Reversible Stainless Steel Cutting Board
Sale price
$84.99
Regular price
$145.00
Skip to product information
Free tracked US shipping — 5–10 business days
30-day returns — free prepaid US return label
Dispatched in 1–3 business days
SSL-encrypted secure checkout
Is a steel board right for the way you cook?
There is one version, so the only decision is whether steel suits your kitchen — and for most people the answer turns on one thing: raw meat. Wood and plastic absorb; steel does not. That is the whole argument.
| Choose it | If this sounds like you |
|---|---|
| Yes | You break down chicken, trim meat, or gut fish, and you have never fully trusted the wooden board afterwards no matter how hard you scrubbed it. |
| Yes | Your current plastic board has a network of grey knife scars in it that no amount of bleach makes look clean. |
| Probably not | You keep one board out for bread and herbs and care mostly about how gentle the surface is on a delicate knife edge. |
Most kitchens end up with two boards: something soft for produce, and this for anything that used to have a pulse.
Will it blunt my knives or slide around the counter?
Both are real, and both are about technique rather than the board being wrong. Steel is harder than wood, so you change how you cut, not what you cut.
| Works on | Avoid |
|---|---|
| Portioning meat and fish, carving, resting a roast | Hard chopping with a thin, finely-honed Japanese blade |
| Rolling and portioning dough, working with wet ingredients | Cleaver work where you are hammering the edge into the surface |
| Serving — cheese, charcuterie, anything you want to look cold | Abrasive scouring pads that scratch the finish |
The step people skip: a damp cloth under the board. Steel on a smooth counter will travel. One wet towel underneath and it stops dead, which matters more when you are pushing down through a joint than when you are slicing a tomato.
Cut chicken on it, rinse it, and there is nothing left behind.
Every wooden board reaches the same point eventually. You cut raw chicken on it, you wash it properly, and then you stand there looking at the grain wondering whether "properly" was actually enough. So you buy a second board for meat, and then a third for onions because the second one now smells, and now three boards are stacked against the splashback taking up the only clear counter you have.
Steel closes that loop. It has no grain to hold anything and no soft surface for a knife to open up, so what goes on the board comes off the board. Rinse it and it is genuinely finished.
Why the non-porous surface is the whole product
Plastic and wood both fail the same way, just at different speeds. Every knife stroke opens a groove. The groove holds juice, the juice holds bacteria, and no amount of surface washing reaches into a cut you made last Tuesday. It is why old plastic boards look grey and old wooden boards smell faintly of garlic and fish forever.
Stainless steel has nowhere for that to happen. A knife may leave a mark on the finish, but it does not open the material, so there is no interior for anything to sit in. It also does not stain — turmeric, beetroot, tomato and red wine all come off, which is not true of any pale plastic board you have ever owned.
What the reversible face gives you
- Side one — the working face. Break down raw protein here, then rinse it and it is done, with none of the second-guessing a wooden board earns.
- Side two — the clean face. Flip mid-prep so cooked meat, bread, or salad never touches the surface the raw chicken was on. It is the reason you stop needing a separate board.
- As a serving piece — steel stays cool, so it works under cheese, cured meat or oysters and looks intentional on a table rather than like kitchen equipment that wandered out.
What You're Getting
- One Reversible Stainless Steel Cutting Board, both faces finished for use
- Stainless steel surface — non-porous, so nothing soaks in
- Reversible, for keeping raw and ready-to-eat prep on separate faces
- Stain resistant against beetroot, turmeric, tomato and red wine
- No seasoning or oiling, unlike a wooden board
- Wash with hot soapy water and a soft cloth or sponge
- Skip abrasive pads so the finish stays even
- Put a damp cloth underneath to stop it sliding on a smooth counter
- Doubles as a serving board for cheese and charcuterie
Free tracked shipping to your door. Easy 30-day returns.
Free tracked shipping to your door
30 days to live with it. Send it back if it’s not the one — fewer than 1% of customers ever do.
Shipping Info
Processing
Orders are packed and dispatched within 1–3 business days of payment.
Delivery time
- USA — 5–10 business days after dispatch
We ship within the United States only.
Tracking
Every order ships with end-to-end tracking. You’ll get a tracking link by email the moment your parcel leaves the warehouse.
Money Back Guarantee
If a piece doesn’t feel right in your home, get in touch within 30 days of delivery. We’ll arrange a refund or exchange — whichever you prefer.
No essays required. No restocking fees. Just a quick email to support@loftandstone.com and we’ll take it from there.
Fewer than 1% of customers ever need to use this, but the option’s always there — because home should feel like home.
