Before the first cut comes the surface beneath it. Chopping boards hold the bread, vegetables and food you prepare for others. In solid beech or bamboo with removable stainless steel trays, our models give the work its place. A smooth side, a juice groove or channels for bread: each detail answers a task, then lets the recipe take its course.

A wooden surface for the knife and ingredients

A knife and its board work together. An appropriate surface supports contact with the blade and helps organise preparation. Wood provides a surface that is kinder to the edge than very hard materials. It is present beneath the ingredient as much as beneath your hands.

Our two solid beech boards are PEFC-certified and 3 cm thick. Their bevelled edges help you grip and lift them. Prepared ingredients or peelings can be gathered as you work, while a groove helps retain juices. These differences do not define one correct way of preparing food. They let you choose for your available space, the quantities you cook and the routines already established around the worktop. The board should fit those habits rather than make you change them.

Two formats to organise preparation

The reversible beech board measures 31 x 22 cm. Its smooth side suits fruit, vegetables and herbs; its grooved side is for bread. The large beech board measures 37 x 28 cm and has a juice groove for more generous preparations.

Wash wooden surfaces by hand and dry them after use. Appropriate food-contact care supports their life in the kitchen. When choosing, picture your next recipe on the worktop. The right board gives room to the movement, the ingredients and the pleasure of preparing them, without taking more space than you need.