Thank you for purchasing one of our handcrafted cutting boards, made in our small Republic, MO studio. Your cutting board 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-oil it. While there are many products that may be used, we suggest standard Food-Grade Mineral Oil, available at most grocery stores and pharmacies.
- 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 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 clean your cutting 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 cutting board as stated when it starts to look “dry”.
- DO use sharp knives. They require less force.
- DO store your wood cutting 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 cutting board.