Titanium Cutting Boards
Non-porous properties, durability, and why they're used in medical and food applications. →
Cutting Board Safety & Materials Explained
Learn how different cutting board materials impact hygiene, durability, and long-term kitchen safety.
How to Clean & Sanitize Cutting Boards
Best practices by material type for safe, effective cleaning. →
When to Replace a Cutting Board
Signs of wear, odor retention, and safety risks to watch for. →
Comparing Cutting Board Materials
Choose the right cutting board material for your kitchen needs
Wood
Classic & Natural
- Knife-friendly surface
- Difficult to fully sanitize after raw meat
- Porous — absorbs moisture and bacteria
- Requires frequent oiling and maintenance
- Can warp, crack, or split over time
Bamboo
Eco-Friendly
- Sustainable & renewable
- Harder than most woods (dulls knives faster)
- Still porous despite marketing claims
- Glue and resins used in construction can degrade
- Prone to cracking over time
Plastic
Easy Maintenance
- Dishwasher safe
- Knife grooves can release microplastics
- Surface degrades quickly with use
- Holds odors and stains over time
- Needs frequent replacement
Glass
Hygienic & Modern
- Extremely hygienic( Non-porous)
- Extremely hard on knives(the worst)
- Risk of slipping during use
- Can chip or shatter
- Not practical for daily cooking
So, What's the Safest Cutting Board Material?
When hygiene, durability, and long-term safety matter, non-porous materials outperform traditional cutting boards. Titanium offers a fully non-porous surface without the fragility of glass or the short lifespan of plastic.