Defense board mAGISTRO, whole beech array, 30 × 20 × 3 cm

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

• 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.

The thickness may differ by +/- 0.5 cm