TitanPro Schneidebrett Choppler™
Beschreibung
Most cutting boards are bad for your health
Chopping boards are so simple. However, the material influences bacterial growth and therefore the quality of your food.
The problem with plastic
Plastic cutting boards release carcinogenic microplastics through scratches and cuts, which end up in the food. They are also susceptible to deep grooves in which bacteria can accumulate.
The problem with wood
Wooden cutting boards absorb liquids and thus bind microbes, bacteria and odors. They are much more difficult to clean. Because they absorb moisture, they warp quite quickly or crack over time.
These are the facts
The problem with stone and glass
Due to the hard surfaces of glass and stone cutting boards, knives wear out particularly quickly. There is also a risk of breakage with these materials.
Titanium: All Advantages
Titanium combines the advantages of wood, glass, plastic and stone boards while eliminating their disadvantages.
Don't the knives become blunt with titanium?
No, the knives do not become blunt. The special alloy is refined with nickel and chrome (material SUS 304). This gives the cutting board a softer texture than conventional stainless steel, which is used in all kitchen knives. This means that the knives do not dull.
Three sizes
Small - 11,42" x 7.87"
Perfect for smaller households and for cutting fruit and vegetables.
Medium - 13,39" x 9.06"
The all-rounder among the sizes. This size is suitable for both smaller households and families. Ideal for fish, meat and vegetables.
Large - 15,35" x 11,02"
A high-quality eye-catcher in any kitchen. Perfect for families and cooks and ideal for dough, but of course also for fruit, vegetables, fish and meat.
