Are knives dulled more quickly by plastic cutting boards?
As I fight my diabetes-nurturing weight I am learning to do more than make baloney sandwiches. One of the big parts of my diet is salad. I do a lot of cutting, pealing and chopping. I have come to appreciate good knives. I have learned to try to keep them sharp. A dull knife is a dangerous knife.
Keeping them sharp involves a sharpener, obviously, but even more. There is an intermediate step of honing. It looks like a steel rod. It has a handle on one end and a rough surface. You strop the knife on a regular basis and it keeps it sharp longer. Simple and effective.
I have been noticing something and I am wondering if it is my imagination. I use different types of cutting boards. At one point my wife was getting fussy about the wooden boards so I started using some made of plastic. It seems to me that the knives get dull faster using the plastic than they do with wood.
Fact or fiction?
homo unius libri
Fact. Plastic hates stainless steel. Rumor has it plastic cheated on stainless steel with rubber.
ReplyDeleteYou read it here first, folks.
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