Titanium cutting board?

[Anonymous]

I'm in the market for a new one and saw the "Taima" pop up on my search. Anyone with experience with titanium cutting boards? It's quite pricey at over $175 for the large, but if it'll last a lifetime as they say without leaching bad stuff in our food or harboring bacteria and stains that would be worth it for me.

[Anonymous]

Sounds like they will kill your knives

[Anonymous]

I'm cringing at the thought of the sound of the knife cutting through and hitting the metal board.

[Anonymous]

Why would you do that to your knife? The cutting board has a lifetime warranty because the knife is getting the worst of it. Just buy plastic or wood and replace them when they wear out

[Anonymous]

OP, is this the one you saw?

https://a.co/d/cqSa1Em

Read the description. Your “titanium” cutting board is made from stainless steel. At least it’s food grade. 304 stainless is softer than the steel used for knives, but try running your knives along your stainless steel mixing bowls to get a preview of what your kitchen will sound like with this cutting board.

[Anonymous]

Anonymous wrote:OP, is this the one you saw?

https://a.co/d/cqSa1Em

Read the description. Your “titanium” cutting board is made from stainless steel. At least it’s food grade. 304 stainless is softer than the steel used for knives, but try running your knives along your stainless steel mixing bowls to get a preview of what your kitchen will sound like with this cutting board.

No that's a knock off. It's this one: https://taimatitanium.com/products/taima-pure-titanium-cutting-board

[Anonymous]

Regarding dulling my knives, they claim that the titanium is softer than steel, which I'm surprised to hear.

[Anonymous]

Anonymous wrote:Regarding dulling my knives, they claim that the titanium is softer than steel, which I'm surprised to hear.

Steel was invented because most pure metals were too weak for structural and industrial applications. Strength and hardness are related but not the same. Hardness is how well a material resists plastic deformation. Strength is how well a material can withstand a force. Rubber, spider silk, and gold are materials that are strong but not hard.

To further complicate, strength has different aspects. Tensile, compressive, shear, ductile, yield, ultimate. For example, our cortical bones in our long bones are strong in tension - they don’t bend easily, and our spongy bone in our vertebrae are strong in compression.

Titanium is softer than the steel used for knives but it is way harder than wood or plastic. If knives get dull on a wooden board, imagine what will happen on titanium.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Regarding dulling my knives, they claim that the titanium is softer than steel, which I'm surprised to hear.

Steel was invented because most pure metals were too weak for structural and industrial applications. Strength and hardness are related but not the same. Hardness is how well a material resists plastic deformation. Strength is how well a material can withstand a force. Rubber, spider silk, and gold are materials that are strong but not hard.

To further complicate, strength has different aspects. Tensile, compressive, shear, ductile, yield, ultimate. For example, our cortical bones in our long bones are strong in tension - they don’t bend easily, and our spongy bone in our vertebrae are strong in compression.

Titanium is softer than the steel used for knives but it is way harder than wood or plastic. If knives get dull on a wooden board, imagine what will happen on titanium.

Given where titanium is on the periodic table, I suspect it has a thin, tough oxide layer. That's going to dull your knives.

[Anonymous]

I literally just watched this earlier in the week!

https://www.youtube.com/watch?v=jxi_zVi0zSA

[Anonymous]

Anonymous wrote:I'm in the market for a new one and saw the "Taima" pop up on my search. Anyone with experience with titanium cutting boards? It's quite pricey at over $175 for the large, but if it'll last a lifetime as they say without leaching bad stuff in our food or harboring bacteria and stains that would be worth it for me.

What boards leach stuff into your food? And what stuff?

[Anonymous]

Thanks everyone! Appreciate the insights. I just purchased another poly board for now.

[Anonymous]

Anonymous wrote:Thanks everyone! Appreciate the insights. I just purchased another poly board for now.

A plastic cutting board? They leach microplastics into your food. Wood is best.

[Anonymous]

Wood is fine. Wash it, dry it out, relax.

Honestly, do you people think making these kinds of choices will prevent you from dying? They won't. They'll just prolong the agony.

[Anonymous]

Anonymous wrote:Wood is fine. Wash it, dry it out, relax.

Honestly, do you people think making these kinds of choices will prevent you from dying? They won't. They'll just prolong the agony.

Wood absorbs stuff, so not great for cutting raw meat, chicken, or seafood.

I need new cutting boards, and I’m thinking glass might be the best option.