Synthetic Rubber & Cork Cutting Mat - 10x20x.3in
After working to source a synthetic rubber cutting board for a long time and trying dozens of possibilities we found one we really like; a synthetic rubber and cork board about 30% denser than the material we have been using for our cork strops. These boards utilize a proprietary synthetic rubber that is very heat- and wear-resistant and, when used in tandem with cork, offer an incredibly durable, water-resistant board.
This is the second iteration of this cutting board, it is larger and thinner, it flexes a bit when piced up but is plenty tough and durable enough for heavy use despite its slim thickness.
In our experiments with this board we found it worked great on a huge variety of ingredients, it feels more like a soft wood board in how much the blade sticks to the surface and made an exceptional butchery board, holding onto slippery fish very well and capable of hard use using a butchers cleaver. It was tempting to call this a butchery board but it did great for fruits veggies and herbs too.
While water resistant, these boards can pick up slight stains like other boards made of natural materials, think about the stain a cork in a bottle of wine develops, but doesn't absorb much.
These can be safely washed in a dishwasher, but will have greater longevity when washed by hand with soap and water. It will absorb odors far less than wood, and from our experiments, some of this can happen with very strong-smelling ingredients like fish or garlic; this was far less than with wood or traditional plastic boards or other synthetic rubber boards.
This is a massive improvement over similar wood pulp and synthetic rubber boards that are being produced currently. Cork is much more water resistant and denser than wood pulp with far better compression and rebound, while it is more expensive than wood pulp it is so much better.
From our experience testing these boards, they are just as good at keeping edges sharp as hinoki or hiba. The woods will have an advantage in being naturally antimicrobial, but these cork boards will harbor less bacteria than all-plastic composite boards, which will hold deeper cuts and provide a home for bacteria.
Read more about studies done on cork here.
20.5x10x.3" 28oz
Made in Portugal.
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Shipping & Returns
Description
After working to source a synthetic rubber cutting board for a long time and trying dozens of possibilities we found one we really like; a synthetic rubber and cork board about 30% denser than the material we have been using for our cork strops. These boards utilize a proprietary synthetic rubber that is very heat- and wear-resistant and, when used in tandem with cork, offer an incredibly durable, water-resistant board.
This is the second iteration of this cutting board, it is larger and thinner, it flexes a bit when piced up but is plenty tough and durable enough for heavy use despite its slim thickness.
In our experiments with this board we found it worked great on a huge variety of ingredients, it feels more like a soft wood board in how much the blade sticks to the surface and made an exceptional butchery board, holding onto slippery fish very well and capable of hard use using a butchers cleaver. It was tempting to call this a butchery board but it did great for fruits veggies and herbs too.
While water resistant, these boards can pick up slight stains like other boards made of natural materials, think about the stain a cork in a bottle of wine develops, but doesn't absorb much.
These can be safely washed in a dishwasher, but will have greater longevity when washed by hand with soap and water. It will absorb odors far less than wood, and from our experiments, some of this can happen with very strong-smelling ingredients like fish or garlic; this was far less than with wood or traditional plastic boards or other synthetic rubber boards.
This is a massive improvement over similar wood pulp and synthetic rubber boards that are being produced currently. Cork is much more water resistant and denser than wood pulp with far better compression and rebound, while it is more expensive than wood pulp it is so much better.
From our experience testing these boards, they are just as good at keeping edges sharp as hinoki or hiba. The woods will have an advantage in being naturally antimicrobial, but these cork boards will harbor less bacteria than all-plastic composite boards, which will hold deeper cuts and provide a home for bacteria.
Read more about studies done on cork here.
20.5x10x.3" 28oz
Made in Portugal.
