Cutting board LAMART LT 2140 — bamboo material, rectangular kitchen board

LAMART LT 2140 is a rectangular bamboo cutting board created for everyday kitchen tasks. The board combines a durable bamboo surface with a shallow juice groove on the top side to catch liquids and crumbs, providing a practical workspace for chopping, slicing and serving. The natural bamboo material offers a firm yet knife-friendly cutting surface and contributes mild antibacterial properties typical of bamboo.

Advantages

The bamboo construction delivers a hard-wearing surface that resists deep knife marks while remaining gentle on blade edges, helping to preserve knife sharpness. A top-side groove collects juices and small debris to keep the work area cleaner. The board is lightweight for easy handling and compact for convenient storage. Maintenance is simple: wash and wipe dry after use, and avoid dishwashing to preserve the material.

Suitable for

• Chopping and slicing vegetables and fruits
• Preparing meat and poultry (with recommended cleaning between uses)
• Slicing bread and serving cheeses or appetizers
• Everyday home meal preparation and small-batch food prep

Key specifications

• Material: bamboo
• Shape: rectangular
• Top-side juice groove to collect liquids and crumbs
• Knife-friendly surface that reduces blade bluntness
• Care: hand wash and dry; not suitable for dishwasher
• External dimensions (approx.): 0.16 x 0.26 x 0.021 cm

How to use

Place the LAMART LT 2140 on a stable, dry surface before use. Use the flat bamboo side as the primary cutting area and orient the groove towards the edge where liquids can be directed. After cutting, remove food residues, wash the board with warm water and mild detergent, then wipe thoroughly and allow to dry completely before storage. Do not place the board in a dishwasher or soak it for prolonged periods.

Usage recommendations

To maintain the board's surface and extend service life, avoid prolonged exposure to water, dry immediately after washing and store in a dry, ventilated place. Use separate boards or ensure careful cleaning between raw meat and ready-to-eat items to reduce cross-contamination risk.