Board Care

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.
• Product should never be soaked in water or placed in a dishwasher.
• When product starts looking dry, apply a light coat of mineral oil to prevent cracking.  A standard recommendation is 5-7 times a year or as needed.
• To remove odors, rinse the board and then rub with coarse salt and let stand for several minutes.  Wipe board and rinse clean.  This procedure will also smooth out minor imperfections in the wood.
• A very dilute bleach solution is best for disinfecting cutting boards, but tends to dry them out.  apply a coat of mineral oil after disinfecting and drying out the board to renew it’s material.