Overview
Gentle on the blade as bamboo is softer than the blade steelFlexible and thus gentle on the bladesNon-slip feetJuice grooves
Gentle on the blade as bamboo is softer than the blade steelFlexible and thus gentle on the bladesNon-slip feetJuice grooves
Bamboo or wood cutting boards are gentle for the high-quality blades of the kitchen knives. The surface of wooden cutting boards is softer than the blade steel and thus does not become dull. The practical juice groove on the edges of some boards ensures that liquids are collected and the kitchen remains clean. The cutting board can be used on both sides, one side for meat and fish as steak board, the other side can be used for vegetables, without having to wash the board in between. In general, however, the board should always be washed by hand if different foods are prepared on the same side. Wood boards have a small advantage compared to plastic boards, they don't look so worn out so quickly.Plastic or wood, in red, green or blue - the selection of cutting boards is large. No wonder, after all, the useful documents are an indispensable part of every kitchen. And not only that: It is recommended to use different boards for different foods. For example, avoid the possibility of germs passing from unwashed vegetables to meat when you then process them on the same cutting board. When selecting boards, you can decide freely according to your preferences: Whoever likes it naturally, chooses models from bamboo or oak. If you prefer plastic, you have the choice between different colors. All WMF cutting boards are resistant to cut and scratch, protect the knife blades and have a long service life. Depending on the model, they have useful extras such as anti-slip coatings, non-slip feet, juice grooves or a hanging handle.
1x Cutting board 45x 30 cm
WMF, 3201000234