Antibacterial Stainless Cutting Board

Non-porous steel, so there's nowhere for bacteria to live.

The safety argument about wood and plastic boards always comes down to how well you can clean the knife grooves. Stainless has no grooves to clean — the surface is sealed, and it survives a dishwasher cycle at a temperature wood wouldn't.

Why this one

• Nothing soaks in, so it resists bacterial growth rather than merely discouraging it.
• Won't warp or stain, unlike wood which cups and plastic which discolours.
• Dishwasher safe, which means a proper hot wash after raw chicken.
• Holds no odours — fish, garlic and onion leave nothing behind.
• Rubberised edges stop it sliding while you work.

The details

• 100% stainless steel, medium or large

Looking after it

Rinse or dishwasher. Like any hard surface it dulls an edge faster than wood, so pair it with a working knife rather than your sharpest.