Blog

The Big Board for the Home Chef

Posted on September 20, 2016 by Sarah Davidson Comments (0)

The Chef's Chopping Board

Buy Now

The Chef’s Board is a Heavy Duty Board

At 4 cms thick, this board is built to be strong and sturdy and will take heavy duty chopping in its stride – that’s what it’s made for. This is the board for the most enthusiastic of home chefs; you can cut up a whole chook, divide some lamb racks, de-head a fish and chop a mountain of vegetables without a worry. With care and maintenance it will see you through many years of culinary endeavor.

The Chef's Chopping Board

Buy Now

The Construction

The Chef’s board is made from 5 premium Tasmanian timbers: Sassafras, Blackwood, Celery-top Pine, Myrtle and Tasmanian Oak. which are sourced from sustainably managed plantations and native regrowth forests. The 5 timbers are laminated using a high-tech process that produces a solid working surface which will not split if properly cared for.

The Chef's Chopping Board

Buy Now

Pre-seasoning and Maintenance - No Soaking, No Dishwashers

The Chef’s board comes with a jar of timber nurturing cream and instructions on pre-seasoning and maintenance which if followed will keep your board in good condition and ready for any cook-up. The big no-no is excess water – wood is porous and the same capillaries that draw moisture up from the roots to the branches and leaves will draw moisture into the board if is left in water which can then lead to swelling and splitting of the timber, but follow the care instructions and this board will become your favourite cooking companion.

The Chef's Chopping Board

Buy Now

A Good Looking Board That makes a Statement

The Chef’s Board is also handsome – chunky yet sophisticated, sturdy yet refined, the combination of contrasting timber colours and its fine, machined finish make it a board that you will want to leave out on your kitchen bench. It says there is serious cooking going on here!

Comments

Leave a comment

comments have to be approved before showing up

‹ Go back to the blog