Care tips for your end-grain chopping board

Each of our end-grain boards is unique.

So that you can enjoy your chopping board for years to come, please follow these care instructions:

• Simply wipe your "Augenweide" cutting board damp after use (possibly with some washing-up liquid) and dry it off.

• Let the board air dry. Please place the boards without rubber feet upright for drying.
• Please do not clean the board in a dishwasher, do not leave it in water and do not use hard scouring sponges or cleaning agents.
• Please do not put your board on radiators or stoves and do not put hot pots on it.
  
  
  It is possible that your board will become rougher after some time or that the wood color will appear paler. This is normal! Then it is time for some maintenance.
  
  Oil your board generously. You will notice how the board literally soaks up the oil. You can also use walnut oil instead of kerosene oil. However, we do not recommend the use of vegetable oil as it can become rancid and might give a bad taste to your food.
  However, if it is time for a rejuvenating treatment after years, you can always sand the surface yourself with fine sandpaper and treat it with oil afterwards.
  We ourselves use and recommend, based on our good experience, the care with a beeswax-paraffin oil mixture, which is rubbed on all sides of the board.
  We will be happy to answer any questions you may have about care, even after purchase.
  
  

We have set ourselves a high quality standard,

but there are also smaller blemishes in the high-quality woods we use. These irregularities do not impair neither the use nor the durability of our handmade end-grain wood cutting boards.

In addition, due to natural fluctuations, our measurements and weights may not always correspond to the millimeters and grams indicated.

No!

Scientific studies* have shown that, contrary to popular belief, wooden utensils such as boards and cooking spoons have lower germ counts after contamination with bacteria than the comparable objects made of plastic.

This is because the porous structure of the wooden surface draws moisture away from the surface, thus ensuring that the germs and bacteria dry out and die quickly.

 

*Source: Federal Biological Research Centre for Agriculture and Forestry / German Institute for Food Technology