A wooden cutting board can last a long time if you take good care of it, somewhere between 5 and 10 years or more.
Wooden cutting boards should be cleaned, disinfected and sealed after each use to maintain the appearance, function and longevity of the board. Wipe all crumbs and particles off the cutting board before cleaning. Then scrub the wooden cutting board with hot water and a mild, non-abrasive soap. Do not immerse the cutting board in liquid for a long time, as this can cause cracks and deteriorate the overall quality of the board – rinse the cutting board and dry immediately with a dry cloth.
We recommend using white vinegar to disinfect your board and kill any bacteria from meat or raw vegetables. Apply a small amount to a dry cloth and spread across the cutting board. When you’re done, wipe off any excess vinegar.
To polish and care for your cutting board and protect the natural wood, apply a small amount of food-grade mineral oil evenly with a dry cloth once a month. Allow the oil to soak into the board for about 20 minutes, then wipe off the excess oil with a clean, dry cloth.
This is a natural product:
Please note that all our items are made of natural material and may vary slightly in size, pattern and color due to natural changes in the wood. All our products are completely safe and suitable for contact with food.
Instructions for use:
Not dishwasher safe.
Clean with mild soap and lukewarm water and dry thoroughly.
Brush occasionally with olive or vegetable oil to maintain the look.
Do not allow wooden products to soak in water.
Read more about how to clean wooden cutting boards, spoons and serving trays HERE.
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