Whether light-coloured surfaces for Scandinavian chic or dark wood with a sophisticated effect - wood is an all-rounder in kitchens, radiating warmth and cosiness. But which types of wood are suitable for use in the kitchen, how can they be combined and what should be taken into account when caring for them?
The surface is pleasantly smooth to the touch, exudes a soft, resinous fragrance depending on the type of wood and impresses with its warm, cosy colour tones: Wood is a favourite in the kitchen for good reasons. It regulates the humidity and contributes to a pleasant indoor climate. And as an added bonus, Real wood is always unique. The material is also available in numerous colour nuances and processing types - from comparatively inexpensive veneer to high-quality solid wood kitchens.
The term "real wood kitchen" covers various construction methods in which real wood is used either visibly or structurally. Depending on the structure, a distinction is made between veneer, solid wood and solid wood kitchens.
Solid wood and solid wood kitchens are among the highest quality and most expensive designs. They offer a long service life, can be sanded and retreated. Veneered kitchens offer an authentic wood look and also have a positive effect on the indoor climate. Depending on the structure and use, their service life may be shorter, and veneered surfaces cannot usually be sanded.
Whether your real wood kitchen is made of beech, oak or pine influences not only the appearance, but also the care properties, durability and spatial effect.
A distinction is made between hardwood and softwood varieties. Hardwoods such as oak, beech, maple or walnut are particularly hard-wearing and less susceptible to pressure marks and scratches. This makes them ideal for kitchens with heavy-duty use and a long service life.
Softwoods score points for their lower weight and are easy to work with - a plus point for customised kitchens. Pine, spruce and Douglas fir are popular. In addition to their functional benefits, they also have visual advantages:
Tip: Swiss stone pine originates from the Alpine region, among other places, and is used for high-quality real wood kitchens in country house style, for example. The reddish-brown colouring gives the wood a rustic look - and its marked, resinous scent promotes a sense of well-being.
Which worktop harmonises with a wooden kitchen - and is there anything to consider with regard to the wall colour?
As a general rule: Wood and wood like to join forces. Designing the fronts and work areas in a uniform wood look creates a puristic overall look. This can be further emphasised by a wooden back panel. And as an added bonus, Certain types of wood, such as oak or pine, have natural ingredients that can have antibacterial properties. In combination with the right care, wood can contribute to a hygienic kitchen environment.
Tip: With the BORA cooktop extractor system you emphasise the seamless look, as there is no classic extractor bonnet to interrupt the overall picture.
If you prefer an optical contrast, natural stone worktops are a good choice:
Tip: Depending on the structure and surface, real wood kitchens can be painted to give them a fresh look. But what colour? If the grain is to remain visible, glazes are suitable. Use acrylic lacquer or chalk paint to give the fronts a completely new look. Important: Check in advance whether it is solid wood or veneer and sand the surface carefully before painting.
The BORA Classic 2.0 can be combined with a total of seven different hobs - for individual enjoyment.
Wood stays beautiful for a long time with the right care. Painted surfaces can be cleaned with mild cleaners and suitable care products. Oiled or waxed wood should be regularly refreshed with an oil or wax to protect it from moisture.
The cleaning applies: Less is more. Avoid aggressive agents such as scouring milk or solutions containing alcohol. Water and a splash of washing-up liquid are usually sufficient. Also make sure to remove liquids as quickly as possible. They can leave permanent marks in the wood.
