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Corian cutting boards

ViennaJackViennaJack Posts: 357
edited 10:06AM in EggHead Forum
My wife gave me some beautiful handcrafted Corian cutting boards as a birthday gift, but I'm worried that they are too hard and will dull my knives.

I did some Googling and there's plenty out there to suggest that this may be true, but there are also some who say the concern is overblown, that Corian really isn't much harder than a good hardwood cutting board.

I have tried them, and the feel they have when cutting makes me a little nervous. The knives definitely leave a mark in the surface, though perhaps not as much as with wood or plastic.

I know we have some good knife experts here on the forum. Thoughts?

Thanks in advance,



  • You are indeed correct to worry about your knives. Corian is rock hard and will roll the edges quicker than plastic and almost as quickly as glass. Corian will chip when cut on and if you drop it to a hard floor it will break. Good stuff for a counter top where it will remain stationary.

    Wooden cutting boards are not nearly as hard and are much easier on good knife edges.
  • Bobby-QBobby-Q Posts: 1,995
    When you use a wooden cutting board the knife actually slices into the wood and this protects the edge of the blade. If you use any of the "attractive" cutting boards like glass or corian or stainless or hard plastic or anything else they dream up it will all but ruin your knives. It won't ruin them per say but you will forever be reforming the edge and not just sharpening.

    You can certaily use the Corian boards as serving boards. I thik using cutting boards for serving is becoming a lost art.
  • RipnemRipnem Posts: 5,511
    I use one for cleaning fish and wild game. Almost never cutting against the board. They sure clean-up nice. Way better than a cheesy plywood cleaning station you see at some
    boat launches.
  • i have a few as my friend owns a counter top cabinet business and he turns the sink cut outs in to cutting boards .. they make great work surfaces for dough or setting a hot or dirty pot on and i put them in the dishwasher i do not use them as cutting boards even for my cheap knives..
    my japanese knives are only used on the boardsmith board,
  • Thanks for the replies. Reluctantly I'll relegate these to serving board duty and stick with the wood for cutting, carving and chopping.

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