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Chefs Warn: Titanium Boards Damage Knives, Choose Wood

3/24/2026

Summary

Story summary

Chefs Itamar Srulovich and Sam Clark warn that titanium boards can damage knife edges due to their hardness, despite promotion.
They recommend wooden boards, especially end-grain maple or walnut, for knife-friendliness and natural antibacterial qualities.
Wooden boards should not be soaked or placed in the dishwasher.
Boards should be wiped clean and oiled periodically.
Black marks on boards are likely not mould and can be fixed with sanding and oiling.

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Story summary

Chefs Itamar Srulovich and Sam Clark warn that titanium boards can damage knife edges due to their hardness, despite promotion.
They recommend wooden boards, especially end-grain maple or walnut, for knife-friendliness and natural antibacterial qualities.
Wooden boards should not be soaked or placed in the dishwasher.
Boards should be wiped clean and oiled periodically.
Black marks on boards are likely not mould and can be fixed with sanding and oiling.