GUANCI Cutting Board for Kitchen, Stainless Steel Cutting Board Double Sided for Chopping Meat/Vegetables, Stainless Steel/Wheat Straw PP, Kitchen Gifts Easy to Clean Large 16”×11”

Very sturdy, nice-looking, and seems well built. Both sides work as described for cutting/grating. My only complaint is that it's a bit heavy, but I suppose that's expected with the stainless steel, and it does help keep it from moving around while you're chopping. Washes clean very easily. Would buy another when this eventually gives out, but I feel like this will last a long time.

I like it, comes 2 sided, metal side is grey for meet cutting and the plastic sice good for fruits and veggies. It's durable good quality no smell cleans well.

I love these cutting boards. I have both sizes and they are fabulous. I love that they don’t slip around when I am chopping. Easy to clean and very durable.

It is early. I’ve only had and used it a few days. Overall, I like this cutting board, but wish it was larger. I like the dual sides in one cutting board. The quality of the product appears good. On my granite countertops, the non-slip corners/edges do not hold it in place as securely as I had hoped. The fruit/produce side has a drain to catch runoff; the stainless steel side does not. I wish that both sides had a drain to catch runoff.

My passion is cooking, and after a half-century of doing it, I know what I want. As a matter of rule, I need my cutting surfaces to be super cleanable, non-absorbent, non-toxic, smooth enough to enable precision cutting, yet not be harder than my fine knives’ blades. Too, I’m willing to care for my equipment properly, e.g., regularly oil my cast iron cookware and wood boards and utensils, and wash them all by hand. And I understand how terrible especially old plastic boards are — that with every slice, their surfaces open and microplastics enter the food. Especially damning are colored plastics that whiten in the cutting area or show white when bent. I’m hopeful, but time will tell … My debut concerns after receiving this product are threefold: 1: I find it hard to believe the ‘vegetable side’ material is any safer than plastic. Zero documentation is available on that side’s composition. Being so light-colored, it will be hard to see damage, 2: because the two sides of the board are set into the frame, it's inevitable that water and food fluids can’t help but get under their surfaces, and 3: this product is manufactured in China. China has few if any regulations on their exports. At most, the US tests other countries’ prototypes, which can bear little resemblance to what gets manufactured. Too, China is notorious for counterfeiting important US and European-approval stamps on their products. China’s hardly alone — just Google “Counterfeit Italian EVOO imports to the US!” My thinking on the first concern is that I’ll inspect how impacted the vegetable side looks after use, and stop using it if I suspect it’s degrading. On the second, I’ll be mindful to note if there’s under-board seepage after I clean the board. On the third, I can only educate myself and assess the risks. About cleaning, the current description (as of May 2025) notes that this board is NOT machine washable. Still, I noticed one reviewer’s photo on the metal side bowing after only being hand washed a number of times. I’m forewarned, and will certainly edit my review if I find my experience to be the same. FWIW, anymore, even some of the most-highly-regarded imported cookware companies have gone by the wayside, in that they’ve milking their reputation, have sent the lion’s share of their manufacturing to China, e.g., Le Creuset. But not even made-in-America products are beyond reproach — just look at the history of PYREX and what its switch from borosilicate glass to cheap soda glass formulation did. Finally, I’ll be shocked if Amazon approves this comment, because it’s critical of sources-of-manufacture and addresses public safety. Update June 2025: After using the metal side of this board to cut lots of different vegetables and fruits, I’ll never go back to wood or plastic. Finally, my great knives perform as they should, including halving big melons (a challenge with other boards). I realize in hindsight, the wood and plastic were far too soft to ever let me follow through with clean cuts. It was always impossible to dice cleanly let alone chop fresh herbs (causing bruising). This board is now my ‘go to.’

I’m happy with this cutting board — it cuts more easily without leaving residue, doesn’t slip, and is sturdy. A great tool for the kitchen.

It was great, until it wasn’t. It only lasted 6 months.

I love cutting meat on the metal side. It’s so much cleaner and easier. Veggies on the other. No plastic, no cutting into the material.