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cutting board made of Corian

When we redid our kitchen eons ago, we put in Corian countertops. The company that installed the countertops gave us a cutting board made of Corian. I've never used it, thinking that it would not be good for my knives. But maybe it wouldn't hurt the knives. Does anyone know?


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  1. It would be like using a glass cutting board.

    It will certain make the knives go dull much faster than if you use a wood or plastic cutting board.

    1. I've had one for years. It has a groove around the edges so I like it for juicy stuff. Mostly I use one of my bamboo boards. Those too have their detractors. Neither type ruins my knives and, if they get dull, it's no big thing thing to sharpen them up again.

      3 Replies
      1. re: grampart

        I would expect you have aquired a real skill for sharpening. It's all about differences in hardness, the greater the difference between the knife blade and the cutting board the easier it is on the knife.

        1. re: mikie

          I'm not a fanatic about my knives. I mostly use my Globals and I get them sharp enough to do the job. A few passes on the steel and I'm good to go. Actual sharpening about every 3 months.

          1. re: grampart


            Where or where do you get your Globals sharpened? Maybe it won't do me any good if you live far away, but I would like to know. I can't find knife sharpening people who have clue as to how to sharpen a Japanese knife.

            The last guy I took my knives to did not know the proper angle for sharpening a Japanese knife and actually laughed at the "poor quality control" of the Global company because one side was sharpened differently than the other.

            As for the Corian cutting board, like everyone else here, I'd avoid it. You might as well call it a "knife dulling board."

            One other question: What are the criticisms which you have receiving of your bamboo boards? Alton Brown did a show on knives and his only criticism of bamboo boards was that they slow down the speed with which you can cut things. He mentioned nothing about them dulling the blades or anything. Personally, I like them. They are non-absorbent and don't warp.

      2. That's not a cutting board. That's a destroyer of edges.

        1. Not ideal for a cutting board.

          Can you cut on it? Yes.

          Should you? No.

          Now this is 20 years of design/architecture and interior planning talking on my end.
          It mars and grooves but that will buff out if a counter.

          I like Corian for spoon rests and trivets/hot pot tenders though. I have a ton from cut-offs and scraps I find from suppliers.

          Get a cutting board.
          Just like laminate, it's just not ideal.

          1. Although cleanup on a glass/corian type cutting board is super easy, it's the worst thing you can use for a knife's health. The stuff will turn an edge even on a first cut and then you'll have to reshape it constantly to keep a good edge, which means you're removing steel when you don't have to using a bamboo or other type wood or nylon/plastic board

            1. I inherited one, I use it under the deep fryer on my counter.

              1. Use it for dough and pastry making. You can chill it before use to keep dough cool. And it's easy to clean.

                Use a softer board for cutting. Hardwood is excellent. Plastic ain't bad. Bamboo isn't great, but it's still much better than corian. If you don't have a board and don't want to spend much money, even those thin, flexible sheets of plastic that cost just a couple bucks apiece are much better for your knives.

                1. Just recycle the corian and have a craftsperson replace the scales on your kitchen knives with it.

                  (The reverberations from a knife edge smacking a corian board would drive me nuts.)

                  1 Reply
                  1. re: jimonyc

                    that's the #1 reason why I don't use glass cutting boards -- it's horrible for my knives, but the sound drives me insane.

                  2. YOU GUYS RULE! Thanks very much for your responses. I will keep it, but use it only as a base for hot appliances.

                    4 Replies
                    1. re: soccermom13

                      Actually glass and Corian boards are pretty good as serving trays as well. This is one example:


                      Corian is non-porus and stain resistant, so they are very easy to clean and no carry over flavor or smell.

                      1. re: Chemicalkinetics

                        I was thinking it would make a good cheese board -- those knives tend to not be terribly sharp to begin with, and the Corian would tend to stay fairly temperature-stable.

                        1. re: sunshine842

                          Great idea to use it as a serving piece/cheese board. It's a really pretty grey color so most cheeses would look great on it.

                          Thanks, guys.

                          1. re: sunshine842

                            We have a corian cheese server that's cut out like a Buffalo. It's great for cheese and since cheese knives are not sharpened like a chefs knife, and it's a different action you use to slice, chip, or scoop cheese, you don't have to worry about an edge being ruined.