ANTIBACTERIAL CUTTING BOARD L WH&BK

I usually use the white side, but when I'm cutting something that easily transfers color, like carrots, I use the black side. The cutting board itself is thin and light, so it's really good!

I was using a wooden cutting board, but I got rid of it because I was worried about the black mold, and bought this one. The black cutting board is easy to use. It's light and the size is just right, but it might not drain well. The wooden cutting board drained well. Also, it's a bit slippery and not very stable. Well, that's okay because I can just put a towel down. It's just as good as it says on the price tag.

I was looking for a new cutting board to replace the one I was using, which was heavy and getting dirty, and I fell in love with this product at first sight. The instructions say that it's easier to cut white vegetables on the black side, but I'm using it the other way around because the white side gets dirty when things like blood get on it. I think the white side gets dirty when I cut vegetables with dirt on them, but I'll try bleaching it to keep it clean. (At this price, I wouldn't mind buying a new one.)

When cutting meat and vegetables, you can use it hygienically without getting the front and back mixed up. It's light and easy to use, but the cutting board itself is slippery, so it's safer to put a dishcloth down.

I bought the same one again because the one I bought before had become dirty. It's cheap, easy to use, and I'd like to buy it again.