Maximizing Board Longevity and Hygiene

Rinse boards immediately after processing poultry, red meat, or alliums. Grade 1 titanium does not absorb liquids, blood, or aromatic plant oils. Standard commercial dishwashers will not warp, crack, or degrade the board, making high-heat sanitation straightforward.

Daily Best Practices

Follow three simple rules to keep your cutting surface in top working order throughout years of daily prep work.

• Routine washing: Scrub with hot water and ordinary grease-cutting detergent. A stiff sponge or brush removes garlic and fish residues in seconds.
• Mineral deposit removal: Hard tap water leaves calcium carbonate haze on brushed titanium. Wipe the dry board with white distilled vinegar once a month to restore the original satin finish.
• Knife maintenance: Avoid heavy bone cleavers on metal surfaces. Reserve the titanium board for slicing, dicing, and mincing with chef knives, santokus, and paring blades.

Warranty and Replacement Support

Every board ships in recyclable unbleached kraft packaging and includes a 30-day trial period. If the cutting acoustics or prep feel do not suit your kitchen setup, reach our team via [email protected] for an immediate return authorization.