Taima 100% Pure Titanium Cutting Board

Taima redefines cutting boards by eliminating common flaws. Unlike traditional boards that emit toxic chemicals, keep bacteria, quickly dull knives or absorb odors, our titanium board combines all their best features without the drawbacks.

• Antibacterial & Odorless
• Knife-Friendly Surface
• Toxic Chemical-Free
• Dishwasher-Safe
• Lasts a Lifetime

Most Boards Are Damaging Your Health & Knives

Cutting boards may seem simple, but their material can endanger your food’s safety & your knives’ durability.

Wood/Bamboo

These natural materials can let bacteria and mold grow, in grooves and cuts, even if invisible, which can contaminate your food over time resulting in you feeling ill. They also absorb odors & stain easily.

Plastic/Epicurean

Contains BPA’S or other harmful chemicals that can leach into food during cutting, posing a risk to health. Plastics are also prone to scratches where bacteria.

Glass/Stone/Steel

These materials are very hard & dull knives quickly. Frequent sharpening or replacement of your knives becomes necessary, adding to upkeep costs & effort.

• Antibacterial SurfaceProtects you from chronic bacterial & mold poisoning. Ensures your food prep area remains safe & germ-free, offering peace of mind.
• Gentle On KnivesTitanium is 3 times softer than steel that’s used in 99% of kitchen knives. This ensures your knives won’t quickly dull, saving you money on replacements. With Taima your knives will last as long as using wooden boards.
• Lasts a LifetimeTitanium is trusted in the medical field for heart implants & hip replacements due to its exceptional longevity. Why spend money on replacements & settle for less when you can choosea board that does it all and lasts forever?
• Resistant To StainingLooks aesthetic all time unlike wood that needs a deep clean after cutting beets or tomatoes.
• Odorless & Easy To CleanIts non-porous surface wipes clean effortlessly, preventing any food smells from lingering.

The Hidden Risks of Aging Wooden Cutting Boards

Do you, or someone you know, still use an old wooden cutting board?Frequent slicing & dicing can leave wood punctured and scarred, creating perfect hiding spots for harmful bacteria. And as these boards wear down, the risk only grows. Worse yet, cheaper wooden boards often use less durable woods that are even more susceptible to damage & contamination. Don’t let a deteriorating board compromise your kitchen’s safety. Understand the lifecycle of wooden boards & consider whether it’s time for a safer, more reliable upgrade or gift.

The Shocking Truth About Plastic Cutting Boards

Research estimated that we eat on average 50g of micro plastics annually that come from plastic cutting boards. That’s like eating 2 AA batteries worth of plastic a year! These tiny plastic particles not only pollute our bodies but also disrupt hormonal balances & pose long-term health risks. Arguably the worst type of cutting board there is.