I have heard that bamboo will dull knives quicker than a end grain wood product. I have really nice pro chef knives and would like this opinion?
1435986
I have knives I've had for years & still use a Stone... having said that, I see no need for extra sharpening & I'm very impressed with these Bamboo cutting boards! The sizes are perfect & I'm pleased with excellent price point.
1435987
I've never noticed knives getting dull due to my bamboo cutting boards. I have good quality knives and use them everyday on bamboo. For a more qualified opinion, check the internet.
1435988
I would think the dulling us so slight, you won't notice the difference. The boards I bought were for smaller items. I have a larger, end grain wood board for roasts, holiday turkeys, etc. Hope this helps.
1435989
So far, we have not had that problem and really like the bamboo for the fact it resists bacteria!
1213342
All I know is that Mora knives are designed for wood carving and hold an edge really well. Mine was razor sharp right out of the box. Which knife is for you is likely more about grip comfort than anything else.
764546
Works fine... We don't use it for freshness, just to keep the counter from getting cluttered. All in all your bamboo may be better.
434807
I have used sharpening steels and unless you are a pro with one you can get the wrong angle and ruin the edge on your knives. I am a professional chef and I like this sharpener because it is a no brainer fast and easy to use. Of course on occasion if you have good quality knives you should take them in to have them professionally sharpened by a pro. Bottom line to keep an edge on your knives daily this is great and I love mine.
358444
I doubt they'd let you use this in a professional kitchen. If you're looking for a work knife, I'd probably recommend a dexter icut pro, a mercer genesis or mercer renaissance, victorinox rosewood as an entry level knife. You'll probably see victorinox fiberox or dexter sanisafe as "house knives". But you won't get much respect if you use a house knife. If you walk into an interview or a "stage" and you carry a mercer, they'll even assume that you went to culinary school (mercers are THE knife of choice in 90% of culinary schools) and that you have at least a certain skill set, focus, and attention to detail. Of course if you walk in with a knife from a celebrity TV chef, you'll get laughed out of the building. If you carry a knife, that is used by a majority of sous and execs (tojiro, masahiro, togiharu, Misono, new west, glestain, etc), you'll probably get a stage, but from then on, it's up to you to prove yourself. If you have a little better budget and if you move to "the line", I'd recommend, global, tojiro DP, wusthof classic, wusthof grand prix2, wusthof LCB, Henkels pros s or henkels 4 star as not too expensive, reliable knives. There are even better knives, but you should learn using those on that list. Good luck on your career!
759430
The best thing to do in my opinion is to ship to CS if you have a spare or don't need it for a while. I've had some bad experiences sharpening. At the same time, I don't claim to be a pro. They are pretty cheap. Otherwise, I'd say wetstone is best
1735057
yes definitely. I'm a chef of 30 plus years experience. Not 'lifetime' knives, but much easier to sharpen than mid or lower-level knives from high-end brands. Chicago cutlery has always been good.
895993
I have planed a small amount of PT pine, with no "obvious" dulling. It certainly didn't destroy the blades, but no idea if it wears them any faster than not-PT. I tend to doubt it.If you do use PT, make sure you wear a mask. The stuff has gotten a lot safer over the years, but still not sure you want to breath in whatever the current preservative mix is.
651008
I use either a wood or bamboo cutting board. You can cut on a pizza stone, but it only dulls the blade quicker
2243930
I had some bamboo clothes pins before. One time in the rain, and they molded terribly. I don't know if there are different qualities of bamboo or what, but I was really upset about that. IT was the reason I picked bamboo over regular wood. At this price range, i wonder if i'd have the same issue.
429236
A decent whetstone when used properly will always get the best results with any non serrated blade from Kitana to Higo no Kami. Its what the pros use as well. As far as grit goes that all depends on how dull the blade is. A variety of stones will cover your bases and last damn near forever.
309410
Good question! I don't personally own any bamboo cutting boards but if you do and the directions recommend routine oiling, then I would expect this one to work well for you.
1175002
The best is a ceramic system. Usually 2 rods at an angle stuck into a piece of wood. That steel should respond good to the ceramic. I just got a smith that is generally used for kitchen knives, but I like it because it will give me a good edge quickly and easily.
395501
It is a very durable and good looking finish. Our end-grain cutting boards have really held up well. As for wooden bowls it really depends one how much wear you place upon the finish day in and day out. I would go with this or 100% Pure Tung Oil and some short of food safe wax finish. If you go with salad bowl finish route---make sure you wait a minimum of 72 hours for the product to cure.
2001624
The surface is PERFECT for food prep and serving. That said, the surface is bamboo [very pretty and nicely finished]. As we enjoy the look it has, while we *could* cut food on the surface, we prefer to use cutting boards in order to preserve the finish
268432
I recently sharpened my Santoku knife (the one with the little dimples in the blade to allow air to ease slices off the knife blade easier.) I had no problem sharpening it with the Chef's Choice 300. Just remember when sharpening a knife for the first time, you need to break the factory edge. It will take about 5 minutes per knife the first time. After that you can re-sharpen it in a minute.
483105
Since it was invented in Japan, to work with bamboo, it is a good thing that it is indeed, made in Japan. It is re-badged through a US company. I have used it several times and it is soooo sharp it cuts like butter and a hot knife. Remember though it is a pull not push saw. I kept the plastic zip lock package to hang it and keep it well oiled. I tell you this is quality product; you will not be disappointed with this product.Besides, Japan is one of the leading exporters of metals anyway. Just because many of the products are made in Japan does not mean all products are crap. Just like anywhere in the world, quality exists...you just have to find it. Good luck. Since it was invented in Japan, to work with bamboo, it is a good thing that it is indeed, made in Japan. It is re-badged through a US company. I have used it several times and it is soooo sharp it cuts like butter and a hot knife. Remember though it is a pull not push saw. I kept the plastic zip lock package to hang it and keep it well oiled. I tell you this is quality product; you will not be disappointed with this product.Besides, Japan is one of the leading exporters of metals anyway. Just because many of the products are made in Japan does not mean all products are crap.... » Read More Since it was invented in Japan, to work with bamboo, it is a good thing that it is indeed, made in Japan. It is re-badged through a US company. I have used it several times and it is soooo sharp it cuts like butter and a hot knife. Remember though it is a pull not push saw. I kept the plastic zip lock package to hang it and keep it well oiled. I tell you this is quality product; you will not be disappointed with this product.Besides, Japan is one of the leading exporters of metals anyway. Just because many of the products are made in Japan does not mean all products are crap. Just like anywhere in the world, quality exists...you just have to find it. Good luck. « Show Less