Care of your hardwood cutting/Serving board.....
- On a fairly regular basis, especially when the surface becomes a bit worn or dull, and depending upon utilization, apply a liberal coat of conditioner to all surfaces of your board using a soft cloth. The conditioner should optimally contain food-grade mineral oil and a natural wax such as bees wax. Do not use any other kind of food-grade oil such as vegetable or olive oil. If a conditioner is not available, mineral oil is the second best choice for periodic treatment of the board.
- We highly recommend Howard Butcher Block Conditioner available online or at various outlets such as the "big box" home improvement stores. Just a hint....this is usually found in the paint section of the store. Walrus Oil is another great option...absolutely no Walruses were harmed! It's a mineral oil / natural food-safe wax conditioner like Howard sells.
- Allow the board conditioner to fully penetrate through the wood fibers for several hours if possible, then wipe off any excess conditioner. Apply additional conditioner to any visible dry spots, or for other issues such as nicks or cuts in the wood.
- Do not allow liquids of any type to stand on the cutting board for long periods of time.
- Do not let fresh, wet meats lay on the board longer than necessary.
- With double-sided, reversible cutting boards, it is suggested to use one side to cut meat, and the other side for vegetables and fruit.
- Always clean the cutting board thoroughly, especially after cutting meat, fish, or poultry.
- Try not to cut continuously in the same surface area. Distribute your cutting over the entire work surface so that the board will wear evenly. Be advised....serrated knives scar the cutting board more easily than a traditional smooth blade.
- Clean your cutting board by wiping all surfaces down with mild dish soap and water. Wipe with a clean wet cloth and dry thoroughly.
- Do not wash your wood cutting board with harsh detergents of any type.
- If your cutting board is reversible, it should be turned over periodically to allow even usage to both work surfaces.
- Unless your board has feet, it is recommended that it be stored vertically if possible to allow air flow to both sides.
- DO NOT wash your cutting board in a dishwasher! Don't even think about it......
- If your board becomes nicked, scored, or cut from a lot of use, simply resurface with fine sandpaper, and finish with a generous amount of board conditioner. We offer free resurfacing for the life of your board, all you pay for is shipping. Please contact us for more information.