08/12/2026
Article below from America's Test Kitchen regarding stainless steel/titanium cutting boards:
I TOTALLY agree. Culin-Arts has been offering Epicurean Cutting Surfaces since at least 2007 and these boards are fabulous. Wood/paper composite, knife friendly, won't harbor bacteria, dishwasher safe, made in the USA....have been used in the commercial industry for over 50 years!!! They introduced a line for residential kitchens in 2003. Restocking/ordering today as they have become popular, and if you get one size, you generally come back for another size. Replace your plastic and glass......
Should You Get a Metal Cutting Board
Lisa McManus
Executive Editor, ATK Reviews
Lately, ads for metal cutting boards have been inundating social media. They’re touted as safer than traditional cutting boards, with claims that they’re easier to clean and sanitize. Honestly, the idea of metal cutting boards made me wince. We know from testing that using a hard glass cutting board is terrible for your knife, so I wondered whether a metal board could be any different.
We put them to the test, buying boards made from titanium or stainless steel. With a fresh knife for each board, we minced parsley, diced an onion, chopped and peeled a whole butternut squash, and sliced a tomato. We tested the sharpness of each knife before and after every task. We also calculated the density of each board and discovered that two of the three “titanium” boards were plain old stainless steel.
Long story short: Metal boards wrecked the knives after just a few food-prep tasks. By the time we tried to slice a tomato, they struggled, sliding back and forth on the skin and unable to slice in. Metal is just too hard—and too unpleasant—to use as a cutting board.
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