Stainless Steel Chopping Board
The Bacteria Problem Nobody Talks About
Your wooden cutting board looks clean. It isn't. Every time you chop raw chicken or beef, bacteria seep into the micro-grooves and fibers — invisible to the eye, impossible to fully remove with soap and water.
The Ardelum board's non-porous steel surface gives bacteria nowhere to hide, nothing to absorb into, and nothing to hold onto.
How It Works
The Ardelum Stainless Steel Chopping Board features a non-porous steel surface that bacteria simply cannot penetrate — unlike wood, which absorbs and traps harmful pathogens from raw meat.
Its knife-grade surface is engineered to resist deep scratching while preserving your blade's sharpness cut after cut. The double-sided design separates raw meat from vegetables, keeping your prep station clean and your family safe.
A Board Built To Last
The average plastic board lasts 8 months before it's scratched, warped, and ready to be tossed. The average wooden board harbors bacteria within weeks of first use. The Ardelum board is a one-time purchase. No warping. No staining. No replacing.
94%
said their old boards were visibly stained within 3 months
96%
said they noticed their knives staying sharper after switching
95%
Said they'd never go back to wood or plastic
30-Money-Back Guarantee!
We stand by our products with a 30-day risk-free guarantee. If you're not completely thrilled with your order, simply return it for a full refund (no questions asked)
Frequently Asked Questions
FAQ
Is the Ardelum board safe for all knives?
Yes. The surface hardness is specifically calibrated to be tough enough for heavy chopping while remaining gentle enough to preserve any blade type — including Japanese and high-carbon steel knives. Unlike glass or ceramic boards, you won't hear that dreaded grinding sound.
Can I put it in the dishwasher?
Absolutely. The Ardelum board is fully dishwasher safe. It won't warp, rust, discolor, or degrade with repeated cycles. Most customers simply toss it in after every use.
Does steel really resist bacteria better than wood?
Yes — and it's not close. Wood is porous, meaning bacteria from raw meat seep into the grain and survive even aggressive scrubbing. Steel is non-porous, so there's no surface for bacteria to penetrate or hold onto. A quick rinse or dishwasher cycle is all it takes.
Will my knives get damaged?
No. The Ardelum board uses a specifically graded steel surface that is softer relative to knife edges, protecting your blade sharpness over time rather than eroding it.
How fast is shipping?
We process orders within 24-72 hours and deliver them within 6-15 days depending on your location, with tracked shipment included for your convenience.
How do I get in contact?
You can message support by clicking the "Contact Us" section on our store.