Cutting Board Care Instructions: Tips for Long-Lasting Use
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The Finish
Our cutting boards have been finished with a 100% food safe mineral oil. The mineral oil penetrates into the wood to provide surface level protection. It is important to reapply once the surface begins to lighten or have a white hue. The reapplication brings the dark color back to looking like brand new. Additionally, an application of a board wax will help prolong the time between applications, as well as, over the life span of the cutting board.
How to Clean
After each use, wipe down the board with warm water, and wipe dry with a towel. If the board is still damp, place it upright and let it air dry completely, but get as much water off of it as possible before air drying.
NEVER place the cutting boards in the dishwasher or microwave. The heat and moisture will expand the wood fibers and the board will crack and splinter.
NEVER let the board sit in water prior to cleaning.
NEVER let a wet board dry flat. The wood will dry on the exposed side and cause the board to warp. It’s best if it dries evenly.
Use Instructions
Depending on the cutting board wood grain orientation, long or end grain, it will hold up to knife cutting differently. Long grain boards have the wood grain running from side to side along the length of the board and end grain boards have the grain running perpendicular along the height of the board. The end grain boards handle cut marks differently as the knife marks split the wood fibers. The compression of the end grain fibers make the wood hard to penetrate with a knife, and give the cutting board some self-healing properties. because of this, light cut marks may not be visible at all.
Long Grain
End Grain
Avoid sawing with a knife and chop straight down while using the cutting board. While the board can handle some aggressive cutting and chopping. This type of cutting will require more frequent oil and wax application, and reduce the overall lifespan of the board.
The Application
These boards can handle all types of foods from cheeses, vegetables, and meats. I recommend washing the board immediately after use when cutting raw meats, and I don’t advise cutting raw chicken on it. While you can if you wash immediately afterwards, I prefer not to risk the transmission of harmful bacteria. The bacteria can get in the deep cut marks, as previously mentioned, and cause the board to smell, or worse, cause food poisoning. If your board does begin to smell, clean with white vinegar, or rub with a halved lemon and let it set for a few minutes with coarse salt before cleaning with a scrub brush and warm water.
Ultimately, it’s very difficult to avoid deep gashes over the course of several years even with proper attention and care. Over time, the board can be sanded with a random orbit sander with progressive grits and refinished with mineral oil to bring it back to looking like it is brand new! With the steps mentioned these cutting boards from The Fine Grainery will withstand the test of time and be a staple in the kitchen for generations!
Interested in some of my cutting board products? Check them out in my store.
