To be honest, I was unaware that this is a trend. It makes my hair stand on end. I couldn’t fathom using either glass or metal. It seems nuts, and apparently it is…
Metal cutting boards are making a splash, aggressively advertised as safer than boards of wood or plastic. Ads warn that traditional boards “leach toxins” into your food or harbor germs. With hard, nonporous surfaces, metal boards are touted as easier to clean and sanitize and also free of microplastics. We know that using a glass cutting board is terrible for your knife, so we balked when we saw this new category of cutting board emerge. But our friends and family kept asking us: Are they a good choice? Will they keep my kitchen cleaner and safer?
Apparently, it is not just dulling of the knives that is a concern…
We also saw knife scratches on every board; the worst appeared on the titanium board. These scratches were concerning, said our science editor, Paul Adams, who noted that metal boards generate microscopic metal shavings. “Every scratch represents metal that is shaved off the board, and potentially ingested.”
Actually worth a read. I wasn’t sure at first, aas it seemed like it was describing the obvious, but it is actually well done.
Read the whole thing…
https://www.americastestkitchen.com/equipment_reviews/2801-metal-cutting-boards?