I finally switched from plastic cutting boards to wood and wow what a difference

After 5 years of using a cheap plastic board from Walmart, I picked up a wooden one at a farmers market last month and my knives actually feel sharp now. I never realized how much the plastic was dulling my blades every time I chopped an onion. Has anyone else noticed a big change switching materials like this?

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drew_chen17d agoMost Upvoted

I grabbed a solid acacia wood board from a local woodworker about two years ago and it was a total game changer. My old plastic board had all these deep knife grooves that were impossible to clean, and I swear bacteria was living in there no matter how much bleach I used. The wood feels way more forgiving on my knives too, I can actually go a few extra months between sharpening sessions now. One thing nobody told me though is you gotta oil it regularly or itll dry out and crack on you. I use food grade mineral oil once a month and it keeps it looking new. Do you just use plain wood or did you get one of those end grain ones?