Our Tips
WHAT WE RECOMMEND
Always Good To Keep In Mind
RECOMMENDATIONS FOR WOODEN CHOPPERS
1. The chopper should be treated with oil once a month or periodically. Use natural mineral oil or sunflower oil. Remove the surplus oil. You will increase the lifetime of the chopper for several years. For some shredders, such as bread specials, oiling is not necessary as it does not require washing.
2. Wash with a sponge in clean, warm water. Clean both surfaces with a dry wipe and dry thoroughly. A mineral oil can be applied at this time.
3. Keep it seated on an edge or hanging on the wall.
4. Always clean the chopper thoroughly after cleaning or cutting the fish on the work surface.
5. It is recommended to use both sides of the chopper for longer use.
6. Scratches can easily be removed by grinding, then clean and lubricate.
- Treat with oil once a month
- Wash with a sponge in clean warm water
- Keep it on an edge while drying
- Deep clean after cutting fish
- Use both sides of your chopper
- Remove scratches by grinding
CAUTION
2. Do not wash in the dishwasher, it is natural wood and it can crack.
3. WARNING: Do not leave near excessive heat sources (stove) without proper insulation between the heat source and the edge of the chopper.
4. Do not leave meat or other damp products on the chopper longer than necessary.
5. Do not cut continuously at the same place on the work surface, distribute the cutting over the entire surface, so it will wear out evenly.
6. Never wash the chopper with detergents of any kind.
- Do not keep in humid places
- Do not wash in the dishwasher
- Do not leave close to heat sources
- Do not cut always in the same place
- Do not leave meat or humid food on the chopper if not necessary
- Don’t wash the chopper with detergent
AVOID CROSS-CONTAMINATION
To preserve food safely and avoid cross-contamination (eg bacteria from raw meat with fruits or vegetables) and protect knife blades:
1. Never use the same surface for different types of food.
2. Ideally, use 2 choppers to prevent cross-contamination with bacteria, using one for fruit, bread, vegetable or similar foods, and the other for meat, fish, etc.
3. Always start with fresh vegetables, ending with meat preparation.
4. Never place other kitchen accessories on the chopper, such as plastic containers, aluminum foil, etc. Just the food and the knife, making sure you keep them only on the chopper, thus keeping the knife and uncontaminated chopper.
- Don’t use the same surface for different kinds of food
- If possible use different choppers for dry food and wet food
- If not, start with dry food and finish with wet food
- Don’t put other items beside food and knife on the chopper
TIPS FOR USING CHOPPERS
1. Buy a kitchen chopper taking into account the kitchen space.
2. If you are using a large chopper, even if you live in a small apartment, you can put the chopper over the sink, turning it into a working space.
3. Tip for storage: When leaving the chopper dry, put it on the edge so the wood will not deform or crack.
4. Use different types of choppers for different purposes. For example, use the bread chopper separate from the one for vegetables or meat. You will have a well-cared chopper for long life.
- Take into account your place when buying a chopper
- You can leave it over your sink
- When drying put it on an edge to avoid deformation and cracks
- Use different choppers for different kins of food
KEEP IN TOUCH
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