General Use
Many people never get the experience and joy of using their boards because they’re afraid to ‘ruin’ them. Don’t be afraid! Give it character so your board can tell a story. Our boards are made to be used!
Acidic foods (meat, fish, eggs, etc.) will wear down the finish faster than other foods.
With use, your board will start to dry out and lose its deep, dark color over time. The key to keeping your board in great shape for many years to come is proper cleaning and maintenance.
Cleaning
Use a soft dish cloth, mild soap and lukewarm water to gently clean your cutting or charcuterie board. Allow to air dry.
- NEVER put your board in the dishwasher
- NEVER submerge or soak your board in water
- NEVER use harsh abrasives or chemicals
To get rid of odors (onions, etc.) rub the board with a salted lemon half or use a teaspoon of white vinegar.
Maintenance
Your board came with a food-safe finish that consists of mineral oil and beeswax. We use Walrus Oil products, but you can also purchase your own. Most home centers like Lowe’s and Menards sell “cutting board oil” or “butcher block conditioner.” A bottle should last a lifetime – it doesn’t take much.
Put a quarter-sized dab in your hand and work the oil into the board. Repeat as needed until the entire board is coated. Allow to dry for 10-15 minutes, then buff away any excess with a soft cloth.
DO NOT use vegetable or olive oil to recondition your board. They contain organic compounds that will turn rancid over time and ruin your board.
Damage
As you use your board, it will start to show scars and knife marks. This is perfectly normal and will not affect the performance of the board. Keeping your board well-oiled and clean will go a long way toward keeping damage to a minimum. A dried out board has the potential to chip and crack.
