Why Are Glass and Marble Cutting Boards Bad for Knife Edges?

Glass and marble are poor cutting surfaces because they give almost nothing when the knife edge contacts them.

Why does hardness matter?

The edge stops abruptly against a rigid surface instead of sinking slightly into a more forgiving board.

What happens to the edge?

Repeated impact can flatten, roll or microchip the apex depending on the steel and geometry.

Will the knife become dull quickly?

Yes, much faster than on a suitable wooden cutting board under comparable use.

What about ceramic and stone?

The same principle applies. Very hard serving surfaces are not good everyday cutting surfaces.

Can you use glass or marble for anything?

Yes. They are useful for serving, presentation or tasks that do not involve repeated knife-edge contact.

What should you cut on instead?

Use a stable wood board or another surface specifically designed to be gentle on kitchen knife edges.

See Can the Wrong Cutting Board Make a Knife Dull Faster?.