TITÁN Titanium Cutting Board — 39 × 28cm

The cutting board version of our cookware promise: only titanium meets your food.

The TITÁN Cutting Board is solid titanium in a brushed matte-silver finish, 39 × 28cm, with a raised edge to catch juices — in your choice of two builds: 2mm (1kg) for maximum sturdiness, or 1.5mm (0.75kg) for a lighter board that's easier to lift and carry to the table. Naturally hygienic. Never warps, never absorbs odours or flavours — and any surface stains wipe away with vinegar or a baking-soda paste. Built to outlast every wooden and plastic board in your kitchen.

Completing your kitchen? Add the board alongside any TITÁN piece — pan, pot, wok or set — and AED 50 comes off automatically at checkout.

What makes it different

• Solid titanium, two builds — the same biocompatible metal we use as a cooking surface. Inert, non-reactive, hygienic. Choose sturdier 2mm or lighter 1.5mm.
• Brushed matte finish — understated, glare-free, and forgiving: fine knife lines blend into the brushed grain instead of showing against a mirror polish.
• Raised edge — catches juices from raw proteins and citrus so nothing escapes onto your counter.
• 39 × 28cm — sized for everyday prep: vegetables, fruit, garlic, herbs, cooked proteins. Substantial enough to feel premium, light enough to handle.
• Naturally hygienic — titanium is non-porous, so bacteria have nowhere to settle — even fine knife lines from normal use won't harbour bacteria or absorb residues. The same reason it's used for surgical implants.
• Never warps, cracks or splits — wood absorbs moisture and eventually fails. Titanium doesn't.
• Doesn't absorb odours, oils or flavours — chop garlic, then fruit, on the same board with no transfer.

Specifications

• Material: Solid titanium — 2mm (1kg) or 1.5mm (0.75kg)
• Finish: Brushed matte silver
• Dimensions: 39 × 28cm
• Edge: Raised juice-catching groove

A note on knives

Titanium is harder than wood or plastic. Slice with a light hand rather than chopping hard — use this board for prep where speed and hygiene matter most (vegetables, fruit, herbs, cooked meats) and keep a wooden board nearby for heavy chopping and for babying a high-end knife edge. Fine, even knife lines develop with use; they're cosmetic, hygienic, and part of a hard-working board's character.

Care

• Before first use, soak for 5 minutes in warm water with a splash of white vinegar, rinse thoroughly, and dry completely — front, back and edges.
• Hand-wash right after use with warm water, mild soap and a soft sponge. Skip steel wool and abrasive pads — they leave dense scratches in the finish.
• Stains or fishy odours wipe away with white vinegar or lemon; stubborn marks lift with a baking-soda paste left for 5 minutes. Avoid long soaks in bleach.
• Dry fully before storing — don't leave it in damp, closed cabinets.
• Slice, don't chop: heavy chopping of bones, frozen meat or very hard produce leaves deep, permanent marks.
• Use a silicone non-slip mat underneath, lift rather than slide it on stone counters, and don't rest boiling-hot cookware on the surface — prolonged high heat accelerates visible oxidation.
• Handling frozen food for a while makes the board very cold — hold it by the edge with dry hands.
• No oiling, no seasoning, no special cleaners required — ever.

Only solid titanium touches your food — the same biocompatible, nickel-free metal we use as a cooking surface, trusted for surgical implants because the body tolerates it so well. The surface is non-porous and chemically inert: it won't react with acidic ingredients, odours and pigments have nowhere to soak in, and — unlike worn plastic boards — there's no plastic to shed particles into your prep. Fine knife lines from normal use won't harbour bacteria or absorb residues.

(Material-science information, not medical advice. See our sources on the FAQ page.)

Before first use, soak for 5 minutes in warm water with a splash of white vinegar, rinse, and dry completely — front, back and edges.
Hand-wash right after use — warm water, mild soap, soft sponge. Skip steel wool and abrasive pads.
Stains and odours wipe off with white vinegar or lemon; stubborn marks lift with a 5-minute baking-soda paste. Dry fully before storing.
Slice, don't chop — heavy chopping of bones or frozen food leaves deep, permanent marks. Use a non-slip mat, and lift rather than slide on stone counters.
Fine knife lines and slight colour changes are normal solid titanium — hygienic, food-safe, part of the patina.