Tips for Caring for Your Wooden Cutting and Charcuterie Board
Regular Maintenance
After each use, wipe debris off the board.
Wash the board with warm dish soap and water on both sides.
Dry with a cloth or paper towel.
Finally, stand the board on its edge so that both sides are exposed to air to avoid any warping.
IMPORTANT: If the board was used to cut raw meat, sanitize the board by spraying a mix of one part vinegar with three parts water onto the board and follow-up with cleaning steps above.
How to Know Your Board is Ready for Board Butter
It is recommended that the board be treated (depending on use) at least every month.
Test your board by sprinkling a few drops onto its surface. If the water does not bead, it is ready for a coat of board butter. We use a blend of mineral oil and beeswax.
Spread board butter onto the surface of the board with a lint free cloth or paper towel in a circular motion on both sides. Let the product sit on the board for approximately 30 minutes. Then, wipe off the excess, and your board is ready for use!
Removing Stains
Form a paste of baking soda and water and rub it onto the board in a circular motion until stains disappear.
Rinse any remaining baking soda from the board and wipe it dry with a soft cloth.
Stand the board on its edge to dry so both sides are exposed to air.
Removing Odors
Use a lemon half to rub a coarse salt into the board.
Let it sit for 20-30 minutes
Wash and dry the board as instructed above.
DOs
Use food grade mineral oil to treat the board.
Use beeswax or a combination of mineral oil and beeswax as an additional treatment.
DON'Ts
Do not use steel wool or chemical cleaners.
Do not submerge in water or put in the dishwasher.
Do not place hot pots on the board.
Do not use serrated blades.
Do not use any vegetable oils on the board as they can go rancid.
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