Bamboo end grain boards

Discussion in 'Cooking Knife Reviews' started by capsaicin, Dec 22, 2013.

  1. capsaicin

    capsaicin

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    Sorry I haven't been around -- law school and two jobs keep me pretty busy.

    Have a question for the panel -- has anyone tried a bamboo end grain board?  The bamboo long grain boards are too rough on a high quality edge, but I wonder if the bamboo end grain ones might be good?
     
  2. dillbert

    dillbert Banned

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    don't have one, never used one.

    when the 'end grain' glued up rounds became popular the knife people appeared to be of the opinion that the hard resin used to glue up the rounds / fill in the voids was an edge killer.
     
  3. galley swiller

    galley swiller

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    When I looked at them, I noticed that there's an awful lot of open cell structure exposed.  I personally wonder about the ability of that extremely large grain structure to either absorb (and retain) mineral oil - and the ability to keep pathogen materials safely away from food (end grain for wood boards will absorb the single cell pathogens - where they simply die from lack of nutrients).

    Bottom line - I was not willing to take a chance.  I got a hard maple end grain block instead.

    Galley Swiller
     
  4. kokopuffs

    kokopuffs

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