How is that good for your knives?

I prefer wood because it’s friendly but often just grab a plastic one (especially for wet things) because it’s easy to sanitize and you don’t really cut grooves in it like wood eventually develops.

are advertised as gentle on knives.

not plastic

no idea on metal

The plastic ones though have been used for many years and show it.

I like the wood ones.

I’m a foodie and I keep seeing these. YIKES! The thought of metal on metal though…not so sure about THAT! But maybe I just don’t understand them yet.

I have numerous cutting boards in lots of different sizes. And I am picky about scrubbing them and keeping them sanitary and all of that stuff.

It will be fun to learn about the titanium ones, so I’m hopeful any of you who have them will chime in an educate us.

has me hesitant to try them too.

Renewable resource, no microplastics, naturally antibacterial

Nobody talks about the glues that hold bamboo laminate together. I’m skeptical that the ones most commonly used are benign. I have a couple and they’re light and convenient. But I give them the side eye whenever they’re purported to be as good or better than a finely finished wooden slab cutting board.

read something about the glue not being good for you.

Cutting boards have three purposes: Protect your counters, provide a stable cutting surface with sufficient surface area for the specific task, and protect the cutting edge. Knives should be sharp, and kept that way. Cutting on metal or glass will rapidly dull knives.

Plastic works, and is easier to clean., but I prefer wood. I’d recommend Boos or J.K. Adams.

and then your body.

even if it is different from yours.

It is soft enough not to damage knives but cleans beautifully with only minor scratching over time. You see a lot of commercial prep stations in stainless steel.

Titanium seems like it would be to hard...not sure.

High-titanium alloys can survive atmospheric re-entry, which is not really something you need in a cutting board.

A high-aluminum alloy should be edge-friendlier, but hard to say by how much. Importantly, also much lower-melting, which makes manufacturing routine -- not too much different from aluminum alone.

You recommended stainless steel; titanium, in the right alloy could be comparable. Very acid- and alkali-resistant, including resistance to seawater. Maybe that's the selling point.

about alloy composition and loved the info about h-t alloys surviving atmospheric re-entry.

for daily use -I bought it 50 years ago and haven’t seen one as nice since. I also have a small wooden one I use mostly for fruit and cheese, and a large bamboo one for when both of us are chopping things at the same time. I wash and dry them after use, and every few years when the stars are right lightly sand the large lone and reoil it. I find plastic too slippery and glass is bad for the knives. I’ve never seen a metal cutting board

Beautiful composition of the boards.

It's native down here, it literally grows like a weed. Whenever I need to prune a branch off a big tree I slice a couple of rounds for a cutting board. It's the only kind of woodworking that I'm skilled enough to do.

You'll be amazed.

chef ( )

1) metal? no/ seriously dulls knives
2) bamboo no - glues in the laminate dull knives
3) HDPE convenient but you need a dishwasher to get into the deep scratches!
4) wood unequivocally yes!

How much do you love your knives??

the curiosity about the titanium boards.

pounds of titanium:

2lbs in my knee,

and 3/4 lbs in my neck.

I can recommend it for that purpose.

Sorry you have to carry all that around with you, but I'm guessing you're better off with it than not having it.

and 2 laminectomies, help me walk...

End grain maple protects knives. I would not use metal for a cutting board.