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A chopping board made from titanium rather than plastic or wood. Both of the usual materials have the same underlying problem: they are porous, or they become porous. Plastic develops knife grooves that hold bacteria and will not scrub out. Wood absorbs juices and needs oiling to stop it splitting.
Titanium is non-porous, so nothing soaks in. Raw chicken juice sits on the surface and washes off rather than working into the material. It also will not warp over a radiator, crack when it dries out, or stain from beetroot and turmeric.
Key details
- Non-porous titanium surface that liquids cannot penetrate
- Naturally resistant to bacterial build-up
- Will not warp, crack, stain or absorb odours
- Dishwasher safe
- Two sizes: 30 × 20 cm and 36 × 24 cm
A note on your knives
Metal boards are harder on an edge than end-grain wood. Hone your knife more often than you would with a wooden board, and use the titanium board for raw meat and fish where hygiene matters most — that is where it earns its place.
Which size
The 30 × 20 cm suits everyday prep. The 36 × 24 cm handles a whole chicken or a large joint.
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