Use and Care
A lot of work and attention to detail goes into every board I make. With proper care your new board can be handed down from one generation to the next.
Each board comes with a small amount of my own formulated food safe wood wax, which is a mixture of natural bee's wax to repel water and mineral oil to seal against bacteria and moisture. Additional wax can be purchased separately, here, from choppingboards.ca. The wax should be applied once a week.
Precautions
Never soak, immerse, or let the board stand in water for any length of time.
Never place in the dishwasher.
Never use corn, olive, or vegetable oil as they will become rancid.
Never scrub the board with a steel brush.
Storing Your Board
The board should be kept in a dry clean place when not in use.
If possible, prop one end up when not in use to avoid moisture collecting on the underside.
Cleaning Your Board
Rinse the board with a warm water and mild soap solution and dry immediately.
If vinegar is used to sanitize your board then try to dilute it as much as possible as vinegar will bleach the board.
Clean and dry the board after every use.
Applying Wood Wax
Ensure the board is completely dry.
Use a soft cloth and rub in the wax using a circular motion.
Let the board stand overnight and wipe off the excess.
Applying Mineral Oil (Instead of Wood Wax)
Ensure the board is completely dry.
Rub a generous coat on both sides and let it soak in overnight.
Buff the excess off and it should be ready to use.
How to Deal with Odors
If the odor is acid in nature then sprinkle the board with baking soda and spray with water. Allow it to sit on the board for 30 minutes before rinsing and drying thoroughly.
If the odor is alkaline then spray straight white vinegar on the board and let stand for 30 minutes before rinsing and drying thoroughly.