Warning about those new polymer cutting boards versus the old maple ones

I switched to a polymer board for a month because it was cheaper, but the edge on my boning knife dulled twice as fast compared to my 15-year-old maple block. Anyone else notice this with synthetic surfaces?

2 comments

2 Comments

anna_coleman5d ago

My brother got me one of those bright plastic boards for Christmas last year. I mean, my main chef's knife needed a serious sharpening after like three weeks of regular use. It just feels like the plastic is weirdly hard on the edge compared to wood, even when it's new. Maybe it's just me but I went back to my old beat up maple board pretty fast. The polymer one is now my backup for cutting raw chicken, that's about it.

drew_grant525d ago

Even when it's new" - yeah, that's what I tell myself about my knife skills too. You keeping the plastic one just for chicken sounds like the smartest move yet?