What chopping board do you use? Anyone use a titanium board?

[RoseTulips2023]

https://www.amazon.co.uk/dp/B0DGCHJBZT?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=A195MIHMB6D6KP&th=1

Any thoughts on plastic boards leaching out chemicals and wooden boards not being so hygienic? I have a set of 4 small plastic boards I love because they're so convenient but they do get scratched.

I wouldn't use plastic, but I do use wood boards. I don't cook meat, but after if I prepare fish, I spray the board with vinegar after washing up and then rinse with hot water before drying. Test of the time, I wash them in in hot soapy water and oil from time to time.

Thanks BillieJ. Any thoughts on the titanium boards?

I would have thought they would blunt knives quickly.

I use glass as we were advised by a dietian they are the least likely to contaminate (we have allergies). Was told wooden were the worst.

I don't like glass with the knife going down on them, titanium would cause the same issues.

I just use wood and make sure it's thoroughly cleaned

I’ve seen this advertised on YouTube, kind of add you can’t skip annoyingly. I use wooden boards, have done for years and I don’t plan to change.

According to the add titanium is softer than steel so doesn’t blunt knives.

I had a glass one and it was horrible. The blade would also sometimes slip sideways on it.

According to the add titanium is softer than steel so doesn’t blunt knives.

Softer metals than titanium will take the edge off a knife.

Just shown my husband and he has ordered a load ( he's the cook)

Why on earth would you use a board that is likely to blunt your knives?

Wooden boards are very hygienic.

And we all know ads tell the truth!

It's bollocks. Clean wood is hygienic and won't blunt your knives.

Exactly. I think there was an idea of wood being less hygienic in the past because plastic and glass could go into a dishwasher. So long as boards are cleaned and not used in a way that cross contamination can happen, I feel that wood is a sustainable and hygienic choice.

I have a titanium, it’s nice, easy to clean, but definitely does blunt my knives

Also, if, like 99% of people, the meat you are chopping came packaged or wrapped in plastic (even meat from a butchers is wrapped in plastic), not using a plastic chopping board isn't going to meaningfully alter your odds of ingesting microplastics or chemicals from plastics.

Wood.
Plastic is horrible.
Glass and metal will damage the knives, plus they do not allow for a goid grip and you could end up without a finger or two!

If you wash your wooden board with soap and hot water every time you use it and bleach it once a week or so, you will be ok.

Are these boards solid titanium or just coated with it?

Edit: Just read the description in the link and answered my own question.

Turns out they are stainless steel so order cancelled, if anyone finds a titanium one please link it

Wood for most things but plastic for meat and fish

Bamboo. Have used for some years now and very happy with it.

I got rid of my plastic boards as they were so scratched. I use olive wood boards now but I cut meat on plates which go straight into the dishwasher (we always run it very hot).

I have (gasp) plastic ones from Brabantia which I like, but I understand that end-grain wood ones are meant to be the best.

I thought wood was more hygienic as naturally anti microbial? May be wrong plastic is fine until scratched, hate glass is hideous due to sound / slippage. I have wood chopping boards but use a different one for veg , cooked meat and raw meat. Hot soapy water to clean and a regular oiling.

Wooden boards are naturally anti bacterial. Glass boards blunt your knives. Plastic are going to leach crap into your food and plastic is known to harbour bacteria when it scratches and degrades. Not sure about titanium but would guess it blunts your knives too?

I'm not sure that's true. Most plastic doesn't leach it doesn't leach much unless it's heated (or degraded in some way which can happen if you reuse single use plastics), so I'd expect minimal leaching from packaging. However you chop and slice on a chopping board, you'll see the damage that does to any plastic chopping board which will be covered in scratches and grooves. I think it would be highly likely that each time you cut with the knife and it creates a scratch then tiny bits of plastic are going onto the knife and into your food. Scratched plastic is also known to harbour bacteria so that's another reason not to use them.

That link is ridiculous. A real Titanium chopping board would cost a fortune. Functional chopping boards should be wood or plastic (or maybe retro Melamine) properly cleaned there is minimal risk and then they won't blunt your knives.

What next? Obsidian? Diamond? Kryptonite?