Rinse it, wipe it, done. Nothing soaks in and nothing sheds.
Steel Cutting Board: Zero Microplastics, Zero Grooves
$24.99
$41.65
SAVE
40%
Raw chicken, garlic, turmeric: rinse under the tap, wipe dry. Nothing soaks in, so nothing stays behind between ingredients.
Hooks the counter edge. Stays anchored.
Thin enough to live on the counter rather than getting wrestled in and out.
⭐
Non-Porous Steel
Nothing Soaks In
🏆
Counter Lip
Stays Anchored
✨
Zero Plastic
Nothing to Shed
Rachel M.
Love this cutting board! Looks great in my kitchen and love the peace of mind that its always clean and that nothing is getting into my food.
Boards That Shed Nothing
Steel Cutting Board: Zero Microplastics, No Grooves
The lip is genius
I bought it for the hygiene thing but honestly the counter-hook edge is what I use every single day. Board stays put, counter stays clean.
Great for new kitchens
If you're setting up a kitchen from scratch and want to skip the plastic phase entirely, start here. I bought one for my daughter's first apartment and she uses it for everything, it's big enough to be her main work surface and she's not dealing with the gross board problem I had for years.
Worried about my knives
My everyday knives are fine and I'd rather have a board that's actually clean. Glad I went for it.
I stopped rewashing everything
I used to rinse vegetables twice if they touched the board because I could never get the garlic smell out. Now I prep chicken, rinse the steel under the tap, and go straight to cutting lettuce. No smell, no second-guessing, no rewashing produce I already washed. That alone was worth it.
Knives still cut fine
I use my regular knives on it every day and they're fine, honestly didn't notice any difference.
Stays put on tile
I have a small galley kitchen with tile counters and every lightweight board I've tried slides around unless I put a towel under it. This one hooks the counter edge and doesn't move. I can finally cut a butternut squash without chasing the board across the counter.
I use it as a dough board
I bought this for raw chicken, but it turned out to be the perfect surface for rolling dough. Nothing sticks to it, and I can just wipe off the flour and move straight to the next thing.
For meal prep families
If you're cooking raw chicken multiple times a week and you have kids, get this. I was constantly worried about cross-contamination with my old plastic board. This one rinses completely clean between proteins and vegetables. No more wondering if I scrubbed it enough.
Worried about my knives
I use my everyday knives on it and they're fine. The clean surface was worth it.
Your Plastic Board Is In Your Family's Food
Every Cut Shaves Plastic Off And Onto The Plate.
Scrape a knife across your plastic cutting board and look at what comes off. Fine white dust and tiny curls.
That has been landing on your chicken, your vegetables, your daughter's sandwich, for as long as that board has been in your kitchen. The grooves get deeper. The plastic keeps coming off.
You replaced it once already, but the new one started scarring within a month, and now the grooves are black again no matter how many times you scrub them. The problem is the material. Plastic is soft, porous, and cuts create channels where bacteria, odor and food residue settle in permanently.
This board is a single sheet of stainless steel with no pores, no seams and no grain. Raw chicken rinses off under the tap. Garlic and turmeric wipe away with one pass of a sponge. Nothing soaks in, so nothing stays behind between ingredients. The folded front edge hooks over the counter and keeps the board anchored while you work, and the counter edge underneath stays protected from knife strikes and spills.
Zero microplastic shedding.
Non-porous surface. Rinse and done.
Counter lip keeps it locked in place.
Why Steel Beats Plastic
Plastic boards get scarred with grooves every time you cut. Those grooves trap moisture, bacteria and odor, and the board sheds material onto the food. Steel has no grooves, no pores and nothing to shed, so everything rinses off and nothing stays behind.
Why Steel Beats Plastic
Plastic boards get scarred with grooves every time you cut. Those grooves trap moisture, bacteria and odor, and the board sheds material onto the food. Steel has no grooves, no pores and nothing to shed, so everything rinses off and nothing stays behind.
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Steel Board
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Plastic Boards
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No Microplastics
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Nothing Soaks In
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Counter Lip Anchors Board
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No Odor Retention
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Stores Flat or Upright
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Surface Stays Sealed
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Non-Porous. Nothing Trapped.
What steel board owners report after the switch
Non-Porous. Nothing Trapped.
What steel board owners report after the switch
0%
Rinse and Done in 10 Seconds
0%
No Lingering Food Smell
0 particles
Microplastics in Your Food
Steel is harder than wood or plastic, so it will dull knives faster if used for every cut. Use this as your workhorse board for produce, raw protein and prep work, and save finishing cuts for a softer surface.
Your Plastic Board Is In Your Family's Food
Steel has no pores and no seams, so raw chicken, garlic and turmeric rinse off under the tap instead of soaking in. Nothing stays behind between ingredients. The surface stays sealed, which is why owners report no lingering smell and no second-guessing whether the board is actually clean.
How It Stops The Problem
1
Hook It
Slide the front lip over the counter edge. The board locks itself in place.
2
Prep Without Sliding
Push a knife through something firm. The board stays put.
3
Rinse and Wipe
Nothing soaks in. Run it under the tap, wipe dry. Ten seconds and done.
Steel has nothing to shed and nowhere for bacteria to hide.
The surface is a single sheet of non-porous stainless steel. No seams, no grain, no grooves to trap anything. Rinse it, wipe it dry, and it is finished.
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Non-Porous Steel Surface
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Counter Lip Stops Sliding
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No Grooves to Trap Bacteria
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Rinse Clean in Ten Seconds
Stainless Steel Cutting Board with Counter Lip Questions
What does stainless steel do to my knives?
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Steel is harder than wood, so it will dull an edge faster with regular use. Use this as your workhorse board for produce, bread, raw protein and everyday prep, and keep a softer board for knives you want razor sharp. Most owners treat this as their primary prep surface and reserve finishing cuts for a dedicated knife board.
Does it slide around while I'm cutting, or does the lip actually hold it in place?
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The folded lip hooks over the front edge of the counter and anchors the board while you push a knife through something firm. You do not need a damp towel underneath it. The board stays put because the lip is physically locked onto the counter edge.
How long does it take to clean after raw chicken or garlic?
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Rinse it under the tap, wipe it dry, and you are finished. Steel is non-porous with no grooves or seams, so raw protein, garlic, onion and turmeric do not soak in. Nothing stays behind between one ingredient and the next.
Will the surface develop grooves like my plastic board did?
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Steel takes surface scratches the way a good carbon pan does, and those marks are cosmetic. The surface stays sealed, so it does not create the deep grooves and gouges that trap food, moisture and odor the way scarred plastic does. There are no pores for anything to settle into.
Is it thin enough to leave on the counter, or do I have to store it somewhere?
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It is thin enough to live on the counter permanently rather than getting wrestled in and out of a cabinet. Most owners use it as an extended prep surface and leave it out. The large size covers most of a standard counter run. It stores flat or upright when you do want it out of sight.