These boards hunger for your knife’s edge
Avoid adding micro-plastics to your food. And available for repairs to your ultra-light plane, too…
Steel cutting surfaces would be brutal. Theoretically titanium is softer than steel. But I agree with @flared0ne. Adding to the teaspoon’s worth of plastic in most adult brains probably is not good for blood flow.
wood is an option!
Nawww that’d be too conventional!
This is what I was thinking, a cheap way for a sheet of titanium!
Too bad it’s so hard to beat into a different shape. 
I prefer something non porous prep surface. Have gotten mildly sick from meat cut on giant heavy wooden block butcher shop meats where they did not thoroughly clean surfaces more than once a day. Veggies hand chopped for wraps have made me sick several times. In laws wound up in hospital from chicken quartered / chopped and left out for 3 hours (mainly their mistake). Also prefer no potential for chips of micro plastics. Am willing to touch up blades every few months.
Semi-Related question maybe for expert @moles1138 : Just was gifted a strange D2 Damascus steel serrated bread knife. Seems way overkill for cutting Bread. Is it wrong to try to slice meat with it? Cutco knives were all serrated.
I tend to use my chef’s knife for must everything. Not even a paring knife. Obviously a bread knife for breads. I suppose that’d work for meats.
If these weren’t so pricy, I’d get a set to use as material for projects.
Yeah, that’s how I feel about Lamborghini’s.