Cutting board Wüsthof black 53 x 32 cm

The Wüsthof black cutting board 53 x 32 cm provides a stable, flat work surface for everyday food preparation. Made for general kitchen use, the board accommodates chopping, slicing and portioning tasks while helping to protect countertops and maintain knife edges. Its medium-large footprint fits many home kitchens and smaller professional settings where a compact yet roomy cutting area is required.

Advantages

The non-porous material resists moisture absorption and limits the transfer of odors or stains, supporting hygienic food preparation. The board’s durable construction reduces surface wear from repeated knife use, extending service life. A consistent, flat profile keeps ingredients steady while cutting and helps maintain blade contact for even slices. The black finish conceals light marks and complements modern kitchen aesthetics.

Suitable for

• Chopping vegetables, herbs and fruit
• Slicing bread, cheese and cooked meats
• Preparing raw proteins with separate cleaning routines
• Everyday meal prep in home kitchens and small catering setups

Key specifications

• Dimensions: approximately 53 x 32 cm
• Color: black
• Flat, non-textured work surface for stable cutting
• Medium-large size suitable for a range of tasks while conserving counter space
• Non-porous surface that limits liquid absorption

How to use

Place the cutting board on a dry, stable work surface before use. For safer handling, position it with any non-slip feet or textured edges downwards if they are present; otherwise place a damp cloth underneath to prevent slipping. Use the board for slicing, dicing and chopping with kitchen knives, keeping separate boards or cleaning between uses when switching from raw proteins to ready-to-eat foods. After use, wash the board with warm water and mild detergent, rinse thoroughly and dry before storage.

Usage recommendations

To preserve the board’s condition and hygienic properties, avoid prolonged exposure to direct heat and do not use it as a hot surface. Periodically inspect for deep grooves; replace the board if knife marks become difficult to clean. Clean promptly after contact with raw meat, fish or poultry and follow separate cleaning routines to prevent cross-contamination.