Cutting Board Care & Maintenance
Your cutting board comes seasoned and ready to use. All our boards are dipped in a mineral oil bath and coated with cutting board butter (mix of beeswax and mineral oil).
Cleaning Your Cutting Board
Cleaning of your cutting board is best done immediately after each use.
Never soak wood cutting boards in water or place them in dishwashers.
For fruits and vegetables: rinse with warm water or wipe surface with a damp cloth.
For meat, fish, and dairy items: clean with dishwashing soap and warm water. Full strength white vinegar (cleaning vinegar) may also be used. The acetic acid in the vinegar is a good disinfectant and protects against E. Coli, Salmonella, and Staphylococcus.
Do not use bleach or other harsh chemicals on wood cutting boards.
For odors: Rub salt onto the board surface using a cut lemon or lime, letting it sit for 2-3 minutes, and then wiping with a damp cloth will help remove any odor that may be left from exposure to strong smelling foods like onions or garlic.
After cleaning, stand board on its edge and allow the board to completely dry.
Cutting Board Maintenance
Never use any kind of food oil (vegetable oil, olive oil, etc.) on cutting boards. These oils will become rancid over time.
Your wood cutting board should be re-seasoned with board butter every 2-4 weeks or when surface looks dry or lighter in color.
Once dry, re-season board by coating surface with board butter, mineral oil, or other commercially available cutting board conditioner and allow to absorb into the wood. Then wipe with a dry cloth.
Cutting Board Storage
Store vertically to allow for air movement around board. This will help prevent warping of your board.