TivanoTM

Tivano Cutting Board · USA

The cutting board your knives have been waiting for.

Discover the Tivano Cutting Board™ — a brushed stainless steel prep surface that will not soak up juices, hold onto odours, or hide yesterday’s dinner inside a scratch. Durable, non-porous and hygienic, made from food-safe materials for your kitchen.

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Surface
Non-porous
Material
Food-safe steel
Care
Rinse & dry

Fig. 01 — Tivano™ boards, brushed finish

Non-porous surface
Food-safe materials
Rounded handle cutout
Three versatile sizes
Odour & stain resistant
Fig. 02

Brushed stainless steel, rounded corners, a single handle cutout. Nothing decorative, nothing that has to be oiled, sanded or replaced.

The idea behind Tivano

A cutting board should outlast the kitchen it lives in.

Walk into almost any American kitchen and you will find the same quiet problem sitting on the counter: a board that has been asked to do too much for too long. Wood looks beautiful on the first day, then slowly drinks in every juice, marinade and detergent it meets. It darkens. It warps if it sits near the sink. It grows a smell that no amount of lemon and salt can fully remove. Plastic solves the price problem and nothing else — it scars under the knife, those scars hold onto residue, and the board ends up discoloured within a season of real cooking.

The Tivano Cutting Board™ was designed around a simple change of material. Instead of asking a porous surface to stay clean, it starts with one that has nothing to absorb anything in the first place. The surface is brushed stainless steel: dense, sealed, food-safe, and completely unreceptive to liquid. Juice from a ripe tomato sits on top where you can wipe it away. The smell of garlic and fish does not settle in. There is no grain to split, no coating to flake, and no hidden channel for bacteria to live in.

What that gives you is a board that behaves the same way on its five-hundredth use as it did on its first: a flat, stable, hygienic surface that is ready in seconds and clean in seconds. It is the kind of tool professional kitchens reach for because it removes a category of work rather than adding a feature, and it is exactly why home cooks across the USA have started replacing the board they have owned for years.

What it fixes

Odour, staining, warping, and the slow build-up of bacteria inside knife marks.

What it keeps

A stable cutting surface, a comfortable handle, and a finish that still looks new.

Key features

Six reasons the surface does the work for you.

Every detail of the Tivano Cutting Board™ comes back to one principle: a kitchen tool should reduce the number of things you have to worry about.

01

Non-porous by nature

Steel has no grain and no pores, so marinades, oils and fruit acids stay on the surface where you can rinse them away. Nothing seeps down into the board, which means nothing comes back out later.

02

Hygienic prep, every time

Because the surface cannot absorb liquid, it gives bacteria far less to hold onto than wood or scarred plastic. A quick wash is a real wash, not a hopeful one, which matters most when you are handling raw meat and poultry.

03

No lingering smells

Garlic, onion, fish and strong spices are famous for staying with a wooden board for days. On sealed brushed steel there is no place for an odour to settle, so your next slice of fruit tastes like fruit.

04

Holds up to heat and cold

Rest a hot roast straight from the oven on it, or prep straight from the fridge. The board will not warp, crack, split or delaminate the way timber does when temperatures swing across a working week.

05

A surface that respects your knives

The brushed finish is smooth and consistent, so blades glide instead of catching on seams, knots or deep gouges. No hidden cracks to chip an edge on, and no grit to dull a good chef’s knife.

06

Light, balanced, easy to move

A rounded handle cutout at the top makes the board simple to lift from counter to sink with one hand. The low profile sits flat and stable while you work, then hangs or slots away without taking up counter space.

Fig. 03 — Everyday prep

In use

One board, all the way through dinner.

Most kitchens end up with two or three boards because one cannot be trusted with everything. Tivano was built to be that single surface: the one you reach for when you are chopping vegetables, carving meat, rolling pastry, or carrying something straight to the table. Because it does not absorb, there is no cross-contamination story hiding in the material, and no reason to keep a “meat board” separate from the rest.

It also changes the rhythm of cooking. Prep becomes faster when you are not working around a board that slides, rocks or has a soft spot. Cleanup becomes shorter when a rinse and a dry are genuinely enough. And the counter stays tidier, because one board replaces the stack.

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01

Vegetables and fruit

Courgette, peppers, citrus, herbs. Slices stay put, juice stays visible, and a rinse takes the whole thing back to bare steel in seconds.

02

Raw meat and poultry

The surface you most want to be hygienic is the one that cannot absorb anything. Wash it down, and it is ready for the next task without a lingering smell.

03

Pastry and dough

Flour scrapes off a sealed surface instead of working into grain. A cool steel board is genuinely comfortable to roll dough on, and cleanup is a wipe.

04

Serving and resting

Carry it to the table as a platter, or let a roast rest on it. Nothing stains, nothing transfers, and it looks the part on a set table.

Product details

Three sizes. One honest material.

The Tivano Cutting Board™ is made in a family of three: a large board for carving, roasting and family-sized prep, a medium board that covers most everyday cooking, and a small board for quick jobs — a lemon, an onion, a sandwich. Each one shares the same brushed finish, the same rounded corners, and the same oval handle cutout so it can be lifted, hung or moved with one hand.

Because the boards are thin and rigid, they stack neatly in a drawer or stand on edge against the splashback. There is no thickness to fight with, no rubber feet to collect crumbs, and no seam to trap water. What you get is a flat, sealed plane that stays flat, which is the single most important quality in a board you actually cut on every day.

The finish is deliberately quiet. Brushed steel reflects light softly rather than throwing a mirror glare, so it sits comfortably in a modern kitchen and does not demand to be the centre of attention. Small variations in the grain are part of the material, not a defect — each board reads slightly differently under light, and the surface dulls into a soft, even patina with years of use rather than wearing through.

Material
Brushed stainless steel
Surface
Non-porous, food-safe
Sizes
Large, medium, small
Shape
Rounded corners, oval handle
Odour
Does not absorb smells
Care
Hand wash, towel dry

Fig. 04 — Size range and finishes

The comparison

Steel against wood and plastic.

Wood and plastic are not bad materials — they are just asked to do something they cannot do well: stay clean while being cut into thousands of times. The table below is the honest difference, without the marketing gloss.

ConsiderationTivano™ SteelWooden boardPlastic board
Absorbs juices & marinadesNo — sealed surfaceYes, deeplyOnly if scratched
Holds odoursNoOften, for daysYes, in the cuts
Places for bacteria to hideNone in the materialGrain and cracksEvery knife scar
Warping or splittingDoes not warpCommon near sinksBuckles over time
Effect on knife edgesSmooth glideGentle but variableDulls quickly
Cleaning routineRinse and dryHand wash, oil, dryScrub, replace
Lifespan in a busy kitchenYears of daily useYears, with upkeepOne to two seasons

Why it’s gaining attention

Why the Tivano Cutting Board is being talked about across the USA.

Interest rarely comes from a single feature. It comes from a tool that quietly removes several annoyances at once — and that is what people are responding to.

01

American kitchens are rethinking hygiene

Home cooks have never been more aware of what their tools are actually holding. The stainless steel cutting board answers that concern at the material level rather than with a coating: if the surface cannot absorb, there is nothing to sanitise out of it later. For households cooking raw meat several times a week, that is a meaningful change rather than a marginal one, and it is the reason the Tivano Cutting Board keeps coming up in conversations about cleaner prep.

02

It ends the board graveyard

A typical American kitchen accumulates boards: one that has gone dark, one that smells faintly of onion, one kept only for meat, one that warped and now rocks on the counter. Buying a fourth is not a solution. A single surface that handles vegetables, meat, dough and serving removes the stack entirely, which is why people who replace their boards with Tivano tend to stop buying boards altogether.

03

Knives are getting more expensive

Serious home cooks in the USA now own knives that cost more than their first set of pans. A gouged plastic board or a hidden crack in timber is a genuine risk to a fine edge. The brushed steel surface is smooth and continuous, so a blade travels across it without catching on seams or sinking into soft material. Protecting the tool you already invested in is a practical reason to switch, not a sentimental one.

04

It suits how people actually cook

Weeknight cooking is fast and messy: something chopped, something seared, something carried to the table. A board that can go from fridge-cold prep to a resting roast without warping, that can be rinsed between tasks, and that looks good enough to serve on fits that rhythm. It also takes up less space, which matters in the smaller kitchens common in cities across the country.

05

The look holds its value

Brushed stainless steel has become the default finish in American kitchens for a reason: it reads as clean, professional and permanent. A Tivano board sits naturally beside a steel appliance or a stone counter, and it still looks deliberate years later. Because there is no coating to chip and no grain to fade, the board does not visually age out of a kitchen that has been renovated around it.

Care & use

Four steps. No oil, no sanding, no fuss.

The whole point of a sealed surface is that looking after it takes less effort than looking after the food you put on it.

01

Rinse under warm water

A stream of warm water and a drop of washing-up liquid is all the surface needs. Because nothing has soaked in, nothing has to be drawn back out.

02

Wipe across the grain

Use a soft sponge or cloth and follow the brushed direction. Avoid steel wool and harsh abrasives, which would scratch the finish rather than clean it.

03

Dry it and stand it up

Towel dry, then let it stand on edge for a minute. Steel does not need oiling, sanding, sealing or any of the maintenance a timber board demands.

04

Store flat or on edge

Stack the small and medium boards together, or stand them against the splashback. Keep them away from a hot hob and they will stay perfectly flat.

Good to know

  • Safe for raw meat, fish and poultry, then a normal wash for the next task.
  • Fine with hot food — rest a roast on it and wipe clean afterwards.
  • Not for the microwave, and not a chopping block for bones or frozen food.
  • Left in a wet sink overnight, steel can spot — dry it and it stays even.

The Tivano Cutting Board™ is made from food-safe materials and built for daily use. Treat it like the tool it is and it will outlast almost anything else on your counter.

Food-safe materials

Built from materials intended for direct contact with food, every day.

Hygienic by design

A sealed surface that gives bacteria nowhere to settle and grow.

Made for daily use

Engineered to be cut on, washed and reused rather than carefully preserved.

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Questions

Everything people ask before they switch.

Straight answers about the material, the knives, the cleaning and the sizes — so you know exactly what lands on your counter.

Tivano Cutting Board · Today

Replace one board.
Stop worrying about the rest.

Durable, non-porous and hygienic — made from food-safe materials for your kitchen. Check today’s offer and current availability on the official Tivano store.

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