Caring for Your Cutting Board
Oil and wax your board as needed; monthly at a minimum, more often if frequently used.
Apply a food-grade oil to the board, allowing the oil to soak into the fibers overnight. Wipe off any excess oil.
For additional protection, especially if cutting meat and fish, use a food-grade wax after oil application. Apply the wax to the cutting surface of the board, allowing to sit for one hour. Buff off any excess wax.
When using your board, distribute your cutting over the entire surface so that the board wears evenly.
Small scratches can be sanded out with a 200+ grit sandpaper. Remove any dust after sanding and reapply oil/wax.
Use warm water and dish soap to clean the board. To remove any tough food, use a sponge, spatula or scraper.
After washing, immediately dry the board with a towel. Stand on edge to allow the board to fully finish air drying.
Be sure to allow the board to fully dry before reapplying oil/wax.
Do not allow liquids to stand on the board’s surface for extended periods of time. Do not soak or submerge the board in water. The wood fibers can absorb liquids, causing the wood to expand, affecting the glue joints.
Do not place raw meats or fish on the board unless properly sealed.
Do not use a serrated blade on the board.
Do not place in the dishwasher. HAND WASH ONLY.
DO NOT SOAK OR SUBMERGE BOARD IN WATER.