A stainless steel cutting board offers superior hygiene and durability. Because stainless steel is non-porous, it does not absorb liquids, food juices, odors, or stains - unlike wood or plastic boards, which can trap bacteria and become stained, odorous, or discoloured over time.

Additionally, stainless steel won’t warp, crack, or split, even after frequent use, high heat, or exposure to water.

Yes. Because the surface is smooth and non-porous, bacteria and pathogens have nowhere to hide. They’re easy to clean thoroughly with soap and water (or in a dishwasher, if the board is dishwasher-safe), which helps prevent cross-contamination when switching between ingredients (e.g. raw meat → vegetables).

Maintenance is straightforward. After each use, wash with hot soapy water or place in dishwasher (if safe). No regular oiling or special treatment is needed (unlike wooden boards that require periodic oiling to prevent drying or cracking).