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Glass is extremely hard and unforgiving, dulling and chipping your knives much faster than wood or plastic.
Glass boards are smooth and slippery, increasing the risk of accidental cuts while handling raw meat.
Unlike wood, glass lacks self-healing properties. Scratches and surface damage can trap bacteria, making it harder to clean effectively.
Cross-Contamination Danger
Glass boards often don’t absorb juices, leading to pooling, which can spread bacteria to other foods and kitchen surfaces.
Cutting on glass creates a loud, clunky noise and an unpleasant chopping experience compared to softer surfaces.
Glass boards can shatter if dropped, posing a hazard in the kitchen and creating dangerous shards.
– Wood: Gentle on knives and naturally antimicrobial. – Plastic: Easier to sanitize but should be replaced when heavily scratched.
– Use separate boards for raw meat and other foods. – Clean boards thoroughly after each use. – Choose materials that are knife-friendly and hygienic.
Glass cutting boards may be stylish, but they are unsafe for raw meat. Opt for wood or plastic to keep your kitchen safer and your knives sharper.