Looking after your board.
A little care goes a long way. With a regular wipe and the occasional oiling, your board will get better with every year of use.
Cleaning your board
- Wash in warm soapy water and dry with a tea towel.
- Leave the board standing upright so every surface dries properly.
- Store standing upright in a dry area.
- Do not leave in direct sunlight all day.
- Never put the board in the dishwasher or leave it soaking.
Combating odours
Occasionally sprinkle salt or baking soda on the board and rub with a slice of lemon. This will lift any lingering odours and freshen the timber.
Oiling your board
Oiling a chopping board is essential for longevity. Soaps and detergents dry out the timber and strip its essential oils — the very oils that stop the wood from absorbing too much moisture and cracking, warping, or growing mould.
If you use your board often, oil it weekly with the supplied mineral oil.
If it lives in the cupboard for special occasions, a monthly oil will keep it in prime condition.
Board Butter: apply after each use with a soft dry cloth, allow it to soak in, then remove any excess with a clean dry cloth.
Mineral oil: after washing and drying the board, apply oil generously with a paper towel or small cloth. Leave for around 30 minutes to soak in, then buff off any excess with a clean cloth or towel — excess oil left on the board will dry and become sticky.
“I hope you enjoy using your board as much as I enjoyed making it.”
— Hayden