End cutting board: your assistant in the kitchen

Let's talk about butt cutting boards?!

 We’ve come to the kitchen and want to cook something tasty.

Where do we start? Of course, with the preparation of the working surface and slicing products.

To do this, we need a cutting board, but not a simple one, but an end one. Such boards are used by professional chefs in their kitchen. Their advantage is that the wood fibers are transverse to the cutting surface. It is this feature that prevents cracks from appearing on the board and prolongs its service life.  These boards are massive (1-2.7 kg) compared to ordinary boards.

The recesses on the sides allow you to conveniently move it around the kitchen.

End cutting boards are made of hardwood - oak, ash, maple, cherry, walnut and others.

The material not only gives the product special strength, it can also maintain or enhance the taste of the dish.

                                                                Why choose cutting endboards? 

The strength of such boards is determined by special species of wood, for example, the same ash, and the transverse arrangement of the bars is also very important. After the impact of the knife, the surface of the board is quickly restored.This is due to the fact that the blade does not cut, but slightly spreads the fibers of the tree, which then return to their previous position.

Moisture resistance.

The advantages of the board material protect the surface of the product from decay. With high humidity, the wood does not swell and does not deform, and does not crack when dried.

Hygiene.

There are no cracks on the surface of the boards, which means that there is no medium for the propagation of microbes. With regular care, cutting boards remain healthy.