| After each use always wipe down your board with a | | | | year, while heavy use in a dry climate might demand |
| clean sponge, hot soapy water and rinse well. If you | | | | daily oiling. Applying oil once a week is about right for |
| wish to sanitize your cutting board further, consider | | | | most cutting boards. You may ask how much oil do I |
| using a solution of 1 tablespoon of unscented, liquid | | | | use the answer is never enough. When you oil your |
| chlorine bleach per gallon of water, as recommend by | | | | board let the oil soak in for 10 to 15 minutes. If the |
| the USDA Food Safety and Inspection Service. Be | | | | board soaks up the oil right away add more to |
| sure to rinse the board with plain water after using | | | | surface and let stand, after 15 minutes remove any |
| any disinfectant. | | | | excess oil from the surface with a clean paper towel. |
| Never put your board in the dishwasher! The heat | | | | This process will protect your board against moisture |
| and water can split the wood or cause glue joints to | | | | and extend the life of your cutting board. |
| fail. | | | | What Type of Oil Should I Use? |
| Keep Your Board Clean Dry and Well Oiled | | | | Olive oil or other vegetable oils are often suggested |
| After cleaning, wipe off any excess water with a | | | | for use on cutting boards, but we do not |
| paper towel. Then let the board air dry completely. | | | | recommend them because they can eventually go |
| Remember that air needs to get to both sides of the | | | | rancid. Mineral oil avoids this problem, but only use |
| board, so if your board does not have rubber feet, | | | | food grade mineral oil. You may also use one of the |
| prop it against a vertical surface so that air can reach | | | | many fine cutting board/salad bowl oils available on |
| both sides. Never let your board sit in standing water, | | | | line or in kitchen stores that are specifically |
| or on a wet counter top or sink. | | | | formulated to protect wood and comply with the U.S. |
| You need to keep cutting boards dry to combat | | | | Food and Drug Administration (FDA) requirements. |
| bacteria and mold, but if wood dries out too much it | | | | We also make our own cutting board oil, made from |
| can shrink and split. The solution is to oil a cutting | | | | food grade mineral oil, beeswax and a hint of Lemon |
| board on a regular basis. The more often a board is | | | | Essential Oil. Of course this is our oil of choice and |
| washed, the more often it needs to be oiled. A | | | | what we use on all our cutting boards before they |
| board seldom used can get by on a few oilings a | | | | ship. |