Why this chopping board earns its place
A chopping board is the one surface in a kitchen where raw and ready-to-eat food can meet, and colour is what stops that happening. Blue is the raw fish board under the scheme every UK kitchen works to, and the point of the colour is that it needs no explanation: a section chef, an agency cover shift or an environmental health officer can see from across the room whether fish is being worked on the board it should be on. That is the job this board is built for.
At 610 × 440 mm it is a bench board rather than a domestic one — enough face to lay a side of fish down and portion along the length of it without work spilling onto the bench or the tail hanging over an edge. The 12 mm thickness is what makes it usable under a sharp knife: enough body to sit flat and stay where it is put rather than flexing or skating as pressure goes through it. Polyethylene is soft enough to take an edge without turning it, which is why it stays the standard for boards in a kitchen that sharpens properly. The trade-off is that it records every cut, so scoring rather than breakage is what tells you when a board has reached the end of its life.
