Cutting Board Care and Maintenance

 Application of BeeNew™ wood conditioner

  1. Apply BeeNew™ with soft lint free cloth, taking care to work it into the cutting board.

  2. Continue the process until the entire board has been coated (including bottom).

  3. After twenty minutes or so, wipe away any excess wax. You really can’t leave it on too long or over condition because once the board has been saturated it will no longer absorb the conditioner. Once you have removed the excess wax your board good to go!

  4. How often your board needs conditioning will depend on how often you use it. Once a month is a good place to start. You’ll know when it looks or feels dry. The bonus of this treatment is that it will leave your hands feeling soft and moisturized. 

 

 Information to know

Always wash cutting board by hand with a mild dish detergent. If you are just slicing bread, wiping it clean with a dry or slightly damp cloth is sufficient. Washing and rinsing will be required for more sticky or pungent foods. Wipe board dry immediately and let it finish air drying tipped upward or leaning against a wall or backsplash (unless board has feet that provide airflow on the bottom).

Never submerge cutting board in water. A quick dunk to remove excess food is okay but soaking can cause warping. NEVER PUT YOUR CUTTING BOARD IN THE DISHWASHER. The excessive heat, constant exposure to water and harsh detergents will cause the board to dry out, warp and/or crack. Avoid using harsh or concentrated cleaners on board. 

 

TIPS and Tricks to help keep it as low maintenance as possible

  1.  Wiping cutting board with damp cloth prior to use will make cleaning it later much easier.

  2. Cleaning it as soon as possible after use will also help to avoid any penetration of liquids or odors.

  3. After prepping raw meat, sanitize board with straight white vinegar or a solution of bleach water (4 cups water to 1 1/2 teaspoons bleach). Rinse and dry.

  4. To freshen a board that smells like onion or garlic, rub a halved lemon on the surface, let it sit for a moment or two and then wipe clean with damp cloth.

  5. To remove any stubborn stains, sprinkle baking soda over cutting board and rub with warm damp cloth. Rinse with running water and wipe dry immediately with towel. 

Maintenance

Keeping your cutting board properly conditioned will help to preserve it for many years. A regularly conditioned board protects against moisture that causes warping or splitting. It also helps maintain a healthier non porous surface that will be less subject to bacterial contaminates. 

Never use cooking oil on your cutting board. Over time, it will become rancid and smell. Seriously! Stink! Stank! Stunk! Don't do it. Not even coconut oil. According the the FDA, you should only use beeswax, food grade mineral oil, or a blend of both. 

A blend of beeswax and food grade mineral oil is your best bet for board conditioner, but you could also use just the food grade mineral oil. It tends to be a messier process making the former the preferred choice for most people. Your cutting board will come ready to use right out of the box. It has been treated with 2 coats of FG mineral oil, followed up by two coats of BeeNew™.  BeeNew™ is a blend of beeswax and food grade mineral oil that works perfectly to keep your board well conditioned. 

 

FACE GRAIN

FACE GRAIN

Perfect for serving cooked or cured items, fruits, veggies, dip bowls, chips, etc. As you can see in the image to the left, the face of the grain makes a stunning backdrop for a serving board or charcuterie board. Face grain should never be used as a cutting surface.

charcuterie boards
EDGE GRAIN

EDGE GRAIN

(Otherwise known as side grain). In a nut shell, edge grain is the face of the grain (aka face grain), cut into strips, and rotated 1/4 turn, then glued together. This process provides a more fibrous surface for cutting and chopping. It is a great option in cutting board surfaces while still providing an esthetically pleasing look. In addition, this style of construction is a very stable structure because the fibers of the wood meld quite well to each other and is less prone to warping. It is less labor intensive to build than end grain cutting boards, making it a more affordable option in cutting boards. It can also be used as a charcuterie board because it is usually less weight, easy to maneuver, and provides a surface that will stand up to cheese knives, etc. Edge grain is a great choice in cutting boards but we quite often use it in our charcuterie construction too. It provides the best of both worlds when using serving trays. You can find the construction process of our boards in the listing details. Visit our charcuterie boards.

edge grain cutting boards
END GRAIN

END GRAIN

End grain is as described, "the end of the grain". The end fibers of many strips of hardwood are pointed upward and glued together. The maple butcher block checkerboard pattern is probably the most recognized in this style, but there are many more configurations. Although this is the most labor intensive to construct, it is also the most durable. End grain is easiest on a knife blade and the most self healing as well. All those fibers want to pop back into their previous position. End grain boards or blocks tend to be heavier because of their over all design and density, providing a solid working surface. They are well suited for any kitchen but especially someone who enjoys cooking.

end grain cutting boards