13"x11"x1" charcuterie cutting board.
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Maple & Walnut Board
Wooden cutting boards look great; plus, they're easy on knives, long-lasting, and if you clean them right, more sanitary than a plastic cutting board.
Wash your cutting board by hand. If you’re just slicing bread, you can simply wipe it off, but for moist, sticky, or pungent foods (which is most of them), you’ll need to wash and rinse it.
Use a gentle, liquid dish soap to wash your cutting board.
Wipe your clean cutting board dry, and let it finish by air-drying on its side.
Apply cutting board oil generously, on both sides of the board. Let dry overnight.
Apply wood conditioner with a buffing motion to both sides of the board. Let set for 1 to 2 hours. Take a dry, clean cloth to remove any excess oils.
You should do this as frequently as you use your cutting board.
We recommend doing this at least once a month.
Do not soak a cutting board. You can submerge it in water, but only for a quick dunk. Soaking can cause the board to warp.
Do not put wooden cutting boards in the dishwasher. The excessive heat and harsh chemicals of the dish detergent will cause the wood to dry out, warp, and/or crack.
Do Not use harsh, concentrated cleaners on your cutting board.
Sanitize with white vinagar.