How the materials compare
Every material trades one advantage for another. Wood is kindest to knives and needs the most care. Glass never stains and ruins edges. Here's the trade in each case.
| Material | Knife edge | Hygiene | Upkeep | Cost |
|---|---|---|---|---|
| Plastic | Knife edge Gentle while new | Hygiene Falls as it scars | Upkeep Dishwasher safe | Cost $$$ |
| Bamboo | Knife edge Hard, dulls faster | Hygiene Fair | Upkeep Occasional oil | Cost $$$ |
| Glass | Knife edge Worst for edges | Hygiene Excellent | Upkeep None | Cost $$$ |
| Hardwood | Knife edge Best for edges | Hygiene Good if maintained | Upkeep Oil, hand wash only | Cost $$$ |
| Titanium | Knife edge Firm, non-scarring | Hygiene Excellent | Upkeep Rinse and go | Cost $$$ |
What the scores mean
- Plastic degrades, it doesn't just wear
- Knife grooves are where residue settles, and you can't scrub the bottom of a cut. That's why food safety guidance says to replace a board once the surface is deeply scarred.
- Wood is the knife's favorite, at a price
- End-grain fibers part and close instead of resisting, so edges last noticeably longer. In return it needs mineral oil, never sees a dishwasher, and warps if left wet.
- Glass is the one to avoid
- Harder than the steel of your blade, which means every cut is the edge losing.
- Titanium trades feel for freedom
- Non-porous, so nothing soaks in and no grooves form. Firmer under the blade than hardwood, which you notice for the first few days.
Pick against yourself
- You cut raw meat and want to truly sanitize the board. Titanium, or plastic you replace often.
- You sharpen your own knives and enjoy it. End-grain hardwood.
- You won't oil anything, ever. Titanium.
- You're on a tight budget. Plastic, replaced when it scars.
- You want it to outlive the kitchen. Titanium.
See the Katori board and current pricing
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