Why You Shouldn’t Use Glass Cutting Boards

Coco Morante
Coco Morante
Coco is a recipe developer for The Kitchn. For more recipes, visit her blog, Lefty Spoon. A self-taught cook and classically-trained soprano, she writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.
updated Jul 17, 2020
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: DimaP)

Tempered glass may seem like a great material option for a cutting board — it’s sturdy, treated for thermal shock, and easy to sanitize in the dishwasher or sink. However, there are good reasons why I’ll never go glass when it comes to my cutting surface. Allow me to explain.

(Image credit: Dana Velden)

It’s All About Your Knives

Wooden cutting boards may take a little bit more maintenance and care than the tempered glass variety, but they’re way more gentle on your knives. After all, every slice of a knife ends at the cutting board, so it follows that the more forgiving the surface, the less wear and tear on the edge of your knife blade.

The super-hard surface of a glass cutting board will dull even a sharp knife quickly.

Choose bamboo, plastic, or wood. (Image credit: Nina Callaway)

Noise Matters Too

Another thing I hate about glass cutting boards? The infernal, loud noise they make whenever the knife hits them! For anyone with sensitive hearing, it’s like nails on a chalkboard. Give me the dull thud of an end-grain butcher block any day; compared to the racket created by cutting on glass, it’s practically music to my ears.

So ditch the glass and choose wood, bamboo, or plastic instead. Your knives and ears will thank you.

Do you have a favorite cutting board material? Are you a tempered glass sympathizer? Let us know in the comments below!

Filed in:
Kitchen Tools
Knives & Cutlery
Tips & Techniques
Tools & Utensils