Glass cutting boards have seen a steady rise in the market today.
And granted, they do have some advantages, but they can do some damage to your knives which is why most professionals recommend that you avoid this material.
In fact, it’s often listed as a type of cutting board to avoid in any kitchen.
But while there are a lot of people out there opposing these boards, it isn’t all bad with them.
In this article, we’re giving you an unbiased look into glass boards, and whether they would be a good fit for your kitchen.
Keep reading to learn more!
So, Are They Good?
The answer to this question will really depend on what kind of cook you are.
But generally, it isn’t considered the best material out there.
While they are much stronger than other glass cookware available on the market today, they are still much more fragile than wood or plastic.
On top of that, they can do a number on your knives if you don’t pay attention.
That being said, these boards can still serve certain kitchens pretty well, and we’re going to take a closer look at that in the next section.
Pros
Sanitary
Glass isn’t as porous as wood or plastic, so these boards will not absorb that much bacteria.
That essentially means you will have a cleaner and more sanitary cutting board than most others out there.
In fact, most substances will slide right off the board when washed, so you won’t need to maintain it as much as other materials, but more on that later.
So if you’re looking for a very sanitary surface to cut and prep different ingredients on, you’ll find that these boards might actually work for you.
Unique Aesthetic
Let’s face it.
There aren’t too many products out there that can compete with the killer aesthetic of glass boards.
It’s clear and clean, which is fairly unique in the cutlery world where most products utilize a more rustic design.
They would make for a great piece in any kitchen, which is one of the main reasons that they are so popular today.
Low Maintenance
As we mentioned earlier, glass isn’t porous.
That means cleaning is much easier with this material.
Aside from the fact that substances and other things will slide off after every wash, these boards don’t need to be seasoned or oiled.
They also don’t stain as easily, so you won’t have to be washing or drying them too much.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
Cons
They Can Damage Your Blades
This is the main reason most people don’t recommend wooden cutting boards.
The nature of glass is very hard and tough, which is mostly good, but in this case, it can damage the edge of your knives.
A lot of people have noticed that their knives tend to chip and dull very easily when using glass cutting boards.
So if your
Remember, every slice from a
Not That Durable
Another complaint that most people have with these boards is how easy they are to break.
Obviously, glass isn’t the most durable material out there, and while it may make for a beautiful aesthetic in almost any kitchen, it’s very fragile.
The way these products are made is fairly unique, and the glass is properly cured so it won’t be that fragile.
And while that means it won’t break as easily as your favorite wine chalice, it is definitely not as durable as plastic or wooden options.
Noise
This is another problem that you will have if you opt for a glass cutting board.
They are very noisy.
This happens whenever your
It’s almost comparable to nails on a chalkboard, which is far from the pleasant dull thud you’ll usually hear when cutting and slicing on a wooden board.
So if you have sensitive ears and don’t want to hear any sounds that can annoy you in the kitchen, then we highly recommend you stay away from glass boards.
Conclusion
There you have it.
Evidently, these aren’t the best cutting boards out there, especially in the eyes of professional chefs.
That being said, they still have a unique aesthetic and have a couple of advantages to them.
So if you like how the board looks and are attracted to the low maintenance glass cutting boards require, then there is absolutely nothing wrong with getting your hands on one.
But make sure to be ready for a potential breaking of the board, abrasive sounds, and damage to be done to your knives.
Ryan Leavitt
Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!