Teak butcher's block
Due to new U.S. regulations, this item cannot be shipped to the United States.
Description
This solid teak kitchen block is of professional quality. Its end-grain construction absorbs the impact of cutting while protecting the edge of your knives: the wood fibres close up naturally after each use, limiting marks and cuts.
Well suited to preparing meat, fish, fruit and vegetables, it has, depending on the model, a groove around the edge to collect the juices and keep the worktop clean.
Naturally rich in oils, teak has antibacterial properties that help with hygiene while needing little upkeep. Sturdy and long-lasting, this block is built to serve demanding cooks for many years.
Features
-
Professional-grade solid teak
-
End-grain construction that protects knife edges
-
Highly resistant to cuts and wear
-
Built-in side handles for easy handling
-
Naturally antibacterial and easy to care for
-
FSC® certified teak from sustainably managed forests
Available models
30 × 20 × 3.2 cm: with a groove around the edge to collect juices
44 × 29.5 × 3.2 cm: with a groove around the edge to hold juices
50 × 35 × 5.2 cm: perfectly flat surface, no groove, with non-slip feet for good stability
Specifications
| Reference |
P47908
|
|---|---|
| Composition | Teak |
| Made in | Brazilian |
Care
- Laver à la main, à l’eau chaude avec un peu de liquide vaisselle, sur les deux faces. Jamais de lave-vaisselle ni de trempage.
- Sécher au torchon, puis laisser sécher debout sur la tranche.
- Huiler tous les deux à trois mois, ou dès que le bois s’éclaircit : une fine couche d’huile de chanvre ou de noix au chiffon, sur toutes les faces.
- Essuyer l’excédent après 20 à 30 minutes, puis laisser sécher 24 heures avant de réutiliser la planche.
- Désodoriser au besoin en frottant avec du gros sel et un demi-citron, puis rincer et sécher.
Teak butcher's block