POLYETHYLENE CUTTING BOARDS

Traditional wooden cutting boards are no match for boards fabricated with Polyethylene. Wood and other materials absorb bacteria, splinter, chip, swell, peel, rot, warp, bend and crack. Our Cutting Board eliminates those problems, substantially outlasting cutting boards made from other materials.

Our Cutting Board is engineered for durability, low maintenance and safety. Its textured, matte surface safely holds food in place without slipping. The "natural" bright white color is favored for its sanitary look.

Knives stay sharp when cutting on Polyethylene Cutting Board. Instead of striking a rigid surface that dulls the blade, Polyethylene Cutting Board gives on contact. Because of its unique molecular structure, cuts seal and become indiscernible. Over time, using Polyethylene Cutting Board can lead to significant savings when compared with other materials.

Colored cutting boards are the perfect choice to help prevent cross contamination of food borne pathogens such as salmonella and E-Coli. By color coding the food to the color of the cutting board such as blue for fish, red for red meat, yellow for poultry, etc., the risk of spreading these dangerous microorganisms is greatly diminished.