Our story · Designed in Germany
We were done cutting our food on plastic.
So the two of us designed the board we couldn't find anywhere. This is how Prymally started.
How it started
The board we had used for years.
One evening we held our old cutting board up to the kitchen window.
Hundreds of knife grooves. Dark lines no sponge could reach. A faint smell of raw chicken, even after the dishwasher.
Then we read the study. Researchers measured what a plastic board sheds when you cut on it.
That was it. The board went in the trash.
Wood wasn't the answer either.
sheds into your food
soaks up meat juice
Every cut is a groove in wood too. Meat juice soaks in. Onion stays in the grain for days. It wants oil, it hates the dishwasher, it warps.
Glass dulls your knives. Cheap steel sheets scratch, slide and rattle.
We wanted one board for everything. Raw chicken, dough, a hot pan. We couldn't find it.
Designed in Germany
So we designed it ourselves.
Sample after sample, until every detail did its job.
The honeycomb
Raised cells, so the blade runs on the ridges. Cut marks disappear in the pattern, and no groove opens up where juice can hide.
The edge
We bent the front edge down 0.8 inch. It hooks over your counter, so the board stays put while you cut.
The steel
304 stainless steel, all the way through. No coating that can flake off. Hot water or the dishwasher, done.
Three sizes
Because no two kitchens are the same.
What we stand for
Four things we won't compromise on.
Nothing in your food that doesn't belong there.
No plastic, no coating, no glue.
One board for years, not months.
No oiling, no sanding, no replacing.
Honest about what it is.
304 stainless steel. We say it plainly.
A real person answers.
Write to us and you hear back from a human.
The board
One board. Every job.
Cut on it for 90 days. Then you decide.
If it isn't for you, send us a short message first. We cover the return shipping, and you get every cent back.
- Your money back in full
- Return shipping on us
- One message is all it takes
“We built Prymally for our own kitchen first. Now we'd like it to be in yours.”
The founders of Prymally