CUTTING BOARD AND CHOPPING BLOCK CARE INSTRUCTIONS
Your personalized engraved cutting board can be a long lasting keepsake when cared for properly.
Follow these helpful guidelines to preserve the quality and beauty of your all-natural cutting board or chopping block.
HAND WASH ONLY
(IMPORTANT: Do NOT leave submerged in water, and NEVER place in the dishwasher!)
Every board or block should be cleaned after every use. For best results, wipe the board immediately after use with hot soapy water. Rinse it immediately with hot water only. Dry with a dry clean dish towel.
Allow to air dry upright before storage (this will prevent moisture from being trapped on one side if placed on the counter). Store upright whenever possible to allow both sides to breathe.
Putting a board in the dishwasher will destroy it!
Unsealed wood cannot stand prolonged exposure to water and heat. Leaving a board susubmerged in water or prolonging it's exposure to water will allow the water to penetrate the board and cause the cutting board to warp, fade, and crack.
DEEP CLEAN WITH SALT AND LEMON
A great all-natural solution is to use coarse salt and lemon to clean your cutting board. First, dampen with a warm wet cloth. Then sprinkle the salt over the cutting surface of the board. Cut a lemon in half, and using the cut side, rub the salt and lemon juice into the surface of the board.
(You can view a more in-depth article with pictures at DIY Network HERE)
REMOVE STAINS AND DEODORIZE WITH BAKING SODA MIXTURE
Combine 2 Tbsp Baking Soda, 1 Tbsp Salt, and 3 Tbsp Hot Water.
Mix together to form a paste.
You can use this paste as an all-natural stain remover and deodorizing agent for tough jobs.
DISINFECT USING VINEGAR OR DILUTED CHLORINE BLEACH
VINEGAR METHOD - White vinegar contains acetic acid and is an excellent disinfectant for household bacteria, such as E. coli and Salmonella.
Spray vinegar on the wood cutting board, and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.
DILUTED CHLORINE BLEACH METHOD - Only use a single teaspoon of chlorine bleach per quart of water . Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.
PROPER USE OF YOUR CUTTING BOARD
CUTTING - We always recommend cutting on the blank side of the cutting board - that way your engraving will always be kept beautiful for display. Cutting on the engraved side will chip the engraving over time.
USE GOOD KNIVES - When cutting, use sharp knives that cut easy, and apply light pressure to avoid making deep gashes in your cutting board. If knives are dull, have them professionally sharpened and you'll find that the cutting board will get marked up less.
(Tips on checking your knife sharpness can be found HERE and you can learn a lot about knives and good usage HERE)
FOOD SAFETY - Avoid cross contamination. Having separate boards for meats and vegetables works best. Clean after each use.
(We recommend following the USDA cutting board guidelines seen HERE)
SANDING AND SMOOTHING
The greatest thing about our natural wood boards are that they can be returned to a great condition, even after years of use.
Sanding will require three different grits of sand paper (100, 180 and 220) and a small sanding block or vibrating sander.
Check out the video for a helpful demonstration!
First sand the board with the 100 grit (medium coarseness) in the direction of the grain until the knife marks start to come out. Then go over the surface with the 180 (finer grit) until the marks made from the coarser paper disappear. You will then need to raise the grain slightly by using a damp sponge to wipe the surface, and finally sand the whole area with the 220 grit (finish/fine grit).
We recommend sanding the whole surface evenly. Focusing on one area can create an uneven surface and cause that area to look different from the rest of the board.
Once you are done with sanding, wash the board, let dry and apply recondition as suggested below to recondition the board and seal the sanded surface.
OIL AND RECONDITION PERIODICALLY
WHAT WE USE - We recommend and use Howard Butcher Block Conditioner. An all-natural blend of food-grade mineral oil, carnauba wax and beeswax, it's the best item we have found by far for treating and reconditioning cutting boards and chopping blocks.
Using a quarter sized dollop, rub it on your board with clean fingers or a sturdy paper towel or cotton rag (the rag will probably not be able to be used again) until absorbed and let stand for one hour. With a clean paper towel or cotton cloth, buff in a circular motion until the finish is smooth.
AVOID VEGETABLE OILS! - Do not use vegetable oil on your cutting board for the simple reason that it will spoil and become rancid. This will leave your wood cutting board with an unpleasant smell that will also noticeably change the taste of the food you are preparing.
Nut and seed based oils (linseed “flax”, tung oil, etc) are less prone to the vegetable oil issues, but some people have sensitive allergies and they can react negatively to trace amounts.
COCONUT OIL NATURAL ALTERNATIVE
If you prefer an all-natural solution, and mineral oil doesn't appeal to you, coconut oil makes a good alternative. It won't go rancid like vegetable oil and allergic reactions are very rare.
Take a small amount and warm it between your clean hands (or melt for 15 seconds in the microwave) and then rub on your board.
Let sit overnight. Wipe off the excess oil and reapply if needed.