I saw an influencer advocating for titanium chopping boards. Are they really the way to go? If not, which material is best? My wooden one has some black mould.
Lenka, by email
“From the off, no!” says Itamar Srulovich, whose latest cookbook, Honey & Co Daily, co-authored with Sarit Packer, is published in May. “The technology of chopping boards works, it’s bulletproof – this is a crime against humanity.” Sam Clark, co-founder of London’s Moro and Morito, couldn’t agree more: “The idea of chopping on a titanium board, with metal against metal, sends shivers down my spine.”
Of course, the surface on which you choose to chop will impact your knife, and Milli Taylor, who is behind the When in Rome Substack, “couldn’t imagine anything worse than titanium”. As Hugo…