Caring for your cutting board.
· Wash your cutting board with soap and warm water and scrub well. The volume of water and mechanical scrubbing is more important than soap in flushing bacteria and other food particles off the board. After washing the cutting board, dry immediately with a towel and let it air dry standing up or on a raised rack with air flow.
· Your cutting board will need to be oiled and rewaxed every month. Simply apply food safe mineral oil or bees wax/mineral oil mixture to all surfaces. Once the board has stopped soaking up oil, wipe off the excess with a lint free rag. I recommend using Howard butcher block conditioner which can be purchased at any home improvement store.
· If your cutting board has become scratched or rough on the surface, you can lightly sand with 220-320 grit sand paper and the re-oil and wax the board.
· NEVER put cutting board in the dishwasher or submerge it in water. Doing so will cause the board to warp and possible crack.
· NEVER use bleach. This will stain the wood and/or excessively dry the wood.
· Do not use natural oils such as vegetable, corn, olive, peanut or walnut oil, as these are rich in fats that will eventually oxidize and go rancid, creating a foul smelling board. If your board has stains or smells, you can clean it with white vinegar and then scrub with salt and half of a lemon.