TIL I was ruining my knife edge by using a glass cutting board for 8 years

Last month I picked up a used end-grain cutting board from a retiring chef for $15. That first day I noticed my knife felt sharper without even touching the steel. Then it hit me - I'd been using that old glass board from my aunt since 2016. Took a kitchen helper pointing out the chipped edge on my Wusthof to finally connect the dots. Anyone else had that moment where you realize a cheap tool was messing up your whole setup?

3 comments

3 Comments

cameronn626d ago

Oh man, that 'first day I noticed my knife felt sharper' hit me right in the wallet. I had the same rude awakening after three years on a tempered glass monster - my prized Shun chef knife looked like it went through a paper shredder. The worst part? I thought I was being fancy with that glass board, you know, like a proper cooking show setup. Turns out I was basically using a rock to chop onions (and slowly murdering my edge). Live and learn, I guess - now I'm that guy who flinches when people pull out granite countertops for slicing.

jackson.matthew2d ago

I gotta push back on this a little, @cameronn62. I've been using a glass cutting board for like five years now and my knives are totally fine. Your mileage may vary, but I think people blame the board way too much when it's actually their technique or sharpening habits that are the problem. Most folks don't even know how to properly hone a blade, so of course it's going to feel dull after a while no matter what surface you use. Plus glass boards are way easier to keep clean than wood or plastic, and they don't hold onto bacteria or get those nasty deep grooves that harbor food. I'm not saying glass is perfect for everyone, but if you're careful with your edge and keep up with maintenance, it's not the disaster people make it out to be.

laura_allen6d ago

Right? Glass boards are just knife killers in disguise.