- Original SCANPAN
- Worldclass cookware
- Danish heritage
We offer many different high-quality products in wood. Get an overview of our wood products here:
This page is primarily a guide to our cutting boards, as it is the one wood product of ours that generally gets the most worn.
You should not be afraid of poor hygiene when choosing a wooden cutting board as long as you take some precautions. The myth that plastic is better against bacteria has been debunked. Experiments made at the Danish Technological Institute have shown that wood is a good hygienic material where bacteria have poorer living conditions than on other materials, such as plastic.
Wooden cutting boards should not be put in the dishwasher and it is therefore very important that you clean your cutting board thoroughly by hand with soap and water, especially when you have been using it for meat.
In general, none of our wood products should be put in the dishwasher.
It is a good idea to have at least two different cutting boards and preferably more in your kitchen – one for fresh meat and fish and one for fruit and vegetables. They should be used for their specific purposes – every time! Using separate cutting boards and making sure to clean them properly reduce the risk of bacteria spreading from one board to another.
Keep the following precautions in mind when using and cleaning your cutting boards:
When you buy one of our wooden cutting boards, we recommend sanding it and oiling it as one of the first things. The wood will quickly ‘rise’ when you start using it and will feel very rough. Sand it along the grain with fine sandpaper, rinse it with water, wipe off and finish by spraying it with our wood oil and then distributing the oil with a dry cloth. See how below.
Find our wood oil here
