Snipping vegetables, cutting meat, chopping herbs, cutting fruit with good knives, the work simply goes by hand.

By using professional cutting pads, knives stay sharp longer. The natural high quality wood as well as the durability of the special plastic used by us spare the sensitive blades and ensure this. So that the edge is not damaged by hard, unsuitable surfaces. Thus, the knives need to be sharpened less often, the efficiency in the kitchen and the work is accurate, clean and safe. That's why, in addition to first-class knives, equally powerful cutting pads are also part of the ideal equipment of a kitchen.

A knife edge is a delicate structure and can easily be blunted by too abrasive a surface. Alternatively, it can be chipped if used on a surface that is too hard. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Hard cutting boards can, however, be used for food preparation tasks that do not require a sharp knife, like cutting cheese or making sandwiches.