Stainless steel cutting board – Odorless and knife-friendly in five sizes

The smell of onion that lingers on a cutting board the next day is due to wood or plastic absorbing it. Steel doesn't absorb anything – what you rinse off is gone, and the same board can go from onion to fish to fruit without the flavors carrying over.

Why it’s a favorite

• No lingering odors – rinses off and is truly clean
• Non-porous surface where bacteria cannot hide in scratches
• Gentle on the edge, doesn't dull knives like glass does
• Five sizes: from a small prep board to a large board for butchery
• Heat-resistant and can be used as a trivet

Quick facts

• Material: stainless steel
• Sizes: 25 × 15 up to 46 × 30 cm
• Dishwasher safe
• Knife-friendly surface

Use a small one for onion and garlic and a large one for meat. They stack flat in the cupboard.