HOW TO: CLEANING
The Frankfurter Brett (no matter which model) looks at first glance much more complicated than it actually is – and the same goes for cleaning.
The Containers system can also be used for cleaning, which offers a solid advantage in everyday cleaning:
One Container is filled with soapy water, food scraps on the board are thrown into the attached waste Container, and the board is thoroughly scrubbed right in place – excess soapy water also flows into the waste Container after scrubbing.
So the board no longer needs to be carried to the sink to be cleaned. Over time, this new cleaning routine becomes second nature and – compared to cleaning normal cutting boards in too small sinks – is simply fun.
Here is the procedure in detail, step by step:
01. The daily dose of love – cleaning after cooking
1) EMPTY THE BOARD:
Throw food scraps/waste etc. into the still attached waste Container with the board set up.
2) SCRUB:
Scrub the board thoroughly in place with hot water and plenty of soap using a pot sponge. Then throw the dirty soapy water into the attached waste Container with the help of the sponge.
3) DISASSEMBLE:
Remove all remaining Containers, empty waste into the trash bin, and put Containers in the dishwasher/rinse.
4) DRY:
Thoroughly dry the board with a kitchen towel, pull out the front Brackets if necessary and also put them in the dishwasher – usually it is enough to briefly wash and dry the Brackets.
5) TURN REGULARLY
To prevent uneven wear, please turn the board regularly and use it as evenly as possible.
(Exception BASIC – only one side is usable here. If this side is heavily worn, see below)
02 PRO TIP: PEELING FOR THE BOARD
Sometimes the board temporarily absorbs odors – especially from garlic or onions.
A simple home remedy helps here, which provides quick relief (by the way, odors usually disappear on their own after a few days):
1) PEELING PASTE:
Make a creamy paste from the juice of a fresh lemon and regular salt directly on the affected area of the board.
2) SCRUB HARD:
Spread the paste on the affected areas (usually the front third of the work surface) with a pot sponge and scrub vigorously. This procedure actually has a similar effect to a peeling: the top layer of the board is lightly sanded and deposits are removed, while the lemon juice additionally neutralizes odors.
3) LET DRY:
Let dry thoroughly overnight, then apply a layer of oil to the stressed wood.
Basically: Wooden boards are more hygienic than plastic boards (here is our article on the topic), but foods like raw meat or fish must also be classified as potentially hazardous foods in private kitchens and should be strictly separated from vegetables and fruit.
To process meat (or chili and garlic), we always recommend using our Easy Pads (link here), which can simply be put in the dishwasher afterwards. This way, you keep the different areas separate and can still use the board’s Containers system.
03 Container care
The Containers are basically very low-maintenance and almost indestructible.
With the plastic Containers, you have to keep in mind that they tend to become "cloudy" if you clean them with, for example, a pot sponge. The sponge is hard enough to leave fine scratches on the otherwise highly polished surface, which leads to a clouding of the transparent Container walls.
It’s best to wipe them with a cloth and then put them in the dishwasher; this way they should stay nice for a long time.
The same applies to the stainless steel Containers; here too, after some time, you can notice signs of use on the surface, of course much less noticeable than with plastic.
Whether signs of use on everyday items are bothersome is something everyone has to decide for themselves.
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And in case anyone wonders if we don’t also find it pretty odd to write 2 DIN A4 pages about cleaning cutting boards: Yes, absolutely.
But it’s also a bit cool – these aren’t ordinary cutting boards.
