Stainless Steel Cutting Board: Food-Grade 304 with Handle

No grooves, no pores, nothing to hide in

• No pores for bacteria to hide in

  A solid steel face has no absorbent fibres, so raw juice and onion odour have nowhere to settle. A rinse and a wipe clears the surface, and the board does not carry last night's smell into today's prep.

• Lift it with one hand

  The grip cutout sits near one edge. Slide your fingers in, lift the board, and tip the chopped ingredients into a pan without reaching for a second hand.

• Two sizes for everyday prep

  The board comes in 250 x 150 mm and 340 x 230 mm. The smaller one fits a tight counter, and the larger one has room for a full batch of vegetables or a kneading session.

One board for every step of prep

1. 1
   Raw meat and fish first

   Prep proteins before anything else. Rinse the board with hot water and soap, dry it, then move on.

2. 2
   Vegetables next

   Wash the board after onion or garlic, then chop produce on the clean surface so strong smells do not carry into fruit and salad.

3. 3
   Knead dough on the flat side

   Dust the steel lightly with flour and knead. Scrape off sticky dough with a bench scraper, then rinse the surface.

4. 4
   Lift and tip

   Slide your fingers through the handle cutout, lift the board, and tip the chopped food into the pan. Use kitchen tongs for anything that sticks.

A board that stops holding on to last night

The board that never quite cleans

A knife-scored plastic board collects raw chicken juice in every groove. You scrub it, rinse it, and it still smells of onion the next morning. Once a board stains and holds odour, washing it harder only moves the problem around.

Why steel holds nothing

Solid 304 stainless steel has no pores and no grooves for juice to settle into. Rinse it under hot water, wipe it with soap, and the surface is clear for the next ingredient. The board stays the same after a year of daily prep as it was on day one.

Rinse it, dry it, done

• Rinse after each task

  Warm water and a soft sponge clear raw juice and onion residue from the surface.

• Scrub along the grain

  The brushed finish runs in fine lines. Follow them with a soft pad and skip abrasive scourers.

• Dry before storing

  Stand the board on its edge to air dry so moisture does not sit on the surface.

• Use a towel underneath

  Wet steel can slide on a smooth counter. Dry the underside or set a folded towel below it.

Why steel beats plastic and wood