I use a glass cutting board and I'm not going to change, but this tip may help preserve knife sharpness with any cutting board. I put cushiony non-slip rubber pads under my glass cutting boards because the little rubber feet that come pre-attached always fall off. It occurred to me after years of doing this that my boards now have some give to them. Now I'm thinking of double layering the pads. I have to figure out how padded I can make it before it makes cutting too difficult.
And I'm curious, does anyone here use glass cutting boards? I don't want to keep one wooden board for meat and one for non-meat.
And I'm curious, does anyone here use glass cutting boards? I don't want to keep one wooden board for meat and one for non-meat.