Maintenance

Now that you have purchased your high quality cutting board, you need to maintain it in order to get the maximum life from it.

All of these cutting and chopping boards are designed to be used on a daily basis.  And with the correct maintenance will last you many years.

DO NOT’S

· Soak in water—the glue and protection on the boards will withstand water, but when the board is left to soak in water, then the wood will swell and the joints will fail.

· Expose to high temperatures. These boards will become discoloured or even burned if extremely hot items such as  pans and kettles are  placed un them.

· DO NOT USE  Cooking oil, olive oil, salad oil, walnut oil.—this will damage the protection, wood and encourage  bacteria

DO’s

· Clean the Board regularly. The board should be wiped with a clean kitchen cloth, water and a small amount of mild detergent.

· Dry the board.  When you have cleaned the board, let the board dry, if the board has no rubber feet, then dry board on its side or end before storing it away.

· Apply new protection:  The board will require to be treated with a special oil (not expensive) from time to time to keep the  board  waterproof.  DO NOT USE  Cooking oil, olive oil, salad oil, walnut oil.—this will damage the protection, wood and encourage  bacteria.

 

LARGE AND SPECIAL CUTTING BOARDS

If you have purchased one of the larger cutting/chopping boards or a Special and you have a heavy usage, then from time to time (depending upon use) it may be require to resurface the board  to restore the fully flat chopping surface.  This cost is very small (10 to 20 Euro) , the board will be retuned to you looking like the day you bought it, only 1 or 2 mm thinner.