Titanium cutting boards

[aicolainen]

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

I too was surprised to see this was even a thing, but jumping into the thread to learn that there's even cutting boards made from glass was just mind boggling.

I think my next business venture will be to sell diamond cutting boards to the billionaire class. Bundled with a sharpening subscription.

[WilliamMunny]

I made my own, at least I know what goes into them. Titanium could be a neat idea though, even aluminum maybe.

[Doc Dan]

Wouldn't brass make a better and healthier cutting board than Ti? Soft brass would be easier on knife edges.

[WilliamMunny]

Wouldn't brass make a better and healthier cutting board than Ti? Soft brass would be easier on knife edges.

I would think brass would tarnish and be heavy. Its why I mentioned aluminum, soft, light and totally stainless.

[Bill1170]

Wouldn't brass make a better and healthier cutting board than Ti? Soft brass would be easier on knife edges.

Brass would be easier on edges, still not great. It would impart weird flavor as it tarnished. A brass rod is often used to test the roll/chip resistance of a knife edge. End-grain wood of a benign species like maple is ideal. You want to avoid woods with open pores or toxic extractives, and also woods with silica.

I use side-grain wood and it works well.

[RyanY]

Wouldn't brass make a better and healthier cutting board than Ti? Soft brass would be easier on knife edges.

I would think brass would tarnish and be heavy. Its why I mentioned aluminum, soft, light and totally stainless.

Raw aluminum has its health concerns, which may be worse than those of plastic, depending on who you ask. I generally agree that those are not super concerned about the plastic from the cutting board. I mean, I would prefer to have less plastic exposure than more, but indeed cooking at home with a plastic board will not only result in healthier food compared with processed/fast food, but all of those processed foods are done in environments and on equipment that will almost certainly result in higher microplastic exposure than your home cutting board.

I saw an ad for a titanium cutting board and they touted improved edge retention as a reason to use titanium, but perhaps their only comparison point was a glass board lol. I would still love to test one out just to see. The testing article on cutting boards showed a few counterintuitive results, so you never really know until you try it.

[RustyIron]

Metallic and glass cutting boards are feeble attempts to resolve imaginary problems that dosn't exist.

If someone wants to say that their glass cutting board matches the decor of their kitchen, or that their metal cutting board makes them feel fancy, then fine. But I'm not buying into the mumbo-jumbo that traditional cutting boards are in some way dangerous. That's hogwash.

One study aimed to compare contamination rates and the recovery of bacterial contaminants on four types of cutting boards: plastic, wood, glass, and stainless steel. Key findings include:
• Plastic Boards: Showed greater contamination when used with meat and chicken.
• Wooden Boards: Displayed higher contamination rates when used with vegetables.
• Glass Boards: Indicated a high contamination rate with chicken.
• Stainless Steel Boards: Showed consistent contamination levels across all types of food applied.

That's one study. But really, who cares? Such discussions are just arguing about angels on the head of a pin. I was in a hurry this morning, and the banana I had for breakfast ended up on the countertop--which I hadn't even wiped down since last night... and that was with a bacteria infected dishrag. If you don't hear from me again, then I've obviously underestimated the risk. Be well, friends!

[WilliamMunny]

Metallic and glass cutting boards are feeble attempts to resolve imaginary problems that dosn't exist.

If someone wants to say that their glass cutting board matches the decor of their kitchen, or that their metal cutting board makes them feel fancy, then fine. But I'm not buying into the mumbo-jumbo that traditional cutting boards are in some way dangerous. That's hogwash.

One study aimed to compare contamination rates and the recovery of bacterial contaminants on four types of cutting boards: plastic, wood, glass, and stainless steel. Key findings include:
• Plastic Boards: Showed greater contamination when used with meat and chicken.
• Wooden Boards: Displayed higher contamination rates when used with vegetables.
• Glass Boards: Indicated a high contamination rate with chicken.
• Stainless Steel Boards: Showed consistent contamination levels across all types of food applied.

That's one study. But really, who cares? Such discussions are just arguing about angels on the head of a pin. I was in a hurry this morning, and the banana I had for breakfast ended up on the countertop--which I hadn't even wiped down since last night... and that was with a bacteria infected dishrag. If you don't hear from me again, then I've obviously underestimated the risk. Be well, friends!

...and you wash that fancy antibacterial cutting board with that nasty wet sponge... never ends.

[SpyderEdgeForever]

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.

I think I should get a good wood one instead of cutting on a dinner plate. What scared me from wood was a guy telling me micro splinters will shred my stomach over time. But that wiuld be happening alot if it was real?

[Bill1170]

[quote=Skar post_id=<a href="tel:1846508">1846508</a> time=<a href="tel:1755747565">1755747565</a> user_id=1005929]
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.

I think I should get a good wood one instead of cutting on a dinner plate. What scared me from wood was a guy telling me micro splinters will shred my stomach over time. But that wiuld be happening alot if it was real?
[/quote]

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.

I think I should get a good wood one instead of cutting on a dinner plate. What scared me from wood was a guy telling me micro splinters will shred my stomach over time. But that wiuld be happening alot if it was real?

Most of us would be dead if that were true. Our stomachs are tougher than many realize.

[zhyla]

Wouldn't brass make a better and healthier cutting board than Ti? Soft brass would be easier on knife edges.

Brass is expensive. Titanium can be plated onto something cheap like steel. Brass is an alloy which is not so simple to apply to steel. And as others mention, it's very reactive.

Raw aluminum has its health concerns,

I'm not sure what particular concern you're referring to, but CDC seems unconcerned about ingestion of small amounts of aluminum.

Metallic and glass cutting boards are feeble attempts to resolve imaginary problems that dosn't exist.

I tend to agree... but keep in mind this is the Spyderco forum. We could have stopped optimizing cutlery steel a long time ago. :)

[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.

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.

You could be right but I suspect even polypropylene would have to be pretty darn toxic for the minute amount one might ingest to outweigh the advantages of being able to properly disinfect your cutting boards by high temperature dishwashing and by eating properly.

[Fireman]

I prefer edge grain hardwood boards and for chicken, pork, fish, herbs/garlic I tend to use plastic. I do use paper plates for one time use cutting on potentially dangerous or flavor contamination foods. I am careful how I cut on a plastic board as not to create plastic shavings. If a plastic board gets too many cuts, just throw it away or melt the rough edges back. I’d be more worried about synthetic pan coatings. You are probably ingesting more plastic than you know but it’s not from your cutting boards.

[gk4ever2]

...
I have been in the habit of using plastic boards for a long time now since I can put them in the dishwasher, ...

I like plastic cutting boards, and after washing them with soap and water, it's easy to disinfect them with rubbing (70% isopropyl) alcohol when needed.

[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.

I think I should get a good wood one instead of cutting on a dinner plate. What scared me from wood was a guy telling me micro splinters will shred my stomach over time. But that wiuld be happening alot if it was real?

That’s not true in the slightest.
Popsicle sticks and toothpicks would have taken me out loooonnng ago :p

[SpyderEdgeForever]

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.

I think I should get a good wood one instead of cutting on a dinner plate. What scared me from wood was a guy telling me micro splinters will shred my stomach over time. But that wiuld be happening alot if it was real?

That’s not true in the slightest.
Popsicle sticks and toothpicks would have taken me out loooonnng ago :p

Thank you!

[Stuart Ackerman]

How about folk near and far go to a lumber yard or wood supplier and ask for an offcut of a food safe wood, like maple, cherry, beech, or birch ?
There will be small cost involved.

Go home, and make a cutting board. I would suggest 1 to 2 inches in thickness, to give it longer use over the years.

You do not need fancy equipment, just a desire to make it flat, and use whatever you have to achieve this.
Get hold of a local woodworking club and ask for help?

Maybe a friend or neighbour with woodworking gear can help?

[Fireman]

How about folk near and far go to a lumber yard or wood supplier and ask for an offcut of a food safe wood, like maple, cherry, beech, or birch ?
There will be small cost involved.

Go home, and make a cutting board. I would suggest 1 to 2 inches in thickness, to give it longer use over the years.

You do not need fancy equipment, just a desire to make it flat, and use whatever you have to achieve this.
Get hold of a local woodworking club and ask for help?

Maybe a friend or neighbour with woodworking gear can help?

Being handy and smart helps when you are financially challenged. Some people do poor quite well. I guess this may fall under the 16 personality types. Me being an ENTP I always felt I would be dangerous if I was incredibly wealthy.

[Jeb]

I guess a Titanium cutting board would be OK, just as long as it was big enough, I just hate little cutting boards.

The other thing that is a must on cutting boards, this Titanium one would need a small lip broke on all four sides to keep the water and or blood from running in the floor.

The wood cutting board I use now is an inch thick and 16"X24" and has a groove milled in it about a inch from the edge, which does work sort of; long as your paying attention lol. They could have cut it a little deeper and it would be very impressive.

They used a 1" ball head end mill bit and just sort of cut the groove, would have been so awesome if it was like .375" deep or even .5"... would have made this board hard to beat...

The problem with breaking a lip around the Titanium cutting board will be keeping the bottom flat and even, from corner to corner...

Guess if you took a piece of Titanium, .5" thick, which is quite a piece of Titanium, you could mill the corners nice and rounded, then move in 1 inch and use a 1" ball head end mill bit and cut a .375" blood groove around it and you would really have something you can use.

Heck I would have to have that one. That 1/2" Titanium sheet ain't going to be cheap though. It would make a great cutting board though if it's .5"X16"X24" with that nice .375" deep, 1" ball head groove milled in it.

Going to set you back some serious bucks probably to get this all done lol...it would be one you could use though and keep the drips off the floor and countertop. Super easy to clean up too... the 1/2" Titanium plate should stay flat also.

[VandymanG]

Think I’ll stick with maple. I have a nice piece of curly maple and another piece of Birdseye maple. Was thinking about making a cutting board from part of one of the wood pieces.