. The new kitchen floor is not and is the problem. If I could, I’d replace with either hardwood (ash would be my preference), bamboo or cork. My dad has an older home and replaced the old vinyl tile floor (installed over 6... (29 replies, last updated by Alacrity59 October 2, 2009)

Hello, I’m not sure what American hardwood you mean that would be lightweight. I recently retired a maple board after 20+years of use and began using a bamboo one. They are practially identical in weight, close to the same... (13 replies, last updated by Lillydu December 6, 2005)

be a grass bamboo wood is harder than maple or oak, will not absorb moisture nearly as fast as hardwood making it far more bacteria resistant. So there are Pros and cons to each product. Here is an interesting thread started by... (80 replies, last updated by fatcat55jc July 17, 2009)

I’m looking for a new cutting board and want something that will last, be easy to clean and easy on knives. Money is not an issue, I’m prepared to spend on something of good quality. I know, all of the above describes... (59 replies, last updated by karmalaw June 18, 2008)

Marble and glass are deadly to your edges. Bamboo is also to hard. Maple, or any other hardwood would be okay. (2 replies, last updated by capeanne November 9, 2008)

a problem with some white cutting board hardwoods and bamboo being too hard feeling—gives me that chalkboard/fingernail feeling) but they don’t scratch up in a bad way with use. If I ever have a house of my own, I... (14 replies, last updated by Chuckles the Clone July 31, 2008)

of choice on the boards. What I wonder.. is I’ve found chopping boards that simply state End Grain and hardwoods.. is this a good choice.. or should one specifically state Maple? I currently have bamboo boards.. has anyone... (15 replies, last updated by grnidkjun July 6, 2009)

Restaurants that use charcoal for cooking, whether at the table or in the kitchen, are most likely using hardwood charcoal. They would never use briquettes due to taste concerns, ash production, etc. Based on previous posts, it... (7 replies, last updated by russkar June 5, 2004)

I’m looking for a thick (2" at least) wood chopping block (preferably hardwood) that doesn’t cost an arm and a leg. Was in Tap Phong and they were asking $90!. Anywhere cheaper? (7 replies, last updated by Alacrity59 July 31, 2008)

As far as I’m aware, Boos only makes hardwood cutting boards, and I doubt that a wood board is going to survive many trips through the dishwasher. I’ve used maple boards for years – in the case of one board... (7 replies, last updated by misterbrucie February 12, 2007)

It’s nice to have a beefy end-grain hardwood or bamboo board for the majority of your prep, and then something like a biohazard-red polyethylene board for raw meat, fish, and poultry. Never the twain shall meet, and if you... (19 replies, last updated by jcanncuk March 9, 2007)

millstone (not sure of the stone used, though) thin sticks of bamboo bundled together and simply tied into a whisk-like configuration; I use mine it to brush clean my Daikon grater under the faucet. I’ve also seen it used to... (41 replies, last updated by h2Bn July 10, 2009)

floors installed with 4 kids and 4 dogs those floors took a pounding. Cork like hardwoods just keep going and going. I have wood in my kitchen and like it but if I were in market again for new flooring cork is something I... (31 replies, last updated by kchurchill5 June 17, 2009)

Prefinished hardwood flooring is a great idea for the kitchen. Maybe you can find a manufacturer that first thermally treats the wood — this will make it more durable from scratches and dents. You can take a look at... (6 replies, last updated by baloo September 23, 2009)

I prefer bamboo boards myself. I’ve had problems with bacteria and mold in hardwood before, but not in bamboo. Here’s a link to pretty boards I’ve found, and run down on bamboo boards in general. Basically they... (20 replies, last updated by bworp October 3, 2007)