Chopping is only half the job. Then you have to get everything from the board to the pan, bowl or table—preferably without leaving half the onion, herbs or vegetables scattered across the bench.
Dreamfarm Big Fledge Bamboo starts as a generous everyday cutting board. When the chopping is done, its flexible edges flip up to turn the board into a tray, keeping your food contained while you carry and pour.
Turn it over and you have a carving side with a generous groove to catch the juices from roast meat, ripe fruit and other juicy foods. Non-slip feet on both sides keep it secure whichever way you use it.
Because a good cutting board should give you space, stability and control - and make the next step easier too.
Big Fledge Bamboo is large enough for proper everyday preparation, but it does more than provide somewhere to chop:
It is one hardworking board rather than a collection of boards and trays competing for space in the kitchen.
Use the flat side for chopping vegetables, herbs, fruit, bread and everyday ingredients. Its food-gripping pattern helps hold ingredients in place, while the non-slip feet keep the board steady.
When you are ready to move the food, flip up the flexible edges and carry it to the pan or bowl with far fewer escapees.
Turn the board over when carving roast meat or preparing juicy foods. The generous groove catches the drips before they run across your bench—and helps you save those flavour-filled meat juices for gravy or jus.
Both sides have non-slip feet, so the board stays supported and secure whichever surface you choose.
Give yourself enough board space. A crowded cutting board makes good knife technique harder and sends ingredients onto the bench. The larger Big Fledge gives you room to keep your uncut ingredients on one side and your finished pieces on the other.
When transferring food, avoid dragging the sharp edge of your knife sideways across the board—it can dull the blade over time. Use the back of the knife, or better still, flip up the edge and let the board do the carrying.
Carving a roast? Let the meat rest on the grooved side first. The board will catch those valuable juices, which can be whisked back into your gravy or jus for extra flavour.
Underground Chef is designed to fit into real life, not take it over. You can start gently, explore at your own pace, and choose the level of guidance that feels right for you.
There’s no pressure to commit and no long-term lock-in. Just thoughtful support, clear guidance, and a way of cooking that works around how you live today.
