Do you use bamboo board?

C

Charlii H

New member
was wondering whether bamboo board is reliable and healthy,cuz this
cheese board caught my eyes,it is great for picnic.
'Gift Ideas for Every Occasion - product personalized-gift-ideas'
(http://tinyurl.com/493pdca)
Anyone use bamboo board?Is it healthy?




--
lilycheese
 
On 3/11/2011 6:08 AM, Omelet wrote:

I've never tried a bamboo board and I wonder how they stand up to
washing. I do have several bamboo spatulas and spoons that have
withstood years of cleaning in the dishwasher.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
Omelet wrote:

Exactly... the resin used to bind the bamboo laminate is hard and very
abrasive... they wreak havoc on knives but are fine for presentation.
I have a small bamboo board that has a home on top of my microwave
oven, a handy trivet and I often use it for eating a sandwich, but I
don't recommend bamboo laminate as a cutting board for food prep, it
will wreck your good cutlery.
 
Goomba wrote:

Julie had a lotta extra time to kill... was just a two minute quickie
bent over the bathroom vanity this morning. LOL
 
Omelet wrote:

Really! What do you use then? The bamboo, as I said, seems to be
very soft, which is bad for the boards but I assume relatively
kind to knives.

--
Jean B.
 
Brooklyn1 wrote:

Hmmm. I need to look more carefully at the boards I guess. Now I
am curious about whether the cut marks are uniform.

--
Jean B.
 
On Fri, 11 Mar 2011 06:30:28 +0000, lilycheese
wrote:


I've used wood/bamboo boards all my life and I'm not dead yet.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 08:03:26 -0500, James Silverton
wrote:


Just like with wood, it all depends on how they were put together in
the first place and how long you subject them to water after that.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 05:08:54 -0600, Omelet
wrote:


Why? They're no worse than wood.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 11:51:09 -0500, Jean B. wrote:


Knife edges are not an issue for me. Mine stay as sharp as if I was
using those soft plastic (non-acrylic) cutting boards or other woods.
That is just pure, unfounded speculation on Sheldon's part. On par
with most of his misinformation.

-sw
 
On Fri, 11 Mar 2011 06:59:35 -0800, David Harmon wrote:


Really. Don't you folks know that everyone who posts from Foodbanter
is EVIL (or at least very ignorant), no matter how genuine they seem?

Foodbanter is EVIL. Killfile the whole domain.

-sw
 
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