Hendi Sarkana cutting board 265 × 325 mm

A cutting board creates a stable, hygienic surface between food and the worktop. Instead of slicing directly on stainless steel or wood, the board absorbs the blade's impact, protecting both the knife edge and the counter beneath. The material flexes slightly under pressure, reducing strain on the chef's wrist and shoulder during long service. A non-slip edge keeps the board in place while chopping, preventing accidents in a busy kitchen.

Place the board on a clean, dry worktop. Load ingredients onto the surface, keeping them clear of the raised edge. Use a sharp knife to slice, dice or portion as needed. After use, lift the board away from the worktop to allow air circulation underneath, speeding drying and reducing the risk of bacterial growth.

The board is 265 mm deep and 325 mm wide, giving enough space for a full sheet of pastry or a large joint of meat. Its 12 mm thickness adds weight, so it stays put during vigorous chopping without needing extra clamps. The Sarkana colour helps staff quickly identify the board among others in a busy kitchen, reducing cross-contamination between raw and ready-to-eat foods.

Clean the board with hot water and commercial detergent after each use. Scrub the surface with a stiff brush to remove food debris from knife grooves. Stand the board on its edge to dry, allowing air to circulate on both sides. Regular sanitising with a food-safe disinfectant keeps the surface hygienic for high-volume service.

The board is part of Hendi's professional worktop range, designed for commercial kitchens, bakeries and butcher shops.