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Care & Maintenance Guide

Cutting Boards & Serving Trays: 

  1. At least once a month (depending upon the use and household conditions), apply an even coat of board oil and/or wood wax to all surfaces of your wood cutting board using a cloth or disposable towel. Allow the Oil or Wax to sit for at least 15 minutes or up to overnight. Then wipe off any excess oil. Apply additional oil to any visible dry spots or for any other necessary reasons.• Our Vegan Wood Wax contains a natural, carnauba wax and food-grade oil formula.  This gives a protective top layer to the wood surface against foods and liquids. It helps keep the water out and the oil in.
  2. DO NOT allow liquids of any type to stand on the cutting board for long periods of time. DO NOT let fresh, wet meats lay on the board longer than necessary. Brine, water, and blood contain many liquids, which soak into the wood, causing the cutting board to expand, the wood to soften, and affecting the strength of the glued joints.
  3. Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Scraping the surfaces will remove 75% of the liquids. Do not use a steel brush on the cutting surface of your board.
  4. DO NOT cut fish or poultry on the cutting board work surface, unless you have thoroughly followed the instructions in step #1. The moisture barrier must be intact prior to cutting any type of fish, seafood, or poultry on the cutting board work surface. ALWAYS CLEAN THE CUTTING BOARD THOROUGHLY AFTER CUTTING FISH OR POULTRY.
  5. Do not cut continuously in the same surface area. Distribute your cutting over the entire work surface so that it will wear evenly. DO NOT use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your cleaver should have a dull sharpened edge for best results.
  6. Sanitize your cutting board by wiping all surfaces down with mild dish soap and water. Dry thoroughly. DO NOT wash your wood cutting board with harsh detergents of any type. DO NOT wash your butcher’s tools on your cutting board surface. DO NOT put boards or trays into the dishwasher.
  7. If your board is reversible, it should be turned over periodically to allow even usage to both work surface