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My Thoughts on Material Kitchen’s New Plastic-Free Cutting Board
The article reviews Material Kitchen’s new MK Free Board, a cutting board designed to be a plastic-free alternative to their popular reBoard. The author, Emma Wartzman, a senior kitchen and dining writer at the Strategist, notes that the original reBoard, launched in 2019, gained significant popularity among food enthusiasts and professionals due to its thin profile, textured surface, and vibrant colors. However, growing concerns about microplastics have led Material Kitchen to introduce the MK Free Board, which is made from natural clay minerals and biodegradable biopolymers derived from plants.
Wartzman's testing of the MK Free Board over several weeks reveals that its surface closely mimics the reBoard in both appearance and feel. It maintains a subtle texture, a feature praised in the original for aiding steady and controlled cutting, and does not damage knives. A new addition to the MK Free Board is a moat, which the reBoard lacked. While the moat is shallow, it effectively contains liquids from foods like citrus, tomatoes, and even skirt steak, though a deeper moat would be preferred for very juicy items like watermelon.
The new board is larger and thinner than its predecessor. While the author personally prefers the slightly smaller size of the original reBoard for ease of handling, cleaning, and storage, the increased size of the MK Free Board still offers ample cutting space. A minor observation was that knife marks appeared on the surface after cutting kale, but this was deemed acceptable given the board's plastic-free composition, which prevents the release of microplastics. The article concludes by recommending the MK Free Board for its performance and its environmentally conscious design.
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