Board Care
The Hilltop Craftsman is Ken Litscher, born and raised in Wisconsin, but living in West Tennessee for the last 15+ years.
Maintaining a cutting board, charcuterie board, or cheese slicer is a quick and easy task that will keep your board sanitary and looking new. Proper cleaning and conditioning just takes minutes and will extend the life of your board.
Wash your cutting board with soap and warm water and scrub well. The volume of water and mechanical scrubbing is more important than soap in flushing bacteria and other food off the board. After washing the cutting board, dry immediately with a towel and let it air dry standing on edge or on a raised rack with air flow.
If your board has stains or smells, you can use lemon juice or white vinegar directly on the area. The acid in these liquids will neutralize the organic material or fats causing the problem.
DO NOT EVER:
- Put the board in the dishwasher.
- Soak the board in standing water.
- Use bleach. This will stain the wood.
- Lay a wet board flat to dry. Wet boards should be laid on their edge until dry.
Keeping your board in great condition will extend its life indefinitely. Using board cream/butter once you start to feel your board dry out will keep moisture OUT of the board and prevent bacterial build up and wood warping. If your board is EXTREMELY dry, apply food safe mineral oil before using board cream. Allowing the oil to soak into the board will help fill pores and keep the wood from cracking.
To apply board cream, wait until the board is dry after washing or oiling, then apply a small amount of cream onto the board. Using a soft cloth, buff the cream/wax into the wood in a circular pattern, forming a thin coat. Continue over the entire surface of the board and especially the sides. It's not necessary to let the wax soak into the board. Board cream should be applied at the same time as oiling.