When using the cutting board do you get line marks of scrapes from the knife while using it?
1741861
It does, however this is only really noticeable when you run your fingers across the marks. They aren't easy to see and they don't absorb food stains. Even beet juice rinsed right off.This is the best cutting board we have.
1741862
Yes. I have 4 cutting boards that I use daily and there are fine knife marks.
1741863
Yes, I do. I had hoped it wouldn't but it isn't supposed to damage the knives at least.
2002795
Absolutely not. The other day I used the back of a butter knife to very lightly cut my dough and it left marks on it. A sharp knife would leave deep lines and possibly even cut through the mat. Also in another review someone mentioned the lines leaving marks on any future dough - not a problem for ME but if you are a pro it would be.
543505
No. The knives go in parallel to the rods so the rods surround the blades. Most of our knives are very sharp and I have not seen any damage to the rods. We have two and love them both.
1212706
Not in my experience. Very gentle to the knives. If anything, the rack will get scratched instead. But, it adds a nice bit of character to the natural wood.
804994
A magnetic bar can scratch your knife, if you want to keep the finish. If u use a magnetic bar, be careful and slightly twist the knife away from the edge when removing.
1965713
my guess is that it is a self cleaning mechanism. so there is no paper left between the cutting blades. my last shredded did that a lot.
2192063
Ive had these dishes for about 2 years and i havent had any problems with them, including scratches, and i do cut up food on mine.....so short anwer : no lol
918495
Sure, it gets small scratches, but this is just like any plastic cutting product. My biggest problem was that I have sliced the guide going down the sides with my knife. Now it catches. Just go SLOW and easy and you will be fine.
1749069
luckily my mom have one of those cutting board. no problem at all. they still sharp. dont know if she uses this board every day, but as she told me they work just fine.
312685
Yes, eventually it wears off on the edges. I'm looking at mine that are at least 8-10 years old, I tried to upload a picture, but I can't, sorry. Hardly bothers me though, because I LOVE these knives! I have newer ones too, they are maybe a year old without a mark! My new ones a still beautifully sharp. I still use my old one though, I just use a knife sharpener every now and then. The kuhn rikon sharpener works great, but don't drop it! The wheel will dislodge and it'll be worthless. I recently got the "Edge of Glory" sharpener, love it! Small, suctions to the counter, and works great with a few swipes. Yes, eventually it wears off on the edges. I'm looking at mine that are at least 8-10 years old, I tried to upload a picture, but I can't, sorry. Hardly bothers me though, because I LOVE these knives! I have newer ones too, they are maybe a year old without a mark! My new ones a still beautifully sharp. I still use my old one though, I just use a knife sharpener every now and then. The kuhn rikon sharpener works great, but don't drop it! The wheel will dislodge and it'll be worthless. I recently got the "Edge of Glory" sharpener, love it! Small, suctions to the counter, and works... » Read More Yes, eventually it wears off on the edges. I'm looking at mine that are at least 8-10 years old, I tried to upload a picture, but I can't, sorry. Hardly bothers me though, because I LOVE these knives! I have newer ones too, they are maybe a year old without a mark! My new ones a still beautifully sharp. I still use my old one though, I just use a knife sharpener every now and then. The kuhn rikon sharpener works great, but don't drop it! The wheel will dislodge and it'll be worthless. I recently got the "Edge of Glory" sharpener, love it! Small, suctions to the counter, and works great with a few swipes. « Show Less
1393245
Ive been cutting sushi on this board with a japanese yanagi for over a year now, the knife is stupid sharp( i have a local asian resturant sharpen it for me every other time i use it) its never splintered or gotten pieces in anything ive cut on it.
2054064
I've had my set for about a month and so far I haven't scratched anything, and I've always thought I was rather forceful when using knives. That being said I'd say no, utensils generally shouldn't mark the set up.
1914918
absorb no, my wife cooks and I clean. When she does the raw chicken and beef on the bambo cutting boards the juices wash off easily. I am a bit anal when it comes to the bacteria so it's very hot water, bacteria soap. Some times bleach if the board has been left out for awhile. Like all cutting boards after heavy or long time usage knife grooves happen but that's what's so impressive with the hard wood bamboo which we have had several months now. Those knife marks are not there as far as our eyes can see, maybe under a microscope you may see scratches. So that's my opinion and i'm stickin to it. absorb no, my wife cooks and I clean. When she does the raw chicken and beef on the bambo cutting boards the juices wash off easily. I am a bit anal when it comes to the bacteria so it's very hot water, bacteria soap. Some times bleach if the board has been left out for awhile. Like all cutting boards after heavy or long time usage knife grooves happen but that's what's so impressive with the hard wood bamboo which we have had several months now. Those knife marks are not there as far as our eyes can see, maybe under a microscope you may see scratches. So that's my opinion and i'm stickin... » Read More absorb no, my wife cooks and I clean. When she does the raw chicken and beef on the bambo cutting boards the juices wash off easily. I am a bit anal when it comes to the bacteria so it's very hot water, bacteria soap. Some times bleach if the board has been left out for awhile. Like all cutting boards after heavy or long time usage knife grooves happen but that's what's so impressive with the hard wood bamboo which we have had several months now. Those knife marks are not there as far as our eyes can see, maybe under a microscope you may see scratches. So that's my opinion and i'm stickin to it. « Show Less
2247309
I haven't noticed any scratches on my knives . I have a good assortment of knives,I just slide them in. I hope this helps.
348224
I washed the slicer well before I used it and have never experienced this issue. I also keep my hands clean when cooking. Maybe these people are experiencing a reaction between the metal and food particles on their hands?
1034842
If by scratch, do you mean does it remove knife material on the cutting edge, yes. It uses diamond wheels. So, when I have sharpened mine using the sharpener, it does remove material along the cutting edge and may appear to "scratch" it along that edge. If you get the bolster in too deep, and drag it through the cutting wheels, specifically, number 1 and 2, it will scratch or remove material.Having said that, it is a FANTASTIC sharpener and I would not use anything else on my Wusthofs.
1816576
Do you want to ruin your cook surface by scratching it or do you want to ruin your knife by rolling the edge? Cutting on a hot cook surface is a BAD IDEA - that's what CUTTING BOARDS are made for.