Collection: Chopping board

Stainless steel chopping boards that will not scar or stain

A wooden board absorbs moisture and a plastic one collects knife scars that trap food. Stainless steel does neither. Pearlpet chopping boards are made from a single non-porous sheet, so raw chicken, garlic, onion and haldi all wash straight off without leaving a mark or a smell behind.

Choose the Regular board at Rs.449 for everyday sabzi prep, or the larger Countertop board at Rs.699 when you want a work surface that sits over the counter and gives you room to spread out.

Pair a board with a Pearlpet kitchen knife or peeler for a complete prep set.

Frequently asked questions

Is a steel chopping board better than wood or plastic?

For hygiene, yes. Steel is non-porous, so it does not soak up juices from raw meat or fish, does not hold onto onion and garlic smells, and does not develop the deep knife grooves where bacteria collect in plastic and wooden boards.

Can I use the same board for raw meat and vegetables?

Because nothing soaks into a steel surface, a wash with hot soapy water between tasks is enough to reset the board. Many cooks still keep one board for raw meat and fish and another for vegetables and fruit, which is the safest habit in any kitchen.

How do I clean a Pearlpet steel chopping board?

Warm soapy water and a sponge is enough for daily use. For stubborn smells, wipe with lemon or a little vinegar and rinse. It is dishwasher-safe, and because it does not absorb water there is no risk of warping or cracking.

Does a steel chopping board rust?

Not in normal kitchen use. Dry it after washing rather than leaving it wet in the sink, and avoid leaving salty or acidic food sitting on it overnight.

Which size chopping board should I buy?

The Regular board handles daily chopping for a small family. The Countertop board is the better choice if you cook in volume, prep meat, or want a surface that covers part of the counter while you work.