[Mike Casio]

My old plastic board is getting nasty and I’m looking at the Vanotium. I usually just cut raw chicken and veggies on the same board. Does this thing actually clean up easier than plastic or is it the same hassle? Not trying to scrub for ten minutes every night.

[Tom C]

Titanium won’t save you if you’re lazy with raw chicken.

[Nina Ray]

I switched from a gross old plastic board to one of those titanium style boards about four months ago. Cleanup is genuinely faster, not ten minutes of scrubbing. Chicken juice just sits on top and rinses off, no staining or that weird smell plastic gets after a while. That part I’m happy with.

But here’s my hangup: I still don’t cut chicken and veggies on the same board without washing in between. The board being non porous doesn’t really change that for me, it’s more of a habit thing I guess. So if the hope is that one board handles both back to back, it won’t magically fix that.

Also it’s loud. Like noticeably clacky compared to plastic. My knives seem fine so far though.

So yeah, easier to clean, definitely. Just don’t expect it to be a shortcut around the whole raw chicken thing.

[Mike Steel]

Raw chicken on any board is a pain if you let it sit. I used a metal-style board for a bit and cleanup was quick, but the sound of the knife on it drove me nuts. Plastic gets nasty, sure, but at least it’s quiet.

[Dave the Curious]

Mine goes in the dishwasher and that alone makes it less of a hassle than plastic for me. Raw chicken still means washing it right away though, no board changes that part.

[Jess Carter]

I’d rather swap boards than scrub one forever, but I’m still not sold on titanium for raw chicken. The non-porous thing sounds nice, though. Does it actually feel okay when you’re cutting veggies on it too?

[Mike in NYC]

I switched to a titanium board mainly because I got tired of the plastic smell sticking around no matter how much I washed it. With raw chicken, a quick rinse and wipe actually does the job. I don’t find myself scrubbing at all. But here’s my thing: I still keep a separate small board for veggies. Not because of cross contamination panic, I just don’t like chopping onions and then having that taste hang around on the same surface. The titanium doesn’t hold odors, which is nice, but I’m just used to my routine. Cleanup is way faster than my old plastic one though. That thing had deep cuts that trapped everything. The new one has a smooth surface so nothing really sticks. I don’t baby it either. Just soap, water, done. Takes me maybe a minute.

[d4niel]

Mine wipes down way faster than my old plastic one. I still rinse it right after chicken though, because dried-on anything is a pain on every board.

[Mike in TX]

Raw chicken juice doesn’t soak into it, which is the whole point. Mine wipes clean with one pass and a hot rinse, so the ten minute scrub thing doesn’t happen. Veggies after chicken on the same board I’d still skip, but that’s a habit thing.

[LauTop]

I got the Vanotium mostly because my plastic board had those deep knife grooves that never seemed to get fully clean. Not just stains, actual cuts in the plastic where stuff could sit. The titanium surface doesn’t do that, so there’s nowhere for chicken juice to hide. That part is real, one wipe and it looks done.

But I’ll be straight with you, it’s not zero effort. You still have to deal with it right after cutting, same as any board. The difference is it takes maybe thirty seconds instead of me standing there with a sponge trying to dig gunk out of scratches. So it’s less gross, not less often.

The thing I didn’t expect is the noise. Not terrible, but it’s a different sound than plastic, more of a clink. Took me a week to stop noticing. My knives seem fine so far but I’ve only had it a couple months, so I can’t tell you anything about long term wear yet.

[Carla D.]

I actually still keep a separate board for raw chicken even with the titanium one. Veggies and bread go on the Vanotium, chicken gets the cheap plastic one that I can toss when it gets gross. Wiping it down is fast, but old habits are hard to break I guess.

[Luna Bee]

I mostly want one because my plastic board always smells faintly like onion no matter what I do. Chicken juice sitting on something non porous sounds way less gross to deal with.

[Emma Jarris]

Mine has held up way better than I expected, and I’ve been using it daily for a few months now. I still cut chicken and veggies on the same board like you do, and nothing has stained or lingered so far. The cleanup part is genuinely faster for me, no scrubbing marathon at the sink.

[SarahM]

I got one for my husband since he does most of the chicken prep, and he actually uses it now instead of avoiding the job. It rinses off fine with hot water and soap, no scrubbing marathon. Stains from turmeric and berries did leave faint marks though, so it’s not magic.

[Mike Casio]

That was quick, thanks for the replies everyone.

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