"The idea of chopping on a titanium board, with metal against metal, sends shivers down my spine. Every time you cut, the very fine edge of your knife meets the chopping surface. If that surface is too hard, it damages the edge, causing it to dull faster."
"Wood comes out tops. Their natural density absorbs the impact of the blade, making them kinder to your knives, plus their natural grip keeps ingredients steady, reducing the risk of slipping."
"Wood has remarkable antibacterial qualities; it can naturally prevent harmful bacteria from multiplying, making it a safer choice for food preparation."
Titanium chopping boards are criticized for damaging knife edges due to their hardness. Experts recommend wooden boards, particularly end-grain hardwoods like maple, walnut, or oak, for their ability to absorb impact and provide grip. Wood also has natural antibacterial properties, making it a safer choice. While titanium may offer cleanliness benefits, it lacks the necessary give to protect knives, leading to faster dulling. Bamboo boards are also mentioned as a practical option for specific tasks like cutting fish and meat.
Read at www.theguardian.com
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