Hendi Knives and Cutting Boards

In a busy professional kitchen, a chopping board needs a dependable position for controlled knife work. The SIA La RONDE non-slip mat is designed to sit beneath boards and other kitchen utensils, helping reduce slipping during preparation. It serves as an underlay on the work surface, not as a board or food-contact lining. For restaurant and café teams, that makes it a practical accessory to consider alongside the knives and cutting boards used at a preparation station.

Equipment and tasks

When staff chop, slice or portion ingredients, movement beneath a board can interrupt the task. Put the mat between the board and the work surface to help keep the board stable as the knife is used. The mat can also go beneath other kitchen utensils where added grip is useful. Its purpose is to support equipment during preparation, helping the cook maintain a consistent working position rather than replacing a chopping board or changing the cutting method.

Keep ingredients on the board or other appropriate equipment. The mat is not suitable for direct food contact, so it should remain underneath utensils and boards throughout use. This separation keeps its role clear at the workstation: it supports the equipment, while preparation and handling of food take place on suitable surfaces.

Parameters in use

The 1500 × 300 mm format gives staff a long, narrow area to position beneath equipment. It can be cut to the size needed for a particular work position, helping the team adapt the mat to the board or utensil being supported. The PVC foam is flexible, so the mat can be rolled for storage when it is no longer needed at the station. Its blue colour makes the underlay visible beneath equipment.

For routine care, the mat is suitable for hand washing in water up to +40 °C. This gives staff a straightforward way to clean it after use beneath a board or utensil. Once washed, it can be rolled away for storage, freeing the work surface when the underlay is not required. Keep its cleaning and storage routine separate from food preparation: the mat remains an accessory for use beneath equipment, not a surface for ingredients.

Choosing a product

Start by considering the equipment that needs support and the work position where it will be used. The mat’s dimensions provide a basis for placing it beneath a board, while its cut-to-size format allows adjustment for the task. Choose this type of underlay when reducing board movement is useful during knife work. It is suited to a workstation where the aim is to steady equipment on the surface, rather than to provide another cutting area.

Consider the handling routine as well. The flexible PVC foam can be rolled for storage, and hand washing in water up to +40 °C provides a practical care method. Use the mat beneath a chopping board or other kitchen utensil, with food kept on suitable equipment. These points help a kitchen team assess how the underlay fits into preparation: it supports stability, can be trimmed to suit the position, and stays separate from direct food contact.