FOUNDER OF QONTUR
The name QONTUR stands for good form and a clear attitude. Whether in product design or with regard to manufacturing standards. QONTUR founder Kai Berger is a passionate hobby chef. "If I didn't have to work, I would probably stand in the kitchen all day long trying out new recipes!" We think that it is a good feeling to rely on your kitchen tools and enjoy owning them.
A good kitchen tool is one that I use every day with pleasure. It offers me individuality through its unique design, best workmanship and durability.”
Kai Berger, Founder of QONTUR
That's why we develop sophisticated kitchen products with daily usefulness and think from the perspective of the user. We implement new ideas that fit harmoniously into a modern kitchen and living environment. We manufacture our designs exclusively in Europe and only from natural, recyclable or already recycled materials and components.
We want to create products and collections that are loved and cared for, that people want to use, that are long-lasting companions. The use of select materials and careful design are therefore both a prerequisite and a consequence for us."
"Good design has to maintain a fine balance" is the credo of Carsten Gollnick, with whom we develop our product design. Good design is much more than just the outer form. At QONTUR it is the result of a passionate process. Our products are the result of a love to detail and craftsmanship. It is about appreciation for the people who use our product, but also about respect for their environment and nature.
Our products are meant to be faithful companions, which you immediately miss when they are not there. They are well thought out and therefore increase the pleasure of every use.
We bear a social responsibility for our products. For us, product design therefore also means checking what exact material we can use, where this material comes from, how it is made, how durable and how environmentally friendly it is.
Our objective to implement new ideas at a high level requires specialists who accept challenges and find great solutions under motivating working conditions. A common understanding of quality is also very important.
Not only for these very important reasons we are manufacturing exclusively in Europe. In addition, we have shorter transport distances and smoother communication.
Through personal contact and exchange we can achieve better results at all levels.
For consistent quality we need reliable wood suppliers and careful selection in the factory. Our raw wood comes exclusively from certified suppliers within a radius of 100 kilometres or less. The origin of each tree trunk can be traced via its batch number and an ecological management of the forests is ensured.
Green electricity from the photovoltaic system on the roof of our production facility is used in the factory. The accumulated sawdust is collected centrally by a ramified extraction system, so that it can be used to generate energy in the drying chamber and, in winter, to heat the other buildings, too.
To achieve our high quality standards, we work exclusively with certified wood suppliers. We cut the raw material from the whole tree trunk. For QONTUR products we use only the best quality wood without cracks or visual defects.
The correct drying of the timber after cutting is decisive for the quality of the later end product. If carried out conscientiously, it is quite time-consuming and also requires compliance with critical parameters.
After cutting, the oak must never be placed directly in the drying chamber. This would also consume far too much energy. It must first dry in the open air for at least 4 weeks to achieve an optimum condition for further processing and to minimise energy consumption. During the subsequent drying process in the drying chamber, it is extremely important that the specific temperature for each type of wood is set to ensure that the wood does not bend or crack.
Oak wood is dried slowly at only 30-40 degrees, while higher temperatures are set for other types of wood. In order to be able to monitor and control the temperature in the chamber at all times, there are numerous sensors in different zones.
Oak wood has a natural antibacterial effect due to its high tannic acid content and is an ideal base for hygienic kitchen work. The resistant wood is highly durable when treated properly and is also more gentle on blades than other hardwoods.
Use a sponge, damp cloth or dishwashing brush to clean the board under lukewarm water. We recommend that you always moisten both sides of the board so that no tension is created in the wood. Then wipe it with a dry cloth and place it so that it can dry well from all sides. If you notice protruding wood fibres during the first cleaning, don’t worry, this is natural and will resolve after a short time.
Never put your board in the dishwasher as the heat and aggressive detergents strip the wood of its natural oils, degrade the glue and cause deformation. Never leave your wooden board in standing water.
Please note that the tannic acid in oak wood can react with strongly aromatic cheeses and cause irreversible staining of the board. For very aromatic cheeses, it is best to put the packaging or a piece of kitchen paper underneath.
Avoid contact with cast iron pots and pans(contact with stainless steel cookware is not a problem!). Non-stainless iron reacts quickly with the tannic acid and can stain the wood.
Treat your board from time to time with an edible oil or our specially adapted, food-safe maintenance oil, based on linseed oil. It is solvent-free, transparent, penetrates deeply into the board and revives the natural structure and tint of the oak wood. It also provides good stain resistance.