“I Wish I Had Switched Sooner!”

Like any hard cutting surface, stainless steel can dull knife edges faster than softer boards such as wood or plastic. For everyday chopping, use a good-quality kitchen knife and maintain its sharpness regularly.

Yes. Its non-porous stainless-steel surface doesn't absorb food juices, moisture, stains or odours, making it easy to wash and sanitize after use.

Not at all. Simply rinse with water and mild dish soap, then wipe dry. Unlike porous boards, there's no need to oil or deep-scrub the surface.

Some surface marks can appear with regular knife use — that's normal. They are mainly cosmetic and don't create the deep grooves and absorption associated with worn boards.

Yes. HOB's over-the-edge design sits securely against the counter edge, helping reduce movement while you chop, prep or roll. It's designed to turn unused counter space into an extra work area.