Maintenance of your new board

 

Maintaining a cutting board is a quick and easy task that will keep your board sanitary, looking new and extend its life.

 

Proper cleaning and washing

 

Wash your cutting board with soap and warm water and scrub well. The volume of water and mechanical scrubbing is more important than soap in flushing bacteria and other food particles off the board. After washing the cutting board, dry immediately with a towel and let it air dry standing up or on a raised rack with air flow.

 

DO NOT:

  • Put the board in the dishwasher. The heat and water will warp and splinter the wood AND void any warranty. Only plastic, composite or glass boards can go into the dishwasher.

  • Dunk or let the board stand in water. The wood will absorb water and potentially warp.

  • Use bleach. This will stain the wood and/or excessively dry the wood.

  • Put a wet board flat to dry. If the board dries on one side, it will cause the wood to warp.

If your board has stains or smells, you can use lemon juice or white vinegar directly on the area. The acid in these liquids will neutralize the organic material or fats causing the problem.

 

How to Apply Cutting Board Oil and Board Cream

 

Once your cutting board is thoroughly dry, apply the oil directly onto the surface of the board. Be generous with the application, especially if the wood is dry or you just purchased the cutting board or butcher block. You want the surface to be dripping wet on all sides and we recommend using a small bar towel or new paint brush to spread the oil. Most importantly, let the oil soak into the cutting board for as long as possible; at least a few hours or overnight if possible.

Let your cutting board sit on a wire rack or upright to dry when done. If you are restoring an old or dry board, or seasoning a new one, you may wish to repeat this process two more times, to ensure your cutting board is completely seasoned.

To apply board cream, wait until the board is dry after washing or oiling, then apply a small amount of cream onto the board. Using a soft cloth, buff the cream/wax into the wood in a circular pattern, forming a thin coat. Repeat over the entire surface of the board and especially the sides. It's not necessary to let the wax soak into the board.

We recommended you oil your cutting board every month or when dry to the touch. Board cream should be applied at the same time as oiling.

 

Why Use Cutting Board Oils and Board Creams?

 

The goal of board oil is to penetrate the wood and saturate the wood fibers, in order to stop any other liquids (blood, bacteria) and moisture from soaking into the board. As well, a well-oiled cutting board will keep the same shape when the wood fibers are saturated, so it will not expand and shrink compared to a board that is left to completely dry, then exposed to water.

This shrinking and expanding effect is the main cause of warped cutting boards.

 

While board oil penetrates the wood, board cream/wax acts as a physical barrier on the surface of the wood that protects against stains and liquids.

 

The wax also aids in sanitation, as it fills and seals in knife scars and microscopic cracks where bacteria would otherwise gather.

 

Used in conjunction, cutting board oil and cream provide an effective combination of protective outer layer and sealed wood that is sanitary, easier to clean and won’t warp.

 

Recommended Products

 

We recommend only the use of food grade substances for use on your cutting board, as it will be in contact with food. Note that these are not the only products available but are some suggestions.

  • Food grade mineral oil (Boos Mystery Oil, Howard’s Butcher Block Oil)

    • Beeswax based creams (Boos Board Cream, Howard’s Butcher Block Conditioner)

 

Please note that we do not recommend natural oils such as vegetable, corn, olive, peanut or walnut oil, as these are rich in fats that will eventually oxidize and go rancid, creating a foul smelling board. Also, never use standard mineral oil from a hardware store that is not rated as food safe, as that is meant for machine lubrication and not for con- tact with food. Is it not worth jeopardizing your health for a few dol- lars!

 

Products to avoid on cutting boards

 

Vegetable oils
Peanut oil

Olive oil
Walnut oil

Teak oil

Tung oil
Corn oil
Sesame oil

Cleaning solvents
Bleach

Alcohols

Thank you for purchasing this piece from us. Attached are some suggestions on its care and maintenance. If you have any questions please feel free to contact me at greg.light@comcast.net. If at any time you would like to have the piece refinished because of use or something was set on it that was too hot and left a mark, let me know and we can discuss the best options.