How To Take Care of Your Cutting Board
WHY YOU NEED TO TAKE CARE OF YOUR WOOD
Wood changes with it's environment.
High humidity can cause it to expand. Low humidity can cause it to crack. Liquid sitting on it can damage fibers, and leave them susceptible to bacteria.
Properly conditioned wood boards are somewhat waterproof, so they won't absorb moisture, and so pick up less odors from food.
We finish our cutting boards in a food grade mineral oil bath, then buff them with beeswax. This combination protects the surface of the board from bacteria that can be introduced by the action of cutting food with a knife. They are more sanitary than plastic boards. A well oiled board also protects against splitting and warping. It's no fun cutting on a wonky board!
We encourage checking your board regularly for dry spots, and applying mineral oil as needed. For complete protection, we recommend using our Maderas Bellas Board Conditioner. Just rub it on the surface of your board with the supplied applicator, buffing it on a circular motion, and let it sit overnight before using your board again.
QUICK START GUIDE TO BOARD CARE
Clean your board with gentle dish soap and water. Dry it thoroughly after rinsing clean.
DO NOT use the dishwasher to clean your board.
After each use, use a good steel scraper to remove food particles and 75% of the liquid.
DO NOT let any liquids stand on the board for long periods of time. It will soak into the wood, causing the cutting board to expand, the wood to soften, and affects the strength of the glued joints.
Use kosher salt and halved lemons, or vinegar and baking soda to get rid of smells and bacteria.
At least once a month, (or more, depending on usage), apply an even coat of mineral oil to all surfaces of your cutting board, with a cloth or disposable towel. Allow it to soak into the wood fibers overnight, then wipe off any excess oil.
For complete protection, we recommend our Maderas Bellas Board Conditioner, to seal the top of the wood surface. It helps keep the water out and the oil in.
THOROUGH AND LEGALESE BOARD CARE
1. A minimum of once a month (depending upon the use and household conditions), apply an even coat of mineral oil to all surfaces of your cutting board using a cloth or disposable towel.
Allow the mineral oil to fully penetrate through the wood fibers overnight, then wipe off any excess oil.
Apply additional oil to any visible dry spots or for any other necessary reasons.
For additional protection, it is recommended to use Maderas Bellas Board Butter to seal the top of the wood surface in conjunction to the mineral oil. Apply an even coat of the Board Butter using a cloth or disposable towel. Allow the Board Butter to penetrate the wood surface overnight, then wipe off any excess.
Maderas Bellas Board Butter is a food-grade oil and bees wax that easily absorbs and penetrates deeply into the grain of the wood to help protect, revitalize, and moisturize the wood fibers.
Maderas Bellas Board Butter is denser, thicker which gives a protective top layer to the wood surface against foods and liquids. It helps keep the water out and the oil in.
2. DO NOT allow liquids of any type to stand on the cutting board for long periods of time. DO NOT let fresh, wet meats lay on the cutting board longer than necessary. Brine, water, and blood, contain liquids, which soak into the wood, causing the cutting board to expand, the wood to soften, and affects the strength of the glued joints.
3. Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting board surface clean and sanitary. Scraping the surfaces will remove 75% of the liquids. DO NOT use a steel brush on the cutting surface of your cutting board.
4. DO NOT cut fish or poultry on the cutting board work surface, unless you have thoroughly followed the instructions in step #1. The moisture barrier must be intact prior to cutting any type of fish, seafood, or poultry on the cutting board work surface.
ALWAYS CLEAN THE CUTTING BOARD SURFACE THOROUGHLY AFTER CUTTING FISH OR POULTRY.
5. Be sure NEVER to cut continuously in the same surface area. Distribute your cutting over the entire work surface so that it will wear evenly. DO NOT use razor-edged knives, It will chip or splinter the wood and produce soft spots. Your cleaver should have a dull sharpened edge for best results.
6. Sanitize your cutting board by wiping all surfaces down with mild dish soap and water. Dry thoroughly.
DO NOT use harsh detergents of any type to wash your cutting board surface. DO NOT wash your butcher's tools on your cutting board surface.
7. Maintain the same bevel on the edge of your cutting board as it had when purchased. This helps prevent splitting or chipping on the outside of the butcher block.