Opus 2015-22: Speed Dull

Are knives dulled more quickly by plastic cutting boards?

As I fight my diabetes-nurturing weight I am learning to do more than make baloney sandwiches.  One of the big parts of my diet is salad.  I do a lot of cutting, pealing and chopping.  I have come to appreciate good knives.  I have learned to try to keep them sharp.  A dull knife is a dangerous knife.

Keeping them sharp involves a sharpener, obviously, but even more.  There is an intermediate step of honing.  It looks like a steel rod.  It has a handle on one end and a rough surface.  You strop the knife on a regular basis and it keeps it sharp longer.  Simple and effective.

I have been noticing something and I am wondering if it is my imagination.  I use different types of cutting boards.  At one point my wife was getting fussy about the wooden boards so I started using some made of plastic.  It seems to me that the knives get dull faster using the plastic than they do with wood.

Fact or fiction?

homo unius libri