Question 1

Is it 100% titanium or an alloy/coating?

Accepted Answer

It uses a titanium-infused polymer composite. Titanium dioxide particles bond to a high-density polyethylene core. This provides hardness without the weight or cost of solid titanium.

Question 2

Will it ruin my Japanese knives?

Accepted Answer

It accelerates edge wear on fine, hard steel blades. SG2, ZDP-189, or HAP-40 steels show measurable dulling after 30 days of daily use. Reserve the board for non-critical prep tasks.

Question 3

Can I use it for raw meat safely?

Accepted Answer

Yes. The non-porous surface resists bacterial retention better than wood. A 30-second bleach soak achieves 99% surface sanitization. Separate boards for raw proteins and produce when possible.

Question 4

Does it scratch knives faster than wood?

Accepted Answer

Yes, for harder steel blades. The titanium-infused surface creates more abrasive contact than end-grain wood. Softer stainless steels show minimal difference.

Question 5

Is it dishwasher safe on all cycles?

Accepted Answer

Yes. Testing shows zero warping after 50 high-heat sanitizing cycles. Rinse after the cycle to remove detergent film.

Question 6

How do I spot counterfeit listings?

Accepted Answer

Check for laser-etched serial numbers, FDA documentation, and holographic packaging seals. Purchase from the official website or authorized retailers. Avoid third-party sellers with limited return policies.

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