Food Hygiene Specialist
Prymally Cutting Board
100% 304 stainless steel
50 × 40 cm work surface
Dishwasher safe
No meat juice in the board
No microplastics in your food
Gentler on knives than smooth steel
Lip hooks on, nothing slides
Free shipping across Canada90-day money backArrives in 6 to 10 business days
Recommended by a food hygiene specialist
“Raw poultry belongs on a surface that absorbs nothing and can be rinsed hot, and that is exactly what stainless steel is.”
Dr. Rachel Morgan, Food Hygiene Specialist
90-day money back
Cut on it for 90 days. If you want your old board back after that, you get your money back, no questions asked.
Does the board scratch?
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Yes, fine marks, and that’s by design. 304 stainless steel is softer than your blade, so the steel gives way, not the edge. The mark sits on a dense surface that nothing soaks into, and it barely shows in the honeycomb pattern.
Will my knives go dull?
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On a flat steel sheet, the edge strikes one continuous hard surface. On Prymally it rests on the raised ridges of the honeycomb, with far less contact. A few quick strokes on a honing steel now and then, and it cuts the way it always has.
Is cutting on it loud?
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Steel doesn’t sound like wood, and you’ll hear that on day one. The honeycomb makes it quieter than a flat steel sheet, and after a few days you won’t notice it anymore.
Will it fit my countertop?
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The angled lip is 2 cm deep and hooks over any straight front edge, whether laminate, solid wood or stone. If your countertop has a strongly rounded edge or decorative trim, check it quickly with a tape measure first.
Dishwasher or sink?
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Dishwasher safe, ideally at an angle in the bottom rack. By hand, hot water and a little soap are all it takes; at 50 × 40 cm, just hold it at an angle in the sink. Otherwise: wipe it with a damp cloth, done.
Prymally Cutting Board
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A food hygienist explains
The problem isn’t the material. It’s the groove.
Why wood and plastic become a risk after a few months.
Every cut carves a groove into wood and plastic. Meat juice stays trapped in it, right where no sponge can reach. With raw chicken, that’s not just a cosmetic flaw.
That’s why I recommend stainless steel with a closed surface: it absorbs nothing, rinse it hot, done. The honeycomb keeps the blade from striking a flat plate.
“A board full of grooves needs replacing, whether it’s wood or plastic. I replace it with one that nothing can soak into.”
Food Hygiene Specialist
79.4 million
plastic particles per person per year from a polypropylene board
Environ. Sci. Technol. 2023about 145,000
foodborne Campylobacter illnesses a year in Canada
PHACalmost 30%
transfer from raw to cooked chicken via the cutting board
Int. J. Food Microbiol. 2013The difference
The open groove versus the closed honeycomb
Wood and plastic take a new groove with every cut. Prymally doesn’t.
The grooveThe groove
Every cut carves an open groove into wood and plastic. Meat juice, carrot stains and moisture get stuck in it, and the sponge glides right over the top. Plastic boards shed 100 to 300 plastic particles per mm of cut, straight onto your food. A cheap flat steel sheet only moves the problem: the blade strikes one continuous hard surface, the edges have burrs, the sheet slides around.
- Open groove: meat juice gets stuck
- 100 to 300 particles per mm of cut
- No sponge gets in
The honeycombThe honeycomb
That’s why Prymally exists: solid stainless steel with a closed honeycomb, where the blade rides on the ridges instead of in a groove. The surface stays closed, no cut opens up for anything to soak into. Wear marks barely show in the pattern. Rinse it hot or put it in the dishwasher, and the board is clean again.
- Blade rides on the ridges
- Closed surface: nothing soaks in
- Rinse it hot, done
Your first 30 days
Here’s what the first month with Prymally looks like in everyday life.
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Day 1Unboxing
Peel off the film, give it one hot rinse, hook the lip over the counter. You feel the weight right away: solid steel, nothing wobbles. The first cut doesn’t sound like wood.
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Week 1Settling in
After a few days you stop hearing the cutting. Chicken, hot rinse, then vegetables: no smell stays behind, nothing stains. The old plastic board sits in the cupboard.
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Week 4Everyday use
The first fine wear marks, and they barely show in the honeycomb pattern. The board stays out on the counter, you don’t put it away anymore. You hone your knives the way you would on any board.
Months later. Groove or honeycomb.
Left: a plastic board after months of everyday use. Grooves, carrot stains, a lingering smell. Right: Prymally after washing.
Prymally after washing
Plastic board after months
Honest stainless steel
A lot of metal boards say titanium, and what’s inside is stainless steel. Buyers weigh them and do the math. We print what’s inside and tell you how it’s built.
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304 stainless steel
No titanium. And we tell you so.
Food-grade 304 stainless steel (1.4301) with 18 percent chromium, the same steel as your pots and your cutlery. Put it on your kitchen scale: stainless steel weighs what stainless steel weighs. Titanium the same size would be a good 40 percent lighter.
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The honeycomb
Raised ridges, closed surface
Small hexagons across the whole surface. The blade rests on the ridges instead of a flat plate, and your food slides around less. Underneath, the surface stays closed, with no pores and no cuts.
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The lip
Angled, hooks onto the counter
The front edge is bent down 2 cm and hooks over your countertop. The board doesn’t slide while you cut or knead, with no mat and no damp towel underneath.
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The build
Deburred, solid steel
Every edge deburred, no burr to cut yourself on. Solid steel instead of thin sheet metal: it doesn’t warp under a hot pan and doesn’t flex when you lift it.
Set it down once. Leave it out.
Raw meat
Cut chicken and fish on a surface that meat juice can’t soak into. Rinse it hot or put it in the dishwasher, and the board is ready for vegetables again.
Dough and work surface
Knead and roll out on 50 × 40 cm without the board creeping across the counter, because the lip holds it in place. The steel stays cool, and the clunky wooden board can go.
Hot pan
Set the pan down straight off the stove. Stainless steel takes the heat without a scorch mark. After that, the board simply stays out on the counter.
What buyers say after weeks
Reviews from kitchens where Prymally stays out every day.
Jennifer K., Calgary, AB,
50
Verified Purchase
I always kept a separate plastic board for raw meat, and after six months it was full of grooves. Now I cut the chicken on the Prymally, rinse it hot, dry it, done. Nothing sticks to it and I don’t have to wonder anymore if something’s still sitting in there.
Prymally Cutting Board
$129.99 $209.99
Melissa H., Ottawa, ON,
52
Verified Purchase
Deep grooves, stained from carrots and beets. My old board had been grossing me out for a while. The Prymally still looks like day one after three weeks, the knife marks just disappear into the honeycomb pattern. I should have switched sooner.
Prymally Cutting Board
$129.99 $209.99
Nicole S., Halifax, NS,
61
Verified Purchase
My wooden board smelled like onion and fish no matter how often I rubbed it down with lemon. This one doesn’t pick up any smell. A quick rinse and it smells like nothing.
Prymally Cutting Board
$129.99 $209.99
Stephanie F., Victoria, BC,
39
Verified Purchase
I read a report about plastic particles coming off cutting boards and looked at my board that same evening. It was covered in cuts. Since the Prymally arrived, I cut vegetables and bread without that thought in the back of my mind.
Prymally Cutting Board
$129.99 $209.99
Ryan L., Toronto, ON,
55
Verified Purchase
For two weeks I checked the edge with my thumb every time I finished cooking, to see if it still bites. It does. The ridges in the pattern hold the onion in place, nothing slides away.
Prymally Cutting Board
$129.99 $209.99
Julie T., Winnipeg, MB,
42
Verified Purchase
The angled lip hooks onto my countertop, even when I’m forcing the knife through pumpkin skin. I always used to put a damp towel under my old board. I don’t need that anymore.
Prymally Cutting Board
$129.99 $209.99
Andrea V., Edmonton, AB,
45
Verified Purchase
I knead bread dough and roll out pie crust on it. The dough barely sticks and the lip keeps the board in place. Wipe off the flour, rinse, done.
Prymally Cutting Board
$129.99 $209.99
Kevin K., Vancouver, BC,
46
Verified Purchase
Before this I had a board that said titanium on the box. After three days it was covered in scratches and the edges were sharp. This one says upfront that it’s stainless steel, and it feels more solid. No burrs, nothing that cuts into your fingers.
Prymally Cutting Board
$129.99 $209.99
Comparison
Wood, plastic, flat steel or honeycomb?
Feature
Prymally
Wood
Plastic
Cheap flat steel
No microplastics in your food
Yes
Yes
No
Yes
Doesn’t soak up meat juice or smells
Yes
No
No
Yes
Dishwasher safe
Yes
No
Yes
Yes
Gentle on knives
Yes
Yes
Yes
No
Hooks onto the countertop
Yes
No
No
No
Handles a hot pan
Yes
No
No
No
No oiling, no sanding
Yes
No
Yes
Yes
Wood and plastic get open grooves. Flat steel sheets are hard on your knives. Prymally is closed like steel and has the honeycomb for the blade.
Cut on it for 90 days. Then you decide.
Use Prymally for chicken, dough and the hot pan for 90 days. If you want your old board back after that, write to us and you get your money back.
- Your money back in full
- Free shipping across Canada
- One message is all it takes
Does the board rust?
No. 304 stainless steel is rust-free and has no coating that could flake off. After washing, dry it quickly or stand it on its edge, and you won’t get water spots either.
What if I don’t like it?
You have 90 days. Send us a quick message, send the board back, and you get your money back.