Will carving meat on a marble board hurt chef knife blade?

Carving meat on a marble board can cause damage to the blade of a chef's knife due to the differences in hardness between the marble and the steel of the knife. Marble is a relatively soft material, with a Mohs hardness of around 3, while the steel used in chef's knives typically has a hardness of around 5-6. This means that the marble board can act as an abrasive surface, gradually wearing down the blade of the knife over time.

Additionally, the hardness difference between marble and steel can cause chipping or damage to the edge of the knife, particularly if the knife is used with excessive force or in a sawing motion. Over time, this can lead to the knife becoming dull and requiring more frequent sharpening.

For these reasons, it is generally not recommended to use marble boards for carving meat or any other food preparation tasks that involve cutting or chopping with a sharp knife. Instead, it is better to use cutting boards made of wood, plastic, or other materials that are softer than the steel of the knife and less likely to cause damage.