Honest answer: Yes, stainless steel is harder than wood and may dull knife edges faster with heavy use.

The TitanChef Pro's 304 stainless steel surface is excellent for slicing, serving, and sanitary food prep, but it's harder than wood cutting boards. For heavy chopping and daily knife work, we recommend using a wood cutting board to preserve your knife edges longer.

304 food-grade stainless steel - the same material used in professional kitchens and medical facilities.

Note: Despite the "TitanChef" name, this board is made from stainless steel, not titanium. We chose 304 stainless steel because it's food-safe, non-porous, and easier to sanitize than other materials.

304 stainless steel is FDA-approved for food contact and contains 18% chromium and 8% nickel, making it highly resistant to corrosion and staining.

Yes, completely dishwasher safe. The 304 stainless steel construction can handle high-temperature dishwasher cycles without warping or damage.

For best results and to maintain the brushed finish, we recommend hand washing with warm soapy water. Dishwasher use may cause minor water spots but won't affect functionality or food safety.

Highly resistant to rust and stains with proper care. 304 stainless steel contains chromium which forms a protective oxide layer.

However, prolonged exposure to salt, acidic foods, or harsh chemicals can cause minor staining or pitting. Always rinse and dry after use, especially after contact with acidic foods like tomatoes or citrus.

If minor staining occurs, it can usually be removed with a paste of baking soda and water.

30-day money-back guarantee - if you're not completely satisfied, return it for a full refund.

Lifetime warranty on manufacturing defects - we'll replace any board with material or workmanship defects at no charge.

Normal wear from use, knife marks, and minor scratches are expected and not covered under warranty. Damage from misuse, extreme heat, or harsh chemicals is also excluded.

Ideal for:

• Slicing cooked meats and roasts
• Serving cheese, charcuterie, and appetizers
• Sanitary prep work (especially raw meat)
• Presentation and serving
• Quick cleanup situations

Daily care: Wash with warm soapy water and dry immediately. Avoid leaving wet for extended periods.

Deep cleaning: For stubborn stains, use a paste of baking soda and water. For water spots, wipe with white vinegar and dry thoroughly.

Storage: Store in a dry location. Can be hung or stored flat.

Avoid: Bleach, harsh abrasives, or steel wool which can damage the finish.

Stainless steel advantages:

• Non-porous surface prevents bacteria growth
• Easy to sanitize completely
• Won't warp, crack, or absorb odors
• Dishwasher safe
• Professional appearance

Honest comparison:

• Wood is gentler on knives but requires more maintenance
• Plastic is budget-friendly but can harbor bacteria in scratches
• Stainless steel is harder on knives but offers superior hygiene

Absolutely - this is where stainless steel excels. The non-porous surface prevents bacteria from penetrating and is easy to sanitize completely.

Unlike wood or plastic boards that can develop deep scratches harboring bacteria, the TitanChef Pro can be thoroughly cleaned and sanitized after raw meat contact.

Professional kitchens often use stainless steel for raw meat prep for this exact reason.

Choose based on your primary needs:

TitanChef Pro Stainless Steel (this board)
Best for: Sanitary prep, serving, easy cleanup, raw meat safety

TitanChef Wood Collection (coming soon)
Best for: Daily chopping, knife preservation, heavy prep work

TitanChef Plastic Series (coming soon)
Best for: Budget-conscious buyers, color-coding, lightweight use