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An extra thick chopping board comprised of many small blocks of hardwood timber laminated together. The cutting surface is made up of the end grain of the timber as opposed to the traditional cross grain boards. This offers the user a much more durable and hygienic cutting surface. Favoured by Butcher’s and Chef’s alike, due to the exposed end grain of the timbers ability to self-heal knife marks, where bacteria can build. This is a result of the fibres separating under the force of a knife blade before naturally reforming when the pressure is then removed.