Kuchynské dosky
Kvalitná kuchynská doska chráni pracovnú plochu, šetrí ostrie nožov a spríjemňuje každodenné varenie. V ponuke Dellinger nájdete drevené dosky z akácie, buku a jaseňa, Parker Asahi aj HASEGAWA.
Kuchynské dosky – správna podložka pre ostrý nôž
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Kuchynská doska je jeden z najdôležitejších pomocníkov v kuchyni. Správny materiál chráni ostrie kuchynských aj japonských nožov a zlepšuje hygienu prípravy potravín.
V kategórii nájdete drevené dosky Dellinger z akácie, buku a jaseňa, kompozitné dosky HASEGAWA a syntetické dosky Parker Asahi.
Podkategórie: akáciové dosky, kompozitné dosky, bukové dosky a jaseňové dosky.
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Suitable wood, composite and synthetic rubber are much gentler on the edge than glass, stone, ceramic or cutting directly on the worktop. |
Separate boards for meat, fish, vegetables or bread help maintain better hygiene and reduce transfer of odours or impurities. |
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Thicker wooden boards sit well on the worktop. Professional synthetic and composite boards also help stabilise ingredients. |
Wooden boards are practical for preparation and beautiful on the table. They suit cheese, charcuterie, bread, steak, grilling and serving. |
Protects knife edgesAký materiál kuchynskej dosky vybrať?
Each material has a different character. Wood is beautiful, natural and suitable for serving. HASEGAWA composite boards are excellent for edge protection and hygiene. Parker Asahi is professional synthetic rubber for demanding kitchen work, fast drying and stable cutting.
| Materiál / typ | Hlavné výhody | Kedy zvoliť |
|---|---|---|
| Acacia wood | Strong, durable and visually distinctive. Suitable for cutting and stylish serving. | When you want a beautiful universal board for home use. |
| Ash wood | Elegant lighter look, stability, pleasant contact with the knife and good serving appearance. | When you want a stylish board for cutting and table presentation. |
| Beech wood | Traditional kitchen material with high hardness, good durability and honest working character. | When you want a durable working wooden board. |
| HASEGAWA composite | Hard wooden core, softer elastomer surface, antibacterial finish, edge-friendly use and dishwasher compatibility. | For sharp Japanese knives, hygiene and modern everyday cutting. |
| Parker Asahi synthetic rubber | Professional boards that do not absorb water or odours, dry quickly and are gentle on the edge. | For demanding kitchens, meat, fish, sushi and frequent professional use. |
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Jednoduché pravidlo výberu For a beautiful home board, choose acacia or ash. For honest working wood, choose beech. For sharp Japanese knives and hygiene, choose HASEGAWA. For professional kitchen load and synthetic rubber, choose Parker Asahi. |
Drevo, HASEGAWA alebo Parker Asahi?
At home it is often worth having more than one board. A wooden board is ideal for everyday cutting and serving. HASEGAWA composite is suitable for quality Japanese knives because it has a softer edge-friendly surface and antibacterial treatment. Parker Asahi is for customers who want a professional synthetic board with high hygiene, low absorbency and stable cutting feel.
| Použitie | Drevená doska | HASEGAWA / Parker Asahi |
|---|---|---|
| Vegetables and fruit | Excellent choice for everyday cooking. | Also excellent, especially with sharp Japanese knives. |
| Meat and fish | Suitable with proper care, but requires more thorough maintenance. | More practical for hygiene, quick cleaning and lower absorbency. |
| Sushi and fine work | Usable, but less specialised. | Very good for fish, vegetables, sushi ingredients and precise cutting. |
| Serving | Ideal thanks to natural appearance. | Practical, but more work-oriented than decorative. |
Vybrané produkty
Below is an overview of selected products showing the width of the category: from robust wooden boards through professional Parker Asahi to new black HASEGAWA composite boards.
| Produkt | Vhodné použitie | Cena | Odkaz |
|---|---|---|---|
| Akáciové kuchyňské prkénko 410x310x38 mm, frézované | Robust universal board for everyday cutting and serving. | 989 Kč | Zobraziť |
| Oboustranné krájecí jasanové prkénko 348x250x30 mm frézované | Elegant ash board with groove for cutting and serving. | 959 Kč | Zobraziť |
| Oboustranné akáciové prkénko 485x356x38 mm frézované | Larger stable board for meat, vegetables, bread and impressive serving. | 1 799 Kč | Zobraziť |
| Syntetická krájecí deska AK-3 Parker ASAHI 800x330x8 mm béžová | Professional synthetic board for larger work area, meat, fish and frequent use. | 3 399 Kč | Zobraziť |
| Syntetická krájecí deska Profi Parker ASAHI NBD112 450x250x13 mm černá | Professional Japanese synthetic-rubber board, gentle on the edge and suitable for demanding cutting. | 4 359 Kč | Zobraziť |
| HASEGAWA FRK20-3926 kompozitní krájecí deska 39x26 cm černá | Premium composite board for Japanese knives, antibacterial surface and precise cutting. | 3 199 Kč | Zobraziť |
| HASEGAWA FPEL18-4123 kompozitní krájecí deska 41x23 cm černá | Narrower composite board for daily work, sharp knives, vegetables, fish and sushi ingredients. | 2 399 Kč | Zobraziť |
| Kulaté krájecí a dranžírovací akáciové prkénko 380x30 mm | Round acacia board for cutting, carving and serving meat, cheese and bread. | 599 Kč | Zobraziť |
HASEGAWA – kompozitné dosky pre japonské nože
New in the category are HASEGAWA composite cutting boards. They combine a hard core with a softer elastomer surface that is gentle on the edge and helps cushion blade impact during cutting. They are suitable for customers who use sharp Japanese knives and want a hygienic, modern and easy-to-maintain work surface.
HASEGAWA boards also offer an antibacterial surface, compatibility with suitable bleaching agents, dishwasher cleaning and food-contact certifications. The black finish highlights light ingredients such as onion, garlic, fish, sushi ingredients and cheese.
Ako vybrať veľkosť dosky?
A smaller board is suitable for quick cutting of fruit, herbs or smaller vegetables. A medium board is the best universal choice for everyday cooking. A large board gives more space, better stability and more comfortable work with meat, bread or larger vegetables.
| Veľkosť / typ | Vhodné použitie |
|---|---|
| Smaller board | Herbs, fruit, smaller vegetables, snacks and quick preparation. |
| Medium board | Everyday cooking, vegetables, bread, smaller cuts of meat and fish. |
| Large board | Meat, fish, larger vegetables, bread and comfortable cutting without mess around. |
| Round / serving board | Serving, grilling, cheese, charcuterie, steak, bread and table presentation. |
Ako sa starať o kuchynskú dosku?
Care depends on material. Do not wash wooden boards in the dishwasher, do not leave them standing in water and let them dry vertically after washing. Regular treatment with food-safe oil helps reduce drying, cracking and loss of natural wood grain.
Composite and synthetic boards are easier to maintain. HASEGAWA and Parker Asahi are suitable for users who want a more hygienic solution for meat, fish and frequent cutting. After use, wash the board, dry it and store it so it can dry well.
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Upozornenie Do not cut on glass, stone, ceramic or directly on the kitchen worktop. These hard surfaces quickly dull the edge. Do not wash wooden boards in a dishwasher and do not leave them in water for a long time. Do not use composite and synthetic boards as a base for hot pots or pans. |
Aká doska sa hodí k japonským nožom?
Japanese knives often have harder and finer edges, so it is important not to use an overly hard surface. Good choices include quality wooden boards, HASEGAWA composite boards and professional Parker Asahi boards. Glass, stone and ceramic boards are unsuitable because they can significantly shorten edge life.
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Potrebujete poradiť s výberom? We will gladly help you choose a board according to knife type, cooking style and desired maintenance. Call customer support at +420 702 049 048, available Mon-Fri, 7:30-16:00. |
Časté otázky
| Otázka | Odpoveď |
|---|---|
| Which cutting board is best for kitchen knives? | The best choices are quality wooden boards, HASEGAWA composite boards and professional Parker Asahi synthetic boards. Glass, stone and ceramic quickly dull the edge. |
| Is a wooden or synthetic board better? | A wooden board is beautiful and suitable for serving. A synthetic or composite board is more practical for meat, fish, hygiene and frequent use. |
| Why choose HASEGAWA? | HASEGAWA combines a hard core and a softer elastomer surface. It is gentle on the edge, antibacterial and suitable for sharp kitchen and Japanese knives. |
| Why choose Parker Asahi? | Parker Asahi is professional synthetic rubber that protects the knife edge, does not absorb water or odours and dries quickly. |
| Can a wooden board be washed in a dishwasher? | No. Wash a wooden board by hand, dry it quickly and let it finish drying vertically. A dishwasher may cause cracking, warping and drying of the wood. |
| Which board should be used for meat and fish? | A separate synthetic or composite board is practical for meat and fish because it is easy to clean and easier to keep hygienically separated. |
| How can I prolong the life of a wooden board? | Wash it by hand, dry it, let it finish drying vertically and regularly treat it with food-safe oil. |
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