NoTrax 8" x 8" x 0.5" Sani-Tuff T45 Natural Rubber Cutting Board, Non-Skid Professional-Grade, Made in USA, T45S2008BF

My mother had a Brazil nit every morning. If you've ever had a break but you know that they are "a tough but to crack." I use a mallet and, not wanting to break my glass cutting board, had been craving them on the kitchen counter. As you can imagine, that left some unsightly nicks. I needed a better solution and my research brought me here. It is good and solid without the crackability that is have gotten from wood. I got the small one, and it is small. It's just big enough for whacking hard nuts. I hear that they are great on knifes as well but I've not used it for cutting on. It's not pretty after taking the abuse, but I wasn't looking to decorate with it. It's functional and that was just what I needed it to be.

After doing some research on cutting boards I learned that rubber cutting boards are where it is at. They are naturally antibacterial, considered not toxic AND good for your knives. My partner has remarked that he notices the difference, it's an easier surface to cut on. I will say I was displeased with how poorly packaged they were for shipping, so the corners got a little smashed. Despite the small damages made in transport, we decided to keep it because really we're just using it to cut things on (I don't need it to look good). My understanding is the board can be sanded, which we haven't done yet. I have not noticed that it keeps the odor of onion on it when you cut onions. It does get marks from the knife, but I think that is normal and can be sanded out. The board has stained from cutting carrots, which I understand is normal and can be sanded out. For what we want it for (easy on our expensive knives, doesn't keep in odors, antibacterial qualities and not toxic) it works.

I purchased this product because I wanted to get away from harmful chemicals and according to description it is ALL NATURAL rubber.When I received product it clearly states that it is the company’s “ MicroStop®” that they create a antibacterial rubber;So I contacted the company to ask exactly what is it they add to “MicroStop®“If it is ALL RAW MATERIALS then they should be proud to list them and promote their ALL NATURAL ORGANIC RUBBER correct?….I emailed them only to receive a copy of the item description on their website which says nothing!Last emailed received on 9/22/21:Ok, we are checking into it.Juli CandraNEVER HEARD FROM THIS PERSON AGAIN!After contacting the company 3 times without a actual response I gave up and returned the cutting board.They are making cutting boards with the same material they make floor mats..I want an actual proof of any claim not just a statement and then to be ignored when wanting to know more.THIS IS OUR HEALTH AND THAT OF OUR FAMILIES WHEN YOU CONSIDER THE DANGERS OF CHEMICALS IN OUR FOODS;It clearly tells you this material will flake and all of it ends somehow in your body so PLEASE be careful and diligent.Good health!WEBSITE DESCRIPTION-Rubber Cutting BoardsNotraxt rubber cutting boards are made from a high densityrubber compound that won't crack, splinter, swell, or absorbliquids or odors. The rubber compound has a high degree ofresiliency, preserving knife edges longer. This product can beresurfaced, thereby prolonging the life of the cutting board.An unmatched feature of our rubber cutting boards isMicroStop®. MicroStop® is a unique anti-microbial rubbercompound made from a specially formulated blend of rawmaterials that inhibits the growth of microorganisms such asbacteria, and fungi. These can cause odor, stains, and productdeterioration. Micro Stop® is incorporated directly into the boardduring the manutacturing process so it cannot be washed offor worn away over time like other anti-microbial treatments. AllMicroStop® products are manufactured in the U.S.A and passAST G-21, the test used by NSF/ANSI for standard 52 as itpertains to the anti-microbial properties of supplemental flooringfor use in food preparation, dry storage, and ware washing

Obviously I knew what I was getting into with the dimensions, but it's still smaller than I thought. You can barely cut a single onion, orange, etc. on this thing. Really easy to clean though, which is why I got it. Would be perfect if it were just a few inches larger in each dimension.

I have 2 boards 6x8 and 12x18. The best board so far for my knives. The board is rigid, not flexible. Some people leave bad reviews because there are cutting marks on the board. It is a trade-off, you either ruin knife sharpness quickly or leave some cutting marks. Actually there are very few visible cuts. I think the board will last for many-many years even with heavy usage. For edge retention this board is better than even the best end grain wooden boards. Also it doesn't require any maintenance, no oiling, no sanding.My knives are extremely sharp. I maintain sharpness with ceramic honing rod and Wedgek guides for angle consistency.Wedgek Angle Guides for Sharpening Knives on Stones from 10° to 20° AND on Rods 14°, 16°, 18°, 20°I tried ALL kinds of cutting boards and this one is the best. My priorities are easy to use, stiffness and especially number one priority is the knife sharpness retention. One warning though - don't wash it in dishwasher because board can warp. It is fixable, but better be safe than sorry. It is very easy to clean with just water and soap.

This is the greatest cutting board, and I use it for all things small. However, it's the most expensive cutting board out there! I just can't force myself to push the order button on the full-sized model for $80!! Are you kidding me? Like, I'm not Gordon Ramsey!!So, if you're rolling in money, positively order this and the big one.

Arrived slightly warped. Stains easily, but responds well to bleach. Rubber is very hard and dulls knife much more than hi soft. Obviously it's much cheaper so you get what you pay for. Would not buy again.