My first titanium cutting board, and I love it. At 14x10 inches, it has a large work surface, and the double-sided design makes it easy to keep meat and veggies separate. I love the rubber corners that keep it from sliding, and it has a built-in hanging slot.
Unlike wooden boards that trap moisture and bacteria, or plastic boards that develop deep grooves and shed microplastics, titanium is completely non-porous. Germs easily wash away. Side note: metal interacts differently with your cutting utensils. Chopping can be loud and have a high-pitched ring, though you get used to it. Titanium is also rigid; it will dull your knives faster. Additionally, sharp knives will leave cosmetic scratches on the surface, but they don't affect hygiene.