Product Care

Ricardo Art Tempered Glass Cutting Boards are available in various designs, which can make them an attractive accessory in your kitchen

Your New Ricardo Art Tempered Glass Cutting board is a durable cutting board. Your tempered glass cutting board is a popular type of cutting board. Personally, glass-cutting boards are my favorite for a number of reasons:

  • They are super easy to clean
  • More anti-bacterial and no place for germs to hide
  • No danger of getting grooves from your knives on a glass cutting board
  • High heat resistant use them as a hot pad (my personal favorite)

You bought the right cutting board and proper care for it will ensure you have a safe, long lasting, useful cooking. Plus, you will reduce the risk of food contamination. Here are some tips for your cutting board care


Don’t place or use your Ricardo Art Cutting Board in the Dishwasher


Simply use a sponge, soap and warm water to maintain your tempered glass cutting board clean and bacteria free. Then they are ready to be used again and again


Do not use a knife or any sharp object on the backside of your Ricardo Art Cutting Board


Keep your boards clean; wash them with hot soap and water after every use. This is especially important if you have just been cutting raw meat, poultry or sea food and you want to use the board for ready-to-eat foods such as vegetables, fruit, cheese, etc.

Occasionally the TOP ONLY of your tempered glass cutting board can be wiped down with bleach and water. Depending on your usage you can disinfect the cutting board periodically with chlorine bleach. Give the board a preliminary wash, then pour the bleach solution on it and leave it for several minutes. Then, rinse the board with hot water and leave it to dry.

Use the entire surface area of the boards when cutting.

Don’t chop on the your Ricardo Art Tempered Glass cutting boards crudely, with a big knife such as a cleaver, because you may damage the board’s surface or the glass itself.

Don’t wash your Ricardo Art Tempered Glass Cutting board in the dishwasher.

Let your cutting board dry completely before putting it away. Keep your cutting board dry when you don’t use them, because any bacteria that finds their way onto the tempered glass cutting board will not survive for more than a few minutes without moisture.

Don’t cut food on the same board you used earlier to cut raw meat. Wash the board first, and it goes similarly for your knife.


Like with any cutting board, tempered glass cutting boards have their disadvantages as well. For one, they can dull your knives quicker than wood or plastic. I for one would prefer to keep my knives sharp. Another disadvantage of a tempered glass cutting board is the cutting sound that comes out when the knife meets the tempered glass surface. At the beginning I found it distracting now I rarely notice it. For me these are minor inconveniences compared to the ease of care, durability, and sanitary advantages glass cutting boards offer.

A kitchen has many tools, but the one stands out above the rest: a knife. Correct that, a sharp knife.

A properly honed blade makes prep work easier, results in cleaner cuts and is actually much safer to use. Contrary to popular belief, a dull knife is actually dangerous to use, because it requires much more force to get the same job done as a sharp knife. Keeping a knife sharp is thus of utmost importance, which is why we often are asked which cutting board is best for knives.

The first thing to understand is how knives actually become dull. The two main reasons a knife becomes dull is either a rolled edge or an edge that has become rounded. To understand both, you need to consider that while the knife-edge may look uniform to the naked eye, the actual edge is quite thin and jagged at the microscopic level. 

A rolled edge is when the edge becomes bent or rolled over to one side and is caused by physical pressure to the edge of the blade. If you can imagine pressing a fork into a brick, the bending of the fork is exactly what happens to the edge of the knife on the microscopic level. This is most common reason that knives become dull, which is why nearly all knife sets include a honing steel (often referred to as a “sharpening steel”). The honing steel works by physically forcing your knife-edge back into place, as opposed to grinding away bits of your knife with a true sharper.