Cul de sac-JAPON
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Small: W310mm H34mm D210mm
Large: W395mm H34mm D210mm
The solid Aomori Hiba wood cutting boards are hand-planed one by one by skilled craftsmen. They need to adjust the blade several times and sharpen it several times to complete a piece of board. This is a cutting board that has taken lots of effort, and it is smooth, beautiful, has good drainage, and can be used for a long time.
Aomori Hiba wood has been proven to have deodorizing effects as well as high antibacterial, insect-repellent, and anti-fungal effects, and has also been shown to be resistant to pathogenic Escherichia coli O-157. In addition, it is waterproof, moderately hard, and has excellent contact with the blade of a kitchen knife.
Origin: AOMORI JAPAN
Using Instructions >
Use as cutting board, but can also be used as dry food plate.
How to maintain a cutting board >
・ Spraying water onto the cutting board before use will form a water coating on the surface, making it difficult for odors and dirt to penetrate the cutting board. Spray with water, then wipe off excess water before use. (Before first use, please wash it once before using)
・ After using the cutting board, wash it with water and detergent as soon as possible, and let it air dry standing up with the board wood grain placing vertical; do not expose to direct sunlight.
(Since wooden cutting boards contain moisture, they may warp or crack from sudden temperature changes or rapid drying.)
・ Disinfection by immersion in detergent may forms black spots on the board. The same happens for Aomori Hiba wood cutting boards, which have high antibacterial effect. When sterilizing, wash them with detergent first, drain the water, and then sterilize them with boiling water.
**NOTE that if you pour boiling water before washing off the stain, protein stains from food residue that left on the cutting board might be harden by the boiling water.
