Herringbone Cutting Board

Cutting boards should be washed and dried after each use to prevent the buildup of foods and subsequent germs that follow them. The use of disinfectants and bleach are okay, however do not flood the cutting board with them. Cutting boards are not dishwasher safe and should not be submerged in water.

Over time the cutting board will become dull, simply wiping the on Mineral Oil will help maintain the surface. For yearly maintenance vigorously wiped down the surface with Paraffin wax dissolved in Mineral Oil. If any deep cuts or gouges have occurred these should be sanded out. Never maintain your cutting board or any other wooden food service item with anything but Mineral Oil. All other oils are organic and will start to decompose if they become saturated into the wood. A well-maintained cutting board will prevent the saturation of organic oils and other liquids during normal use.