Board cutting end magistro, oak, with metallic gastrointestinal capacity, 30.5 × 16.5 × 5 cm, in a craft box

The largest myth of cutting wooden boards: a lot of bacteria and microbes accumulate in them.

, in fact, wood is an aggressive environment for food bacteria - they simply do not survive there, unlike plastic materials. The natural product by nature has antiseptic properties.

Wooden cutting boards will become a stylish addition to any kitchen and an indispensable assistant for every mistress!

How to care for a cutting board

< LI> Be sure to clean the product immediately after each use. The cutting board must be washed manually in warm water. Soaking in the sink will damage the product: from water, wood can start to deteriorate or deal.
• Wash and dry correctly. After washing, wipe the board with a soft cloth. Then lay the product on a flat surface so that it does not deform, and let it dry. If you constantly put the board to one side, then gradually it will bend in one direction.
• warn the occurrence of bacteria. The board must be periodically wiped with a solution of vinegar or pure lemon juice. This is especially important after cutting raw meat, fish and strongly smelling products.
• Protect the board from moisture. From time to time, process the product with mineral oil or ointment.

On the boards there is an application of STM MAGISTRO.