Rant: I was ruining my knife edge with a glass cutting board for 2 years

I worked the line at a spot in Cleveland and thought glass boards looked clean and professional, so I used one at home every night. Last week my chef borrowed my knife for 30 seconds and asked why it felt like a butter knife, then showed me the rolled edge under his lamp. How many of you have switched from glass to wood or plastic and noticed the difference right away?

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sarahpatel1mo ago

Bought an end-grain wood board three years ago and my knives hold an edge for months now.

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