This is one for those of you who have tried a lot of different cutting substrata in a professional setting:
Just how bad for steel are poly cutting boards?
I mean, they are softer than VG-10, which is what my work knife is made out of, but I can tell that my edge isn't lasting as long as I want it to(like 3 very busy days instead of a week), and I know it's not being damaged(like chipping or anything noticeable) and I know it's not a wire edge problem, because after I sharpen it, I can slam the edge on a bamboo cutting board a few times and it's still very sharp, and I am crazy about deburring.
But my prep load at work has gotten pretty high lately, we've been catering some medium size events, and it's pretty much all me as far as prepping and cooking the food goes. We have poly boards at work, and I'll be replacing mine with a sani-tuff as soon as I get some spare cash. But is this really a cutting board issue? I know everyone says poly boards aren't the best, but are they really so bad that they will dull your knife in a few days?