You just chopped up some raw chicken like a boss. You finish up, wash the plastic board with soap and hot water, scrubbing hard. Then you rinse it, shake it dry, and put it away. Job well done… right?
Wrong! Because deep inside those tiny cuts and scratches of your cutting board? Salmonella. E. coli. Mold. Basically the worst dinner guests ever.
Maybe you’ve upgraded before. Switched to a wooden board or used one of those heavy stone ones that feel like kitchen armor?
But let’s be honest…Plastic boards? More scratches than a cat fight. Wood? Smells like a mix of old fish and rotten onion. Stone boards? Great if you’re chopping with a sword. Let’s face it. You’ve tried everything… and your cutting board is still a germ hotel.
What if there was one cutting board that actually blocked bacteria, rinsed clean in seconds, and didn’t destroy your knives? That’s where Tivano comes in.