A high-tech natural product

Today, breakfast plates, cooking spoons and other kitchen utensils are mostly made from plastic rather than wood. There is a misconception that plastic is more hygienic.

In fact, scientific studies at the Federal Biological Research Centre for Agriculture and Forestry and the German Institute of Food Technologies have shown that wood has an anti-bacterial effect that plastic cannot offer.

Our tips and tricks for looking after wooden products

  1. Any kitchen worth its salt should use different chopping boards for different foods:
    • one for meat
    • one for fish
    • one for onions and garlic
    • one for fruit and vegetables

  2. Oiling is the best method for keeping household chopping boards hygienically clean and smooth. Before oiling these boards, they need not only to be 100% clean, but also completely dry.

  3. After cleaning, place the wooden board upright, so that water can drain off and the air can dry it from all sides. This prevents stresses which can occur when drying wood and which may result in splitting.

  4. Generally speaking, items made from natural materials must never be left in water for long periods, and they are also not dishwasher safe, as high temperatures and excessive water will damage high quality wood.