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Advantages of Glass cutting boards?

Most CHOWHOUNDS probably do not believe in glass cutting boards. Forget the fact that they dull knives extremely fast, knives have trouble cleanly cut through the foods on glass cutting boards because glass have almost no “give”. As much as they are made from tempered glass, you certainly do not want to chop really fast and hard on them. Foods can be slippery on a glass surface, which is inconvenience and possibly dangerous.

Although I won’t say glass cutting boards are very popular, they are certainly not out of style. I do see them around quite a bit, which means plenty people are buying them, and these people have their reasons.

So here are some advantages I have heard from people.

Glass cutting boards are:
1) Sanitary since they are non-porous and bacteria and dirt cannot be trapped anywhere.
2) Easy to clean because they are non-porous and can be placed in automated dishwashers
3) Light and thin
4) Inexpensive
5) Beautiful (patterns can be placed underneath the glass)
6) Very durable (the glass surface won’t wear like wood or plastic)

*Explanation: glass has good strength, but low on toughness. So while glass can shatter and chip under high impact force, glass do not bend or deform or easily grind away like a plastic board does -- think of your glassware and ceramic dishes*

What other reasons have you heard?
And what do you think of these advantages?

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  1. I think your 6 reasons don't come close to offsetting what you ask us to forget in your first paragraph.

    8 Replies
    1. re: Veggo

      Thanks for pointing it out. I thought about clarifying that point. I thought it was too much information at one time. I will edit the original post and you will see the reason.

      P.S.: Just realize you said "6 reasons", not "#6 reason". Anyway, I am not asking you to forget my first paragraph. I am just curious about what advantages you see for a glass cutting board.

      1. re: Veggo

        How is it possible that you are the only person who responded and yet there are 3 tweets?

        1. re: Chemicalkinetics

          I don't know. To me, a "tweeter" is a birdie on a golf hole.

          1. re: Chemicalkinetics

            a hunch
            maybe if you edit your post it creates a tweet as if a new post was added, but this is really a question for "site Talk"

            1. re: TroyTempest

              Oh is that right? I didn't know. Thanks. Next time I make a post. I will change it a few times to see what happen.

            2. re: Chemicalkinetics

              You can tweet the thread without posting chem

              1. re: Dave5440

                Yeah, ... I don't completely understand, but I thought it was funny (at the time) that there several people who read my post and find it interesting enough to tweet to their friends, but didn't response to the post.

                It is like they were "secretly admiring" me. You know. :P (it is a joke)

          2. Hi, Chem:

            7) Versatile--you can replace broken windowpanes with them?
            8) Educational--you can crawl under them to see your food being chopped from below?
            9) Entertaining--they make great exploding targets when shooting?
            10) Good Grooming--when silvered on one side?
            11) Mocking--you can see your hated counter surfaces?
            12) Meat slicer--when you break one to smithereens in the sink?

            I actually have one of these, one with a fine, "pebbled" surface. Cutting anything on it is a capital offense in my castle. It makes a decent mar-proof coffee table surface, and doubles as a serving tray for non-slidy hors d'ouvres when decoratively lined. Oh and as a trivet. Besides stuff like that, they're about as useful as a skydiving anvil.


            2 Replies
            1. re: kaleokahu

              13) Protection - floors for men, ceilings for upwardly mobile corporate women
              14) Etiquette- homeboys learn not to throw stones
              15) Boxers' delight- opponents' jaw
              16) Menagerie- is there any other type?
              17) Blondie- Heart of....stone?..no...wood?...no...Glass!
              18) Targets- for skydiving anvils.

            2. we use our glass cutting board only to put hot dishes on at holiday meals, as it has feet underneath and helps prevent damage to our tables. I suppose if I caught a robber in my kitchen and couldn't make it to my knives i could use the glass cutting board for self defense? I didn't even know people actually cut on them? I have always hated ours, having to drag it out at thanksgiving, christmas and easter, and never using it except those 3 occasions. I would get the hibijibis if i ever made contact with it with my knife, just thinking about it sends shivers down my spine. I guess it effectively keeps dust off the counter though, and perhaps prevents sun damage to the counter? *shrug*

              3 Replies
              1. re: TeRReT

                My ex college roomate loved his glass cutting board. I believe his main argument was that it does not wear. (of course, the counter argument is that our knives wear/dull faster.) Here is a screenshot of my search on Amazon.com. You can see on the left that Amazon offers more styles of glass cutting boards than wood or plastic or bamboo cutting boards. Now, I am not saying that glass cutting boards are more popular. They are not, but they are certainly not uncommon.

                1. re: Chemicalkinetics

                  i think amazon has more glass for sale because nobody's bought them yet so inventory just keeps piling up :P if they marketed them as skydiving anvil targets they might sell a few more!

                  before we had granite counters we'd keep the toaster on it so we didn't scratch the counter, i guess thats another use. I think it was a gift and we just keep finding reasons to use it rather then donate it or get rid of it

                  you could also probably toboggan on it, just be wary of any jumps or rocks, would work like a cafeteria tray

                  1. re: TeRReT

                    :) I have another explanation. It isn't there are more glass cutting boards by absolute volume. Rather, there are more variations of glass cutting boards, so they show up as different items. As mentioned, it is extremely easy to put a new picture underneath the glass. You make a drawing of some wine bottles, then it is one cutting board:


                    Some horses as background, you get another item:


                    NFL Green Bay Packers winning super bowel is another item:


              2. I discovered a situation where a glass cutting board is quite useful. My parents bought a winter home in Arizona some years ago. The over-the-stove microwave is quite old, but still serviceable. It does not have a turntable inside but the previous owners did put a glass cutting board inside. It fits perfectly and is easy to pull out and clean when needed. I'm not sure how much easier it would be to just wipe off the floor of the microwave, but I suppose if there was some cooked on foodstuff, the glass cutting board would be easier to clean. As for using a glass cutting board instead of a wooden, nylon, bamboo, or one of the newer composite boards, no thank you.

                4 Replies
                1. re: John E.

                  Hi, John E.: You are right about the MW... The original Amana Radar Ranges had a glass tray for the bottom, but they had a lip all around to catch spills.


                  1. re: kaleokahu

                    We had a giant Amana microwave with the tray you describe. Now these tiny microwaves all seem to have turntables. We recently had to replace ours and ended up with a microwave where it is not possible to turn the turntable off. There aren't a lot of occurrences when I feel the need to turn of the turntable, but when they do come up I'm annoyed all over again.

                    Years ago my mothe had one of those glass cutting boards with the rubber feet that eventually fell off. I wonder what ever happened to it?

                    1. re: John E.

                      Just FYI, Panasonic makes countertop microwave ovens with no turntable. They are marketed as the "Flat and Wide" series. I have a Japanese model that's a combination convection oven and microwave. Since I use square and oval plates, the lack of a turntable is a big advantage. Here's a link to the US models:


                      1. re: tanuki soup

                        Thanks, but I think we're stuck with the one we have. I don't really have an opposition to the turntable, I just want to be able to turn it off when it is not needed.

                2. "Although I won’t say glass cutting boards are very popular"


                  Truth is they are very popular. I can't count the number of homes I've been in and saw one on the counter. Why are they popular? Well for the reasons you listed but they are purchased by people who are pretty clueless about knives.

                  1 Reply
                  1. re: scubadoo97

                    Ok, not extremely popular, but popular :)

                  2. Glass cutting boards make a basic, obvious kind of sense for a certain kind of cook. This cook....

                    A) ...hasn't had sharp knives since time out of mind. They don't particularly care about having sharp knives and/or don't know the difference. They may not have any straight edge knives at all, preferring serrated for all tasks.

                    B) ...doesn't have any real skill with a chefs knife (or santoku, Chinese cleaver, etc) and isn't much interested in learning.


                    C) ...is vaguely germophobic. Is concerned about cross contamination. Generally has a layman's understanding of kitchen safety.

                    Most people on this site don't fit all of those criteria. But those three characteristics describe perhaps the majority of American home cooks. I don't mean that to come off as sneering or cynical - it's just the truth in my observation. As you pointed out, glass boards are advantageous in terms of being easy to clean, sanitary in the obvious sense, low maintenance, and compact. So it's not surprising that glass boards are still popular on Amazon.

                    1 Reply
                    1. re: cowboyardee

                      No but you described my mother perfectly, and she has not 1, not 2, but 3 glass boards and a ceramic tile, and a pile of dull knives

                    2. I can't forget that they dull knives. I use bamboo. Yes they are sanitary, but you can keep your wood cutting board clean. I actually own a tempered glass cutting board, but it is used to protect the counter near the sink, not for cutting.

                      1. I associate glass chopping boards with people who don't cook. They look pretty but are horrible to chop on. And the noise! Dear god the noise...

                        Any advantages? Well my Nan was given one with a nice baked apple recipe written on it, complete with attractive pictures of apples. The baked apples were good, so does that count?! :P

                        3 Replies
                        1. re: Muchlove

                          "And the noise! Dear god the noise"

                          Oh yeah, now I remember. The noise. Also the feel too. You don't just cut on a relatively soft materials like wood or plastic or bamboo. You are cutting your knife against something very hard -- harder than the knives I think.

                          1. re: Muchlove

                            I see them in homes where people cook a lot but theses are homes where knife quality is not high on the priority list. I think there are more of them than us

                            1. re: Muchlove

                              Aside from all the other disadvantages, the noise is the reason I could never own one. Chopping carrots on a glass board? Oh god it makes me flinch just thinking about it. It's like walking in steel-tipped high heels on concrete: travels through your body into your ears. Argh!

                            2. http://www.woodworking.co.uk/Technica...

                              Glass? Really???

                              Wood or bamboo is the only material to use for multiple obvious (at least to me) reasons.

                              1. I've had great, great meals out of kitchens whose cooks use less than ideal equipment. Perhaps the proof of whether someone can cook is in the dish produced, not in the cutting board or knife used, so to make the link between "can't cook" and/or "doesn't care" and "glass cutting board" seems to me to be just a tad unfair. To each his or her own, and if someone has had success in bringing great meals to the table and uses a glass cutting board, who am I to judge. I've also had the absolute worst meals from people who put their faith in what the "experts" tell us we must/should use and have had the most "elite" of all equipment at their disposal. It really is whatever works in your hands and what you can actually produce --many, many memorable and excellent dishes can and do come from people who can just "make do" with what they have available.
                                In any event, I know I prefer using a wood board for some things and a plastic board for others. My dear SIL has a glass cutting board that she swears by. When I've cooked there and had to use it, I've found it a most unpleasant experience. And life is too short for that, IMHO!

                                23 Replies
                                1. re: freia

                                  I've yet to see a glass cutting board on a cooking show or in a restaurant. Don't think I will either.

                                  1. re: freia

                                    I completely agree. Anybody else had a "friend" take a steak knife to your wooden or plastic cutting board? No doubt we equipment junkies have more than one item in our storage we only pull out for that "one thing". There's room for a little of everything. However, when your SIL comes over to help, don't give her your John Boos to work on!

                                    1. re: blaireso

                                      "Anybody else had a "friend" take a steak knife to your wooden or plastic cutting board?"

                                      It actually does not make sense to me. First, a steak knife is not that bad, depending how you use. Second, you can always sand a wood cutting board. That is its strength. Third, while you cannot regenerate a plastic board. It is still cheaper to get another plastic board for guest than a glass cutting board.

                                      "However, when your SIL comes over to help, don't give her your John Boos to work on!"

                                      What could possibility happen to a John Boos board?

                                      1. re: Chemicalkinetics

                                        Wondering the same thing unless they are embedding the knife in the cutting board when done

                                        1. re: Chemicalkinetics

                                          Hi, Chem:

                                          I think blaireso was referring to what happens when someone drag-cuts a wooden or plastic board with an aggressively-toothed serrated knife. The scratches/saws go disappointingly deep, deep enough that it can take a long time and a lot of work to sand them out. There's a certain logic in giving that person with the steak knife a glass board and sending them outside to play-- on the freeway.


                                          1. re: kaleokahu


                                            I agree that a serrated knife used in certain way can do some damage to a cutting board. Still, why not a plastic cutting board? If the idea to give that friend/relative of yours a cheap cutting board, then a plastic cutting board will do. At least this won't damage the serrated knife. That person can cut on the plastic board all he/she wants. Kinda of like this:


                                            A cat scratch post. The cat can scratch that thing all it likes.

                                            So, here again is my logic for a plastic cutting board over a glass cutting board for a backup cutting board. (1) the serrated knife is protected (2) the person will not slip and cut himself or herself. Think of the potential settlement you have to make when you are the person who intentionally provided a dangerous glass cutting board when in fact you have a safe wood cutting board sitting around. Oh man....

                                            1. re: Chemicalkinetics

                                              Hi, Chem:

                                              No need to explain your logic, I agree on all counts.

                                              But that's part of the problem--logic isn't guiding people to glass cutting boards. I think many folks who choose glass over plastic ick out over the idea of having (a) plastic shavings in their food; and (b) cuts in the plastic where GERMS can hide and grow and.... kill all the gender-dysmorphic baby whales!

                                              Of course the makers encourage such illogic by making most plastic boards white or clearish, so that every little cut is visisble and is likely to discolor. They WANT us to ick out and buy another one (what, really, can be the % of people who have and will use a sander, anyway?).

                                              I HAVE played with those very thin plastic "boards", the kind you can sort of roll up with your cut food on them and tote the whole works to the pan. Not bad, but not for me.


                                              1. re: kaleokahu

                                                :) No, I don't mean to say people who use glass cutting board are illogical. I mean to say, it is probably more than just price and disponsable since plastic cutting boards are probably even cheaper. I think you are correct. I think germs and sanitary are big reasons for someone prefer glass cutting boards. Agreeing with them or not, that is probably a big reason.

                                                Yeah, I have seen those rolled up plastic boards too. You get like 5 "boards" in a pack with different drawings on them like vegetables, meats, chicken...etc

                                                1. re: Chemicalkinetics

                                                  Hi, Chem:

                                                  "I don't mean to say people who use glass cutting board are illogical."

                                                  I do.


                                      2. re: freia

                                        "so to make the link between "can't cook" and/or "doesn't care" and "glass cutting board" seems to me to be just a tad unfair."

                                        Sure. It is possible to cook a good meal using poor tools, just like the fact that someone can be a great manager of a company while driving in second gear all the way to work. Nevertheless, there is something to be said about driving in second gear on its own. Now, I am not saying quiet the same thing for a glass cutting board. I certainly do not believe people who use a glass cutting board is a bad person. I do think some of the arguments are valid, and some are not. A glass cutting board is easier to clean than a wood cutting board. The argument that a glass cutting board last longer is true, but missing the big picture. While a glass cutting board last longer than a plastic cutting board, the knvies last shorter. So it does not save time nor money.

                                        " if someone has had success in bringing great meals to the table and uses a glass cutting board, who am I to judge"

                                        Opinions are judgement. We all judge because we all have opinions, just in different levels and different extension. I don't know if you remember, but in a previous knife sharpening post, you wrote "I suppose it [knife sharpening distinction] becomes more important if you are a chef or serial killer." You have gotten quiet a bit of responses from your opinion/judgement for it.


                                        1. re: Chemicalkinetics

                                          I think there is something to be said for divorcing evaluations of cookware from conclusions about the overall cooking ability of people who use said cookware. I don't think anyone here would deny that there are great cooks out there who have crappy cookware, or very limited cookware. But it comes up all the time on this board that people take criticism of a type of cookware personally.

                                          But most of the time I think the 'insult' to people who feel they are being maligned due to their choice of cookware is much more perceived than intended. For example, in this thread I don't think anyone actually said that using one necessarily means you're a bad cook. The most anyone said is that they associate em with people who don't cook much... which is likely true, statistically speaking - in other words, they are more likely to be found in the kitchen of a very casual, occasional cook than a dedicated one. But anyone who's eaten at the house of a marvelous cook who makes do with little (hopefully that's most of us) would know that there are many, many exceptions.

                                          The thing about those many exceptions - they don't mean glass cutting boards, Cutco knives, teflon woks, etc are good products. They're still flawed and/or overpriced. Said people just cook well in spite of the deficiencies of their equipment.

                                          A side note - my own mother, a very good cook, used glass boards for years until I bought her a couple nicer knives and a new board. I've had plenty of good meals at her table that she prepared on a glass board. Still doesn't make me think any more highly of em though.

                                          1. re: cowboyardee

                                            "there is something to be said for divorcing evaluations of cookware from conclusions about the people who use said cookware"

                                            This is true.

                                            "For example, in this thread I don't think anyone actually said that using one necessarily means you're a bad cook"

                                            Agree. Some people associate the fact that the person in question either do not understand knife skill or do not care for knife skill. I won't say that a manager who drives in the 2nd gear is a bad manager, but I think it is fair to question if this manager (a) understand cars or (b) care about cars. This, I think, is where most of the criticisms are coming from -- if a person who uses a glass cutting boards understands or cares about knives and knife skill. Personally, I think everyone has his/her reasons.

                                            I also think there is a difference between being a good cook in spite of vs because of. You are the knife expert here. I am sure you understand that some people financially cannot afford high quality knives, but they can develop good knife skill and good cooking skill in spite of poor tools. If you remember, tokyo2la didn’t buy his first good set of knives until he was sure he has the skill to properly handle them. I have much respect for this. However, this is not the same as a person who bought a set of Zwilling Damascus Knives. These people are not limited by money. Where am I going with this? Well, glass cutting boards are relatively inexpensive compared to end grain cutting boards, rubber cutting boards, or some nice bamboo boards, but glass cutting boards are not cheaper than plastic cutting boards for sure. So a person who bought a glass cutting board over a plastic cutting board cannot be due to fiscal restraint. There is a real personal preference there.

                                            P.S.: Just read your mom example. In that case, I think some people, including me, believe your mom was able to prepare good meals in spite of the glass cutting boards, not because of the glass cutting boards.

                                            1. re: Chemicalkinetics

                                              I guess I should clarify. At the risk of stirring up a hornet's nest: I DO think using glass cutting boards gives reason to suspect that the user's skill with a chefs knife isn't very good. Your example of the manager who drives home in 2nd gear is a good one. But for people who may not be able to follow the leap I'm making (you too?), there's a sort of inductive reasoning behind this I didn't make clear in my earlier post:

                                              For one, because a glass board has no give, cutting in a standard rocking or push-cutting motion has a tendency to leave accordion cuts. To compensate, it seems most people either use a sawing motion at the end of each cut or, like the poster in the other glass cutting board thread, rely on drawing cuts for everything, cutting like you are using an Xacto blade. Neither motion is particularly efficient as a catch-all cutting motion, and this would lead to pretty limited knife skills IMO.

                                              For another, I feel strongly that developing skill in using a chefs knife requires a certain degree of sharpness in your knife. It doesn't have to be as sharp as maniacs like us keep our knives, but it does have to be sharp enough to cut through normal foodstuffs in a single, efficient motion that smoothly transitions into the next cut. If you can't do that, you can't develop your skill. Glass cutting boards are directly at odds with keeping one's knives even moderately sharp. Now, I'm sure there are people out there who use glass cutting boards but also run their knife through a Chefs Choice or an Accusharp after every cutting session or two. That'll work. But it's not very elegant and would definitely shorten the lifespan of the knife. And more importantly, I suspect that would represent the vast minority of people who use glass cutting boards. So while using a cheap knife doesn't necessarily stop you from developing skill with it, using a glass board is much more of a hindrance.

                                              On the other hand (and you seem to agree), I don't think you can apply the same kind of reasoning to make reliable predictions about someone's cooking skill in general just from the fact that they use a glass board.

                                              You also bring up a good point that glass boards aren't any cheaper than much more functional alternatives. I'm certainly not trying to put people down just cause they don't have a lot of money.

                                              ETA: I realize that even generalizations about ones knife skill based on their cutting board may be offensive to some people. Honestly, I'm a little conflicted about making that observation. But there also may be readers who are interested in learning to use a knife better, I and don't feel I'd be honest to skip over the difficulties a glass board can cause in picking up that skill.

                                              1. re: cowboyardee

                                                "I'm certainly not trying to put people down just cause they don't have a lot of money."

                                                I definitely wasn't accusing you of that. What I meant was that the argument that "I am using glass cutting board because that is the best I can afford" is questionable.

                                                I wanted to establish this point early on because I perfectly understand that some people do not have the disposable income to buy a $300-400 KitchenAid standing mixer and they are limited to a cheap $15-25 hand mixer. They do the best they can afford and can make some really good baked goods from inexpensive tools.

                                                This line of argument is not valid for glass cutting boards. While it is true that many people cannot afford expensive end grain cutting boards, there are still many alternatives at the typical glass cutting board price point.

                                                In short, I want to establish one point for other posters. People who criticized or made fun of glass cutting boards are not in any way making fun of people with less income since glass cutting boards are not the cheapest choice out there.

                                                1. re: cowboyardee

                                                  Hi, cowboy:

                                                  Very well explained.

                                                  "I'm sure there are people out there who use glass cutting boards but also run their knife through a Chefs Choice or an Accusharp after every cutting session or two. That'll work. But it's not very elegant and would definitely shorten the lifespan of the knife."

                                                  I think even without the daily sharpening, doing all your cutting on a glass board will change the rocker of the knife. And resharpening will exacerbate the problem.


                                                  1. re: kaleokahu

                                                    True. I suppose a skillful sharpener could compensate and adjust. But the idea of a really skillful sharpener using glass boards as his mainstay is, at best, Sisyphean.

                                                      1. re: kaleokahu

                                                        I wonder if free hand sharpening would be more popular if only people knew about its benefits for one's glutes. And those big reprofiling jobs can give you a decent core workout.

                                                        1. re: cowboyardee

                                                          "And those big reprofiling jobs can give you a decent core workout."

                                                          More like mental control. Hey, cow, I remember you said you have become a professional side-job sharpener. I didn't follow it up then, but I am now. 1) Are you breaking even (revenue vs expense)? 2) Would you charge a very dull knife more than a relatively sharp knife? From a labor and time point of view, one should do so. But such move may be bad for business because people do not like the idea of "surprise" or "hidden" prices. Or would you do an estimate like automechanics?

                                                          1. re: Chemicalkinetics

                                                            1) In a technical sense, I guess i'm profiting... but not much. As you probably suspect, that's not really the reason I do it. I'm not quitting my day (night) job any time soon.

                                                            2) Most definitely. I make it very clear that I won't quote a price until I see the knife. My customers have generally heard of me through word of mouth and aren't necessarily trying to find the cheapest sharpener around. And no one is mailing me knives, so i still have a chance to check out the edge and quote a price face to face before I start. It hasn't happened yet, but since I don't have my belt sander up and running, I think I'd have to turn away anyone who wants me to fix a chip big enough - I'd have to charge too much to make that kind of job worthwhile to do by hand.

                                                          1. re: Chemicalkinetics

                                                            Chem: 'I don't get the joke"

                                                            To explain it would get it poofed, sorry. Let cowboy try; he gets it. I get cut less slack.


                                          2. They make pretty decent trivets. My DH took one and glued castors underneath that contained ball bearings and made a sled for our coffee maker so it slides under and out from our kitchen cabinets, and there's room for small bowls for sugar, stevia packets and waste receptacle. Works great, no worries about melting light fixtures under cabinets (which our toaster did a few years back). If it gets schmutzy, I just rinse it off, and it's back on the job.

                                            2 Replies
                                            1. re: blaireso

                                              That is a terrific idea. Very smart.

                                              1. I love my glass cutting boards and use them regularly, just not for cutting. My apartment has 2' of counter space which isn't enough. I throw the large glass cutting board over half of the double sink so I have more room to work with. I also keep one on top of the microwave, which is on open metal shelving over my toaster oven, and use it as a landing place for hot items coming out of either applance. When we used to have a BIG electric stove with an enamel counter area over the second oven (they were side by side) and I had one board that fit perfectly there. I didn't want to chip the enamel.

                                                1. I think their use as a trivet is about all one can expect from a glass cutting board, I finally donated mine to a thrift shop, if you've ever heard the sound of a good knife on a glass cutting board, you would understand my reasoning...

                                                  1. There are only two reasons for buying a glass cutting board:

                                                    1) Decorative and not meant to be used for cutting.
                                                    2) Ignorance.

                                                    1 Reply
                                                    1. re: Josh

                                                      And there is no number three..Thanks, Josh.

                                                    2. Tempered glass boards are meant to be counter savers, not cutting boards. Okay cut on them if you have cheap disposable knives. I would never subject my knives to such treatment.

                                                      1. Let me clarify my original post a bit. I have not owned a glass cutting board (though I have used it a few times). I certainly prefer other materials over it. I see some "advantages" of glass, but they are overshadowed by its shortcomings. Considered that glass cutting boards are relatively abundant, I am curious if you see any other advantages or redeeming factors. From my angle, the "sanitary" argument is probably its strongest one, but I will very grateful if you can share yours.

                                                        1. I find it hard to believe that anyone that would self-identify themselves as a 'Chowhound' would use a glass cutting board except possibly under dire circumstances.

                                                          6 Replies
                                                          1. re: John E.

                                                            Therein lies the premise for a cooking show: Primo ingredients, but you have to use serrated knives, electric stoves, tin pots, old warped teflon pans, hand tools only, and yes, glass cutting "boards".

                                                            1. re: Scary Bill

                                                              "the premise for a cooking show"

                                                              Specifically a cooking CHALLENGE show.

                                                                1. re: Scary Bill

                                                                  What about a cooking SURVIVAL show? Each contestant has some good tools and some bad tools, so these contestant has to work together and form ALLEGIANCE to compete. Yet, backstabbing is always lurking in the shadow.

                                                                  How do you like this?

                                                                  1. re: Chemicalkinetics

                                                                    I started to write a reply about a potential show where the chef goes to a house and uses only the crappy cookware, utensils, and knives the non-cook has in their kitchen. Then I realized that maybe this show has been done already, Door-Knock Dinners. I never saw the show. Did Gordon Elliot bring his own cooking tools, or did he use the stuff he found in the various kitchens?

                                                                    1. re: Chemicalkinetics

                                                                      That would be called "Survivor", tonight at 9.

                                                                      But another idea is "Caveman Competition Cooking" ( or C Cubed) where the only implements permitted are from a certain century, as well as ingredients.

                                                            2. I really don't want to have to raise my voice here, glass is not meant for cutting on. They are counter protectors. Put hot things on them. Cutting on glass is the surest way to wreck your knife's edge in one cut. Never, never, ever cut on those things. If the knife police get wind of your using a glass surface to cut on they will confiscate your knives and they will also do so if you put them in the dishwasher. Now if you have lousy cheap knives no one will care. Goods knives deserve the best care.

                                                              6 Replies
                                                              1. re: Candy


                                                                Do you have any insight to share as to why the glass cutting boards are so popular and so widespread? I am still putting my bet on the "sanitation" argument.

                                                                  1. re: Chemicalkinetics

                                                                    Misrepresentation. They were never intended to be cutting boards. The consumer saw this and it went on the counter so "Oh it must be a cutting board." If you want to cut on one I'll be glad to sharpen your knives weekly for a fee. It is truly the worst thing you can do to your knives. I make this very clear to my knife customers and my counter saver purchasers. One of the kindest boards you can buy are Epicurean cutting boards. They are diswasher safe and also NSF certified and very kind to knives.

                                                                    1. re: Candy

                                                                      Second Epicurean. Terriffic, only board I'll ever buy now. Have 5 of them.

                                                                      1. re: Candy

                                                                        Yes, that makes sense, Candy. My mom had a Corning version of what I must assume people are calling cutting boards. It was white and had some design on it and small cork or rubber feet on it. She bought it to save her counter surface from hot pots and it was right next to the stovetop.

                                                                        She never used it as a cutting board, she had small wood boards for veggies, cheese, etc.

                                                                    2. re: Candy

                                                                      This kind of resonated with me. I remember many kitchens with formica countertops, and you NEEDED a trivet of some kind. Corning glass was big back then, and people loved the designs and "new" space age materials. Perhaps because they were there they got used to cut on to protect not only from heat but also from scratches from all those serrated knives our mothers had? Remember, this is pre- Julia Child. So, my theory is that because glass had been used by our moms, we sort of "inherited" the idea of using glass. If it's there, why not? I didn't realize until I lived with a septic system that many of my habits about putting things down the drain (or not) really came from the farm and using a septic system. Remember grease containers? Same thing, historical use and practice. Glass still makes good trivets.

                                                                    3. Okay, I want to premise that I am a very good cook and baker. I keep a kosher home and I used to use a glass cutting board all the time. The reason was as you posted, glass is not porous so you can use it in a kosher home without having to have several boards. In the last few years they have come out with so many different style boards. There is a wooden board that has thin plastic board inserts for dairy, vegetable, cheese, chicken, fish, meat. Then they also have just the thin boards as above in packs. It was always said to make sure you wash your cutting board after using chicken etc. My kitchen is now color coded to make things easier.

                                                                      13 Replies
                                                                      1. re: paprkutr

                                                                        Thanks. All the replies have been good, but yours is particularly great. You probably have gathered that many people here do not like glass cutting boards, so your answer is refreshing and insightful.

                                                                        1. re: Chemicalkinetics

                                                                          Your welcome. When you have dietary restrictions you have to look at the best possible way to handle them. I like to keep things very simple.

                                                                          1. re: paprkutr

                                                                            I wonder if this is why the glass boards are so ubiquitous in residence hotels. Because of my job, I have spent many weeks living in these places, and they always have glass cutting boards.

                                                                            1. re: 512window

                                                                              Wow... it is true. Now that you remind me. Glass cutting boards .... I see them very often in hotel rooms with kitchens..

                                                                              1. re: Chemicalkinetics

                                                                                People would probably complain about boards with scratches in em as unsanitary. Might even complain about wooden boards that don't have obvious scratches in em. Whereas those of us who hate glass boards probably would just suck it up.

                                                                                Also, I can't imagine that hotels hand wash any kitchenware. And since glass is more attractive than a scarred plastic board, glass wins out.

                                                                                1. re: cowboyardee

                                                                                  So you are arguing for the "lowest demoninator" arguement where the hotels provide the least complaint version of cutting boards, right?

                                                                                  Ok, I don't understand the hand wash part. While I agree with you on that particular statement, how does it fit with cutting boards? Or is that a standalone statement?

                                                                                  1. re: Chemicalkinetics

                                                                                    I'm saying that since hotel rooms with kitchens surely just run all their kitchenware through big industrial dishwashers, the only cutting board options open to them are glass and plastic (maybe rubber?) And of those two choices, glass looks more ritzy and in keeping with a hotel atmosphere.

                                                                                    1. re: cowboyardee

                                                                                      "I'm saying that since hotel rooms with kitchens surely just run all their kitchenware through big industrial dishwashers,"

                                                                                      Thanks. Thanks.

                                                                                      1. re: cowboyardee

                                                                                        No - hotel rooms with kitchens run their kitchenware through the regular-sized dishwasher that's in the room's kitchen. Not a big industrial one.

                                                                                      2. re: Chemicalkinetics

                                                                                        Please divorce glass and cutting board. They both sit on the counter and have totally different uses. If you insist on cutting on glass I am willing to sharpen each of your knives for $2@/daily.

                                                                                        1. re: Candy

                                                                                          :) I heard you, but you know I am not the one doing it, right? I am just trying to understand, and it seems there are some reasonable reason :)

                                                                                          Now, I do want to point out that it is more than customers being confused. These glass cutting boards are marketed as such. They are really called cutting boards by the manufacturers.

                                                                                  2. re: 512window

                                                                                    They're clean and sturdy, inexpensive and don't show wear. Perfect tool for a place where things must be sanitized between users.

                                                                            2. They are WONDERFUL, Versitile ... the absolute BEST ... so long as they are used in ANY capacity other than as a cutting board. Cutting boards should be either wood or those plastic things. I prefer wood but that's me ...

                                                                              1. Although I only use wood, I could see glass working for a cheese board. You're not doing real cutting on a cheese board and the glass could be easily washed, looks better than plastic, and doesn't retain odors.

                                                                                Granted, we have a slate board that I love for the same reason, but this is one application where I could see the use of glass being justified.

                                                                                2 Replies
                                                                                1. re: Klunco

                                                                                  That is another real argument. I think many people even have special cheese knives, right? So it fits the idea that you can have a cheese knife with a cheese board (maybe glass). No need (less) to worry about making the knife dull.

                                                                                  1. re: Klunco

                                                                                    This is where I think they can work but not with very hard cheeses. Hard cheeses I would cut on a wood board and then place the slices on the glass board. I don't want guest to have to struggle with cheese at the table. Many have decorative backgrounds and work well for serving appetizers and cheeses.

                                                                                    I saw an episode of As Time Goes By the other night and Judi Dench was cutting on a glass board, what a cringing sound that was.

                                                                                  2. Lonesome, Chem?

                                                                                    Only an RPG spreads more shrapnel than a glass board dropped on a tile floor.

                                                                                    People who fill a kitchen with stuff that looks "pretty" buy glass cutting boards.

                                                                                    6 Replies
                                                                                    1. re: Kagemusha

                                                                                      Ha. Not lonesome. Just trying to see the other side of the arguement for a glass cutting board. I, personally, would not use a glass cutting board, but I also know they are popular, so I want to understand some of the reasons.

                                                                                      "People who fill a kitchen with stuff that looks "pretty" buy glass cutting boards."

                                                                                      Nah, probably not. I would think people who fill a kitchen with very pretty stuffs have money and buy pretty wood cutting boards. The people who I knew had glass cutting boards usually do not have pretty kitchens.

                                                                                      1. re: Chemicalkinetics

                                                                                        Wow. A lot of responses. My take is that people use glass just because they don't know better. Just like some people who install counter tops tell their customers that they can cut directly on their granite. It seems to make sense unless you understand steel too.

                                                                                        And with glass, my guess is that those same people who wash all of their dishes and then put them in the dishwasher to sterilize them would also like glass. Their priorities are not sharp knives but eradicating (not actual germs) but their fear of germs so they can have peace of mind. Glass cutting boards are a placebo for those who fear germs -- but everyone else doesn't know any better.

                                                                                        1. re: smkit

                                                                                          It is ironic. Now so long ago, bacterial infection and viral infection were the leading causes of death. Now that we have greatly eradicated infection as the leading cause of death, we become more fear of germs than before.

                                                                                          1. re: Chemicalkinetics

                                                                                            ironic isn't it. But some of the new germs e.g. MRSA we should be fearful of and all this antibacterial stuff isn't helping.

                                                                                            1. re: scubadoo97

                                                                                              Are we sowing the seed for our misfortune?

                                                                                              MRSA is a real concern, but there are others as well. It is say that when we keep our environment too clean. So clean that it increases our allergy problems. So clean that our immune system couldn't handle when something really serious finally come.

                                                                                              The devastating story of small pox (and others) on Native Americans.... Continental American was so gem free that the introduction of germs from Europe was too much for the natives.

                                                                                              P.S.: I am not against glass cutting boards for that reason. I do agree it is easier to clean them than any other popular materials. I was talking about the attitude of trying to keep our environment way too germ free.

                                                                                              1. re: scubadoo97

                                                                                                Antibacterial products are actually causing some superinfections, as is the widespread overuse of antibiotics, both with respect to inappropriate prescriptions and to non compliance of the patient in taking prescribed medications. We've become so darned afraid of "germs", of course, we should be with respect to some, but a little dirt in one's life is actually of great benefit....

                                                                                      2. The only benefit I can think of they are great for serving. The look nice when arrayed with shrimp and finger foods.

                                                                                        I finally spent some $ on a nice wood cutting board. Love it but feel it was way too marked up. Hey you only live once.

                                                                                        1. I'd guess is they use them either to please the folks who gave it to them or to inject an element of danger and excitement into an otherwise uneventful time at the counter. I absolutely agree they don't mix well with knives, but they are possibly good as a surface for rolling pastry. I know this thread is about glass, but since someone mentioned epicurean, I ha an epicurean and the clacking noise I get when cutting on it (carbon knives) makes me feel as if it being harder on my knives than my beloved maple board. Bamboo also gives me that feeling but to a lesser degree.

                                                                                          1 Reply
                                                                                          1. re: tim irvine


                                                                                            "to inject an element of danger and excitement into an otherwise uneventful time at the counter"

                                                                                            That is funniest thing I read for a long time.

                                                                                          2. A big advantage of glass cutting boards is all the practice you can get sharpening your knives daily!

                                                                                            Look at the kitchens where you see glass cutting boards and I'll bet you also find Ginsu knives.

                                                                                            4 Replies
                                                                                            1. re: ricepad

                                                                                              Ah true that - for those who need practice sharpening their knives ... get thee some glass!

                                                                                              1. re: jkling17

                                                                                                ricepad, jkling,

                                                                                                Two days ago I was thinking about a sharpening stone cutting board. You can cut your food on it, and sharpen the knife on it afterward. Think of an entire cutting board made of those waterstone materials. Will they be good for the knife edges? No. But the idea just seem so funny.

                                                                                                1. re: Chemicalkinetics

                                                                                                  And the subsequent iron in one's diet. The downside is that honing oils are inedible. Too bad. There is something soothing about a good sharpening session with 3 Arkansas Ouachita stones, and then that little super-fine one!

                                                                                                  1. re: Veggo

                                                                                                    :) But I would be doing the sharpening at the end of my food preparation, so there should be too much iron. Also I will be using a large waterstone which requires water and not honing oil More realistic now? :P

                                                                                            2. i really like my glass board - cut anything on it - its smooth not pebbled - maybe that type doesnt dull the knives as much - then again - im fairly good about sliding the knife on its tip when i slice thru anything and fairly routinely sharpen the tip of my main cutting knife

                                                                                              on the other hand - my other half * HATES * cutting on it and just pulls out an old corelle plate - LOL --- i know - technically same difference i guess - LOL -

                                                                                              oh well - whatever floats ur boat i say -

                                                                                              1 Reply
                                                                                              1. re: indianchowhound

                                                                                                Hmmm .... sharpen your knife until it cuts paper along it's entire edge. Then just run the edge of the blade lightly across a glass board, say 20 times, to replicate slicing a single onion. Then try that paper test again ... interesting, right?

                                                                                                Please do yourself a favor - just spend the $10-20 and get a plastic or wood board. Food is so much more fun to cut with sharp knives.

                                                                                                That aside - do you REALLY want to get Candy any more upset than she already is? Not wise .... not wise at all ...

                                                                                              2. OKAY! One more time! Do not ever use a knife on a glass surface, not ever. It will dull and damage your knives. It is fine as as a counter protector and to put hot pots or casseroles on, but never cut on the surface. I don't give a @#*& what the producer says, if you want me to sharpen your knives on a weekly basis then go ahead. It will cost you. Glass is NOT a cutting surface and is dangerous to boot. Knives can slip easily on them and cut you.

                                                                                                11 Replies
                                                                                                1. re: Candy

                                                                                                  Would it be ok to use a cleaver, like to chop up meat?

                                                                                                  1. re: Scary Bill

                                                                                                    Are we still talking about glass cutting boards?

                                                                                                      1. re: freia

                                                                                                        :) I understand I started it. My last question was confusing. I didn't mean to ask if we are still talking about glass cutting board for 2 months.

                                                                                                        What I meant to ask ScaryBill: Is he talking about using a cleaver to chop up meat on any cutting boards or a glass cutting board.

                                                                                                        It is probably a very bad idea to swing a meat cleaver at a glass cutting board.


                                                                                                          1. re: Chemicalkinetics

                                                                                                            LOLOL what I said was in jest, no offense meant at all...I just thought you might smile a bit! :)

                                                                                                            1. re: freia

                                                                                                              I did smile. Noticed that smiley face in my last respond.


                                                                                                              1. re: freia

                                                                                                                No offense was taken by the way.

                                                                                                                Here is a thought (since there are enough glass cutting board bashing responses already).

                                                                                                                We know glass cutting board can be very hard on knife edges. Yet, a hard surface can only dull a knife so much. Since most people do not have very sharp knives at home, does it really matter now? I have sharpened several knives for my friends and coworkers. All of them are dull. I don't mean dull as in some high expectation meaning. I mean dull as in a) not able to slice paper, and b) I can see white reflection off the edge -- which means there isn't a real edge to speak of.

                                                                                                                In such circumstances, the glass cutting boards probably are not going to do any more damages. It is like using a spoon to cut on a glass surface vs using a spoon to cut on a end grain surface -- it matters not.

                                                                                                              2. re: Chemicalkinetics

                                                                                                                Mr Bill - Scary as ever - was having a bit of fun!!!

                                                                                                                1. re: rosetown

                                                                                                                  Righteo rose. I should have added that I would only do it with a welding helmet and gloves.

                                                                                                                  I went to a friends place over Christmas, a very good friend, and was helping her in the kitchen, when she pulled out a glass "cutting board" for me to use. As they weren't my knives, I proceeded to saw through a couple of onions without protest. At least I came away with a couple of gift ideas for the next visit- a real cutting board and a not-too-fancy knife.

                                                                                                                  1. re: Scary Bill

                                                                                                                    Talk about insanity - I almost replaced my cheap aborite countertop with granite - really nice look - but, I pound very hard, often - think schnitzel :)

                                                                                                      2. I bought a giant one (about 2' by 3') that sees a lot of use for rolling out pastry and shaping bread. I don't have much counter space, so this works well for easy cleanup on my table. Trust me, I would never let my knives go anywhere near it!

                                                                                                        That said, I have seen friends cut on glass PLATES because they don't have or don't want to dirty a cutting board. I try to be a good guest and avoid screaming in horror, which isn't easy. Honestly, though, it's hard for someone a few years out of college (I'm in my mid-twenties) to acquire top-of-the-line everything. It's easy to buy the cheapest thing at TJ Maxx, especially if you don't know better. Many people wait and put nice supplies on their wedding registries. I've built up a nice collection, but I also don't have cable. Sure, glass and plastic are the same price, but doing research or replacing existing cutting boards may not be a priority for everyone.

                                                                                                        1. Only just now discovered this site because I was searching for - horrors - where to get a glass cutting board. NOT FOR ME. But, my beloved daintily cuts cheeses, veggies, etc., on our plates. We have a very nice selection of cutting boards of varying woods and sizes, but he is convinced of bacterial transmission. sigh... So, I will concede and get him a glass cutting board so my grandmother's plates no longer suffer. So - here's another reason for why in the world would anyone get one.

                                                                                                          9 Replies
                                                                                                          1. re: Stumptown

                                                                                                            Be sure to buy him an inexpensive knife to use as well.

                                                                                                            1. re: Stumptown

                                                                                                              At the very least get him a glass cutting board with a rough texture, so while it won't save the knives, it will save him from slipping and cut himself.

                                                                                                              1. re: Stumptown

                                                                                                                No no no.

                                                                                                                Bacterial transmission from wood is a myth.

                                                                                                                Have him read this:

                                                                                                                No reason at all to let ignorance of the scientific evidence flourish. Science is a candle in the dark, after all.

                                                                                                                1. re: Josh

                                                                                                                  Thank you SO very much for the link (which I'll show him) - and everyone for the replies. Happily he does not use my nice knives (ack, on my g'mother's plates; still groaning). This man is an otherwise saint. If I can't convert him - not probably going to happen, but hope springs eternal - someone posted information on the Epicurean cutting boards, and I'll compromise with one of those as I whimper to him to change his cutting ways. Again, so many thanks. I am thrilled to have discovered chow.com!!!

                                                                                                                  1. re: Stumptown

                                                                                                                    I have an Epicurean board. It's OK, but I think it likely suffers from similar problems as plastic boards. The surface gets easily marred.

                                                                                                                    Intuitively it makes sense that hardwood wouldn't be a good medium for bacterial growth, given that trees existed long before humans and are still around.

                                                                                                                    1. re: Josh

                                                                                                                      Thanks again; you're singing to the choir with me, but you give me extra fodder to pass along and I really appreciate it.

                                                                                                                      1. re: Stumptown

                                                                                                                        What you should do is buy some hydrogen peroxide at the drugstore, it's a 3% solution. Put it into a squirt bottle straight up and when your husband is done with a cutting board, have him wash it with hot, soapy water and then spray both sides with the hydrogen peroxide and let it sit for 5 minutes, then rinse. It will kill any and all bacteria that might still be there (I think they likely would not survive the washing, but....)

                                                                                                                        Anyway, the beauty of using the hydrogen peroxide is that you do not have to mix it up daily like a weak bleach solution (it breaks down) and it is harmless to anything else. Doctors used to prescribe gargling with the stuff as it will kill bacteria causing sores inside your mouth, just don't swallow it.

                                                                                                                        We keep a spray bottle of it under the sink, mostly just for use after cutting up raw poultry.

                                                                                                                          1. re: scubadoo97

                                                                                                                            Thanks for both the white vinegar and the hydrogen peroxide suggestions! Sounds like I have ammunition for the conversion.

                                                                                                              2. As far as I'm concerned, a cutting board is for cutting on. Glass is one of the worst surfaces for cutting food with kitchen knives. For the reasons, see http://chowhound.chow.com/topics/581116.