Cutting Board Kamille 10081 — wood and plastic, 40 × 22 × 1.3 cm

Kamille 10081 cutting board combines a wooden surface with plastic elements and measures 40 × 22 × 1.3 cm. Designed for everyday kitchen use, it provides a stable work area for chopping, slicing and preparing ingredients while helping to protect countertops. The mixed-material construction balances the tactile warmth and knife-friendly properties of wood with the spill-resistant and easy-to-clean characteristics of plastic components.

Advantages

The combination of wood and plastic offers durability and practical maintenance: the wooden portion reduces knife wear and provides a steady cutting surface, while the plastic areas resist stains and moisture. Its medium size and low profile make the board easy to store and move. The product's simple construction enables routine cleaning and reduces the risk of warping when used and cared for correctly.

Suitable for

• Daily chopping and slicing of vegetables, fruits, bread and cooked meats
• Preparing ingredients for salads, sandwiches and simple hot dishes
• Use on kitchen countertops, in small kitchens or for food preparation at a table

Key specifications

• Material: combination of wood surface and plastic elements
• Dimensions: 40 × 22 × 1.3 cm
• Form factor: rectangular, low thickness
• Surface: knife-friendly wooden area with integrated plastic sections for moisture resistance

How to use

Place the cutting board on a dry, flat surface before use. Use the wooden area for cutting tasks that require a stable, knife-friendly surface and the plastic sections for tasks where moisture or juices are present. After use, remove food debris and wash the plastic parts with warm soapy water; wipe the wooden surface with a damp cloth and dry immediately to prevent prolonged exposure to water. Avoid soaking the board or placing it in a dishwasher to maintain material integrity.

Usage recommendations

To extend the life of the wooden surface, oil it periodically with a food-safe mineral or vegetable oil and store the board in a dry place away from direct heat. Use separate boards or ensure proper cleaning between raw meat and ready-to-eat foods to minimize cross-contamination.