Caring For Your Wood Cutting Board

What makes my wood cutting boards more durable?

Each of my creation is the fruit of an elaborated, labour intensive process that remains artistic and artisanal with a focus on the highest quality.It comes directly from the combination of education (masters degree in Wood as a material), experience (a lifetime of pursuing fine arts and performing arts), and my own environmental awareness.

I use a single piece of wood to create a board, so that the structure follows an uninterrupted grain, and is made one at a time. The wood is manipulated only to the extent that it is capable of being manipulated; its integrity is never compromised. The process works with nature’s engineering, and not against it.

How does the finish work?

Each piece is handrubbed with many coats of hardwax oil finish to provide an aesthetically pleasing and very natural appearing finishing , without forming a “plastic” like film on the wood (like varnish or epoxy resin, which obscures the grain and texture of the wood and make it look and feel ‘dead’). I only use high-end quality finish that seals and protects the wood, while accentuating the natural appearance and adding a warm glow.

The finish is safe for food contact and protects the wood from water and harsh or abrasive substances and surfaces to some extend. Maintaining the finish is essential to the piece’s good condition. If the finish is compromised, moisture can creep in, creating damage from the inside, out. When the finish is maintained, my cutting boards can last for many years. 

What can I do to extend the good condition of my wood cutting board?

CLEANING

For fruits and vegetables, a damp cloth with water can be used before and after food preparation.  For meat, fish or dairy products, a damp cloth with water can be used before food preparation.

When food preparation is completed, clean the cutting board with soap and water or full strength white vinegar. The acetic acid in vinegar is a good disinfectant, effective against such harmful bugs as E. Coli, Salmonella, and Staphylococcus. Three percent hydrogen peroxide is also a good bacteria-killer. You may need to re-season your cutting board after deep cleaning.  Allow the cutting surface to dry completely before attempting to re-season with my wood balm, with food-grade mineral oil or other food-safe wood conditioner.

Lemon or lime juice with salt will help remove odors if you’ve been working with onions, garlic or other strong scented foods. Sprinkle your cutting surface with salt. Cut a lemon or lime into quarters, and use these quarters to rub the salt into the cutting surface. Let sit for 2-3 minutes and then wipe the cutting surface clean with a damp cloth. Baking soda may also help remove odors.

IMPORTANT NOTICE

Wood cutting boards should be cleaned promptly after each use. Never submerge a wood cutting board in water for extended periods of time. Wood cutting boards are not dishwasher safe.

    Is there anything else I can do to protect my wood cutting board?

    I offer a wood balm made from beeswax and an all-natural conditioner. You may want to use the balm on your piece when the finish has started to break down, as extra protection against moisture.

    Can I get my wood cutting board refinished?

    Of course! It’s totally normal for the finish to sustain wear over time. For this reason, I offer free re-finishes for the lifetime of your piece; I ask only that you pay shipping costs.