The following are guidelines to help you in the care of your wood product. Regular maintenance is important. Sanitation with cutting boards is a delicate process, because bacteria can reside in grooves produced by cutting, or in liquids left on the board. For this reason, it is often advised to cut raw meat on separate cutting boards from cooked meat, vegetables or other foods.
- Before the first use, wash with hot soap and water and immediately hand dry. Never let water sit on the board, dry it well.
- Product should never be soaked in water or placed in a dishwasher.
- When product starts looking dry, apply a coat of mineral oil to prevent cracking. A standard recommendation is 5-7 times a year or as needed
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