Cutting Board Care

Care:
Season your cutting boards with food grade mineral oil weekly or when the board looks dry. More mineral oil is better than not enough so don't worry about over applying. Click on Butcher Block Oil to purchase. For additional protection for any of our cutting boards we recommend a mineral oil and beeswax paste.Available on line from www.Claphams.com

We do not seal our Butcher Blocks with polyurethane, marketed as "Salad Bowl Finish".
Burgoon Furniture Company does NOT recommend the use of this product on any cutting surface. Two of the major suppliers of these products Behlen and General Finishes both state on their web sites this product is NOT recommended for cutting boards or butcher blocks.

A separate cutting board for raw meats and poultry is recommended.

Cleaning:
Scrape cutting boards with a plastic scraper.

Scrub cutting board using a hot, soapy dish cloth, rinse with a damp dish cloth, pat excess water off with a clean, dry towel and then air dry.

Never submerge cutting board in a sink of water.

Never put wooden cutting boards in a dishwasher.

Never set hot items on your wooden cutting board.

If your wooden cutting board feels rough to the touch, sand with 320 grit sandpaper to keep the surface easy to clean and to bring back that new cutting board feel.

Disinfecting is recommended after each use. Two suggested techniques for disinfecting cutting boards are:

Vinegar — Wipe or spray with full strength Heinz distilled white vinegar let stand several minutes, rinse with a damp dish cloth, pat excess water off with a clean, dry towel and then air dry.

Bleach — Wet surface of cutting board with a spray bottle filled with a mixture of 3 tablespoons Clorox Regular chlorine bleach and one gallon of water, let stand for 2 minutes, rinse with a solution of 1 tablespoon of Clorox regular chlorine bleach diluted in one gallon of water, pat excess water off with a clean, dry towel and then air dry.

Eliminating odors:
Rub with fresh lemon juice, rinse and pat dry — or — Rub with a paste of water, coarse salt and baking soda, rinse with a damp dish cloth, pat excess water off with a clean, dry towel and then air dry.

For more tips on caring for your wooden cutting board, please visit the USDA page on Cutting Boards and Food safety.