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Butcher Block Use and Care

How do you care for a Butcher Block like this?Care for Your Cutting Boards

With a minimum amount of care and maintenance on your Cutting Board, you can lengthen the life of your cutting board.

Before using Cutting Board, Rub on generous amounts of food grade mineral oil (warmed to room temperature) and allow to soak in. Repeat every 8 hours until the oil is no longer being absorbed. Then wipe off any excess that remains on the cutting board. Remember to do all 6 sides.

Do Not:
1.) Wash Knives or other utensils on your cutting board.
2.) Wash your cutting board with harsh detergents.
3.) Place near excessive heat (such as stove) without proper insulation between heat source and edge of cutting board.
4.) Allow moisture of any type stand on the block for long periods of time.
5.) Let soak and DO NOT wash them in a DISHWASHER.
6.) Cut off ends, make cutouts, drill holes or otherwise deface cutting broads without refinishing exposed wood.

Do:
1.)Oil cutting board on a regular basis. We recommend doing in on a monthly basis, or more frequently depending on amount of use.
2.)We recommend mineral oil. Food grade mineral oil is tasteless and odorless.
3.)Dry cutting boards thoroughly after washing, and re-oil if needed.
4.)Your cutting board, sure be turned over periodically to allow even usage to work both sides.

All our cutting boards or butcher blocks are made with waterproof glues that are approved for food preparation. All the glues are non-toxic and water based.

Cutting boards should be stored at room temperature in a dry location; away from humidity and hot and cold temperatures. Excessive dryness can dry the oil on the surface, and can cause splitting or cracking. Excessive moisture can expand the board so much that it cracks or splits. For best results, keep relative humidity in the air in a range from 30% – 60%. This will allow your cutting board or butcher block to expand and contract the least.

Never use cutting boards interchangeably with meat (including fish and poultry) and other foods (like salads, breads, vegetables, etc.), to avoid possible cross contamination from bacteria or viruses in uncooked meat products.