[Jess Runner]

I’ve been using my Vanotium board for a few weeks now and I noticed that when I’m cutting raw chicken, the surface feels a bit more slippery than my old plastic board. Is that just me or does it get better with use?

[JSmith]

I noticed the same thing at first but it got better after a couple of weeks. I think the coating just needs a little bit of wear to settle in. Still not as grippy as wood but it’s fine for chicken now.

[Elena Voss]

I haven’t noticed mine being especially slippery, but I also don’t use it for raw chicken much. Feels fine for veggies and fish, though.

[Marcus Olsen]

I kind of wonder if it’s just a surface feel thing more than actually being unsafe. I don’t use mine for raw chicken much either, but I could see how it might seem slick compared to a rougher plastic board.

[Dan T.]

Can’t say I’ve had that issue with raw chicken. I mostly use mine for chopping veggies and it feels fine, maybe a little slick if my hands are greasy but nothing sketchy.

[Casey M.]

Never noticed it myself. Might be more of a raw chicken thing than the board itself.

[RyanT]

I think it’s probably just the surface being new and smooth. My plastic boards were always grippier at first too but they break in after a while. I haven’t used mine for chicken yet mostly just veggies and it feels fine to me.

[Liam Cross]

I was wondering the same thing when I first got mine. It settled down after a bit of use though, hasn’t really bothered me since.

[Kuzela]

Huh, I haven’t really noticed that myself. I’ve been using mine for raw chicken a few times a week and it feels fine to me. Maybe it’s just a matter of getting used to the surface.

[Sarah]

I think it’s probably just the new surface being extra smooth at first. Mine felt a little slick with raw chicken too but it seemed to get better after a few weeks of regular use.

[T_Holloway]

Slippery or not, I’d be more worried about how that titanium coating holds up over time. These metal boards always feel different than plastic, that’s just the tradeoff.

[Tom in NYC]

Slippery is kind of the point with these metal boards, isnt it? The non-porous thing cuts both ways. I wouldnt expect it to get grippier with age, its not like plastic that wears down. Just rinse the chicken off and pat it dry before you start chopping.

[Luke M]

I noticed mine was a little slick the first couple times I used it too, but once you get into the rhythm of cutting it’s not something I really think about anymore. I honestly like that it’s so easy to rinse off after dealing with raw meat.

[Lily___]

I think it might just be how the surface is. I haven’t tried one myself, but the non-porous thing has to feel different from plastic. Maybe a damp paper towel under it would help, but I’m not totally sure if that’s a common thing.

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