23 Apr 2007 19:42:45 +0000 http://thecookskitchen.net/2007/04/05/can-you-bamboo/#comment-678 Wood cutting boards have been in use for many years with an excellent safety record. Microbes need certain conditions to thrive, and common sense approaches to kitchen sanitation tend to take care of potential risks for bacterial infection - whether on cutlery or cutting surfaces. Well used wooden cutting boards are no more likely to harbor bacteria than new ones. You can read testing results here: http://leechesson.com/On_the_Chopping_Block.htm I recommend 3% hydrogen peroxide for sanitizing instead of smelly bleach. Baking soda and/or lemon juice can be used to treat odors. The jury is still out on bamboo cutting boards, but I would suspect they could potentially have a dulling effect on knives since bamboo fibers contain approx. 5% silicates (glass). Trust me, you do not want a bamboo splinter either, so be very careful when wiping them down. At any rate, it seems that any new material that arrives as the latest, greatest material for cutting boards does so at the expense of wood. A good quality wood cutting board is safe, beautiful, and can last for many years if properly care for. www.LeeChesson.com Wood cutting boards have been in use for many years with an excellent safety record. Microbes need certain conditions to thrive, and common sense approaches to kitchen sanitation tend to take care of potential risks for bacterial infection - whether on cutlery or cutting surfaces.

Well used wooden cutting boards are no more likely to harbor bacteria than new ones. You can read testing results here:

http://leechesson.com/On_the_Chopping_Block.htm

I recommend 3% hydrogen peroxide for sanitizing instead of smelly bleach. Baking soda and/or lemon juice can be used to treat odors.

The jury is still out on bamboo cutting boards, but I would suspect they could potentially have a dulling effect on knives since bamboo fibers contain approx. 5% silicates (glass). Trust me, you do not want a bamboo splinter either, so be very careful when wiping them down.

At any rate, it seems that any new material that arrives as the latest, greatest material for cutting boards does so at the expense of wood. A good quality wood cutting board is safe, beautiful, and can last for many years if properly care for.

www.LeeChesson.com

]]> by: Cate O'Malley http://thecookskitchen.net/2007/04/05/can-you-bamboo/#comment-390 Mon, 09 Apr 2007 13:15:24 +0000 http://thecookskitchen.net/2007/04/05/can-you-bamboo/#comment-390 You managed to convince me, and I picked one up this weekend. I just wish they were dishwasher safe. You managed to convince me, and I picked one up this weekend. I just wish they were dishwasher safe.

]]> by: Sean http://thecookskitchen.net/2007/04/05/can-you-bamboo/#comment-361 Fri, 06 Apr 2007 00:02:05 +0000 http://thecookskitchen.net/2007/04/05/can-you-bamboo/#comment-361 I love bamboo boards, but use them mostly for serving/decorative purposes. I've heard anecdotally that they dull knives faster. Any evidence to support/debunk that? I love bamboo boards, but use them mostly for serving/decorative purposes. I’ve heard anecdotally that they dull knives faster. Any evidence to support/debunk that?

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