Cutting Board Joseph Joseph Folio Steel Rectangular Stainless Steel

The Joseph Joseph Folio Steel Rectangular Stainless Steel cutting board combines a minimalist stainless steel surface with a slim rectangular profile measuring 356 mm wide, 72 mm deep and 263 mm high. Designed for routine food preparation, the board offers a hard, non-porous working area that resists staining and is easy to wipe clean. Its compact footprint and metal construction make it suitable for kitchens where hygiene and low maintenance are priorities.

Advantages

The stainless steel surface provides a durable and non-absorbent cutting area that does not retain odors or liquids. The rectangular shape and defined dimensions deliver a stable area for chopping, slicing and portioning ingredients. Metal construction improves longevity compared with some polymer or wood boards, and the smooth finish allows for fast cleaning and simple sanitising. The product is also resistant to warping and moisture-related damage.

Suitable for

• Everyday vegetable and fruit preparation
• Slicing cooked meats and fish
• Portioning cheese and bread in a hygienic surface
• Use in kitchens with frequent cleaning and sanitising routines

Key specifications

• Material: stainless steel work surface
• Shape: rectangular
• Overall dimensions: 356 mm (width) × 72 mm (depth) × 263 mm (height)
• Finish: smooth metal surface resistant to staining
• Maintenance: wipe-clean, suitable for sanitising

How to use

Place the cutting board on a flat, stable work surface before use. Use a suitable knife for the task and avoid excessive force that could dent the metal surface. After food preparation, remove residues and wash the board with warm water and mild detergent; rinse thoroughly and dry immediately to maintain the finish. For heavy-duty chopping, consider using a board designed specifically for knives to reduce blade wear, as stainless steel is harder than many knife-edge materials.

Recommendations

To preserve both the board and knife edges, use this stainless steel board primarily for slicing, portioning and preparing foods where a non-porous hygienic surface is required. Avoid prolonged contact with acidic foods if left uncleaned, and always dry the board after washing to minimise the risk of surface spotting.