Stop Eating "Credit Cards"
Every knife cut on a plastic board creates microscopic shavings. Studies show the average person ingests a credit card's worth of microplastics every week. Stop "seasoning" your family's dinner with plastic.
CASER™ Stainless Steel Workstation
The surgical grade surface you never have to put away.
Never Slips
Scratch-Resistant
Zero-Pore Surface
Knives Stay Sharp
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CASER™ Stainless Steel Workstation
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109,99 €
150,00 €
CASER™ Stainless Steel Workstation
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Designed in Germany
90-Day Risk-Free Trial · Surgical Standard Guarantee
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How to spot a real CASER™
Kant Stainless Workstation
Sale price
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Regular price €120,00
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Why Professional Kitchens
Why Professional Kitchens
Banned Your Cutting Board.
The Hidden Danger
The Hygiene Trap
Does it smell like "Wet Dog"?
That smell isn't wood. It's bacteria rotting deep in the grain where your sponge can't reach. Wood is a sponge for meat juices. If it smells, it's not clean.
The Surgical Standard
Zero Pores. Zero Doubt.
CASER™ is made from medical-grade 304 Stainless Steel. It forms a passive oxidation layer that heals scratches instantly. No pores for bacteria to hide. Just wipe, and it's surgically sterile.
- 100% Microplastic Free
- Never absorbs odors
- Dishwasher Safe
CASER™ Surface Technology
The Surface That Works With Your Knife, Not Against It.
Standard flat steel boards fight your blade with full surface contact — dulling knives fast and showing every scratch from day one. CASER™ is different.
- Knives Stay Sharp — raised ridges reduce blade contact
- Scratch-Proof — knife marks vanish into the pattern
- Zero-Pore — non-porous steel, nothing soaks in
The Forever Guarantee
Built For Eternity.
In a world of disposable plastic, CASER™ stands for permanence. Crafted from solid 304 Surgical Steel, this workstation is designed to be passed down, not thrown away.
Buy It For Life
Indestructible Material
Heirloom Quality
Decades of Durability
The Kitchen Safety Scorecard
| Feature | Wood | Plastic | Flat Steel | CASER™ |
|---|---|---|---|---|
| Microplastic Free | ||||
| Zero-Pore Surface | ||||
| Odor Resistant | ||||
| Dishwasher Safe | ||||
| Anti-Slip Grip | ||||
| Scratch-Resistant | ||||
| Blade-Friendly |
CASER™ Surface Technology: Standard flat steel boards dull knives on contact and show every scratch from day one. CASER™ features a proprietary micro-textured surface — raised ridges reduce blade contact, keeping your knives sharper for longer. Knife marks blend into the pattern instead of showing as visible scratches.
More Than A Board.
A Countertop Revolution.
Upgrade your entire kitchen workflow. From prep to pastry, CASER™ handles what wood and plastic can't.
THE RAW MEAT PLATFORM
Safely prep chicken and steak without fear. Bacteria cannot penetrate the steel surface.
THE PASTRY STATION
Steel stays naturally cold. Perfect for rolling dough without melting the butter.
THE HOT ZONE
Protect your counters. Place hot pans directly on the heat-resistant steel surface.
THE PERMANENT FIXTURE
Designed to stay on your counter. A sleek, modern upgrade you never have to put away.
Ready for the Surgical Standard?
304 Medical Steel
Anti-Bacterial
Heat Resistant
Real Kitchens. Real Results.
★★★★★
"The smell is finally gone"
"I threw out all my wood boards. I didn't realize that 'wet dog' smell was actually bacteria until I read about it. CASER™ wipes clean instantly. I feel so much safer feeding my kids now."
★★★★★
"Secret weapon for pastry"
"If you bake, you need this. I put mine in the fridge for 10 mins before rolling dough. The butter stays freezing cold. My croissants have never been flakier. It's like having a marble counter."
★★★★★
"I never put it away"
"I was worried it would be annoying to store, but it actually lives on my counter now. It looks so modern. I use it as a trivet for hot pans and prep station. The edge lip keeps it rock solid."
Frequently Asked Questions
No — and this is exactly what CASER™ Surface Technology was built to solve. A flat steel board hammers your edge into a solid slab. CASER™ isn't flat: the micro-textured surface means your blade only ever meets the raised contact points, spreading the force across hundreds of tiny contacts instead of one continuous wall of metal. It's far gentler on your edge than ordinary steel. A quick hone now and then keeps any knife at its best.
Far less than you'd expect. Because the surface is textured rather than flat, the small marks a knife leaves blend into the pattern instead of carving the visible scars you get on plastic or wood. Over time the steel develops a subtle professional patina — and unlike plastic, nothing it does holds onto bacteria.
Not at all. The CASER™ features a Secure Edge-Grip™ design — an integrated 90° lip that hooks over the edge of your countertop and locks the board in place, even during heavy kneading or chopping. No sliding, no towel underneath.
Absolutely — it's 100% dishwasher safe. Because it's solid 304 surgical-grade steel, it will never warp, crack, stain or absorb water the way wood and bamboo boards do. Most messes also wipe clean in a single pass under hot water.
The CASER™ Workstation measures 50 x 40 cm (19.7 x 15.7 in) — a generous, substantial work surface built like a commercial-kitchen tool, yet refined enough to live out on your counter.
T
Genuinely better than wood for hygiene — knife is fine too
I was a wood board loyalist for 15 years. Switched because I read about bacteria in porous wood and couldn't stop thinking about it. This board is non-porous, cleans instantly, no smell ever. My Global knife hasn't suffered after 5 weeks — I knocked a star only because the sound takes getting used to. Otherwise it's a genuinely better product.
Zero poresL
The dishwasher thing alone changed my life
I can throw this in the dishwasher. My wooden boards would warp and crack. My plastic ones came out looking grim after a few months. This one comes out sparkling every single time. Bonus: zero plastic shavings in my food, and my knives are still sharp after 6 weeks on steel which surprised me.
Dishwasher safeD
No more microplastics — and nothing slides
Reading about microplastics in food was the tipping point for me. Threw out all four plastic boards. This one is pure 304 stainless — nothing sheds, nothing leaches. The edge hook keeps it rock solid on the counter too, which my old boards never managed. My Wüsthof is still sharp at 7 weeks which I'll happily take.
Doesn't slipE
Freezer trick for pastry is incredible
I chill this board for 20 minutes before rolling out pie dough — the cold steel keeps the butter from melting. My croissants have never been better. It also thaws frozen chicken in half the time of a normal board because of the thermal conductivity. Two uses I never expected. Oh and it cleans in literally 5 seconds.
Temperature conductsR
Replaced 4 boards with this one — never looking back
I had a wood board for meat, a plastic one for veg, a small one for herbs, and a big one for bread. Now I just have this. Rinse between uses with hot soapy water — fully sanitized in seconds. No cross-contamination worries. No smells. The fact that my new knife is still sharp at 7 weeks is just the cherry on top.
Zero poresC
Looks incredible on my counter
I have a modern kitchen and this board fits the aesthetic perfectly. Slim, brushed steel, sits flush against the wall. Friends always ask where I got it. It also weighs enough to feel premium without being clunky. My knives are fine after 2 months, the edge hook is brilliant, and cleanup is instant. Perfect product.
Premium designM
No more separate boards for meat and veg
I used to keep 3 separate wooden boards and still worried about cross-contamination. Now I just wash this with hot water between uses and it's genuinely sterile — non-porous steel doesn't harbour bacteria the way wood does. My knives are also still sharp which I wasn't sure about, but it's been 6 weeks with no issues.
Zero poresV
I work in healthcare — this is the only board I'd use
I understand how surfaces harbour bacteria and non-porous stainless is the only material that makes real sense for food prep. No grooves, no pores, nothing for bacteria to colonise. Boiling water over it and it's sterile. I was worried about my knives but after 5 weeks daily use they're still sharp. This is what every kitchen should have.
Zero poresS
My germaphobe brain is finally at peace
I'm the person who rewashed chopping boards three times. Wood always freaked me out — you can clean the surface but bacteria lives in the grain. This one has zero pores. I pour boiling water over it and know it's actually clean. It also never smells of anything, ever. My knife sharpener is also getting less work since I switched but that's a bonus.
Zero poresI
No more wet dog smell — ever
My old board genuinely smelled like a wet dog when it got damp. I'd scrub it, oil it, dry it, and the smell would come back within a week. This one has zero smell, ever. Rinse under hot water, done. The fact that it also doesn't move when I chop and my knives are still sharp are great bonuses but the smell thing genuinely changed my kitchen.
No odour