Titanium Cutting Board Kitchen Food Grade

Basic principles of using a cutting board

Use both raw and cooked

Separate meat and vegetables

A good cutting board can make the knife rise and fall smoothly, cut vegetables have a sense of cutting but do not bite the knife, and show the knife technology at the same time, without damaging the blade.

After all, the frequency of use is close to three times a day, and the feel of the cutting board must be taken into account.
Antibacterial and mildew proof
After the use of wooden or bamboo cutting board, each knife mark is stuffed with food debris, a large number of bacteria.
The kitchen environment is warm and humid, and the wood rots and breeds aflatoxins, and the boiling water at 100 ° C does not kill aflatoxins.
No slag, cracking deformation
Any material of the cutting board, as long as there is slag, cracking, etc., it means that the quality is not up to standard, and the gap on the structure will cause bacteria to breed in it, affecting the health of the family.
Feels good to the knife
The hardness of titanium is slightly less than that of stainless steel, and WUJO titanium cutting board feels good when cutting vegetables, and does not hurt the knife.
Never mold or rust
Titanium and air contact to form a layer of dense titanium dioxide film, acid and alkali resistance, corrosion resistance.
Titanium is a recognized biological metal that can be implanted in the human body.
The titanium cutting board uses 99.5% pure titanium, which has natural antibacterial properties.
With solid and durable, anti-bacterial, anti-mildew, odor and other excellent properties.
Easy hanging
It's only 2 millimeters thick, and it takes up less space than a regular thick cutting board.
Round edges
Corner polishing treatment, round does not hurt hands, portable handle design, pick up, hang are very convenient.
Drawing process
After more than a dozen processes such as drawing and polishing, the surface is more texturing, more non-slip, cutting yams and fish are not afraid of slippery, will not cut hands.
The kneading does not stick
The surface of the cutting board is smooth and smooth, and it is very handy to use.
Easy to clean
Metal material, as long as the water is gently washed clean, unlike ordinary cutting board also need to take a steel ball brush.
We live in a golden age of rich ingredients, developed cold chains, and full integration of food cultures in various countries, where we can taste all kinds of food and deal with all kinds of ingredients.
A good cutting board is a kitchen tool that increases the pleasure and enjoyment of cooking; It is also a silent statement of our love for life.

 

 

 

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