DPG46 Food and Culinary Professionals (FCP)

I have a 13-station food lab, and students are voicing concerns over the use of plastic cutting boards.  I would appreciate feedback on the use of the titanium cutting boards and the impact on knives. Steels are used before each lab, and our knives are sharpened professionally twice a year.

Any help is appreciated as this is big investment to switch out all the cutting boards.

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Jeanie Subach, EdD, RD, CSSD, LDN
Professor of Nutrition
West Chester University of Pennsylvania
rsubach@wcupa.edu
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A Quick Look at equipment reviews by ATK shows no reviews or mention of titanium cutting boards. They have reviewed only wood and plastic. The same is true for Serious Eats.
ATK specifically gives very poor reviews to glass cutting boards and one of the reasons is the too smooth surface (which seems likely true for titanium).
Marilyn Yon, MS, RDN, LD

Sent from my iPhone


Original Message:
Sent: 8/26/2025 9:55:00 AM
From: Regina Subach
Subject: Titanium Cutting Boards

I have a 13-station food lab, and students are voicing concerns over the use of plastic cutting boards.  I would appreciate feedback on the use of the titanium cutting boards and the impact on knives. Steels are used before each lab, and our knives are sharpened professionally twice a year.

Any help is appreciated as this is big investment to switch out all the cutting boards.

------------------------------
Jeanie Subach, EdD, RD, CSSD, LDN
Professor of Nutrition
West Chester University of Pennsylvania
rsubach@wcupa.edu
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