Knowledge Base > Deb Kennedy, PhD - Culinary Medicine: Ask Me Almost Anything

Deb Kennedy, PhD - Culinary Medicine: Ask Me Almost Anything
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Question:

What do you think of the new aluminum cutting boards, and do they dull knife blades?
— Penny Ingman
Answer:
Do they dull knife blades? Yes. Anything that's really hard, penny, like glass or any type of medical, medical metal is going to dull your knife on these really hard surfaces. Your knife also can slip. So it's a little more, I'm not gonna go so far as dangerous, but you have to be more careful with it. I personally would suggest one of two things. I would suggest either you transition to a bamboo cutting board, which isn't wood, but it looks like it and it acts like it, except the pores are so much smaller, so they're not going to draw in, um, potential pathogens. So like if you're cutting up meat or chicken or seafood, um, you can better clean a bamboo than you can a wood. I I think like you penny am nervous. I don't wanna put anything raw unless it's plant-based on my cutting boards. So I do have a plastic cutting board that I use maybe once a month to cut up my chicken breast. Steak happens like maybe twice a year, uh, or my fish. But what happens when you use the plastic cutting boards is you get microplastics. So when you're cutting it up, you're releasing some plastic into your food and you are consuming microplastics and I really don't like that. So if I was to, that's why I don't use it often at all. Um, so I'm hoping that helps for you. I would suggest switching to the bamboo and actually after looking into this, I'm probably gonna go out and buy bamboo myself so that I can do the meat on that without getting microplastics in my food.
