Care instructions for wooden chopping boards

NO. High temperatures, which inevitably prevail in dishwashers, change the structure of the wooden chopping board. The wood dissolves and splinters form. Simply use a sponge with a rough side when washing by hand. Add a little washing-up liquid and the wooden chopping board will be perfectly clean.

To clean your new wooden board thoroughly, we recommend soaking the wood regularly (tip: every 3-4 weeks) in cooking oil or brushing it thoroughly. This prevents the wood from absorbing water and creates a damp microclimate, which is particularly attractive to bacteria and germs. Sunflower and rapeseed oil are semi-drying oils: These oils dry and resinify to a certain degree, but not completely. Before the oil has completely dried on the wood surface and been absorbed by the wood, it can become rancid and sticky. Therefore, any excess that remains after rubbing in must be thoroughly wiped off before the kitchen board is set aside to air dry. Olive oil is a non-drying oil: Olive oil does not dry or resinify and remains as an oily film on the wood surface even after weeks. Olive oil should therefore only be used if the wooden board is in daily use anyway and is therefore rinsed off daily. Repeated daily wiping with a damp cloth prevents the olive oil from becoming rancid and sticky. Linseed oil is a drying oil: Linseed oil (linseed oil) resins completely and is therefore very suitable for maintaining wooden kitchen boards. No oily film remains on the wood. The oil does not turn rancid and provides good and long-lasting protection for chopping boards. Linseed oil is a purely natural product and is also known as a foodstuff. But please do not confuse pure (cold-pressed) linseed oil with a linseed oil varnish. Only use natural linseed oil to care for your chopping boards. You certainly don't want the various drying agents found in linseed oil varnish on your chopping boards.