Your new chopping board care instructions.
I planned to write some care & maintenance instructions for the chopping boards & I had received a couple of emails asking about it when customers purchased one so rather than re-write most of it I thought I’d paste it here for all to read. This is my email reply to Stephanie, now a happy owner of one of my chopping boards.
CHOPPING BOARD MAINTENANCE INSTRUCTIONS
Good to hear from you and I’m glad to hear it got there safely and you’re happy with it as they are quite heavy and they only just fit in those boxes so I can’t fit much else around them.
I plan to put maintenance instructions in the box along with the board one of these days, still working on the shop as a side business at the moment but it makes it hard to keep up with sign orders and the shop at the same time.
- The main thing you need to do is make sure no one puts it in the dishwasher as this will dry it right out and may cause it to warp or split.
We just wipe ours down, it stays on the bench, has quite a few cuts on the surface now from making sandwiches over the years but it just adds a bit of character, can’t worry too much as that’s what it’s for.
As long as you don’t leave stuff on there to dry crusty I think that’s the best way to look after them.
Wet chopping boards need to be put up on edge to allow both sides to dry. Wood is the safest cutting board, in my opinion, plastic boards trap moisture and germs breed like crazy in the cuts.
Butchers have used Ash and Oak for cutting meet on for 1000’s of years, as long as it’s wiped then allowed to dry it should be fine, even if it does get a bit stained sometimes.
Some recommend that you don’t oil them at all because that can trap moisture but I find it helps to keep them clean and stop dirt penetrating so as long as you don’t slap oil on it every day I think it’s fine.
I use Livos Countertop Oil on it when I make them, that’s the best hardwax oil I’ve ever tried and it’s fully natural, unlike others that have poisons drying agents even though they claim to be natural.
So you could always buy a tin of that if you have a few boards you need to maintain but there are cheaper alternatives.
Some people rub Canola Oil on every now and then but I’ve heard mixed reports – some say it goes rancid eventually.
But if it’s getting constant use and not left sitting in a damp dark cupboard for 6months I think it would be fine with any oil.
Grapeseed Oil is better, available in most supermarkets, or even coconut oil is good, this time of year it is solid in the jar though so you need to heat it first to make it liquid, I’ve been using it on pine chopping boards and the beard combs and it adds a nice colour surprisingly because it looks white in the jar. It’s also totally natural, edible, anti-fungal, anti-bacterial, so I think it’s possibly the best choice I’ve come across at the local shops.
The other alternative is Liquid Paraffin Oil, a highly refined mineral oil sold in the chemist as a laxative so it is safe to use on chopping boards, it’s a liquid so sold in a bottle usually.
I used to use it on boards but these days I’ve gone more for natural products, rather than products from industries that are bad for the environment.
Hopefully that all helps you and hasn’t just confused you with my rambling on!