Butcher's Block Conditioner
helps maintain the integrity of your wooden chopping blocks. The natural waxes renew your boards and help protect them from cracking and drying out.
2 oz bottle. This product has natural waxes and might be slightly thick at room temperature. To thin the wax just set the bottle of conditioner into a glass of warm water for a few minutes and the wax will naturally thin. Shake the bottle lightly. Apply a generous amount of our Butcher Block Conditioner with a soft cloth and allow to penetrate for 10-20 minutes. Wipe off any excess and allow drying for at least 8 hours. A second coat is recommended for previously unfinished surfaces. Maintenance: Re-apply our Butcher Block Conditioner every 3 to 4 weeks to condition the wood, prevent dryness and cracking and improve wood appearance.
How to Clean and Care for Wood Cutting Boards.
A wooden cutting board or charcuterie board will last for years with proper care and conditioning. Here’s how to care for it!
This Board Features
Handmade in Canada
Finished with 3 coats of food-safe mineral oil and 1 coat of Cutting Board Conditioner
Place your food directly on the board as it is 100% food-safe
Made from 100% ethically sourced Canadian lumber
Dos and Don’ts
Do wash your serving tray/ cutting board by hand. If you’re just slicing bread, you can simply wipe it off, but for moist, sticky, or pungent foods (which are most of them), you’ll need to wash and rinse it.
Do use liquid dish soap to wash your serving tray/ cutting board.
Do wipe your clean charcuterie board/ cutting board dry, and let it finish by air-drying on its side.
Don’t soak a charcuterie board/cutting board. You can submerge it in water, but only for a quick dunk. Soaking can cause the board to warp.
Don’t put wooden charcuterie board/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.
Don’t use harsh, concentrated cleaners on your serving tray/ cutting board.
More Tips for Cutting Board Care
As you prep, wipe the surface of the board frequently with a sponge or dishcloth. This will make cleanup easier when it’s all said and done.
Wash your cutting board soon after you’re done using it. This is so liquids, food residue, and odors don’t penetrate the wood. Have you ever sliced an apple only to discover locked-in garlic from the soup you made the day before has ruined your perfect fruit? Frequently wiping the board as you use it will keep this from happening.
Sanitize your cutting board after prepping raw meat. Use either straight-up white vinegar or a solution of 1 1/2 teaspoons bleach in 4 cups of water.
To freshen up a smelly board (think residual onion vapors), rub a halved lemon over the surface; let it sit for a minute or two, and then wipe off the board.
To remove stubborn stains, sprinkle baking soda over a cutting board, rub with a warm, damp cloth, then rinse away any excess baking soda.
The Best Oils for Cutting Board Conditioning
You shouldn’t use cooking oil for conditioning your cutting boards.
The reason? Rancidity. Even a very stable oil like coconut oil will go rancid over time. The biggest problem with this is the smell. If you’re wondering what that’s like, go to a thrift store and find an old wooden salad bowl. Stick your nose right in there. It’ll probably stink like wet cardboard mixed with a closet full of stale clothing. Gross, right? That smell is oil that’s penetrated the wood and gone rancid.
Do not lead your cutting boards to the same fate! Stick to A High-Quality Butchers Block Conditioner, which can be purchased on our website and you’ll be in good shape.
Ray's Wood Creations Team.