BarneyGrubble
(Beethoven and Latina singer fan in Ottawa)
1
I saw an ad recently on Facebook marketing titanium chopping boards. It said plastic boards leave microplastics in food, and wooden ones are unsanitary (despite their anti-microbial property, which was not mentioned in the ad). My immediate reaction was that cutting on a metal surface would dull your knives.
I think they would be great in a trophy kitchen in a house inhabited by people who always eat out or have delivery or takeout. The problem I see is finding matching pans to hide in the cupboards and a block of knives with titanium handles. There may be a marketing opportunity for small high end appliance makers like Jura and Vitamix to expand their offerings to include titanium housing.
Unfortunately, it appears as though these abominations are being made from “commercially pure” titanium sheet. Sure, it’s softer than steel, but it’s still going to wreak havoc on your knife edges.
But hey, at least it’s insanely energy consumptive to produce!
I love it. I don’t know how business people get this creative. This is almost like someone create a new car that you can look at rear mirror and drive backward to work.
This one for example, Hasegawa cutting boards. They have existed for a long while and popular among a small population. They make these wood core plastic cutting board.
Uff. My mom has a glas one. I despise that thing. I couldn’t imagine titanium. Sounds a tad gimmicky; which means someone with more money than they know what to do with will buy them.
Imagine a hosted gathering, where the schnook, Ed, proudly shows off his four Ti boards.
Guest #1: 'Don’they dull your knives?". [Blank stare from Ed]
Guest #2: “Shouldn’t be a problem. Ed’s using Cutco knives. They never dull.”
.
Guest #3: “Those are so cool! Edster, hook me up for a bunch of those rad boards?”
Ed: “Hey ,Everyone! Gather 'round, G.rubHub’s here with our food.”