The black bar cutting board in two lines
This is the professional black bar cutting board in polyethylene, 33 by 23 centimetres and 1.5 thick: the measurements of a narrow work surface, and the material that stands up to acids.
Who it is for
For anyone cutting fruit behind the bar and not in the kitchen. It is a board for a station, not for a table: it goes down, gets used for two minutes and moves again.
The enemy is acid, not blades
A bar board has a different problem from a kitchen one. Lime, lemon and orange cross it dozens of times a day, and timber takes them in along with the smells: after a few months a wooden board gives new fruit back what it took from the old. Polyethylene does not, and that is why a black bar cutting board is in technical plastic even in venues where everything else is timber.
Specifications
- Dimensions: 33 x 23 x 1.5cm
- Material: polyethylene
- Colour: black
- Weight: 1kg
Why black and not white
For contrast. On a white surface the pale pulp of lime and lemon reads badly, and under the low lights of an evening bar that difference is paid for in the accuracy of the cut: you see the edge of the fruit and not the thickness of the slice. Against black the pulp stands out, and the wheels come out even without bringing your eyes closer.
The size, which is a choice and not an accident
Thirty three by twenty three centimetres is the size that fits a station without stealing the surface from the shakers. A kitchen board takes up twice that and has to be moved every time you need space, so it ends up standing on its edge somewhere instead of ready to use. The centimetre and a half of thickness is what stops it sliding and flexing under the blade.
Timber, for anyone who wants it anyway
For service in full view some people prefer a timber board, and there is a visual case for it. Allow for the fact that with citrus it lasts far less: it absorbs, it stains and it starts holding smells, and at that point either you replace it or you accept that the lime tastes of orange. Anyone wanting timber in front of the guest usually keeps a black bar cutting board behind, for the real work.
How to use it without ruining it
Flat on a dry surface, or with a damp cloth underneath if the bar top is smooth. Cut always in the same zone until that zone is scored, then turn it: a board worn evenly lasts longer than one worn in the middle. And do not use it as a tray to carry the cut fruit, because every extra trip is a chance to drop it.
Care
Washes with no trouble, including in hot water with detergent. Deep grooves are where residue sits, so a badly scored board wants replacing: it is not a question of looks but of hygiene, and it is one of the things an inspection looks at.
FAQ
What size is the black bar cutting board? Thirty three by twenty three centimetres, 1.5 thick.
Why polyethylene and not timber? Because it takes in neither citrus acids nor smells.
Why black? For contrast: the pale pulp of lime and lemon reads better.
Does it wash in hot water? Yes, hot water and detergent are no trouble.
When should it be replaced? When the grooves are deep: that is where residue sits.
How much does it weigh? One kilo, which is what stops it moving while you cut.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other cutting tools are in the boards and knives category.
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