Kylin 316 Stainless Steel Double Side Cutting Board 46*31cm

It suits most home kitchens with a standard depth benchtop and gives you space to prep a whole meal on one board. If you plan to wash it in the sink, check that your sink is wide enough to fit the board, or simply wipe it down on the bench.

Keeping one side for raw meat and seafood and the other for vegetables, bread or cooked food helps reduce the chance of cross contamination. Wash the board thoroughly after preparing raw meat, even when you switch sides.

Yes. Stainless steel stays cool and smooth, which makes it practical for pastry, dumplings and bread dough. A light dusting of flour stops dough from sticking, and the large surface gives you plenty of room to roll out sheets.

Steel is a harder surface than timber or plastic, so heavy chopping will wear a knife edge faster. It is best suited to slicing, portioning, raw meat prep and dough work. Honing your knife regularly helps keep the edge in good condition.

The board has a non-slip base. For the best grip, make sure both the benchtop and the base of the board are clean and dry before you start cutting.

Wash it with warm water, mild detergent and a soft sponge, then rinse and dry it straight away to prevent water spots. Avoid steel wool and abrasive scourers, which can scratch the surface.