Kitchen

[esmerelda]

Who uses these? I have one, but I've never cut on it. It works like a bookend, holding my others in place. What are the pros and cons of using glass? Do you prefer glass over others? And thanks in advance.

[PINKdogWOOD]

I use glass all the time. I have a really large one and a smaller one. I really like these over the wood one mostly due to the cleanliness factor. They're like a tempered glass, had them for years not even a chip. They have a textured side and a smooth side. The feet f or grip are on the smooth side, odd to me b/c I only use the smooth side. Regardless, they don't slide around on the counter. I like them - wouldn't use anything else.

[faeriemoon]

I prefer wood cutting boards. They're easier on your knives too. Surprisingly, wood itself possesses anti bacterial qualities and is very safe to use. Don't care for glass at all.

[gazelle77]

I have a glass and an antibacterial one made out of plastic. I do not like my glass one. Never use it. It is just harder to cut on the glass. You remind me I should just get rid of the glass one!

[lovesrecess]

I prefer glass because it is easy to clean and sanitize after using.....after seeing wooden cutting boards after they were sanitized in a microbiology class... I don't ever use them. wood is very porous and does harbor bacteria. I have a set of plastic Kitchenaid ones I bought at Costco and I run them through the dishwasher after use.

[Mary Bailey]

I have 2 Chicago Bears glass cutting boards - decoration only!

[ennui1]

Glass cutting boards are very hard on your knives; and good knives are expensive. I stopped using my glass cutting board. I'm not afraid of germs.

[Inwe Calafalas]

Glass boards are really not the best, especially if you have good quality knives. Experts have recommended having at least two cutting boards, one wood and one plastic. A wood cutting board is the best for prepping fruits and vegetables. Keep one on your counter and clean and oil it often. For preparing raw proteins, they recommend a plastic board, which should be washed often, preferably in a dish washer. If you like using a cutting board for carving cooked meats, you'll want to have a third cutting board, or you could do so safely on your vegetable board as well.

[Annabellethecat66]

I have several glass cutting boards I bought at least 5 or 6 years ago I think from Valerie (you got several together, one is a Swann).

I have them on my kitchen counter where I place hot stuff.

I don't use them to cut with. You'd never know it if you saw my house (remember the old saying, "Yes it's dirt, but it's my dirt"). That's me.

I use a plate to cut with. That way I know the plate is clean. I use it to cut on and then I put it in the dishwasher. Period. It's clean.

[nomless]

Glass dulls knives quickly.