It is best to use a cutting board instead to preserve your knife and keep your griddle It is best to use a cutting board for all your cutting needs while cooking on the Blackstone griddle.<\/p>\n\n\n
Table of Contents<\/h2>\n\n- Why You Should Avoid Using Knives on Blackstone Griddles<\/a><\/li>\n
- Alternative Methods for Cutting Food Cooked on a Griddle<\/a><\/li>\n
- Can You Use a Knife on the Blackstone E-Series Griddle?<\/a><\/li>\n
- Wrap Up<\/a><\/li>\n
- FAQ<\/a><\/li><\/ul>\n\n
Why You Should Avoid Using Knives on Blackstone Griddles<\/h2>\n\n\n
Although Blackstone’s support website says you can safely use a knife to cut on the griddle, it is really a bad idea due to a few reasons.<\/p>\n\n\n\n
Knives are designed to cut things made of materials softer than their (usually) steel blades. Blackstone griddles, at least the gas ones, are equipped with steel tops. What do you think will happen if steel meets steel<\/a>? The steel top will dull your knife quickly.<\/p>\n\n\n\nA sharp knife has a fairly thin edge which can easily get dulled<\/strong> if it meets something as hard as steel. Sometimes an even worse thing can happen – a piece of the knife’s edge could chip off<\/strong>. I guess that’s not a big deal when you are using a 10 bucks chef’s knife. However, if that happened to your shiny Shun Premier Santoku<\/strong>, tears will be shed.<\/p>\n\n\n\nSure, you can sharpen your knives whenever they get dull. But in that case, you could as well take up knife sharpening as another hobby. Why put yourself through the hassle when you can just use a cutting board? A cutting board is much softer and won’t damage your knife.<\/p>\n\n\n\n
Additionally, cutting directly on the griddle may ruin the seasoning layer<\/strong>. You are not likely to scratch the griddle top<\/a><\/strong> itself, but the damaged seasoning is bad news as well.\u00a0<\/p>\n\n\n\nThe scratched spots will look like thin cut lines on the seasoned surface at first but will get worse over time. Once that happens, it will make the food stick to them and you’ll have a harder time cleaning the griddle after use. Eventually, you will have no choice other than to strip the seasoning and re-season it from scratch<\/a><\/strong>.<\/p>\n\n\n\nI would rather cook a hundred burgers<\/a><\/strong> than go through this process. So, let’s avoid it in the first place, shall we?<\/p>\n\n\nAlternative Methods for Cutting Food Cooked on a Griddle<\/h2>\n\n\n
Let’s check some alternative methods you can use to avoid ruining your griddle<\/a> <\/strong>or knife.<\/p>\n\n\nKnife and a cutting board<\/h3>\n\n\n![\"Cutting](\"https:\/\/freshairchef.com\/wp-content\/uploads\/2023\/01\/Cutting-board.jpg\")
<\/figure>\n\n\n\nNeed to cut something that’s cooking or done cooking on your griddle? Then the best way to do it is by grabbing a knife and a cutting board. It’s the safest way for you, your griddle, and your knives.<\/p>\n\n\n\n
There’s a Blackstone cutting board<\/strong> that has small feet that allow you to place it directly on the griddle’s surface for a short time. The board looks really nicely done but the reviews are so-so. Proceed with caution if you want to buy one.<\/p>\n\n\n\nThere’s also a larger one with better reviews. However, it’s likely still not a good idea to place it on a griddle that’s scorching hot.<\/p>\n\n\n\n
Of course, you can use any other cutting board you have. If you’ve got a Blackstone with a side table, you can place it there. If not, you will need to be a bit creative.<\/p>\n\n\n
Metal spatula<\/h3>\n\n\n
I am sure you do have Blackstone metal spatulas<\/strong> in your griddling arsenal. The griddle experience is not complete until you have one or two. You can use a spatula to cut and chop food directly on the flattop.<\/p>\n\n\n\nSince the griddle spatula has an edge that is not nearly as sharp edge as a knife’s edge, it is much less likely to damage the seasoning layer<\/strong>. Don’t dig in too hard, though.<\/p>\n\n\n\nThe spatula works perfectly for tender meat like chicken, burgers, fish, and most veggies. It’s not as useful for cutting something harder like thick steaks <\/a><\/strong>or perhaps a brisket.<\/p>\n\n\n\nAlso, a spatula won’t make as clean a cut as a sharp knife<\/strong> so keep that in mind if you want your food to look perfect. But that’s understandable as the main purpose of spatulas is to flip and mix the food on a griddle.<\/p>\n\n\n\nThat being said, a metal spatula is still one of the easiest ways to cut stuff directly on the griddle’s surface. I personally use it for most of my meals. It also works well as a scraper to clean the surface after cooking.<\/p>\n\n\n
Can You Use a Knife on the Blackstone E-Series Griddle?<\/h2>\n\n\n
You cannot safely use a knife on the Blackstone E-Series griddle as it has a non-stick ceramic titanium cooking surface. Nonstick surfaces are much less durable than steel, so using a knife on them is out of the question. Knives, and in fact any metal utensils, can easily scratch and damage the griddle.<\/strong><\/p>\n\n\n\n
Why You Should Avoid Using Knives on Blackstone Griddles<\/h2>\n\n\n
Although Blackstone’s support website says you can safely use a knife to cut on the griddle, it is really a bad idea due to a few reasons.<\/p>\n\n\n\n
Knives are designed to cut things made of materials softer than their (usually) steel blades. Blackstone griddles, at least the gas ones, are equipped with steel tops. What do you think will happen if steel meets steel<\/a>? The steel top will dull your knife quickly.<\/p>\n\n\n\n A sharp knife has a fairly thin edge which can easily get dulled<\/strong> if it meets something as hard as steel. Sometimes an even worse thing can happen – a piece of the knife’s edge could chip off<\/strong>. I guess that’s not a big deal when you are using a 10 bucks chef’s knife. However, if that happened to your shiny Shun Premier Santoku<\/strong>, tears will be shed.<\/p>\n\n\n\n Sure, you can sharpen your knives whenever they get dull. But in that case, you could as well take up knife sharpening as another hobby. Why put yourself through the hassle when you can just use a cutting board? A cutting board is much softer and won’t damage your knife.<\/p>\n\n\n\n Additionally, cutting directly on the griddle may ruin the seasoning layer<\/strong>. You are not likely to scratch the griddle top<\/a><\/strong> itself, but the damaged seasoning is bad news as well.\u00a0<\/p>\n\n\n\n The scratched spots will look like thin cut lines on the seasoned surface at first but will get worse over time. Once that happens, it will make the food stick to them and you’ll have a harder time cleaning the griddle after use. Eventually, you will have no choice other than to strip the seasoning and re-season it from scratch<\/a><\/strong>.<\/p>\n\n\n\n I would rather cook a hundred burgers<\/a><\/strong> than go through this process. So, let’s avoid it in the first place, shall we?<\/p>\n\n\n Let’s check some alternative methods you can use to avoid ruining your griddle<\/a> <\/strong>or knife.<\/p>\n\n\n Need to cut something that’s cooking or done cooking on your griddle? Then the best way to do it is by grabbing a knife and a cutting board. It’s the safest way for you, your griddle, and your knives.<\/p>\n\n\n\n There’s a Blackstone cutting board<\/strong> that has small feet that allow you to place it directly on the griddle’s surface for a short time. The board looks really nicely done but the reviews are so-so. Proceed with caution if you want to buy one.<\/p>\n\n\n\n There’s also a larger one with better reviews. However, it’s likely still not a good idea to place it on a griddle that’s scorching hot.<\/p>\n\n\n\n Of course, you can use any other cutting board you have. If you’ve got a Blackstone with a side table, you can place it there. If not, you will need to be a bit creative.<\/p>\n\n\n I am sure you do have Blackstone metal spatulas<\/strong> in your griddling arsenal. The griddle experience is not complete until you have one or two. You can use a spatula to cut and chop food directly on the flattop.<\/p>\n\n\n\n Since the griddle spatula has an edge that is not nearly as sharp edge as a knife’s edge, it is much less likely to damage the seasoning layer<\/strong>. Don’t dig in too hard, though.<\/p>\n\n\n\n The spatula works perfectly for tender meat like chicken, burgers, fish, and most veggies. It’s not as useful for cutting something harder like thick steaks <\/a><\/strong>or perhaps a brisket.<\/p>\n\n\n\n Also, a spatula won’t make as clean a cut as a sharp knife<\/strong> so keep that in mind if you want your food to look perfect. But that’s understandable as the main purpose of spatulas is to flip and mix the food on a griddle.<\/p>\n\n\n\n That being said, a metal spatula is still one of the easiest ways to cut stuff directly on the griddle’s surface. I personally use it for most of my meals. It also works well as a scraper to clean the surface after cooking.<\/p>\n\n\n You cannot safely use a knife on the Blackstone E-Series griddle as it has a non-stick ceramic titanium cooking surface. Nonstick surfaces are much less durable than steel, so using a knife on them is out of the question. Knives, and in fact any metal utensils, can easily scratch and damage the griddle.<\/strong><\/p>\n\n\n\nAlternative Methods for Cutting Food Cooked on a Griddle<\/h2>\n\n\n
Knife and a cutting board<\/h3>\n\n\n
<\/figure>\n\n\n\nMetal spatula<\/h3>\n\n\n
Can You Use a Knife on the Blackstone E-Series Griddle?<\/h2>\n\n\n