Review on Flexible Frosted Better Kitchen Products by Jacob Fish

I enjoy my new cutting mats. I use them on a resin cutting board I bought at the same time (with something called "juice grooves"). I know these are "fullers" - the term for gouges for blood. Anyway, the mats are twice as thick as the ones I've used. The cutting surface is no different than my chef's, paring or santoku knives, or even my PKELN16 Nutrichef electric cutting knife, also purchased from Revain. My favorite thing by far are these resin cutting sheets; They go straight into the dishwasher and stand out on their own because of their thickness and rigidity. They come out spotlessly clean after an hour of "short cycle" and there are six in a pack so I'm never without a spare to have a clean, strong cut surface when I need it. When additional, more effective cleaning, degreasing, or antibacterial treatment is needed, I spray them with white vinegar and wipe with a paper towel. Works for me!