Glass - completely evil. Blunts knives in no time, feels horrible to cut on.
Plastic - has it's benefits (I'm still using them) but you are adding microplastics to your food
Wood - it depends...
End grain beech is great, but end grain only works on thick heavy boards. For thinner boards Bamboo supposedly hard on knives
Found these titanium boards when looking at ti non stick pans. They claim they'er easy on knives as ti is softer than steel but surely still going to blunt them in no time compared to wood or plastic?
https://www.apexiqo.com/products/titanium
(intrigued by these ti patterned surface pans - anyone own one?)
That seems, to put it bluntly, mental.
But you just know that they'll really make the trail come alive, so there's that 👍
Still quite harsh on knives.... Think I would rather bamboo and the occasional sharpen.
Has anyone even looked at the prices they're charging?
Surely gold or silver would be better? Also silver is antibacterial isn't it?
How could titanium possibly be easier on a knife edge than bamboo?
BBC Radio 4 - Sliced Bread, Chopping Boards
Might be worth a listen - I half listened to it a while back and seem to remember they were more positive about wood than I thought they would be. I thought we were now meant to be anti wood for harbouring germs. I remember thinking it was a good thing as I'd like to go back to wood.
As a vegan household we don't have raw chicken and the like ready to pounce so I guess we have it slightly easier - it's the households with one board that does it all from chicken to salad to bread that scare me.
i can knock you up some carbon fibre flat stock if you want, then pretend its a chopping board. As used in F1 cars!!
Are they whipping up a quick cheese board whilst they're in the pits?
Ti would work for a cheese board! For a chopping board, no way.
Absolutely not. Wood is by far the best.
I thought we were now meant to be anti wood for harbouring germs. I
I thought wood was naturally antibacterial?
We use wood for everything except meat. For that we use plastic and that goes straight into the dishwasher.
I thought wood was naturally antibacterial?
I think it was/is the fact that any oiled finish knackers that. And the fact that you can't dishwasher them so they tend to not be cleaned as well and if they have any cracks in them it's basically impossible to stop those holding gunk.
I thought wood was naturally antibacterial?
They are and can be cleaned easy, if you buy a quality one, look after it then you won’t get any cracks.
Isn't the 'wood is bad' thing as a result of loads of SM influencers boiling spoons and going 'oooooh look, years of stains and various other substances that until now have had no effect make the water turn a different colour'?
Metal chopping boards, might as well be April 1st!
Also, while we are at it, any site that can offer a 70% off 'deal' has margins I'd rather not go near!
Also, while we are at it, any site that can offer a 70% off 'deal' has margins I'd rather not go near!
Hey, Endura would like a word! 😀
(The word might be 'small', but in reality it's actually 'pneumonoultramicroscopicsilicovolcanoconiosis')
I like end grain hardwood. Not really fussed over its 'clean' properties - been using the same heavy Typhoon board for everything for about 15 years now with no ill effects.
Internet consensus seems to be glass or hardwood - never liked the idea or feel of a glass chopping board though.
Found these titanium boards when looking at ti non stick pans
And for [lifetime] non-stick pans without any coatings just go with carbon steel - works great.
Titanium? Pffft....nothing less than a slab of Chobham armour in this house. It's proof against hesh, heat and apfsds ammunition so bacteria won't ever get a look in.
If you take health and safety seriously in the kitchen, you can't risk anything less.
Next best option is wood
Titanium, for a cutting board? Sorry, but that’s bloody stupid! Glass is bad enough, my mum bought one, but that just made her blunt kitchen knives even duller, so it ended up being used for putting hot dishes on.
I got hold of, a thick, very heavy slab of beech from a mate who worked in the packing shed at Westinghouse, which I still use. Not something you want to drop on your foot… 🥴
Also silver is antibacterial isn't it?
Copper certainly is, and would be easier on a blade edge, but, and it’s a big but, there will almost certainly be tiny copper shavings that will get into any food being prepared, which could be… interesting!
However, copper is now more expensive than silver.
Peak STW!
More of a blip on the continued downward trajectory really.
I'd go with one of the premium Japanese synthetic rubber cutting boards
This you-tubing chef knows more about cooking than I'll ever know and he says use a wooden chopping board.
I have a wooden chopping board, not got ill from bacteria - I think it's just Big Plastic pushing out propaganda.
OP - did you mention you live in the Sahara? I've got some sand I'd like to sell you.