How To Properly Maintain Your Red Oak Kitchen Cutting Board

Cleaning:

• Daily Cleaning: After each use, wash the cutting board with hot, soapy water. Use a brush or sponge to scrub any food particles and stains. Rinse thoroughly with clean water.
• Sanitizing: To disinfect the cutting board, mix a solution of one part white vinegar to four parts water. Spray or wipe this solution onto the board, then rinse with clean water.
• Removing Stains: For stubborn stains, make a paste using baking soda and water. Apply it to the stained area, scrub gently with a cloth or sponge, and rinse.

Drying:

• Air Dry: Allow the cutting board to air dry completely before storing it. Do not stack other items on top of it while drying.
• Vertical Storage: Store the cutting board in a vertical position to ensure proper air circulation and prevent moisture buildup.

Oiling and Seasoning:

• Regular Oil Application: To keep the wood hydrated and prevent it from drying out or cracking, apply food-grade mineral oil or cutting board oil every few weeks or as needed. Use a clean cloth to spread a thin, even layer of oil over the entire surface, including the edges. Let it soak in for a few hours or overnight before wiping off any excess oil.
• Beeswax Finish (Optional): If you prefer, you can also use a beeswax-based wood conditioner to add an extra layer of protection and a beautiful sheen to the cutting board.

Tips:

• Avoid Dishwashers: Never wash your wooden cutting board in the dishwasher, as the high heat and moisture can cause warping and cracking.
• Avoid Soaking: Do not soak the cutting board in water or leave it submerged, as this can cause the wood to swell and warp.
• Use Separate Boards: Use different cutting boards for raw meats, fruits, vegetables, and cooked foods to prevent cross-contamination.
• Rotate Sides: To ensure even wear, periodically flip and rotate the cutting board.
• Resurface if Necessary: If your cutting board develops deep cuts or gouges, you can sand it lightly to smooth the surface. Follow up with oiling and seasoning.