Cutting Board Zassenhaus 060065 Rectangular Polyethylene Grey

The Zassenhaus 060065 Rectangular Polyethylene Grey cutting board is a compact food preparation surface designed for everyday kitchen tasks. Made from durable polyethylene, it offers resistance to wear and maintains a hygienic surface for slicing, dicing and chopping. Its neutral grey finish and rectangular profile measure 230 mm wide, 360 mm deep and 15 mm high, providing a stable area for preparing vegetables, fruits, meat and baked goods while fitting easily on smaller countertops or in kitchen drawers.

Advantages

This polyethylene cutting board resists deep knife grooves and is less prone to bacterial harboring when cleaned correctly. The rigid construction keeps the board flat during use, and the medium thickness balances stability with manageable weight for handling and storage. The grey color conceals minor stains and scratches, helping maintain a tidy appearance between cleanings. Its dimensions make it versatile for a range of routine food-preparation activities.

Suitable for

• Everyday home kitchen food preparation
• Preparing fruits and vegetables
• Slicing and trimming meat and poultry
• Use in small or mobile food-prep stations

Key specifications

• Material: polyethylene
• Shape: rectangular
• Color: grey
• Dimensions (W × D × H): 230 × 360 × 15 mm
• Surface: smooth, knife-resistant

How to use

Place the cutting board on a clean, dry countertop or non-slip mat before use to prevent movement. Use appropriate knives for the task and avoid excessive force to preserve the board surface. After preparing food, scrape off residues and wash the board with warm water and detergent; rinse thoroughly and air dry or towel dry before storing. For safe handling of raw meat or poultry, dedicate the board to those tasks or clean it thoroughly between uses to prevent cross-contamination.

Usage recommendations

Do not expose the polyethylene board to direct heat or open flame. Avoid cutting with serrated cleavers or heavy chopping mallets that may cause deep gouges. Clean promptly after contact with raw proteins and periodically inspect the surface for deep grooves; replace the board when knife marks become difficult to sanitize effectively.