CON PADERNO

COLTELLERIA KNIVES
TAGLIERI CUTTING BOARD
For impeccable cutting, it is essential to use quality knives without,
however, neglecting the base on which you will work: the chopping
board. Chopping boards come in different shapes, sizes and
materials. Some have a trough for collecting liquids, others are
specific for cutting bread because they collect the crumbs, others
comply with the HACCP food hygiene standard thanks to the specific
colouring of the material for each food type: red for raw meat, blue
for fish, brown for raw vegetables, green for salad and fruit, white
for bread and cheese and, lastly, yellow for cooked meat.
The choice of a wooden chopping board is certainly a winner as far
as appearance goes, given that it can be presented on the table or
on a buffet. Due to its lower porosity, the Polyethylene (PE) chopping
board is commonly used to preparing recipes, is dishwasher proof
and can be sterilised with boiling water or bleach.