Titanium cutting boards

[sal]

Anyone have one of the new Titanium cutting boards and what do you think of them?

sal

[kobold]

Those in the know say HDPP is best, followed by HDPE.

Some reference http://knifegrinders.com.au/SET/Chopping_Boards.pdf

[RyanY]

Those in the know say HDPP is best, followed by HDPE.

Some reference http://knifegrinders.com.au/SET/Chopping_Boards.pdf

Now this is really interesting. Bess scores going up after slicing into cutting boards. I wonder if this effect would look similar with other steels of higher hardness or more carbide?

Sal, I don't have a titanium cutting board, but I saw an ad recently and was intrigued. I don't like little plastic shavings getting into food so I'm not in love with plastic boards but I do use them. I have other hardwood and bamboo boards as well. My favorite is a maple board. The titanium boards look so easy to clean and virtually maintenance free. If they don't wreck edges I will be interested to get one.

[SpyderEdgeForever]

Now you gor me thinking. Scary. Think of all the micro wood, metal, and plastic shavings that we have been unknowingly eating frim cutting boards.
I stopped using them and cut food on a ceramic dinner plate. But the titanium one is interested.

[Scandi Grind]

This would have to be horrible on edges wouldn't it? I'm cringing at the thought of cutting on metal.

Right now I'm using cross grain teak boards from Teak Haas (brand matters, there are many variations of teak wood) for my nice knives. My not so nice knives can get used on some acacia cutting boards and occasionally bamboo, but the bamboo gets avoided as much as possible.

[vivi]

in my experience....

glass ones should be avoided at all costs

wood are easiest on knives

bamboo are the healthiest

plastic are easiest to maintain,and easiest to use in commercial kitchens. some states & health inspectors are against wooden cutting boards and even wood handled knives.

never tried a Ti board. I would expect it to wreck the edge, even though Ti is much softer than knife steel.

either way, one pro tip: use the spine of the knife to scrape food off boards and not the edge. your edges will last longer.

[RustyIron]

either way, one pro tip: use the spine of the knife to scrape food off boards and not the edge. your edges will last longer.

Right on. Pro or amateur, it doesn't matter how well you can sharpen your fancy Japanese knife if you use it like a paint scraper.

The article on cutting boards was interesting--specifically the Yoshihiro. I've always used real wood for performance, but mostly aesthetic reasons. The price of the Yoshi boards isn't all that enticing. There's a reasonably-sized HDPP board that costs about as much as the pile of pocket change sitting on my desk, so I ordered it up. After all, if I can carry Sal's plastic-handle knives with clips and holes in the blade, there's no reason I can't at least try one of these space-age cutting boards.

As for titanium--fuggetaboutit. My nice knives don't need to be subjected to that kind of abuse. Even if the manufacturer sent me one for free, I'd just take it out to the garage and save it for a metalworking project. Maybe I'm mistaken, but I'll leave it to the other guys to find out.

[Scandi Grind]

bamboo are the healthiest

Bamboo you think? I always wondered what they laminate the bamboo together with and whether it ends up being a little like plastic in the end. I don't really know how that works out.

[timlara]

I had no idea such a thing existed, but I suppose if glass cutting boards exist, why not?

It seems like you almost would have to resharpen your knife after every prep session, though. I scrolled through most of the reviews on this one and didn't find anybody talking about how quickly it dulled their edges...most everyone just talked about the hygienic aspect of it.

https://masutakitchen.com/products/tita ... lbEALw_wcB

I have been in the habit of using plastic boards for a long time now since I can put them in the dishwasher, but I definitely don't love the thought of grinding microplastics into my food and over time they get "fuzzy" which makes them harder and harder to clean effectively.

[Dion_B]

Same timlara, I had not been exposed to this yet.

IF I were to use a metal cutting surface I would opt for Copper for the anti microbial properties of the metal itself. I am happy with my Bamboo boards and will stick to those.

One of the first things I did when I started dating my now wife was educate her on how much her glass cutting board was causing so much damage to her knives then sharpened them for her. She is much happier with sharp knives.

[Stuart Ackerman]

Titanium 6Al4V galls against steel, the reason why Ti liner locks work well...

Steel liners sometimes slip too far to lock up the lock, but Ti seems to be safer, because Ti galls.

Sal, ask Owen Wood, he is the expert in these matters of locks?

Ti Boards?
I cannot help but think of the edges of knives blunted quicker against Ti compared to "normal" boards.

I appreciate that folk are concerned about germs multiplying in cuts and cracks in bamboo, wood and plastic boards.

I use Burmese teak boards I made ( I have lots of teak ) and I wash each board at end of day with soaped dishwater and table salt grains using a Scotchbright pad. Every 11 to 12 months or so, I plane off maybe 1 mm, wash it and dry.

I have some Grade 1 Ti in the workshop...
Let me sharpen an edge to 600 grit and do a test or three.

Bamboo, teak, Ti Grade 1, and poly-something or other( red, green. blue and yellow board sets ).

[Skar]

Wood cutting boards for me.
Like others mentioned I think of the edge damage and cringe at the thought of titanium.

If germs are a concern I would consider using diluted bleach or vinegar to clean the board, good to go.

[Bill1170]

A friend had some “titanium” cutting boards he bought. I warned him about how I thought they would damage his knives and gave him one of the wooden cutting boards I make in return for one of his metal ones. I need to measure it and calculate the density to see if it really is titanium. It looks like stainless steel and felt too heavy to be titanium, but I never did the math.

Edited to add: I just measured, weighed, and calculated the density of this so-called titanium cutting board. At around 7.8 grams per cubic centimeter this cutting board is definitely stainless steel. Elemental titanium weighs about 4.5 gm/cc, not even close! My gut feeling was correct that the board was too heavy to be titanium. And besides, it even looks like stainless steel.

[zhyla]

Sal got me curious. There are fairly cheap ($25) “titanium” boards on eBay. From a little searching the most likely material you’re getting in these inexpensive boards is steel coated with titanium nitride. Whether that is durable at all I have no idea. Seems like you would still be dragging the blade àcross the steel board and that is not good.

Seems bad.

[aicolainen]

bamboo are the healthiest

Bamboo you think? I always wondered what they laminate the bamboo together with and whether it ends up being a little like plastic in the end. I don't really know how that works out.

All my cutting boards are laminated to some degree, probably a cost cutting measure rather than a necessity due to the raw materials used. I guess bamboo inherently needs to have (more) laminated surfaces than other common cutting board wood though.

I find that it's quite hard to find solid one piece wooden cutting boards in regular stores (haven't looked online though), so while not crazy about the lamination, I've convinced myself they are healthier than my old plastic cutting boards. I must say though, whenever I buy cutting boards (or most things that comes in contact with my food) I'm very picky about country of origin. I don't have the time and capacity to thoroughly research every little decision in my life, so I'm just placing my bets in that western European (EU/EEC) countries have stricter regulations on substances and chemicals used to produce and treat food safe equipment.

Making my own cutting boards has also been on my todo list for a long time, but every season when I go out to fell trees and process fire wood we have so much work to do, I tend to forget to look for suitable raw materials.

[Midnightrider]

I prefer wood also. I have a bunch of plastic sheet cutting boards which can be handy at times and also don't mess up the edge. I have a few solid wood cutting boards made locally, and I have a few "butcher block" bamboo.

The unfortunate thing about wood is there is no way they're not going to get cut up so eventually you have to do some power sanding or just toss them and buy new ones.

I would definitely not use glass or Titanium or any other knife-unfriendly surface, despite the health benefits, unless I was using ceramic knives and I don't have any of those.

[Evil D]

We use mostly bamboo but they're supposedly also full of silica and it kills your edges. I haven't really been bothered by this enough to change though. We are hard on our kitchen knives so they get sharpened more regularly than their edge retention can achieve anyway.

We have a couple plastic ones too but now we're all going to die from micro plastics so I guess those are bad now.

[zhyla]

We use mostly bamboo but they're supposedly also full of silica and it kills your edges.

I’ve heard this as well. Never really noticed this, seemed to be in the noise compared to more visible edge damage (from chopping? Abuse? Not sure).

I’ve been using a couple huge Richlite board for the last few years. They’ve worked well. They are essentially paper and epoxy. I’ve been tempted though to get a stack of the largest plastic boards that fit in the dishwasher and switch to that.

[ChrisinHove]

I take the view that preparing fresh produce to eat on any board is going to be better for you than eating processed food, so I’m unconcerned about plastic, bamboo etc chopping boards.

As for titanium boards - I actually thought this was an April fools joke that had overrun.

[zhyla]

I take the view that preparing fresh produce to eat on any board is going to be better for you than eating processed food, so I’m unconcerned about plastic, bamboo etc chopping boards.

Good food doesn’t offset bad toxins. That’s a really flawed logic. I don’t know if micro particles from cutting boards are a real problem, but if they were it doesn’t matter how much organic produce you put on top of them.