The vast majority of woods used in Ligna are antibacterial and suitable for contact with food as long as they are properly maintained.

In the hotel and restaurant sector, wooden cutting boards are not allowed, mainly to avoid cross-contamination, but service or presentation boards are allowed.

On this subject, the Danish Institute of Technology has shown that bacteria remain and proliferate more in materials such as plastic or stainless steel than in woods such as oak or pine.

The main function of the legs on wooden kitchen boards is to avoid direct contact with the countertop. With this, we ensure the correct ventilation of the back of the board and avoid overexposure to possible wet surfaces.

In the event that the board undergoes any type of movement, the legs are an essential resource to keep the board on the road and ensure its stability during use.

Cutting boards are functional objects, so it is impossible to avoid 100% the presence of knife marks over time. That said, this should be taken into account when choosing a table:

Hardwood boards: Choosing hardwoods for your board (wenge, curupai, etc.), especially on grained boards, can lessen the appearance of marks, but the sharpness of your knives will be damaged quickly.

End grain boards: End grain boards reduce the number and depth of knife marks on the board. For this reason, they are the type of board chosen for the most assiduous cooks.

End grain cutting boards have the best qualities for cutting in the kitchen:

– High durability

– Dimensional stability

– Reduced wear and tear

– Respect knife edges

– Eliminates the proliferation of bacteria and other microorganisms if the board is kept in good condition.

For more information, see our guide on types of cutting boards

No, unless otherwise stated (only in certain tables in the “single tables” category)

All materials used in the Ligna manufacturing process are suitable for contact with food.

This includes the adhesive (Titebond III), the finish (mineral oil, beeswax and carnauba wax, hard wax oil), epoxy resin (Epoxy Food).

The basic non-slip feet are made of non-slip rubber and only serve the function of keeping the board elevated from the countertop. Instead, the premium legs are made of aluminum with a non-slip rubber base and give a more professional look to the cutting boards.