Conditioning:

To re-condition your cutting board after multiple use, it is recommended to use “Butcher Block oil” or mineral oil.  It is best to apply the oil slightly warm allowing it to penetrate deep into the grain.  If you have purchased your board from me it has already been treated with 4 heavy coats of Butcher Block oil.  You do not need to pre-treat it before use.  Do not use vegetable oil or olive oil since these will turn rancid over time.

Cleaning:

Vinegar: White vinegar is a great disinfectant against harmful bacteria.  Just make sure to wash the vinegar off with soapy water before using the board again.  Vinegar is also good for people with chemical allergies.  Never put your board in the dishwasher!

Hydrogen Peroxide:  3% Hydrogen Peroxide can also be used to kill bacteria as a secondary defense.  Use a clean paper towel to apply the hydrogen peroxide after you have wiped it down with the white vinegar.

Care:

All cutting boards should be kept dry when not in use.  Keep moisture from staying on the board for long periods of time.  Be cautious of moisture collecting beneath the board if left laying flat on the counter.  If possible always prop one end of the board up when not in use. Never use a steel brush to clean your cutting board.  It will cause deep gouges in your cutting board and should always be avoided.

With proper care and conditioning these cutting boards can be handed down to your grandchildren.

Rick Morrison

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