Care & Maintenance

  • Make sure your cutting board is free of any food particles and food residue

  • Using a clean towel with a mild soap and water solution. Wipe and thoroughly scrub the cutting board surface until the entire cutting board has been clean and is free of any food particles, food residue, cooking oil and grease.

  • Using the same towel. Run the towel under warm water and wring as much of the soap from the towel as you can. After the soap is removed from the towel; wring the towel as dry as you can. Then use the towel to wipe down the cutting board to get it as dry as you can.

  • Using a clean towel, thoroughly wipe the entire cutting board.

  • Allow the cutting board to air dry

  • Oil and condition the cutting board on a regular basis. This will vary depending on frequency of use.

    Cutting Board Cautions

  • Never cut raw meat, poultry, fish or seafood on the same surface as veggies, fruit, or other foods that require no further cooking. Always clean the cutting board surface thoroughly after cutting raw, meat, poultry, fish or seafood.

  • Never (and we mean never) put your cutting board in the dishwasher to clean. This will compromise the integrity and structure of the cutting board causing it to warp and to possibly become disfigured.

  • Avoid and never use harsh cleaning detergents to clean the cutting board.

  • Always use a mild dishwashing liquid to clean the cutting board.

    FAQs

  • What is a Janka Rating? A Janka rating is a measurement of a wood's hardness and it's resitance to wear and denting.

  • A higher Janka rating will require you to use a honing steel or sharpen your knives and cutting utensils more frequently than normal.

  • A good quality cutting board will have a Janka Rating between 900-1500

We only use the following woods to build all of our cutting boards

  • Cherry: Janka Hardness: 950

  • Maple (Hard): Janka Hardness: 1450

  • Maple (Soft): Janka Hardness: 950

  • Walnut: Janka Hardness: 1010

    What are those black and dark spots and streaks on the wood?

  • Those black and darks spots and streaks on the wood are mineral deposits. They can be found in just about every species of wood. As the roots of the tree go deeper and further out into the ground. The minerals are collected by the roots from the nutrient rich surrounding soil and as the tree grows over time the minerals become deposited within the new growth rings.

  • The mineral deposits that you see on the wood are 100% part of the beautiful nature of wood. As such, they are randomly occurring and their presence as well as their frequency will vary. They do not affect the integrity or strength of the wood. We cannot place a 100% guarantee that the product you receive will be completely void of these mineral deposits. We also do not consider the presence of mineral deposits a defect as it is just a normal part of the natural process of tree growth.

Allergic reactions to tree nuts, like walnut, are due to the nut protein. Given this, the use of tree nut-based wooden cutting boards or other kitchen items is likely extremely low risk for someone with a tree nut allergy.