Why this chopping board earns its place
Green is the salad and fruit board under the convention UK kitchens work to, and the reason it exists is that nothing cut on it gets cooked. Leaves, herbs, tomatoes, cucumber, garnish fruit — all of it goes onto the plate exactly as it left the board, with no heat step in between to deal with whatever the surface passed on. That makes green the board where separation earns its keep quietly, and the colour is what enforces it on a Saturday when the section is three deep and nobody is stopping to think about which surface they picked up.
At 610 × 440 mm it takes the way salad work actually happens: a box of leaves being trimmed and sorted, or a batch of tomatoes and cucumber run through in one sitting with the cut product staying on the board until a container comes to it. That saves the repeated transfers that eat the time on a garnish prep. The 20 mm depth keeps it flat and steady through the fast, light, repetitive knife work this board sees more than any other — hundreds of cuts an hour, where a board that rocks or creeps is both slower and more dangerous. Polyethylene is soft enough that the blade marks the board rather than the board dulling the blade, which matters when a sharp edge is the difference between a clean-cut leaf and a bruised one. Wash and dry it as soon as the prep is done; acidic fruit and onion left sitting on any surface are harder to shift the longer they stay.
