Everyone has at least one cutting board in their kitchen, but if it’s not an edge or end grain piece of natural wood then it’s probably time for an upgrade. Here’s the thing with the cutting boards we’re all used to–they’re not as good as all of us originally thought. The creator of the iBlock, Nils Wessell, elaborates that while a plastic cutting board is pretty basic, when you cut into it you’re cutting both the board and your food. It dulls your knife and also leaves a groove in the board for bacteria. Dull knives? Bacteria? Neither of these sound good, but luckily that’s not an issues with Wessell’s iBlock wood butcher blocks. Each block is milled in Brooklyn with wood from Pennsylvania or Ohio and designed to last. Wessell also added a convenient tablet slot on both sides–yes, you can flip it over without washing–in case you need to reference a recipe from the web.
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