Anyone can recommend good titanium choping board ?

I would think titanium would be super terrible for your knives, no? In the same way that glass is really awful for knives.

@Lexi I was thinking the same , but wooden and plastic is so bad for the health :((

Wood is very good. Just wash it with lemon and salt. Treat with walnut oil (unless you're allergic to nuts, then go with a different kind)

Honestly, anything Ninja is my go to for cooking appliances

Wood can be so so much more beneficial than titanium as that’ll kill your knives so quickly.

We use wood for everything and they’re actually not bad for your health at all. I bought non-treated ones and just use grapeseed oil to treat it so that it doesn’t split or get too dry. Just make sure you have a separate one for raw meats and that’s the one that gets antibacterial disinfected every single time you use it!

I watched one video recently about plastic and wooden choping bords, they were saying that wooden boards getting scratches with the time and many bacteria goes there and stay inside eapecialy after cutting the meat and fish...

If you don't take care of your wooden cutting boards properly and submerge them in water, yes they can crack and harbour bacteria. If you take care of them properly they can last decades.

I’ve had my wooden chopping blocks for like, 12yrs. Scrub, clean, oil them well. Dilated bleach on every so often. Every single surface has pros and cons. Stainless is probably the most hygienic but I’m not using my exy Shun knives on stainless - no way. It’ll blunt them over time. You don’t see any chefs using their knives on stainless or glass, it’s always wooden.

@Kellie thiisss. And no matter what material you’re cutting board is if you’re not cleaning it properly, you risk of cross contamination or food poisoning. It’s all in the care not in the material. Except plastic of course.