Maintenance information

Our end grain cutting boards are made of high quality hardwood. Combines a pattern

from different hardwood species (African, South and North American, European hardwood).

End grain cutting boards are much friendlier to knives than other types of cutting boards.

The knife cuts along the wood fiber. Therefore, the knife does not cut the wood fiber and the

knife can leave only minimal scratches on the board.

All our cutting boards are made only from natural wood. Only FDA approved food safe glue

is used. The boards are rubbed with FDA approved food grade mineral oil and natural pure

beeswax.

The cutting board is equipped with rubber feet and stainless steel screws.

Our cutting board is with a juice groove. All our boards have comfortable recessed pick-up

handles. You can also use our cutting board as a serving tray.

Washing and drying

Always wash and dry the board by hand, please. Wash your cutting board with soap and

warm water and scrub well. After washing the cutting board, dry immediately with a towel.

If your board has stains or smells, you can use lemon juice or white vinegar directly on the

area. The acid in these liquids will neutralize the organic material or fats causing the problem.

DO NOT:

Never use very hot water.
Not immerse it completely in water and do not put it in the dishwasher.
Don’t put hot pots and pans on the board.
Avoid using coarse steel wool or wire brushes, they can scratch your board deeply.
Never use baking soda on your board. It will stain your cutting board, even when mixed

with an acid.

Don’t use abrasive or chemical cleaners. They aren’t necessary and can scratch the board,

weakening the wood.

Hydrating

The key to a long-lived cutting board is keeping the wood greased up when it starts to

dry out. So you need to periodically treat the board with mineral oil (food grade mineral oil).

We recommend you oil your cutting board every month or when dry to the touch. Regular

waxing (wood wax for cutting boards) will also help close up the scratches and cuts that

arise with regular use. Oil both sides of the cutting board as well as the edges - rub on

all surfaces with soft cloth. Do not be afraid of overflowing – wood cannot soak up more

oil than it is able to soak up. Leave the oiled board on for at least 5 hours. The oil should

soak in. Then apply a thin layer of wax with a clean rag, let it absorb for 1 hour or more,

then buff with a clean rag.

You should not use any type of cooking oil on your board, such as olive oil, vegetable oil,

or regular coconut oil, because they will eventually oxidize and go rancid, creating a foul

smelling board. Also, never use standard mineral oil that is not rated as food safe, as that

is meant for machine lubrication and not for contact with food. We recommend using only

food grade mineral oil. Food grade mineral oils are highly refined and safe for use in the food

industry.

Best regards

Polite Wood team