There have been a lot of ads lately touting the supposed superiority of titanium cutting boards over boards made of other materials. Sorry folks, it just ain’t so. Despite the claims, titanium cutting boards are not ideal for knife longevity; a good wood or plastic board is still much better for maintaining your sharp edges.
Titanium Does Dull Knives—Badly!
It's true that titanium is not as hard as the steel used for knives, but it is still a lot harder than wood or plastic, so knife edges experience more wear on each cut, which leads to faster dulling and sometimes micro‑chipping. Tests and reviews consistently report that titanium boards dull edges faster than wood or rubber and can even chip thin or hard‑heat‑treated blades, especially Japanese or high‑carbon knives. Titanium is certainly better than glass or stone, but what isn't? Do not believe the ads that imply titanium does not dull knives.
Titanium Cutting Boards Vary in Quality
Titanium boards are not all created equal. Pure solid titanium boards are pricey, with prices often running well into three figures. Cheaper models are an inferior alloy or simply titanium-coated plastic. The latter can peel or crack and then must be discarded.
Titanium Boards: Not All Negative
Titanium cutting boards have the benefits of never scratching, being stain-resistant, and easy to sanitize including putting in the dishwasher. But if you are looking for a way to protect the cutting edges of your knives, look elsewhere, with wood or plastic/rubber being the most recommended materials.
