Anonymous wrote:

Anonymous wrote:That would be very bad for your knives. I'd also question of this could lead to metal shards.

What?

https://knives.shop/blogs/kitchen-knives/are-stainless-steel-cutting-boards-bad-for-knives-the-truth-revealed

Metal cutting boards dull and chip knives.

Anonymous wrote:That would be very bad for your knives. I'd also question of this could lead to metal shards.

What?

That would be very bad for your knives. I'd also question of this could lead to metal shards.

Epicurean is the way to go

Wood is the best I know about for knives. I have some cutting mats though that I place on top of the selected board if I'm handling raw meat so the cleaning process is easier. I have mutiple depending on what I'm doing. Small, medium and large.

I use plastic cutting boards.

Anonymous wrote:Was about to start a thread about cutting boards. What type of cutting boards do people recommend? How often do you change out your cutting board(s)? If you can share type of board, size, and brand

I like my glass cutting board. It’s maybe about 12” X 18”. It’s very easy to clean and I think /hope easier on knives than a metal cutting board would be. Sorry, I don’t know the brand — I’ve had it for decades.

Was about to start a thread about cutting boards. What type of cutting boards do people recommend? How often do you change out your cutting board(s)? If you can share type of board, size, and brand

I'm getting bombarded with titanium cutting board ads on facebook and they are tempting me for a splurge christmas present. Anyone tried them? They say they are safe for knives, but I wonder about that.