PARKER ASAHI CC-H/S Synthetic Cutting Board 240x210x13 mm Professional antibacterial cutting board. ASAHI cutting boards are made of synthetic rubber with the addition of wood fibers. They combine the structure of wood, revealing its best qualities, while also utilizing the advantages of synthetic material. They are scratch-resistant, have low water absorption (making them easy to clean and dry), and have high hygienic properties and are resistant to mold and bacteria. ASAHI Cutting Board Durability1. The knife left scratches up to 578 µm deep on the ASAHI board, and up to 1534 µm deep on the spruce board, i.e. almost 3x deeper.2. A view of the blade at 160x magnification shows the knife becoming more blunt when cutting on a traditional board than on an ASAHI board.3. The board's water absorption test was conducted at a temperature of 23°C and lasted 3 days. The water absorption rate of the ASAHI board is 0.004 g/cm2, while that of a traditional spruce board is 0.065 g/cm2, which is 16 times lower.The surface of the ASAHI boards has antibacterial properties, and the boards have been tested and approved for use in the most demanding kitchen environments by the TOKYO Food Hygiene Association and the BOKEN QUALITY EVALUATION Institute in Osaka. However, food remnants and stains left on the board can effectively reduce its antibacterial properties. To increase the stability of the board on the countertop, place a non-slip mat, a damp cloth, or a damp paper towel under it.    Dimensions: 240x210x13 mmWeight: 1 kgColor: beige Care and cleaning- the board may deform if placed near a strong heat source (open flame, gas or electric burner, hot Pots and pans)- Do not use or store boards at temperatures above 90°C or below -30°C (boards for home use can withstand temperatures up to 100°C for no longer than 30 minutes, boards for professional use can withstand temperatures up to 130°C for no longer than 30 minutes)- Washing the board in the dishwasher is highly likely to deform and damage it.- If the board becomes deformed due to use at high temperatures and prolonged exposure to a significant weight, you can attempt to repair it. Heat the board, for example, in an oven, to 80°C, place it on a flat surface, and press it down with a heavy, flat object. Allow the board to cool. This method reduces board deformation - the board can be sterilized with UV rays. This will not affect the quality of the board, but may cause a discoloration.- If the board remains dirty for an extended period, bacteria may still appear on its surface despite its antibacterial protection.- After using the board, wash it with a mild detergent and allow it to dry completely. For stubborn dirt, you can use a bleaching agent (preferably one containing disinfectants). However, do not soak the board in such a agent for too long, and rinse thoroughly after removing the dirt. The board can be washed in water at up to 90°C. Remember to place it on a flat surface and rinse both sides evenly with hot water.- We recommend using a nylon bristle brush to clean the board. Do not use the board for anything other than cutting food. Be careful when cutting slippery or frozen foods.