The Cutting Board That Finally Ended My War with Raw Chicken
I’ll be honest, I hate dealing with raw chicken.
The slimy texture, the smell, the paranoia that I didn’t wash the board well enough. Every time I cooked, I felt like I was dodging salmonella with a sponge.
Like most people, I used cheap plastic or bamboo boards because… well, they’re everywhere. But no matter how hard I scrubbed, they’d stain. They’d stink. And they’d always make me wonder if I was prepping my kid’s lunch on leftover meat juice.
That changed when I found something I’d never seen before: a stainless steel cutting board.
I Didn’t Think Steel Belonged in the Kitchen (Until I Tried It)
At first, I thought it looked more like a surgical tray than a cutting board. Cold. Unfamiliar.
But after reading how non-porous it was (meaning no gunk seeps in), and that professional kitchens use stainless steel for this exact reason, I gave it a shot.
The brand I bought is called Tivano, and after 3 months of using it, I can confidently say:
This is the only cutting board I trust with raw meat!
It’s Not Fancy. It’s Just… Smart
Here’s what stood out the most:
- It never absorbs juices or smells. I’ve cut onions, garlic, and chicken on it, back to back. Still no trace of odor.
- It’s dishwasher safe. Which means true peace of mind after prepping raw meat.
- It stays in place. Rubber grips underneath keep it rock-solid while chopping.
And most importantly? It doesn’t warp, crack, or soak like wood and plastic do.
But Is It Perfect?
Not exactly. You can only use one side, and it doesn’t have the warm, rustic look of bamboo. (But, it’s coo!)
But for anyone who cares more about hygiene than aesthetic, this board is in a league of its own.
What People Are Saying?
My Final Thoughts
This board won’t be for everyone. But if you’re someone who’s tired of playing the guessing game with kitchen hygiene, Tivano is worth every cent.
It won’t make you a better cook, but it might just make you a safer one.
