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.