To get the most life from your wooden cutting board, treat your board with care. Follow these tips and add years to the life of your wooden cutting board.
1) Once every several weeks, depending on use, wipe on an even coat of mineral oil onto the work surface of the cutting board.
2) You must not allow any type of moisture such as brine, water or blood to stand on the block for long periods of time. Also, be sure that wet meats do not stay on the board any longer than necessary. When moisture soaks into the wood, the wood expands, softens and effects the strength of the glued joints.
3) Do not use a steel brush on the cutting surface of your board. A good steel scraper or spatula is preferred as necessary.
4) After cutting fish or fowl, the work surface must always be cleaned thoroughly. Follow the instructions in Step 1 to insure the moisture barrier is in place before cutting fish or fowl.
5) Using a razor-edged cleaver will cause splinters and soft spots. It’s better to use a cleaver with a dull sharpened edge. To insure even ware of your block, do not cut continuously in the same place on the surface. Distribute the cutting over the entire surface of the block.
6) When washing your block, never use any type of harsh detergents. Also, never wash your butcher’s tools on the block.
7) You can remove 75% of the moisture from your block by scraping. Then dry immediately with an absorbent towel. You will then have an odorless and clean cutting surface for the next day and prevent quick deterioration of the work surface.
To prevent splitting or chipping of outside boards, maintain the same bevel on the edge of your block as it had when you bought it.
9) Turn the block over periodically to keep even usage on both work surfaces.
Dishwashers and wooden butcher blocks or cutting boards are not compatible. Don’t use dishwashers for cleaning them.
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