Frequently asked questions
Do you make all your cutting boards and charcuterie boards or do you buy some of them?
We make them all from very raw materials.
What is the process you use?
Our process in a nutshell.
Once our lumber has gone through the necessary drying process, it is milled and cut into required sizes to prepare for the first glue-up. Glue-ups serve several purposes at various stages of the board construction process. Initial glue-ups are often for the purpose of making larger board widths. The number of glue-ups generally coincides with how involved the project is. After the first glue-up is complete, resurfacing is required to make the new surface completely flat. At this point, the wood is ready to cut into shapes and/or new lengths. If it is for a cutting board, more assembly and more glue ups may be required. If it is for a charcuterie board, it may require an outer ledge, hole, etc. After all gluing and cutting are completed, the sanding process begins and continues with several grit changes while working towards a perfectly smooth finish. When deemed ready, the board is sprayed with a mist of water. This serves two purposes; the first, to expose anything that might require more work and the second, to raise the grain grain before the final sanding is completed. The latter prevents the grain from raising during the next and final two step sealing process. Once the boards have made it to our final finishing, a coating of food-safe mineral oil is applied. This could be left up 24 hours before moving on to stage two of the process. Various wood species or projects may require another coat of mineral oil, but if not necessary, they will be ready stage two of the process. In this last step of construction the board(s) are completely coated with our BeeNew board conditioner for a half hour or more before being buffed to a beautiful smooth finish. The Square Tree Lane logo is usually added in between sealant coats or shortly after the final buffing so that they will be ready for a photos if needed.
What is the Janka Hardness Scale?
The Janka hardness scale measures the resistance of wood to indentation. It quantifies how much force is required to embed a steel ball with a diameter of 11.28 millimeters (0.444 inches) into the wood to a depth of half its diameter. The resulting value is expressed in pounds-force (IBF) or newtons (N).
Maple is approx 1450 IBF.
Walnut is approx 1010 IBF.
Cherry is Approx 995 IBF.
In the context of cutting boards, woods with a Janka hardness rating between 900 and 1500 IBF are ideal.
These woods strike a balance between durability and knife friendliness. Keep in mind that a harder wood is more resistant to scratches but can be tougher on knife blades. Conversely, Softer woods are gentler on knives but may show wear. and tear more quickly
Are cutting boards/charcuterie boards a lot of work to maintain?
No, they are really not any harder than anything else you have to wash by hand in a modern kitchen. The only extra step involved is an occasional conditioning to keep them from drying out and absorbing moisture. Conditioning a board isn't any harder than conditioning your hair. Instead of rinsing, you wipe off the excess and it's finished.
How often should I condition my cutting board?
It really depends on how often you are using it. Once a month is a good place to start and if you see it is looking a little dull, then more often. Conditioning your board is pretty satisfying when you see the end result. I would venture to say, condition a board is as easy as wiping down your countertops.
What should I use to condition my cutting board?
The short answer is Beeswax, food grade mineral oil, or a combination of those two.
There are other products that are safe such as Carnuba oil, tung oil. Tung oil is prone to altering the tone of the wood.
We like beeswax because of its natural antibacterial properties and never ending shelf life. We have created our own mix that also includes food safe mineral oil. Both of these products are FDA approved for food safety. We highly recommend our product for conditioning your board and it is usually much less expensive then the others out there. The bottom line is, we have made it simple and cheap to keep your board in the best shape possible. Our goal is to make your boards last and get handed down to family members and to do that we need you to maintain them so we are making it as easy as possible for you.
What is the best way to clean or sanitize my cutting board?
There are a number of schools of thought on cutting board care and cleaning. The official consensus by FDA, local government, and major universities is:1 Tablespoon of bleach to one gallon of water. This is the recommended solution for all surfaces that come in contact with raw meat to avoid cross contamination. The risk is no greater for wood and sometimes even safer because wood can dry completely allowing bacteria to die. That said, all surfaces should be sanitized after coming in contact with raw meat.
To safely clean a cutting board: Remove all debris from the board and then wash it in hot soapy water. Rinse the board thoroughly and sanitize it because this is a surface that will come in direct contact with food. The USDA indicates that even wooden and plastic cutting boards can be sanitized.
To sanitize a cutting board: Use a mixture of one tablespoon of chlorine bleach and a gallon of water, saturate the board and let it sit for a few minutes. After a few minutes, thoroughly rinse the cutting board and then let it air dry. If you must dry the boards, use a single-use paper towel to pat it dry.
Here is a link to Michigan State University recommendations.
Here are the FDA recommended practices for sanitizing your boards.
Can you wash a wooden cutting board with soap?
The short answer is yes: a little bit of mild dish soap and warm water is the best move for everyday cutting board cleaning. Use a basic kitchen sponge or gentle scrubbie, warm (but not scalding) water, and your average everyday dish soap to clean your cutting board of any food residue and discoloration. Then rinse the board well.
Can I put my board in the dishwasher?
Never put a wood board (cutting or charcuterie) in the dishwasher. It will be the killer of all It's beauty and function. It will warp and/or crack and be useless from the intensity of heat & detergent chemicals. There are many ways to clean a wood cutting board but they are never ever dishwasher safe.
How should I dry my cutting board? (truthfully, this is not a frequently asked question but a very important one).
If your board warps or splits over the course of its life, it will not be the fault of your knife skills or willy nilly onion slicing. The real culprit? Water. Drying your board properly after washing it, never letting it sit wet in the sink, and quickly cleaning up anything overly damp that you’re cutting on it will prolong your cutting board’s life and keep it straight and level.
Are there other ways to sanitize my board without using bleach?
Here are some alternative ways to clean your cutting board recommended by many professionals. They are effective ways to kill bacteria but the FDA only mentions the bleach water method.
Our theory is that if you are regularly cleaning your board, following up with proper drying time, (especially when used with raw meat), you are likely do a great job of killing bacteria. We also recommend a designated board for raw meat to avoid cross contamination (as do all food and health professionals and governmental agencies).
To disinfect and clean your wooden surfaces, wipe them with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. When your wooden cutting surface needs deodorizing as well as disinfecting, spread some baking soda over it and then spray on undiluted white vinegar. Let it foam and bubble for five to ten minutes, then rinse with a cloth dipped in clean cold water.
Hydrogen peroxide is a surefire bacteria-killer—just the ally you need to fight the proliferation of bacteria on your cutting board, especially after you cut chicken or other meat. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide. Ordinary 3% peroxide is fine.dit.How often should I condition my charcuterie board?
If your cutting board smells after you chop onions, crush garlic, cut raw and cooked meat and chicken, or prepare fish, get rid of the odor and help sanitize the cutting board by rubbing it all over with the cut side of half a lemon. You can also wash your cutting board in undiluted lemon juice from a bottle.
If you clean cutting boards and breadboards with soap and water, rub them afterwards with a damp cloth dipped in salt. The boards will be lighter and brighter in color. You can also create a paste of salt and lemon juice, and use it to deep clean your cutting board as needed.
How long should I wait to condition my board after I have sanitized it?
Usually 24 hours is sufficient but sometimes sooner. You will get the best results by making certain it is completely dry, Once you are certain, the satisfaction of bringing your board back to life will be worth the wait and your board will be ready to take on the next fabulous meal.
Do I need to sanitize my charcuterie board?
More than likely it will require less maintenance and sanitizing because you aren't cutting raw meat on it (or cutting on it period because it is not a cutting board right?) But again, it just depends on how regularly it gets used and what it is getting used for.
Are wood cutting boards as safe as plastic boards?
In some ways they are even safer. according to one in depth study at the University of Wisconsin. Plastic is prone to trap bacteria as the board ages and knife marks get deeper. Wood has the ability to dry out and bacteria will naturally die. Whatever board you are using, it is recommended to properly sanitize to avoid any cross contamination. There are more studies needed but the evidence is out there that plastic boards are not the sanitary option we once thought.
What are the different grain styles of cutting boards and what difference does it really make?
Grain style in regards to cutting boards, charcuterie boards are definitely a couple different beasts. They have confusing names that don't really help either. If you are reading this I am 100% impressed by your curiosity. You may need a cutting board business of your own.
Face grain is similar to wood grain used for a table top or furniture piece. The face of the grain is facing upward. It is not recommended to use this style of grain as a cutting board. It's purpose is to serve & present your food in a beautiful and interesting way. It would be easily marred by knife marks if used for a cutting board.
Edge grain (or side grain) is a slab of wood cut in to various sized strips and then turned up to make a more durable cutting surface. The process of turning the wood on its side and gluing it together to form a cutting surface is what creates a more durable surface for chopping. They are very popular because of their sleek look and make great cutting boards. They can be perfect charcuterie boards too.
End grain, is the end of the slab of wood turned upward so the fibrous ends of the wood become the cutting surface to create the most durable cutting surface of the three. The upward direction of the fibers are what makes the board somewhat self healing, very durable and less apt to dull knife blades. It is the ultimate he in cutting boards.
What are some of the benefits of using a wood cutting board?
Wood is easier than most other cutting surfaces on knife blades keeping them sharper longer.
A wood surface also tends to keep food more stationary for cutting than their slippery competition.
Wood can be sanded down to resurface the board (a more earth friendly way to go).
Wood tends to be a more stable surface for counter tops due to it's weight.
Wood is stylish and versatile, and can be made to work with any style.
Wood can be completely customized.
Wood offers a more aesthetically pleasing look.
Why are wood cutting boards more expensive?
A quality cutting board will last a lifetime. The old saying is true in that you get what you pay for in craftsmanship, material choices, and design. When creating a cutting board that will last a lifetime, it is necessary to use certain hardwoods. Of those hardwoods there are only a handful of species that should be used as a cutting surface based on their hardness (or janga rating). Those woods are more expensive than softer grains that won't hold up to cutting and can be potentially toxic. When you add in the time it takes to create them by cutting, gluing, sanding, recutting, etc, it adds up. We do take the time necessary to achieve the best possible cutting surface that will last. They are an investment and you will get a life time of use out of a properly constructed cutting board.
Can you put your cutting board or charcuterie board in the dishwasher?
No. Cutting boards cannot ever be washed in the dishwasher because of the harsh detergents, extreme heat and water exposure. They would ultimately crack and/or warp. washing your cutting board by hand is usually a 3 minute or less job so it's really easier in the long run.
What if my cutting board gets marred by a knife mark?
Knife marks do happen. A knife mark on a dedicated cutting surface will look far better than on a countertop. A knife mark on a cutting board will also be far more attractive than one on a charcuterie board. Cutting boards are specifically meant to take a knife blade naturally and efficiently, thus providing a better cutting and chopping experience. Everyone that enjoys cooking should feel the magic of a knife blade on a quality crafted cutting block. Cutting blocks and boards are a timeless technology that keep your counters free of knife marks, your cutting blades sharper, while making your job easier and more enjoyable. The marks will blend in better and add to the overall esthetic of the board. That said, you can avoid a lot of stress to your cutting boards by keeping it well conditioned.