Cutting Board

Thank you for purchasing one of our handcrafted boards, made in our small Republic, MO studio. Whether you purchased a cutting or charcuterie board, it will provide many years of service and should last a lifetime. However, it will require proper care and occasional maintenance. Your new board has already been “seasoned” with 1-2 coats of Food-Grade Mineral Oil. Once your board starts appearing “dull” or “dry”, it’s time to re-condition it. We suggest using “Board Butter”, which is a mixture of bees wax and Food-Grade Mineral Oil.

General Tips:

  • Remove stains by generously sprinkling regular table salt over the surface of the board and rubbing it with a sliced lemon. Rinse well with hot water and air dry standing up.
  • Baking soda works to remove odors, especially if you’ve been working with onions, garlic, or other strong scented foods.

DON’T:

  • DON’T submerge your wooden cutting board in water, or let moisture stand on the board for any period of time.
  • DON’T use a steel brush on the cutting board.
  • DON’T use edible food oil such as vegetable oil or olive oil.
  • DON’T place your board in the dishwasher…EVER!!
  • DON’T use a razor edge cleaver. It may chip or splinter the wood.

DO:

  • DO clean your board promptly after EACH use with a damp rag or sponge. Dry immediately with a towel and stand board up to dry thoroughly.
  • DO distribute your cutting over the entire work surface so that it will wear evenly.
  • DO re-oil the board as stated when it starts to look “dry”.
  • DO use sharp knives. They require less force.
  • DO store your wood board in a dry place.

Note: The above guidelines are just that. They should not be considered all-inclusive. Common sense will go a long way in the care of your  board.