Handmade Butcher Block Cutting Board

Size: 21" long by 11" wide by 1.5" thick

Value:$100

Care Instructions

This cutting board can be used for cutting vegetables, fruits, cheese, and cooked meats. I keep mine on the counter and also use it as a tray for cheese and crackers. Refrain from cutting raw meat as this is hard to clean and hard to remove all of the bacteria.

Regular application of mineral oil will prevent cutting boards from becoming dry and brittle which can cause a cracked board. Treating it can also prevent liquids from penetrating the board, which is often the source of germs and bacteria. Treatment of the board at the beginning is key. Start by treating it once a day for the first week, then once a week for the first three months, and then as needed after. The board should maintain a wet look with the oil. If it looks dry then add oil.

To apply the oil use a clean, soft cloth or paper towel. Squirt the oil on and spread to an even layer all over the top and the sides. Let it soak in, overnight if possible, or for at least a few hours. If the board feels oily or sticky, buff off any remaining oil with a clean dry cloth or paper towel.

Use nonabrasive sponges or cloth and a mild soap to clean the board after each use and wipe dry with a cloth or paper towel. Never leave the cutting board wet, never leave water on the board, and never soak the board.

Heat, Cold, and Water are your enemy.

Never clean in the dishwasher.

Never leave in the refrigerator.

Never soak with water or other solution.