Cutting Board Care

Howdy - thank you for supporting Summerfields Woodshop! Here are some use and care instructions for your new cutting board, happy chopping! 

Upkeep

Wood is a material that continuously adapts to its environment by expanding and contracting, mainly in response to humidity and temperature changes. To protect against a changing environment and make it last for years to come, your cutting board is a kitchen tool that requires some special handling.

To minimize expansion and contraction, & protect against water damage, your cutting board is finished with a food-safe mineral oil (Walrus Oil® Cutting Board Oil) and topped with a food-safe beeswax formula (Walrus Oil® Wood Wax). Each cutting board comes with a 0.75 oz of the Wood Wax, apply following manufacturer's instructions. I typically apply mine once or twice a month, or after a heavy use.

Use

I recommend categorizing & using your cutting boards by the ingredients that you plan to cut on it. Meaning, use one board for vegetables/fruits, a separate board for red meats, a separate board for fish, a separate board for chicken... etc. When you reduce the variation of ingredients making contact with the cutting board, it will last much longer. This will also help with food safety by reducing the risk of cross contaminating ingredients. 

Only use straight-edge/non-serrated knives when cutting on your board. If you use a serrated blade, be cautious because it will scratch, or potentially cut through the wood fairly easily.

Cleaning 

Not dishwasher safe. Hand wash with warm water and dish soap, dry immediately. Do not leave in standing water. 

Stains 

Use baking soda and water. Make a paste of about a 50/50 ratio, and cover the stained area. Let it sit over night, then wash and dry it with soap and water. 

Smells 

Use lemon and salt. Douse the area that smells the most in lemon juice, then cover with some salt. Let it sit over night, then wash and dry it with soap and water. 

Resurface 

If all else fails or you reach a point where there are too many cut marks on the surface, you can resurface the entire cutting board by sanding it. I'd recommend starting with 120-grit sand paper, and then 220-grit. Reapply new mineral oil, followed by wood wax. 

I also offer resurfacing - for that service or any other care questions you might have, you can reach me at: