What are the best cutting boards? buyers often ask sellers. So, the stronger the wood used, the more durable the product will be. In order not to buy a new board every month, preference should be given to oak.

Oak is an amazing tree. Everyone knows that oak trees are long-lived, their age can reach up to 500-600 years! Oak wood is exceptionally hard and durable. All boards are handcrafted by our skilled craftsmen using proven techniques and coated with a mixture of linseed oil and wax. It is thanks to this that oak boards for the kitchen serve for a long time, do not crack, and retain their shape.

All our boards are made in a classic style and will become an adornment of any kitchen and an indicator of the taste of the owners. Most of our cutting boards can be used both for cutting food and for serving dishes: for serving meat with a side dish, and on its flat side you can cut meat, bread, and vegetables!

There are oak boards that are designed exclusively for serving dishes, for serving snacks, fruits, and vegetables.

What are the main advantages of oak wooden boards?

  1. Surface does not dull knives
  2. Does not make unpleasant sounds when cutting products
  3. Products do not slip on the surface: nothing will slip from the board to the floor, and your fingers will remain intact
  4. They look solid: such a board does not need to be hidden in a closet, it becomes an element of the interior
  5. Natural plant material: if the smallest particle of wood enters the body, it will not cause any harm.

The most important advantage of wood cutting boards, whatever it may be, is their environmental friendliness. Natural wood is a safe and useful material. The Danish Institute of Technology conducted research in which scientists applied bacteria to different types of wood, plastic and stainless steel. At certain intervals, the number of surviving bacteria was measured.

It turned out that conditions on the tree — unfavorable for the life of bacteria. An hour later, the number of bacteria on different types of wood decreased by more than 50%. And after 2 hours, the bacteria completely died on 3 wooden boards out of 5. While on plastic and stainless steel, the bacteria felt great and multiplied.

Protection against the effects of bacteria is the application of special mineral oils after manufacture. The oils soak into the pores of the wood cutting board, providing extra strength, hygiene and moisture resistance. During the life of the board in your kitchen, the top layer of oil, of course, is erased. Therefore, it is necessary to periodically cover the wooden boards with a new layer of a mixture of linseed oil and wax:

  1. Pour one part of the oil into a suitable container.
  2. Add four parts beeswax, mix.
  3. Wash and dry the board.
  4. Rub the mixture with a soft cloth.

The board impregnated with oil and wax can be washed (not in the dishwasher!). Be sure to wipe dry with a paper towel afterwards. Repeat the treatment every month and the board will not crack and will retain its shape and appearance for many years!

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