Care Instructions for
wood cutting boards
You can lengthen the life of your cutting board by following these
wooden cutting board basics. Treating cutting boards with care will
allow for years of chopping, cutting and slicing.
- Never soak your board in water.
- Do not place your board in the dish washer.
- After each use, simply rinse with wet sponge
using hot water and a little mild dishwashing
liquid and towel dry. It is fine to use a good steel scraper or spatula after use, as necessary, to
keep the cutting surface clean and sanitary.
- Do not use a steel brush
or steel wool on
the cutting surface of your board
- It is a
recommended to have a cutting board dedicated to use for raw meats and another dedicated to fruits and veggies.
- Periodically (once every several
weeks if used heavily or depending upon the household conditions), apply an even coat of mineral oil to the work
surface of your cutting board or butcher block. Sponge on with a rag and
let dry.
This
oiling applies a nice moisture barrier.
- DO NOT allow moisture of any type to stand on the block for long
periods of time. Don't let fresh, wet meats lay on the block longer than
necessary.
-
ALWAYS thoroughly clean your board after cutting any type of raw meats.
This means each time.
- Be sure not to cut continuously in the same place on the top of
your block. Distribute your cutting over the entire work surface so that
it will wear evenly. DON'T use a razor-edged cleaver. It will chip or
splinter the wood and produce soft spots. Your cleaver should have dull
sharpened edge for best results.
- Both sides of
your board are designed to be used so turn it over periodically to allow even usage
to both work surfaces.
