The board is made of high density polypropylene which is said to stop knives getting dull. I like to use very sharp knives and so far the knives are staying sharper than the bamboo board I was using previously. However I don't think they will stay very sharp for ever using this board but hopefully getting duller at a slower rate. I got a red board for cutting meat and the plastic surface is a bit slippery for boning out a chicken compared to a wooden board as the carcass slips around on the board. This isn't too difficult with a very sharp knife because not a lot of pressure is required to separate the flesh. Once the meat is flat on the board then the board works great and this is when the knife comes into contact with the board dicing the meat. Now I think about it I'll bone out on a bench or wooden board then transfer the meat to the Scampan for slicing. In summary the main reason for buying this board is that its made from high density polyproplyene. Further use will determine whether is is knife edge friendlyRead full review
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