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Chopping boards

post #1 of 2
Thread Starter 
I am looking for feed back on the types of boards currently being used and the reasons why.

We have developed a stunning NEW board that is easyier to use, retains the edge on a knife longer, is flexible yet sturdy, is recomended for cleaning in dishwashers, is chemical resistant, is colour coded, can be hung up for drying and storage, has been independantly tested in laboratory and proven to provide a hygencially safer cutting surface, is one side with an antislip side, reducing the risk from cross contamination as the chefs can only use one side. Developed over six years by a 30 year experience chef. Made under strict controls in New Zealand.
We look forward to your thoughts and feed back. Thank you
post #2 of 2
Sounds great, when will they be available in the states, if not already?
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