Wooden cutting boards for meat & vegetables
Normann Copenhagen's Part chopping boards allow fish, meat, vegetables, fruit and pastries to be prepared and cooked separately. The use of different cutting boards for the individual ingredients increases hygiene in the kitchen and prevents cross-contamination. The idea came from Simon Legald.
grooved wooden plank
In addition to the hygienic advantages, the oak cutting boards also convince with special properties that are helpful for cutting meat, bread, vegetables and snacks. The meat board, for example, has grooves to allow the meat juice to run off and the bread board collects the crumbs in channels.
At the same time, the different characteristics give the boards an aesthetic value that makes them too bad for the drawer. After use, the boards simply serve as decoration and are also ideal for serving cheese and other snacks.