Professional Stainless Steel Chopping Board

Antibacterial surface

Helps reduce the risks linked to bacteria and mould. The food prep surface is designed to stay clean, giving you peace of mind.

Protects your knives

The Professional Stainless Steel Chopping Board is made with a harder material than most kitchen knives. It's designed to limit blade wear, saving you from costly replacements. Your knives stay sharp, just like with a wooden board.

Long-lasting durability

Titanium is used in medical implants for its resilience—why settle for less when you can opt for a chopping board designed to last and meet your daily needs?

Stain-resistant

Keeps its appearance over time, unlike wood boards which require deep cleaning after chopping beets or tomatoes.

Odour-free and easy to clean

Its non-porous surface cleans easily and resists odour retention.

Every day, your chopping board comes into contact with many different foods.

Imagine the potential issues caused by invisible mould on an old wooden board or tiny plastic particles in your meals that could build up in your body over time.

Choose titanium for cleaner, worry-free food prep

Our Chopping Board is durable, moisture-resistant, and made without controversial substances. It supports cleaner preparation in your daily routine.

Do you or someone you know still use wooden chopping boards?

Frequent cutting can leave grooves that trap bacteria. And as these boards wear out, they become harder to maintain.

Cheaper wooden boards often use less durable materials, making them more prone to damage and contamination.

Replace wood boards that could compromise your food quality.

What to know about plastic chopping boards

Some estimates suggest we may ingest up to 50 grams of microplastics a year through plastic chopping boards—an amount that adds up over time.

These invisible particles can accumulate in the body, raising concerns about their long-term effects. This raises serious hygiene and food safety questions.

Why can traditional chopping boards be problematic?

Over time, plastic or wooden boards can develop grooves where moisture and food residue encourage bacterial growth. They may also release microparticles or harbour hidden mould, raising hygiene concerns.

Wood or Bamboo 

These natural materials trap moisture and may harbour bacteria or mould over time, reducing food quality. They also absorb odours and stain easily, often needing more frequent replacements.

Plastic

Contain BPA or other controversial substances that may migrate into food. Plastic boards scratch easily, and those grooves can harbour bacteria.

Glass or Stone

Glass or stone boards are more likely to crack or shatter over time. If they do, shards could mix with food. Their hard surface also dulls knives faster, requiring frequent sharpening and upkeep.

Titanium

Though known for their strength, titanium boards are usually more expensive, and their scratch resistance and durability can vary between models—unlike our stainless steel boards, consistently known for their toughness.

FEATURES: 

✔️ Improve your technique for a more precise and enjoyable cut

✔️ Inspired by chef habits to optimise your daily food prep

✔️ Save time in the kitchen with a method focused on efficiency

✔️ A practical tip for tackling demanding recipes with ease

✔️ A board designed to last and help preserve your tools over time

✔️ Care guidance suited to each material, with advice for every surface

✔️ Reduce stains and wear to keep your accessories in great shape

✔️ Adopt a mindful maintenance routine for fewer replacements and greater efficiency