FAQ
Wash immediately after use with hot soapy water, rinse it with hot water only and just wipe it dry with a clean dish towel. Never submerge in water. Store the cutting board in an upright position and in a dry area.
To deep clean, first dampen the wood cutting board with a warm cloth and sprinkling coarse salt over it. Cut a lemon in half and scour the cut side of the lemon over the board while slightly squeezing the lemon juice out. Rinse with hot water and wipe dry with a clean dish towel. Store the cutting board in an upright position and in a dry area.
Oiling the wood cutting board frequently will help repel food particles and prevent the board from becoming stained. Our recommendation for occasional use is to oil the board every two months. Or once or twice a month if used more frequently. We recommend using mineral oil, cutting board oil, or coconut oIl. Avoid use of vegetable or nut oils. It’s important to make sure that the cutting board is clean and dry before applying any of these oils.
Generously apply oil to all sides of the board and allow to soak in for 15 minutes. Wipe away any excess oil with a paper towel. Store the cutting board in an upright position and in a dry area.
It’s hard to avoid knife marks from accumulating on your cutting board over the years. The wonderful thing about a wood board is that it can be returned to its original splendor. All you need is three different grits of sand paper (100, 180 and 240). First sand the board with the coarser 100 grit, then the 180 and finish with the fine 240 grit. Once you are done with sanding, wash the board, let dry and apply oil.
Resin charcuterie boards can be cared for in the same way as our wood cutting boards. Please see above.