Cutting Board Care

Cleaning

Hand wash only:

• Do not submerge;

• Do not wash in a dishwasher;

• Let wet board air dry;

• Do not store damp.

Wash with warm water on both sides using an abrasive sponge or a rag.

In the event that the board absorbs odors, wet with lemon juice and cover with kosher salt. Let the salt crust up and then scrape off with a scraper or flat spatula. Now wash as normal.

If the board gets stained, rub in baking powder and rub in with water. Once cleared, wash as normal and apply oil (see below).

Maintenance

On occasion, re-seasoning a board will be necessary. To do this, you will need food-grade mineral oil and a rag. Pour a thin layer of oil on the board and rub in with the rag. Cover all surfaces of the board with oil. Let sit for an hour and then wipe away any excess. Let sit for a couple of days to completely dry.

If the board is scratched up beyond what is visually preferred then use sand paper to re-surface and then follow the above instructions for re-oiling.

How to tell when to oil: Mist or drip some water on the board. If it beads up, the board is good. If it does not bead up, time to re-season.

Ok, but Why?

Wood is naturally porous. This means that any liquid can and will be absorbed by the wood. This includes any food you might prepare on your board such as fruits, vegetables, and possibly meat. These naturally produce juices that can go rancid, or worse, cross contaminate germs (YUCK!). To prevent this, the wood is sealed. In our case, we use a food grade mineral oil to penetrate and fill those pesky pours. Thus, the juices are blocked from being absorbed, and the normal cleaning is sufficient for keeping your boar sanitary.