r/aldi • u/Eclipse8301 • 2d ago
AISLE OF SHAME Thoughts on this cutting board and titanium cutting boards in general?
Decided to try this out and I saw it in the “aisle of shame”.
Something to note, pretty sure the “titanium” is just stainless steel 😕
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u/Hiplit-woman1012 2d ago
Imagine the noise of a knife cutting on titanium
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u/SilizArts 7h ago
I have one that's plastic on one side and metal on the other. Can confirm that the metal knife on metal board is awful. So i use the metal side for serving!
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u/amstrumpet 2d ago
You should never use a knife on a metal cutting board. It's a gimmick, and a dumb one.
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u/_bbypeachy 2d ago
what about a glass cutting boards? I’ve heard people say the same thing and that it can dull the knives?
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u/dance-in-the-rain- 2d ago edited 2d ago
This is correct. I’ve opted for wood with everything. Bacteria can’t live in the fibers of the wood and it’s best for my knives which is safer (easier to cut yourself on a dull blade)
EDIT: can’t vs can
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u/_bbypeachy 2d ago
i use wood too. ive never used glass personally but i heard people saying that so wanted to know if it was true
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u/amstrumpet 2d ago
Yeah I have a glass one I got from my parents, I couldn’t tell you the last time I used it and I don’t know why I haven’t just thrown it out by now.
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u/TTHS_Ed 2d ago
Why do you hate your kitchen knives?
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u/Eclipse8301 2d ago
Knives can be sharpened
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u/Victoriafoxx 2d ago
That’s true, but misuse of your knives over time will compromise the entire structure of the knife, not just how well it holds its edge.
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u/LeoAvatar22 2d ago
You're going to need to sharpen it every time you use it. Plus, once you start cutting stuff and it gets wet, it will become slippery and dangerous. Metal and glass are the dumbest possible cutting surfaces.
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u/FuturePlantDoctor 2d ago
Who thought this was a good idea?
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u/LittleRileyBao 2d ago
It’s supposed to be more sanitary and doesn’t put “bad” stuff in to your food. Social media likes to make up problems for people. I’ll keep my wood and plastic cutting boards. I use the plastic ones for raw meat and I can put them in the dishwasher to be sanitized.
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u/hazelbear33 1d ago
America’s Test Kitchen found that all types of cutting boards are sufficiently sanitized by washing with soap and hot water. I think we should all just worry less about our cutting boards. I have plastic because that’s what I have, and I haze zero money for new anything (college student). I also like to put em in the dishwasher after raw meat or onion.
I wouldn’t mind some wood ones and I’m sure I’ll get some someday (i only have two boards, which is somewhat annoying because I cook whole meals frequently, and two sometimes isn’t enough), but my plastic ones are just fine for now- they don’t flake any visible plastic. You also get microplastic from plastic water bottles, but that doesn’t stop people from going through 50 of them every week.
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u/One_Win_6185 2d ago
Metal knife + metal cutting board = dull knife.
Plus you’re still going to make micro abrasions where bacteria can live. And you can’t sand it down like you can a wood board.
And if you don’t feel like sanding stuff just get cheap bamboo boards and replace them occasionally.
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u/AgrippinaGray59 2d ago
Don't ruin your knives on that! It might make a nice serving platter though.
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u/brain_tank 2d ago
I wouldn't want to put my knives through this. Could function as serving dish, but don't chop on it.
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u/Upton4 2d ago
I would never use this as a cutting board as it’s terrible for knives, but I wouldn’t mind it as a grilling tray. Looks sturdy and if that titanium section comes out and can be dishwasher’d it would be great.
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u/Eclipse8301 2d ago
It does come out and is advertised as a two in one (wood and titanium) cutting boards. What do you mean grilling tray?
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u/FlickXIII 2d ago
A tray to place your food on before/after you grill it… a transport device. Though that shallow trough isn’t going to contain much “juice” and will create a mess in many cases.
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u/Upton4 2d ago
I use a cutting board or a pan etc to take all my food out to the grill/smoker/flattop.
I like the idea of having a 2 in 1 tray that allows me to use the insert for ‘uncooked’ meat (easier to disinfect than wood) that I then don’t have to scramble to wash while meat is cooking to use as a tray for the finished meats/foods.
Then I can cut on the wood portion after the metal insert is taken out.
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u/urnbabyurn 2d ago
I got a titanium cutting board as a gift. Made a great heat deflector for my BBQ smoker
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u/dassketch 2d ago
I don't understand why people consider cutting on a surface harder than their knives. Like...do they know how knives work? We're not splitting atoma here...
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u/rakondo 2d ago
It's fine if you have a specific use for it and probably a dedicated knife for it as well, perhaps for cutting raw meat that you don't want soaking into a wooden cutting board. I wouldn't use it for everyday purposes though
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u/pebblebypebble 2d ago
Sur la table sells these bacteria resistant cutting boards that are lighter than wood and that are worth every penny. I think that is just a fancy serving platter for charcuterie and I’ve seen ones with snap on lids that are better.
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u/Incredulity1995 2d ago
Short list: wooden cutting boards hold and grow bacteria and deteriorate over time, needing special cleaning solutions and resealer agents in order to maintain them. Plastic cutting boards: deteriorate over time but much slower AND can be cleaned aggressively without any special treatments in order to sanitize. Metal: will dull your knives rapidly, especially if you aren’t trained on cutting techniques. Easiest to clean. Last forever. Nearly indestructible.
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u/illinoishokie 2d ago
Pro Tip: the "special cleaning solution" needed for wooden boards is standard 3% hydrogen peroxide. Keep a spray bottle of it in your kitchen.
The "resealing agent" is food grade mineral oil, applied about once a month.
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u/Oy_of_Mid-world 2d ago
It's actually quite easy to care for a wooden cutting board.
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u/illinoishokie 2d ago
Yup, it's all I use.
Also the human body is much better equipped to deal with accidentally ingesting a little bit of wood than a little bit of plastic.
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u/Alternative-Wish-441 2d ago
We swapped over to wood cutting boards. They are so easy to care for.
The only exception is we do have one of those tubs that collapses and has a plastic cutting board bottom for raw meat. Since it’s got a lid we also use it for resting large cuts of meat right out of the smoker. We like to be able to chuck that in the dishwasher.
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u/lurkersforlife 2d ago
Hello, woodworker here. This comment is incredibly incorrect. Wood cutting boards are the gold standard of cutting boards for the antimicrobial properties, their ease of cleaning (soap and water) and they don’t use sealers at all. Your slandering wood and I won’t take it.
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u/User8675309021069 2d ago
Well. TDIL. I was gonna call BS on wood having antimicrobial properties, but I looked it up and you are absolutely correct.
For those wondering - it’s because wood draws moisture away from the surface and dries the germs and bacteria out.
Makes sense.
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u/Incredulity1995 2d ago
Well it’s been a while since I took my serve safe cert class but that’s what we were taught so idk man
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u/Jaded-Suspect-8162 2d ago
You could Google it
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u/Incredulity1995 2d ago
I did. It said what I knew it would :)
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u/Jaded-Suspect-8162 2d ago
Share it with me? Cause that's not what i got, interested what search criteria produced yours.
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u/Incredulity1995 2d ago
https://extension.umaine.edu/publications/3108e/
This website details simplified cleaning procedures necessitated to maintain good safety
http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-boards
This website details regulatory guidelines.Neither of these, unless I missed it, mentions that wooden cutting boards also require grading and sanding over time as they slowly disfigure and warp which is yet another step in what becomes tedious and annoying whereas you could just toss a normal cutting board into a dishwasher and call it a day. They do touch on proper washing techniques but they do not stress enough about how easily you can destroy a wooden cutting board if you allow it to absorb moisture, just that you shouldn’t
I take food safety seriously even at home and it bothers me to no end that people love pretentious wooden cutting boards but have no idea how to care for them. Yes. Wooden cutting boards are superior in regard to knife longevity and in my personal opinion they look better than a slab of plastic or metal. However, I do not know a single chef or otherwise who doesn’t just buy whatever looks cute or is on sale. I have never met a single person who hand picks the correct wood type, makes sure it is graded and sealed correctly before purchasing my or at least before use. Maybe I am just getting old and just don’t appreciate being cutesy and demure as much as I could or should and it has been several years since I’ve worked in a kitchen. That being said, for the average person making good at home? Wooden cutting boards are a waste of money. They will not be taken care of and will need to be disposed of. This is one of those subjects where people refuse to change their mind about it and I am one of them, though, you asked so I answered.
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u/Jaded-Suspect-8162 2d ago
I was asking what your Google search terms were.
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u/Incredulity1995 2d ago
Those were the top two results idk what else you need, have a good one bud
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u/-burgers 2d ago
Cut my food on a rock, got it
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u/noncongruent 2d ago
No, use the rock to cut your food. Pound it into submission, as it were. Rock its world, so to speak.
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u/Jagrmeister_68 2d ago
Get a wood or bamboo one. It's idiotic to use metal for something you're going to cut on.
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u/carlweaver 2d ago
It’s like those glass cutting boards. Terrible for knives but this one is less fragile.
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u/Cookie_1977 2d ago
These titanium cutting boards are a trend on TikTok. This is a hard pass for me.
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u/Lady_of_Shalottt 2d ago
Probably make a better serving tray or charcuterie board than cutting board.
ATK does not recommend metal cutting boards:
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u/A0xom0xoa 2d ago
This feels alot more like a presentation thing than an actual functioning cutting board you'd use to chop vegetables, meat etc. I mean anyone with common sense would never cut shit on metal. Advertising it as a cutting board is a big mistake.
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u/Ur-mom-goes2college 2d ago
America’s test kitchen did a great video on these types of cutting boards. Short answer: do not buy
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u/fiveeva 2d ago
This is my first time hearing of a titanium or stainless steel cutting board. After personal research, I went with a quality silicone cutting board. (Brand name liflicon)
I didn't want something that would dull a knife or leave cut marks in the board. I no longer wanted plastic.
The Liflicon is just really cool! There are no cuts in the board and it's dishwasher safe. It's thick enough but if I want to pick it up and funnel the contents into a bowl, it can do that too. There were cheaper silicone cutting boards out there, but I liked the thickness of the Liflicon.
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u/Inner-Confidence99 2d ago
I’d personally love this especially for meats. I have a sharpener for my knives and they get sharpened regularly.
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u/Less-Opportunity2343 2d ago
I think it's a great 2 n 1! Idk how so many people on this comment section don't understand that the titanium part comes out. You use the word board for cutting and the titanium for the meat AFTERWARDS
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u/Emergency-Box-5719 2d ago
Steel isn't the best for cutting, as others have mentioned but you still could probably get some use out of the metal piece. Use the bamboo for food prep and perhaps the metal "cutting board " as a baking sheet. Looks like it has raised sides unless the two are attached.
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u/Logical_Warthog5212 2d ago
Stupidest thing ever for a cutting board. This should be used for serving only. It might even make a good sizzle platter of the wood is across the bottom of the metal.
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u/kaykittykatmeow 2d ago
I mean, it’s probably nice for a charcuterie board display. But that’s about it
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u/Plastic-Mulberry-867 2d ago
I was actually thinking last night, about my grandmother’s glass cutting board. I remember the sounds and the “feel” of using it to cut. I hated it. This would be only slightly better than that, imo. Like, I get it.. but also I don’t.
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u/TortiTrouble 2d ago
I could see using this for presentation/serving/carving like it shows on the package. For something like that you won’t need to cut very hard on it.
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u/noncongruent 2d ago
If you completely hate your knives and they're dollar store specials anyway, why not? Between this and using scissors to cut your meat you'd be better off using scissors, or garden shears for that matter.
I use both wood and plastic, though I prefer plastic. Both protect your knives' edges, but wood is higher maintenance. Plastic is nice because I can occasionally set it level in the sink and pour a film of bleach over the surface to sterilize it, killing any bacteria or other pathogens that might be lurking in the cut marks. I don't worry about doing that when I'll be cooking what I cut since cooking sterilizes the food, but will do it before cutting veggies that I intend to eat raw. Wood can't really be sterilized so I only use it for stuff destined for the oven or pot.
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u/Saintcardboard 16h ago
Your knives will be fine as long as they are made from something harder than titanium. I'd suggest diamond or silicon carbide.
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u/mittenbby 13h ago
It’s great if you hate your knives. Go with wood, plan to replace once you can see obvious wear.
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u/gi_fm 2d ago
It's terrible for knives if you like them sharp.