for people in the know bamboo is generally avoided for cutting boards. Its a very slow surface to cut on. It is a “green” wood so if that is your primary concern go for it. If you seriously want a good surface to cut on you are better off with a hard wood board.
Just my two cents here, but when I bought a similar set of the same brand from Woot just a short while ago and the first time I used the middle sized one, it cracked right in half. Granted I was attempting to cut a rutabegga, but still. It was unrepairable. Just a thought if you intend to use these for watermelon or other larger foods.
Gotta say though, they do look really nice in my kitchen! And great price.
I have this cutting board. It is ok, but not fabulous. It has several split lines in it, and something got into it and discolored a couple of spots. I did buy the appropriate oil and treat it, didn’t put it in the dishwasher, etc. If I bought another one, I’d use it as a cheese board, but not as a ‘working’ board.
I think buying a good hard wood end grain cutting board that (with proper care) lasts a lifetime is far more green than buying a bamboo one you’ll toss out in a year or two. I have one that’s a few years old and it’s the “if all my other boards are dirty, use this one” board.
Actually, a lot of my cutting is done on a cheap but HUGE Ikea cutting board that warps like a son of a gun but hides my ugly countertop.
If anyone has had trouble with defective Core Bamboo boards in the past, please send an email to customerservice@corehome.com and we will be happy to help you with your problem.