Frequently Asked Questions
The SHG Home stainless steel cutting board is much more than just an ordinary metal plate. Thanks to its integrated measuring/ruler markings, you can make precise and symmetrical cuts. The special guide surface texture reduces food slippage during cutting, ensuring more controlled use. The hidden marking technology used in its production both increases durability and gives the product a simple and modern look.
Yes. A 304 grade stainless steel cutting board is one of the healthiest surfaces in terms of food safety. Thanks to its non-porous structure, it prevents the formation of bacteria, the absorption of liquids, and the accumulation of detergent residue. It is much more hygienic than wooden and plastic cutting boards and meets professional kitchen standards.
No. Stainless steel cutting boards don't trap liquids or odors. After cutting strongly scented foods like onions, garlic, and fish, simply rinsing with water is often enough. Thanks to its non-porous surface, it doesn't harbor bacteria and cleans quickly.
Thin (0.6 mm) steel cutting boards on the market can bend over time. The best stainless steel cutting boards are distinguished by their thickness and weight. SHG Home products are manufactured with a thickness of 1.5 mm and a weight of approximately 900 grams . This solid construction ensures long-lasting use and stable cutting.
Stainless steel cutting boards have a hard surface and may naturally dull over time. However, this does not harm the knife. Regular sharpening and periodic honing maintain the knife's performance. One of the main reasons for its preference in professional kitchens is its hygienic advantage.
Yes, scratches are natural to metal. However, scratches on stainless steel don't become breeding grounds for bacteria like they do on plastic surfaces. When washed in a dishwasher or cleaned properly, it remains completely hygienic.
No. SHG Home stainless steel cutting boards undergo special polishing and grinding processes during production. The edges are softened and do not pose a risk of cuts during daily use. Safe and comfortable use is the goal.
The most prominent feature mentioned in user reviews is the feeling of cleanliness . The fact that the steel cutting board is dishwasher safe, doesn't retain odors, and provides a feeling of hygiene like new after each use increases user satisfaction.
Stainless steel cutting boards can slip on marble and similar smooth surfaces. SHG Home solves this problem with its special silicone mat . The silicone mat creates a vacuum effect, securing the board and ensuring quiet and safe use.
No, it's not thin. The 1.5 mm thick solid steel structure provides high resistance to impacts and sudden temperature changes. It can be used for many years without the risk of bending, cracking, or deformation.
Yes. One of the biggest advantages of stainless steel is that it's dishwasher safe. High-temperature washing ensures complete hygiene. It's also much safer than wood and plastic alternatives.
Yes. Stainless steel surfaces are naturally cool. This feature reduces sticking and allows for more controlled operation when rolling out dough, preparing butter recipes, and tempering chocolate.
Glass surfaces are impact-resistant and extremely hard, therefore they wear down knives quickly. Stainless steel cutting boards, on the other hand, when used at the correct angle and pressure, do not cause problems other than controlled natural dulling . Regular use of a sharpening steel is sufficient.
Not recommended. Ceramic blades are hard but brittle. The risk of tip breakage increases on hard surfaces. Wood or composite surfaces are more suitable for ceramic blades.
The surface may be smooth; however, it is comfortable to use with the right technique. Using the blade with fluid movements instead of pressing down, and using a silicone mat for support if needed, increases control during chopping.
Sound perception can increase on metal surfaces. Placing a silicone mat under the wood and using the knife with fluid movements will significantly reduce the sound.
304 grade stainless steel has high resistance to rust. Any stains that may occur are usually water marks or mineral residue. Wiping with a dry cloth after rinsing is sufficient.
Hard water and some detergents can create a dull appearance. Using a rinse aid, drying after washing, and wiping with a soft cloth and mild vinegar when necessary will restore the surface.
Cross-contamination is more related to the cleaning procedure than the surface itself. Washing with hot water and detergent, rinsing, and drying after handling raw produce is sufficient. Thorough cleaning is essential before moving on to vegetables.
With proper care, a high-quality stainless steel surface will not impart a metallic taste to food. Any potential complaints are usually due to detergent residue. Thorough rinsing and drying are recommended.
Sharpening should be done frequently, and less frequently. Sharpening is ideal when cutting performance decreases; controlled sharpening is best when the blade starts to snag on tomato skins. The most accurate indicator is the feel of the cut .
Stainless steel is non-porous. Scratches do not create breeding grounds for bacteria. Hygiene is maintained with regular washing and thorough drying.
Micro-friction marks can form on marble and polished surfaces. Placing a silicone mat underneath will both prevent slipping and protect the countertop.
Stainless steel is heat resistant; however, it is recommended to use a heat-resistant protector under hot pots and pans to protect the countertop surface. Cutting boards should primarily be used for food preparation.
Lukewarm water and a soft sponge are sufficient for daily care. Avoid abrasive products. Wiping with a vinegar-water solution and drying will significantly improve the appearance.
Dimension markings made by engraving or marking methods will not fade with normal use. It is recommended to avoid harsh chemicals and abrasive wires.
The surface may feel different during the first use; this is normal. Most users report achieving a more controlled and clean cutting experience after a few uses. With the right technique, the adjustment period is short.
