Cutting Boards and their material choices cancompromise both your health and thelongevity of your knives.
Wooden Boards ❌ These natural materials can harbor bacteria andmold in their grooves and crevices, even whenunseen, potentially contaminating your foodover time and causing illness. Additionally, theyeasily absorb odors and stains.
Plastic Boards ❌ It contains BPA or other harmful chemicals thatmay leach into food during cutting, posinghealth risks. Plastics are also susceptible toscratches where bacteria can gather. Risk ofmicroplastics contaminating food.
Stainless Steel ✔
There's no other material in the kitchen worldthat matches Stainless Steel's combination of beinggentle on knives, exceptionally hygienic &completely non-toxic.