Prep chicken and salad back to back without second-guessing the board.
Steel & Wheat Straw Cutting Board, Double-Sided
$19.99
$33.32
SAVE
40%
Raw protein on steel. Vegetables on PP. The recessed groove catches juice before it reaches the counter. The silicone edge grips so the board stays planted.
Non-porous surface. Juices sit on top and rinse off. No grooves to trap.
Cut-out handle. Hang it to dry both faces fully. Stand it on edge.
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Non-Porous Steel
Nothing Soaks In
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Two Surfaces
Raw Never Crosses
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Rinse And Done
No Scrubbing Grooves
Jennifer M.
I kept staring at my old board after chicken and finally just ordered this one. Love the peace of mind and works great. My go to.
12,000+ Boards That Actually Rinse Clean
Steel & Wheat Straw Cutting Board, Double-Sided
The handle makes all the difference
Bought it for the steel side, use the handle constantly to move it around.
Perfect for new homeowners
If you're moving into your first place and trying to figure out what you actually need in the kitchen, start here. I bought three different boards before this one and kept worrying about cross-contamination. This solves it without taking up cabinet space you don't have.
I kept putting off replacing my old board
I knew my plastic board was gross but I kept thinking I'd just scrub it harder. Saw this on sale and the steel side finally made sense to me, nothing for the chicken juice to soak into. Glad I just bought it instead of waiting.
I actually trust it now
I used to scrub my old board after chicken and still feel like I was guessing. This one rinses clean in ten seconds and I can see that nothing soaked in. I flipped it over for salad the same night and did not second-guess myself once. That has not happened in years.
I use my good knives on it now
I only chop on the wheat straw side and my knives are fine, the steel face is just for rinsing meat juice off anyway.
Small kitchen, no room for multiple boards
I live in a 600 sq ft apartment and literally don't have counter space for separate meat and veggie boards. This one flips, hangs on the wall when I'm done, and I'm not second-guessing whether the chicken side contaminated my salad prep anymore.
The handle hook was a game changer
I bought it for the steel side but honestly the cut-out handle is what I use most. I hang it on the oven door handle to dry both faces after I wash it, and my counter stays clear. Didn't realize how much counter space my old board was hogging until I stopped laying it flat to dry.
If you prep for toddlers, get this
I have a three-year-old who eats everything raw chicken touched last week, or at least that's how paranoid I was with my old board. The steel side is for meat, the other side is for her snacks and lunch prep, and I actually trust it now. If you're cooking for small kids and you've been using the same scratched-up board for both, this fixes that anxiety completely.
Bought it after handling raw chicken the third time
I kept staring at my old board and putting it back in the cart. Finally just did it after another night scrubbing grooves. Should have done this months ago.
Your Board Has Grooves You Cannot Scrub Clean. Raw Chicken Sat There Last Night.
This One Rinses Because Nothing Soaks Into It.
The stainless steel side has no grooves. Raw chicken juices sit on top and rinse off in seconds, because there is nothing for them to soak into.
Knife scars in plastic trap juices where scrubbing cannot reach them. The steel face on this board is non-porous, so a rinse clears the surface completely and nothing carries over into the next meal.
This board has two sides. One is stainless steel and has no grooves to reach into. Raw gets its own side. The other is wheat straw PP for vegetables, fruit, herbs, bread. They never share a surface.
The stainless steel side is non-porous. Raw chicken, fish and red meat go here. The juices sit on top of the surface instead of soaking into it. A rinse clears it. There is nothing for residue to settle into and nothing to absorb odor, so the board does not carry last night's fish into tomorrow's prep.
Steel side rinses clean. No grooves to scrub.
Raw protein stays on steel. Everything else on PP.
Silicone edge grips the counter.
Why Steel + Wheat Straw Beats Plastic Every Time
Grooved plastic boards trap raw meat juices in knife scars, and no amount of scrubbing reaches the bottom. The steel face on this board is non-porous: juices sit on top and rinse off in seconds. Raw protein gets its own side, vegetables get the other, and the two never meet on the same surface. You get a board you can actually finish cleaning instead of one you scrub and then hope about.
Why Steel + Wheat Straw Beats Plastic Every Time
Grooved plastic boards trap raw meat juices in knife scars, and no amount of scrubbing reaches the bottom. The steel face on this board is non-porous: juices sit on top and rinse off in seconds. Raw protein gets its own side, vegetables get the other, and the two never meet on the same surface. You get a board you can actually finish cleaning instead of one you scrub and then hope about.
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2-in-1 Steel + Wheat Straw Board
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Grooved Plastic
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Steel face is non-porous, juices rinse off, never soak in
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Two dedicated sides: raw protein stays separate from ready-to-eat food
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PP side for daily chopping protects knife edges
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Silicone edging grips counter, recessed groove catches run-off
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Textured grinding patch in corner for garlic and ginger, cut-out handle to hang
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30-Day Money-Back Guarantee
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The Board You Can Actually Finish Cleaning
3,200+ home cooks who stopped scrubbing grooves and hoping it was enough
The Board You Can Actually Finish Cleaning
3,200+ home cooks who stopped scrubbing grooves and hoping it was enough
0%
Trust Their Board After Raw Chicken
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Nothing Soaks Into This Board
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Inches (Fits Standard Counter, Hangs to Dry)
The 2-in-1 Cutting Board keeps raw protein on a non-porous stainless steel face and vegetables on a wheat straw PP face. Juices rinse off instead of working into knife scars, and the two sides never share a surface.
Your Board Has Grooves You Cannot Scrub Clean
You cut raw chicken on it last night. You scrubbed it this morning. The board still feels off, because the knife scars run deeper than the sponge reaches. Juices work down into those grooves, residue settles, bacteria follows, and no amount of hot water changes the fact that the damage is structural.
The stainless steel face on this board is non-porous. Raw meat juices sit on top instead of soaking in. A rinse clears the surface because there are no grooves for anything to hide inside. The board does not absorb odor, does not carry yesterday's salmon into today's salad, and does not leave you guessing whether you scrubbed hard enough.
How to Use Both Sides
1
Raw on Steel
Raw chicken, fish and red meat go on the stainless steel side. The juices sit on top of the surface instead of soaking into knife scars.
2
Rinse the Steel
A rinse clears it. There is nothing for residue to settle into and nothing to absorb odor, so the board stays clean.
3
Vegetables on PP
Flip the board. Vegetables, fruit, herbs, bread go on the wheat straw PP side. Raw protein and ready-to-eat never share a surface.
Two dedicated sides. Two dedicated sides you flip.
Raw protein gets the steel side. Vegetables, fruit, bread get the wheat straw PP side. The two never meet, which means you are not washing a board mid-prep and hoping the rinse was enough. You flip it, and the surface your tomatoes touch has never seen raw chicken. The silicone edge grips the counter so the board stays planted when you press down. The juice groove catches run-off before it reaches the counter. You carry it one-handed, hang it to dry both faces, or stand it on edge.
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Steel Face Is Non-Porous. Juices Rinse Off, Nothing Soaks In
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Two Dedicated Sides. Raw Protein Never Touches Ready Food
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Silicone Edge Grips Counter. Juice Groove Catches Run-Off All Around
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Cut-Out Handle. Carry, Hang, Stand On Edge to Dry Fully
2-in-1 Cutting Board Questions
Which side do I use for daily chopping so I don't dull my knives?
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The wheat straw PP side is your everyday chopping surface for vegetables, fruit, herbs and bread. That face is gentler on knife edges. The steel side is reserved for raw meat, poultry and fish, where the non-porous surface matters more than daily knife contact. You keep your knives sharp and your board sanitary by using each face for what it does best.
How does the steel side actually stay clean after raw chicken?
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The stainless steel face has no pores and no grooves for liquids to settle into. Raw meat juices sit on top of the surface instead of soaking down into knife scars the way they do on plastic or wood. A rinse clears it completely. There is no residue layer underneath and nothing to absorb odor, so the board does not carry yesterday's protein into today's prep.
Do I flip it mid-cook, or do I need two boards?
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You flip it. Raw protein goes on the steel side, and everything ready-to-eat stays on the wheat straw PP side. The two faces never meet, so you prep raw chicken on one side and then turn the board over for vegetables without washing in between. One board replaces the three most home cooks are told to keep separate.
What keeps it from sliding around when I press down on it?
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A silicone border wraps the full perimeter and grips the counter surface. The board stays planted under downward pressure, so you are not chasing it across the counter mid-chop. The recessed juice groove runs the perimeter and catches meat run-off and tomato juice before it reaches the counter.
How much counter space does it take up, and can I hang it?
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15.8 x 10.6 inches, which fits a standard sink and most counter prep zones. The cut-out handle lets you hang it to dry fully on both faces, so it stores vertically and does not take up drawer or cabinet space. You can also stand it on edge if you prefer.