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Does a glass cutting board = dull knives

I recently replaced a plastic cutting board with a glass one and have noticed that after only a couple of uses my newly sharpened Wusthof knives have become quite dull. Has anyone else had this problem? I do have a great butcher block board that I use a lot but I wanted one that could go in the dishwasher for chicken or other raw meats.

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  1. That glass "cutting board" will dull/roll an edge in a NY minute. You may as well cut on your concrete driveway. A glass"cutting board" can make a dangerous dull knife out of a sharp one quicker than you think. Trash the glass and plastic and stick with wood.

    3 Replies
    1. re: BoardSMITH

      Though you might in fact be able to resharpen on the concrete driveway :)

      1. re: BoardSMITH

        My mom had one of those glass cutting boards a few years ago. I have no idea what she was thinking (it must have been on sale.) You can't cut on it because it's too slippery and it obviously dulls your knife quicker than cutting on a brick. I threw it out and bought her a few good plastic ones. I use wood myself because: 1) there's nothing like cutting on wood 2) I don't have a dishwasher so the excuse that plastic is good because it can be put in the dishwasher doesn't hold for me. After I use it, I scrub it with scalding water and soap. I think that's good enough.

        1. re: BoardSMITH

          I have a wood board for my main prep work and a large plastic board for dealing with raw meat. The wood board is always on my counter top. The plastic only comes out when it's needed. I also have a wood pastry board and wood carving board with gutters.

          Wood is not only the best material for your knives, it's also one of the fastest materials to cut on which makes prep work enjoyable.

          I got a nice mesquite board handmade for me by a guy in texas. It only ever sees a damp rag, never the inside of the sink and it is oiled with hot mineral oil monthly.

        2. I hate glass cutting boards. For some reason all the beach rentals I've been at seem to have them. The make an awful noise and are really hard on knirves. I use the plastic kind for raw meat, as like you I prefer to put those in the DW every time I use them; not trying to get into an argument about germs and so on. Why didn't you like the plastic board?

          1 Reply
          1. re: DGresh

            I did like the plastic especially because it could go in the dishwasher. Unfortunately, over time it had gotten big grooves and also one of kids had put a hot pan on it and melted a good portion of it. It had definitely seen better days.

          2. Glass is much harder than steel and will dull any knife you use on it, never use a glass cutting board. If you want a great cutting board that can go in the dishwasher, get an Epicurean or READ laminate board.

            1. Look at it this way, now you have the information that glass "boards" are crap and you can help spread the knowledge.

              For dishwasher use, buy a plastic board. Not as great as wood but for quick fixes it works just fine.

              1. Those glass sheets should be marketed as "Surface covers," "trivets," "hot plates" ANYTHING but "cutting boards."

                4 Replies
                1. re: jzerocsk

                  The glass board went into the recycling today and was replaced with a plastic one. Now I just need to sharpen the knives. Thanks to everyone for the info. Now I know that I wasn't losing my mind and possibly my fingers!

                  1. re: baseballfan

                    try honing your nice knives with your honing steel. Maybe the glass board merely folded the edge (hopefully), and you can bring back the edge with honing. Worst case, get them professionally sharpened and you'll be good to go. Good luck

                    1. re: chuckl

                      There's a lot of new cutting boards that can go in the dishwasher and are easy on the knofe edge. The one in particular that I like is from Epicurean and is made with recyclable materials. It comes in many sizes and a few colors.


                      1. re: sandih

                        Thanks for the link. My husband ordered one for us. I can't wait to get it.

                2. Those glass things are meant to be counter protectors for putting hot things on and the like they are not, repeat NOT, meant to be cut upon.

                  2 Replies
                  1. re: Candy

                    I despise those glass things, and you'd be amazing how many people think they are wonderful cutting boards. I'm always sure that the knife is going to slip and I'm going to cut myself, on the few occasions when I've been forced to use one.

                    1. re: Candy

                      That makes sense. The funny thing is I've been in several beach rental houses where that's the only cutting-board-like thing in the house!

                    2. Glass is actually the best thing to cut on. It is unfortunate that users simply do not know (or want to know) how to properly cut on them. Backighted smooth versions along with Exacto knives, were used in the graphics industry till computers took over. Perhaps some news papers still use them in their cut and paste operations???

                      18 Replies
                      1. re: RShea78

                        And the blades on the X-ACTO knives were replaced often, sometimes after a few hours of heavy use, depending on the type of paper or film being cut. It's a very different situation: different type of knife, different blade, different material being cut, different contact with cutting surface, etc..

                        1. re: taos

                          ""And the blades on the X-ACTO knives were replaced often, sometimes after a few hours of heavy use,...""

                          Thanks for the correct spelling, but mine lasted for weeks with an occasional touch ups with a leather strap. My boss then was a real tight wad.

                          Now back to my glass cutting board, I use my V-sharpener perhaps once a week and I am cutting something at least a dozen items per day. It is all in the technique.

                          1. re: RShea78

                            Must have been a real tightwad because the blades cost about .25 in today's market. I can't imagine sharpening a tiny x-acto with a leather strap.

                            Anyway, using a razor knife to make exact cuts in paper over a light board is a bit different than chopping celery, don't you think?

                            1. re: taos

                              ""Must have been a real tightwad because the blades cost about .25 in today's market. I can't imagine sharpening a tiny x-acto with a leather strap.""

                              Yes, he sure was and if he had to make a trip to the art store it was like $100 out of his pocket.

                              ""Anyway, using a razor knife to make exact cuts in paper over a light board is a bit different than chopping celery, don't you think?""

                              Depends??? I have seen some knife handling clowns that would attack celery as if it was a tree limb.

                              1. re: RShea78

                                I'm still not getting how you sharpened this:


                                with a leather strap

                                Something tells me your pulling our collective legs.

                                1. re: taos

                                  Reread it again... I said, "occasional touch ups with a leather strap".

                                  A lot of times the edge only had a "curl over" to it, so the leather strap dresses that up.

                                  BTW- Some related info...


                                  1. re: RShea78

                                    We're talking about an x-acto knife blade used for cutting paper, not a straight razor used for cutting facial hair. I just measured my x-acto knife blade (the typical #11 blade you'd be using for newspaper layout work). The cutting edge is just under 1 inch long and the width of the blade is about 1/4 inch at the widest point. I cannot believe you're talking from actual experience when you say sharpened this with a leather strop, let alone "touched it up." And what purpose would touching it up serve anyway for the work you were doing?

                                    1. re: taos

                                      I sharpen X-acto knife blades (and throw away single edge razor blades, and box cutter blades, and more) all the time on chromium oxide charged leather strop. Just a couple strokes on each side does quite a lot to bring the edge back. Heck, I often sharpen them when they're brand new, as they're dull out of the box, relying on blade shape to cut, and not an actual edge. Talk to people who do lots of work with X-acto knives, and they'll tell you they sharpen them. (Guy I used to work with used the lighting surface on a match book for this.)

                                      1. re: dscheidt

                                        Yes, I have heard of people sharpening x-acto blades on matchbooks. However, the notion that RShea78 presented that 1) glass provides the superior cutting surface better than wood or any type of plastic and 2) x-acto blades used in newspaper layout (those would be the tiny #11 blades) are touched up on a strop is absurd. A box cutter or single edge razor or larger x-acto blade might be another story.

                                        BTW, you can check the websites of any major knife manufacturer to see what they say about cutting on glass:

                                        for example-

                                        " Use a wood or poly-ethylene cutting board. Acrylic, ceramic and similar hard surfaces are tough on a knife edge because they do not "give" with the edge."

                                        Lamson & Goodnow
                                        "Use wood or plastic cutting boards.
                                        CorianĀ®, glass, and other hard surfaces can dull blades quickly."

                                        "use an appropriate cutting surface. These include wood, bamboo, and polypropylene, all of which are softer materials and will give under the blade. Anything where the knife can leave a line in the grain means the surface gives under the sharp blade. This is an asset in a cutting board.
                                        DO NOT cut on tile, ceramic plates, marble, granite, or acrylic. All of these surfaces will dull your blade very quickly."

                                        Chef Knives to Go
                                        "Cut on a cutting board and not on the counter or especially a plate. One of the easiest ways to dull your blade is to cut against ceramic plates or other hard surfaces. "

                                        1. re: taos

                                          I know what size a #11 eleven exacto knife is. I sharpen them every I use one. It ain't rocket science, and you don't need to take it out of the blade holder. See the pic. (The grid is 1cm square, for scale. Sorry about the picture quality. It's my cell phone, which is the only camera handy, and I didn't have someone to hold it either.)

                                          (I'd never use a glass surface as a cutting board, outside a light box)

                            2. re: RShea78

                              "... use my V-sharpener perhaps once a week..."

                              Exactly. You shouldn't be sharpening your knives once a week, if you have western style knives (which the majority of people do); that's very frequent, and most likely due to constantly cutting on glass.

                                1. re: mateo21

                                  ""Exactly. You shouldn't be sharpening your knives once a week, if you have western style knives (which the majority of people do); that's very frequent, and most likely due to constantly cutting on glass.""

                                  Reading is fundamental! Perhaps means 'Maybe, possibly'...

                                  BTW- I can actually shave with my own knives and plan on keeping them that way.

                                  1. re: RShea78

                                    As is articulation, RShea. If you did not mean to express the idea that you sharpen your knives once a week (e.g. perhaps, in this context, I read to translate into 'roughly' or 'about' -- maybe 'approximately') on a V-sharpener, then why did you allude to the "possibility?" I'd rather you not translate our disagreement on the care of your knives into an assault on my ability to comprehend your poor choice of words.

                                    1. re: RShea78

                                      if you have to sharpen your knives anywhere close too weekly, you won't have much metal left on your knives after a while. What sorts of knives do you use? Simple physics would seem to indicate that a glass board that does not give at all would not seem to be a good combination. I've used exacto knives on a light table too, but i've yet to see any decent cook use a glass board

                                      1. re: chuckl

                                        ""if you have to sharpen your knives anywhere close too weekly, you won't have much metal left on your knives after a while.""

                                        It appears that some of posters have no clue to my sharpening tool and what it actually does. It is a simple carbide V tool that takes off very-very faint amount of the knife's edge. Over the a year or so I toss the V tool, and get a new one.

                                        My oldest knife is roughly 15 years old and likely has ALL BUT 1/16 of the original blade left. The rest of my knives looks like new, other than the worn off brand name (ink stain stamping) that was on the blade.

                              1. re: RShea78

                                While glass may be a great surface for very exacting cuttting and trimming of PAPER, it is a poor choice for the kitchen, which has a different set of requirements compared to a studio. In a design studio, you use the knife more like a pen than a blade to make painstakingly precise cuts. You do not cut food items in this manner.

                                I bet if you switched to a resin board, you wouldn't have to sharpen your knives more than *perhaps* twice a year.

                                1. re: ricepad

                                  XACTOly! Glass is the poorest choice for a cutting surface, right there with a brick! I can hear the edges screaming from here!

                                  You need to find a good professional sharpener to restore your almost destroyed edges, get rid of that v-shaped sharpening thingy and get a real cutting surface. Your knives will thank you and you will see a marvelous difference in how the knives perform. And they will be safer as well!

                              2. Oh, was I happy to stumble upon this thread! My husband has had a glass cutting board since before I met him. And rather dull knives - imagine :) But we manage.

                                For xmas, we received several new knives and a 'chop n scoop' plastic cutting board. Vive la difference! Even he had to admit that we should have made a change sooner.

                                We're both still faithful to the glass cutting board and old knives...for now...but we're increasingly using the new stuff. At least he doesn't blame me for breaking a paring knife on a cube of butternut squash anymore (story for another day). I can say it was the glass' fault.

                                1. This thread is kind of hilarious. It had never even crossed my mind that people would use a cutting board made from glass in the kitchen. Just thinking about the scratching and clanking of steel on glass, and the resultant dull knives that I'd be left with makes me cringe. No thanks.

                                  1. I hate glass cutting boards--the sound, slipperiness, accompanyment of dull knives, and the high propensity for cutting oneself because of the combination.

                                    A friend and I would dred going to another friend's house to cook or attend parties if either us us had to prepare anything which required use of the board (including cutting the limes and knicking one finger, slicing the tip of another--citrus in a cut, so much fun).

                                    The absolute worst items to own. In terms of next bad, acrylic. Then a lot of bamboo boards (not all, however), as they splinter.

                                    The ones we really like: wood, plastic, and large flexible counter mat.

                                    1. I believe it is dangerous to use a glass cutting board. Additionally, glass cutting boards make the knives dull.
                                      It is easy to sharpen your knife if you've got a coticule. You can use the coticule to sharpen your knife and your cut throat razor.
                                      See an example here:
                                      Some butchers still use this.

                                      1. Alton Brown talked about this exact issue on an episode of Good Eats! he pointed at a glass cutting board and said "Evil" then, paused before he reviewed the next one, went back to the glass and said "...Dark Lord of the Sith, evil."

                                        1 Reply
                                        1. re: Aramek

                                          Agree. Though the Dark Lord of the Sith strikes fear to others, whereas a glass cutting board makes others to laugh at you.

                                        2. People purchase ceramic rods to sharpen their knives because the ceramic is harder than the steel used in their knives. Ceramic and glass are basically the same material. So when you cut on a glass cutting board you are cutting on something harder than your knife. That's why it gets dull. Use a wood cutting board and sharpen your knives on the glass cutting board.

                                          1. You bet your sweet bippy it dulled your knives. Glass counter protectors and trivets and not designed for cutting and are ma death knell for your knives. Keep using it and I'll be glad to sharpen your knives weekly for $2-$3/per knife. Buy an Epicurean 9brand) board. NSF approved, friendly to knives and dishwasher safe.

                                            2 Replies
                                            1. re: Candy

                                              I can't believe that anybody would even have to ask about this. It seems obvious to me that a glass cutting board would make knives dull. It must be about the worst possible surface to cut on.

                                            2. Glass cutting boards are not stupid, they can be purposeful and functional; decoration, trivet, party food platter, making sandwiches, and for cutting the cheese.

                                              Oh and for people who have a couple of cheap dull knives and only once a year maximum "cook" and then go out to dinner because they burnt the chicken. I'm not naming names.

                                              9 Replies
                                              1. re: chipoltay

                                                "cutting the cheese"

                                                Any reason why cheese is preferred to be cut on a glass cutting board?

                                                1. re: Chemicalkinetics

                                                  Forget it. I think I have figured out the answer to my question. Cheese has strong flavor/smell. This smell can transfer to porous cutting boards like wood cutting boards. Glass has the advantage that it does not absorb flavor or smell.

                                                    1. re: Chemicalkinetics

                                                      Yes, but isn't there a reason why such things have been called "cheese boards?" I've always used boards, as everyone I know. Wash them well with a brush and let them air dry. Or, just use certain boards for cheese. I think it's just what everyone has been used to using. I do know some folks that use glass. The thing is - glass just sets my teeth on edge when I imagine a knife cutting into it - so it's my issue. Everyone is good for what works for them.

                                                      1. re: breadchick

                                                        It sends shivers down my spine akin to fingernails on a chalkboard hearing a knife on glass.

                                                  1. re: chipoltay

                                                    OK OK glass cutting boards aren't stupid!! Calling a nice harmless piece of glass a cutting board is, can we agree to that

                                                    1. re: Dave5440

                                                      I'll agree to that, but I care about my knives, so what do I know?

                                                        1. re: Dave5440

                                                          Well, that was really a rhetorical question, but thanks, anyway.

                                                  2. The two worst surfaces to cut on are glass and granite. Both are slippery and will ruin your knives in a heartbeat. There was a very interesting study done at the University of California, Davis Campus that tested different cutting boards for safety, durability, cleaning, and germ growth. Overall it was determined that hardwood was still the best. Here's the link :