comments:
Sure, but people make choices. Metal cutting boards are extremely durable and hygienic, and this one has an alternate cutting side—you don't have to even use the "titanium" side, or you can use it only for presentation. I think most people know the downside, and if others buy and have good knives will realize the downside immediately. I got a cutting board from Vine that I like a lot, one side is a "plastic" (wheat straw polypropylene—probably same as this), the other stainless steel. The stainless side is great for presenting a steak, and with a high quality chefs knife it's easy to slice at an angle up to the point where you're very close to the board but not quite touching (and if it does touch here and there, it's very light). A cooked steak surface, if you slice right up to it, comes apart—it won't hang on like when it's raw, so no need to slice hard to the board. And of course for things like avocados you don't need to pull out your best chef's knife or press beyond the knife's weight. And I just flip it to the other side for more serious chopping and slashing. Anyway, my point is that a metal cutting board is not a totally dumb thing to own. And a cutting board that has a choice of surfaces is better than either alone. Mine is 16x11, $23, it will last a long time and looks great propped against my kitchen backsplash.