Are titanium chopping boards worth buying for everyday kitchen use?

[SylvanMoon]

Has anyone had any experience using titanium cutting boards? Are they worth it?

Wouldn’t they ruin your knives?

Yes.

The hype around them claims that they don't ruin your knives. On this website for instance www.apexiqo.com/products/titanium. But some of the feedback on other models say that some are being marketed as titanium but are stainless steel and absolutely do ruin your knives. I'm just interested in genuine feedback from anyone who's tried them as I've got to replace our plastic ones and if there is something that is healthier to use, I'd like to go for it. But obviously don't want to spend a lot of money on something that is not going to be able to live up to expectations.

TBH wood is probably the healthiest option.

I nearly got scammed into buying them until my oh pointed out how expensive titanium is and they can't possibly be titanium

The Apex one is £50!!!! How expensive would you DH expect a real titantium one to be?

Not an option for us. I need something that is dishwasher safe and relatively thin.

A titanium board would absolutely wreck knives as it would be harder than the steel. You would also potentially end up with tiny particles of metal in your food.

if you want to replace plastic boards with something I would look at wood. If you end up with wood in your food you will just digest it.

OH puts our solid wood chopping boards in the dishwasher. I dont approve but because they are solid and not those strips of wood, they do survive

Titanium would wreck your knives, it’s harder than steel. I just buy cheap wooden boards and chuck them in the dishwasher until they fall apart.

Doesn't wood absorb foods though, which would mean harbouring bacteria? (Although if you're running it through a dishwasher, perhaps that mitigates it?)

When I wash the chopping board I just pour boiling water over it with the scrubbing brush and some washing up liquid and then rinse in boiling water. Wipe it with the tea towel, leave to dry standing up at the back of the hob.

Apparently the bacterial load on a wooden board gets wiped out if you use a salt scrub. Something about desiccating all the bacteria.

I give my wooden chopping boards a quick scrub every day and that's it. Never ever get sick. I don't eat meat though. So only ever veg on them.

We have a nice chopping board made from bamboo. Is that an option?

There have been studies done that show that wood chopping boards have antibacterial properties and so are actually the best. I seem to recall beech is the best out of the lot.

Our bamboo boards are really thin. I have a chopping board from that must have website that defrosts things quickly, no idea what material it is, looks a cross between metal and plastic?! But I use that for the rare times I am chopping meat, otherwise I use the bamboo ones for veg etc.

I got given a thick bamboo chopping board as a wedding present. Never been in the dishwasher or had more than a basic scrub. Silver wedding next year and neither of us are dead.

I just use wood ones, and like @WonderfulSmith they just get a scrub under the hot tap. Also not dead.

Dishwasher safe wooden boards are usually made from composite wood fibres.

Here's a link to a study showing wooden chopping boards have antibacterial properties: Hygienic Evaluation of Wooden Cutting Boards: Microbiological Parameters. To me the scariest thing about this is that plastic is terrible because the damage over time creates a rough surface with lots of places for bacteria to hide even when soaked and washed. I've been buying more wooden chopping boards and am going to throw out my plastic ones.