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Flexible Cutting Mats (Set of 4)
- Quality cooks aid
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FLEXIBLE ANTIBACTERIAL FOOD CUTTING MATS X 4 EACH MAT IS COLOUR CODED TO PREVENT CROSS CONTAMINATIO, EASILY TRANSFERS CHOPPED FOOD FROM MAT TO BOWL OR PAN GREEN - VEGETABLES YELLOW - POULTRY RED - MEAT BLUE - SEAFOOD BIO PRUFF ANTBACTERIAL PROPERTIES PREVENT THE GROWTH OF DANGEROUS BACTERIA BIO PUFF IS BUILT IN TO THE CUTTING BOARD AND WILL NOT WEAR OFF HIGH DENSITY POLYETHELYNW WILL NOT CHIP, WARP OR SPLINTER DOES NOT DULL KNIFE BLADES HYGIENIC AND ODOUR FREE DISHWASHER SAFE BRAND NEW & SEALED SIZE 15" X 12" APPROX
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Top Customer Reviews
There are basically two kinds of chopping boards -- the kind that are beautiful, and the kind that are functional. Massive hardwood boards look great on the sideboard, but you can't put them in the dishwasher, and they are hard to get really clean any other way. Plastic chopping boards of various kinds are usually quite thick, and sometimes patterned with a texture that is a little like wood. Although initially much easier to keep clean, they tend to scar, and so are just as likely as wooden ones to be holding food traces.
For this reason, commercial kitchens have been using colour-coded boards for a long time, so that the meat board is never used for vegetables, etc. Even so, once boards have begun to scar and refuse to get clean, they ought to be replaced.
These mats go one stage further -- recognising that you will never cut right the way through one, even with a scalpel, they are made thin and flexible. You can roll them up to store them, allowing the surface to be really quite big -- almost as big as an A3 sheet for these mats -- and you can flex them round things for the dishwasher. The surface is a lot harder than most of the plastic mats we've used, though not so hard that it blunts the knife. Nonetheless, they will scar eventually. At this cost-point, though, it shouldn't be too much of a wrench to dispose of them and replace them.
All in all, these are the most functional chopping mats or boards we've ever had, and we are no longer using the collection of other boards we had before.
On the upside, the colours are cool... But it's worth spending a bit more and getting a decent board.
These are thin flexible mats which I usually use on top of a rectangular glass chopping sheet. The glass mat tends to blunt knives (and it's noisy!) but it is a good surface for the flexible mats, keeping your knife well away from the worktop.
The mats do become scored and need replacing after a while. My original source of similar mats no longer supplies them so I was delighted to find these.
Would use same supplier again.
Most Recent Customer Reviews
Dreadful boards, don't waste your money. When you use a sharp knife it cuts right through the board rendering it unusablePublished 13 days ago by Carrie
These are good. Nothing fancy just a thin cutting surface. They mark after a while but they cheap so dispose of them and buy again. Read morePublished 2 months ago by andyp
I have used these so much and love them as they are flexible so you can take vegetable peelings to the bin without dropping any. Read morePublished 2 months ago by Karen