Chopping Board Use and Maintenance

Board Use and Maintenance:

Your new cutting board is an investment, and with proper care and maintenance it will stand the test of time. Here are some tips to ensure that your board is well maintained and looks its best:

Your board has already been conditioned and is ready for use. Prior to first use, lightly wipe your board with a paper towel or tea towel to remove any excess conditioner.
It is recommended for the first month that you recondition your new board weekly with either our very own Board Balm or preferred food grade conditioner. After the first month of use, recondition the board monthly or when it is looking dry or dull. If your board is being used daily it is recommended that your board is conditioned weekly.
After each use, wipe down your board as soon as possible. Do not leave standing water on the board. An inherit benefit of wooden chopping boards is the natural antibacterial properties, and therefore all that is required is a quick wipe down with a damp cloth (not dripping) after each use.
Leave your board flat on your bench in an uncluttered spot to allow plenty of air circulation around the board.
Do not place your board in the dishwasher and do not soak or fully submerge under water.
Do not subject your board to sudden changes in temperature, such as putting a hot pan on it (using it as a trivet) or placing it in the freezer.
Do not scrub your board with steel wool or scourer. It is recommended that a scraper is used if there are stubborn contaminants on the board.
If you are using your board as a carving board or cutting raw meat/fish, undertake the following every couple of months: Sprinkle salt or baking soda onto your board and gently rub into your board with half a lemon (cut side down). Let the mixture penetrate the surface for a few minutes then scrape the excess off and wipe your board with a damp cloth. Once your board has dried, recondition your board with our Board Balm or preferred food grade conditioner.