Cutting Board Care

I would put a word or two about safety…be sure to use the board on a flat surface and, as always, be careful when using cutting instruments.

I’d also be sure they know not to use other cleaners.

-- jay, www.allaboutastro.com

Yeah I guess you need to put those legal disclaimers in there too. 4. Knives are sharp, do not use them to cut your fingers off on this board!

-- Mark Smith, Tracy, CA., http://www.markscustomwoodcrafts.com

Good Idea to include the care and feeding of their new cutting board. Just wondering did you mean Mineral oil instead of mineral wax?

-- W James Brokenbourgh Custom furniture maker http://artisticwoodstudio.com/

Yes I did. I put mineral oil and beeswax on them so it’s easy to get confused in my old age. :)

-- Mark Smith, Tracy, CA., http://www.markscustomwoodcrafts.com

I’d say not to cut meat on them

Do NOT set hot pans on them

-- Stan from St. Paul Mn

Hot pans is a good one, but why not cut meat? I thought that was what they were mainly for and the entire reason for the drip channel. I haven’t put a drip channel in one yet, but my next one will have it.

-- Mark Smith, Tracy, CA., http://www.markscustomwoodcrafts.com

don’t say “not to put hot pans on” cause then, hopefully, they will put a hot pan on it and put scorch marks on the board and it will look ugly…so they will buy another board from you :)

-- Joel -- http://diversitywoodworks.wordpress.com

Why no hot pans? Because of the wax? plenty of people make wooden trivets.

I’d add that it should be stored on edge whenever possible.
Recoat with mineral oil when the board looks dull. If you did the wax right, you probably will never need to do that again. Trust me, check out my thread on how to remove a mineral oil/wax finish from a board. After planing down a quarter of it’s height and taking a belt sander with 36 grit paper to it, I gave up.

-- http://www.etsy.com/shop/KandJWoodCrafts

The question was why no cutting meat on it. I understand the hot pans.

-- Mark Smith, Tracy, CA., http://www.markscustomwoodcrafts.com

Myths and urban legends. I’ve made my wife 3 or 4 boards. Every single one of them has been used for some kind of meat at one time or another. If you do cut meat, avoid open grained wood like oak and ash.

-- http://www.etsy.com/shop/KandJWoodCrafts

I try to put a positive spin on things:
1. To best preserve your new cutting board wash with soap and warm water immediately after use and dry with a soft towel, no need for the dish washer.
2. Apply mineral oil when the board looks dry or dull.
3. Some people choose to use one side for meat and the reverse side for vegetables.
4. You might prefer to use one side for cutting/chopping and keep the face for display.

FWIW

-- Art

I would recommend Howards butcher block conditioner. It is a blend of mineral oil and soft wax.
Recommending a specific product could be helpful.

-- Willie, Washington "If You Choose Not To Decide, You Still Have Made a Choice" - Rush

Thanks guys. I have everything I need. I got a nice list via email that some other users on here had put together.

-- Mark Smith, Tracy, CA., http://www.markscustomwoodcrafts.com