The Full Story Behind PureSlate
Some things earn a second thought. A cutting board has never been one of them.
You probably bought yours without thinking much about it, and you've used it almost daily since — without ever asking what it's made of, or what happens to it every time a blade crosses it. If you just read about why a former health inspector switched theirs, here's the complete case, start to finish.
What's actually happening on a plastic board
Every cut leaves a groove. Those fine white lines that build up on an old plastic board over the years aren't just cosmetic wear — they're the surface losing material, a little at a time, with every single use.
In 2023, researchers publishing in the American Chemical Society's Environmental Science & Technology set out to measure exactly what happens to that lost material. What they found: ordinary knife use on plastic cutting boards releases microplastic particles directly into whatever's being prepared on them. That finding has since been repeated and expanded on, including in a 2025 review published in the Journal of the Academy of Nutrition and Dietetics.
Plastic isn't the only material with an asterisk
Wood has its own porous by nature, which is exactly why it needs regular oiling to keep from cracking, and exactly why USDA's Food Safety and Inspection Service specifically recommends a nonporous surface for handling raw meat and poultry, along with using a separate board for raw protein versus produce. That's not a marketing claim. It's published federal food-safety guidance, and it's the reason most professional kitchens don't rely on wood or plastic boards for their raw-protein stations at all.
Why we built it this way
So the real question we started asking wasn't "which material is dangerous" — nobody can honestly answer that yet, for plastic or for anything else. It was: which material has the fewest open questions?
One that can't shed into food, because it isn't made of anything that sheds. One that meets the surface type food-safety guidance already recommends for raw protein. One that doesn't need oil, doesn't crack, and doesn't ask you to just trust that it's fine.
That's PureSlate: a single, continuous piece of stainless steel — the same non-porous, professional-grade material used in commercial kitchens — with a 90° edge that locks onto your counter instead of sliding on it. No seams, no plastic in the surface, nothing to wear away, and nothing that requires you to take our word for any of it.
See PureSlate
One piece of stainless steel. Nothing to shed, nothing to hide behind.
Sources
- American Chemical Society, Environmental Science & Technology (2023) — microplastic release from plastic cutting boards during knife use
- Journal of the Academy of Nutrition and Dietetics (2025) — plastic cutting board microplastic contamination review
- U.S. Food and Drug Administration — "Microplastics and Nanoplastics in Foods" (fda.gov)
- USDA Food Safety and Inspection Service — "Cutting Boards" consumer guidance (fsis.usda.gov)
Frequently Asked Questions
Find answers to common questions about our products, shipping, returns, and more.
Stainless steel is a firmer cutting surface than wood or soft plastic, so your knives may require more frequent honing or sharpening depending on how often and how forcefully you chop.
For the best results, use a controlled slicing motion rather than repeatedly striking the surface, and maintain your knives regularly. Customers with delicate or high-end knife edges may prefer to use PureSlate™ mainly for food preparation, dough, raw proteins, and everyday cutting rather than heavy cleaver work.
PureSlate™ features a 90° L-shaped edge that rests against the front of a compatible countertop. This provides additional support and helps reduce unwanted movement while chopping, rolling, or kneading.
Countertop shapes and thicknesses vary, so check the product measurements before ordering. On especially smooth countertops, a thin damp cloth or non-slip mat may provide additional grip—a technique also recommended by established cutting-board brands for slippery surfaces.
Yes, PureSlate™ is designed to be dishwasher safe. Before placing it inside, make sure your selected size fits comfortably without blocking the spray arms or other moving parts.
You can also clean it by hand with warm water, dish soap, and a soft sponge. Non-porous, dishwasher-safe construction is a major feature customers look for in modern cutting boards.
Yes — and this is actually the surface type food-safety guidance points to. USDA's Food Safety and Inspection Service recommends a nonporous cutting surface for raw meat and poultry, specifically because porous materials can hold onto bacteria that normal washing doesn't fully remove.
PureSlate™'s solid steel has no grain and no grooves for that to happen in. After handling raw ingredients, wash the board thoroughly with hot, soapy water or place it in the dishwasher.
Light surface marks may appear with regular use. This is normal for a functional stainless steel preparation surface and does not affect how the board performs.
The brushed finish helps everyday marks blend more naturally into the surface, but PureSlate™ should not be described as completely scratch-proof.
No oiling or conditioning is required.
Simply wash it after use and dry it with a soft towel to minimize fingerprints and water marks. Avoid abrasive steel wool or aggressive cleaners if you want to preserve the brushed appearance.
Not completely satisfied? No problem. You can return your order within 30 days of delivery. We'll make sure the process is simple and stress-free. For full details, please see our Refund Policy in the footer of the website.
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