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Frequently Asked Questions

  • How do I clean my cutting board or tray?
    Use mild warm soapy water do not use anything that contains bleach or any other chemical cleaners. Scrub vigorously with a pad or brush don't use steel wool as the rust may discolor the wood. Do not run water directly over the board, use a damp clean cloth to remove the soap and a dry towel to completely remove any water. DO NOT submerge your cutting board or put it into the dishwasher! Store the board on it's edge for faster drying.
  • How often should I oil my cutting board or serving tray?
    Your wood product is already oiled upon purchase, However, you should take great care so that the wood does not dry out and crack. Use any high grade mineral oil to perserve the luster and beauty of your product. Mineral oil will also create a moisture barrier so that water will be repelled. My rule of thumb depending on use is to oil the board or tray the first 5 times you use it and then monthly. Clean the board and let it thoroughly dry overnight then apply a generous amount of mineral oil. Work the oil around the board with a paper towl or clean cloth if the oil pools that is fine it will be absorbed quickly. You can't really use too much oil but you definitely don't want to waste it!
  • Can I use my dishwasher?
    Absolutley never use your dishwasher on any wood products! The heat and water will warp your board or tray and completely destroy it.
  • What is end grain? Should I care?
    The reason my cutting boards are made using the end grain of the wood is because it is better for your board and your knife. The end grain is perpendicular to the face of the board and the knife will glide thru the wood easier and leave fewer cut marks in the board over time. If you have a face grain board you are currently using you will probably see many small cut marks across the board. This is the result of knife pressure on the wood and is unavoidable. After oiling an end grain board the wood fiber will fill with oil and almost heal the surface resulting in fewer marks and a longer lasting board.
  • Why Walnut, Cherry,and Maple?"
    Walnut, Cherry, and Maple make ideal woods for cutting boards and serving trays because of their tight grain patterns and hardness. This makes it more difficult for bacteria to enter the woods because of their natural properties. Plus these wood are readily accessible in my local area!
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