— Lisa Brennan

Yeah, in fact, um, a lot of people will do like the metal or glass cutting boards. I am not a big fan of those at all, because what happens is they start to dull your knife. Um, so if like, my hand right here was the knife, let me get the right angle. Let's say this is the blade going this way. Now the tip of that blade is gonna be hitting that cutting board and as it hits something that's harder than the steel and you're doing titanium, it's going to start bending over the end of your blade. Now it's not gonna be that traumatic, but it's gonna be very microscopic as it does that. But as it does that, it's gonna make it so your knife gets duller on the end of it. 'cause the very end of it is getting bent over. You of course, can just use a honing tool to hone it off to be able to knock that edge off. But this is going to happen every time you use that cutting board. So titanium cutting board, although it's gonna take a beating and it's never gonna get cut marks in it, um, I'm not a big fan of them and I wouldn't recommend them at all. Um, they're not gonna ruin your knife, but they're going to make your knives perpetually dull. So I would highly recommend not using a titanium cutting board. Um, for, uh, plant-based eaters, I think wood is probably the definitive, and I always go towards a wood cutting board. If you're doing something like beets, I always have a red cutting board in my pile of cutting boards to be able to use. Um, if you are, you know, in a household that does do meats, I definitely would recommend having a plastic one as well too. And then replacing them often make sure that you're putting those plastic cutting boards in a dishwasher too, to be able to ma manage to sanitize those you don't have any cross contamination. Um, and they're keeping you safe from any, uh, of the animal materials that might be on those cutting boards. Chicken being one of those really big factors you need to look out for. So, uh, wooden cutting boards are kind of my go-to. Um, and for anything that might stain, I'm usually going to use like a red plastic cutting board. Um, and even, you know, you can get microplastics that come from those. Uh, so if you're starting to see a lot of scratches on the cutting board, it might be time to replace them. Uh, it doesn't matter if it's a very expensive cutting board or a cheap one you get from the dollar store, they're pretty much made the same way to have the plastic ones. So, um, it's okay to replace them, um, every so often. So I hope that helps on your titanium cutting board question.