Cutting Board Care
You can lengthen the life of your cutting board by following these wooden cutting board basics. Treating cutting boards with care will allow for years of chopping, cutting and slicing pleasure.
1) Periodically (once every several weeks, depending upon the use and household conditions), apply an even coat of mineral oil to the work surface of your cutting board or butcher block. Sponge on with a rag and let dry.
2) DO NOT allow moisture of any type to stand on the block for long periods of time. Don't let fresh, wet meats lay on the block longer than necessary. Brine, water and blood contain moisture, which soaks into the wood, causing the block to expand, the wood to soften, and affects the strength, of the glued joints.
3) DO NOT cut fish or fowl on the work surface of your cutting board.
4) Be sure NEVER to cut continuously in the same place on the top of your board. Distribute your cutting over the entire work surface so that it will wear evenly. DON'T use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your knives should have dull sharpened edge for best results.
5) NEVER wash your board with harsh detergents of any type.
6) At the conclusion of a day's work preparing meat or food on your cutting board, scraping the block will remove 75% of the moisture. After scraping, immediately dry thoroughly with an absorbent towel. This assures an odorless, clean cutting surface for the next day, and prevents premature quick deterioration of the work surface.
7) Your board, should be turned over periodically to allow even usage to both work surfaces. Note: Cutting board is NOT dishwasher compatible.