Things You'll Need:
- Mineral Oil
- Dry Rag
- Steel Scraper or spatula
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Step 1
Every once in a while, depending on how often you use your cutting board, you need to apply an even coat of mineral oil to the work surface. Sponge on the mineral oil with a rag and let it dry.
Use a spatula after each use to keep the cutting surface clean and sanitary. -
Step 2
There are several Don'ts when it comes to wooden cutting boards.
DO NOT:
1. Use a steel brush, a razor-edged cleaver or harsh detergents.
2. allow moisture of any type to stand on the block for long periods of time. Wet meats or any kind of moisture will soak into the wood. This causes the wood to expand and soften. As a result, the joints of the cutting board will start to weaken.
3. Cut fish or fowl on the work surface of your butcher block, unless you have applied the coat of mineral oil to the surface and allowed it to dry.
4. Cut on the same place on your cutting board all the time. You want your cutting board to wear evenly so make sure to cut on different areas of the board. -
Step 3
When you are done with your cutting board, take the spatula and scrape the board to remove most of the moisture. Then, dry your cutting board thoroughly with an absorbent towel. This step ensures that there will be no odors and that your cutting board will be ready for the next use.
Maintain the same bevel on the edge of your block, as it had when you bought it. This prevents splitting or chipping of outside boards.
You should turn your cutting board over periodically to allow even usage to both work surfaces.
Note: Butcher Block cutting boards are not dishwasher compatible.
