Cutting Board

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.

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 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.