HENDI D-350 Pizza Cutting Board in Beech Wood

A solid beech wood board designed to hold a pizza steady while the blade divides the base and topping into six equal portions. The surface is cut with shallow radial grooves that guide the pizza wheel or knife along pre-set lines, removing the need to mark the pizza before cutting.

The board itself does not move or power anything; it simply provides a stable, flat worktop that resists the downward force of the blade. Beech wood is chosen for its tight grain and moderate hardness, which absorb the impact of repeated cuts without splintering or dulling the edge too quickly. The grooves are machined to a consistent depth so that each cut meets the centre at the same angle, producing slices of equal size and shape every time.

To use, the operator slides the cooked pizza onto the board, aligns the edge with the first groove, and draws the cutter along the marked line. The blade follows the groove, splitting the pizza cleanly. The process is repeated for the remaining five grooves, yielding six even slices without shifting the pizza or tearing the crust.

Construction is a single piece of kiln-dried beech wood, planed smooth on the working face and left square-edged. The 350 mm diameter gives enough room for standard restaurant pizzas while keeping the board compact enough to store on a shelf or hang from a wall hook.

Cleaning follows from the material: the board is wiped with a damp cloth after each service and allowed to air-dry flat. Periodic oiling with food-safe mineral oil maintains the wood's resistance to moisture and prevents warping. No metal parts or coatings are present, so the board can be resurfaced with fine sandpaper if the grooves become worn over time.

The HENDI D-350 is catalogued under professional pizza equipment, alongside peels, cutters and dough dockers.