Cutting Board
Before First Use
Your GOURMET Acacia Cutting Board has undergone a strict quality inspection prior to delivery. But wood is a natural product and its uniqueness an important part of its appeal. Smaller irregularities in the wood are a part thereof and thus normal.
The different wooden blocks of the board are connected with a food-safe glue, so that the boards passes the strict regulations of LFGB and FDA. If, after unpackaging, an unnatural smell can be detected, this comes from residual evaporations of the glue that have been caught in the protective film around the board. Such smell if present should disappear within a few days.
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The board comes with an oil finish that should hold up for some weeks before the board needs to be oiled for the first time. However, as the time between production and first use and the climate the board has been exposed to can’t be perfectly controlled, a new board may already be dry when you receive it. This usually is the case if the surface of your board has a matt look or a whitish finish. If so, please rinse the board with water and a detergent and oil it well. Afterwards the board should regain the beautiful look of saturated wood.
Important Rules
DO NOT
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put a wooden cutting board in the dishwasher, because the heat and the water will cause the wood to warp and splinter. One dishwasher cycle can destroy a cutting board, like any other wooden product!
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submerge the board in water for anything other than a quick dunk, as it will soak-up water and can warp, bow, twist, crack or all of those.
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put the board into the microwave or other ovens, as they may dry out and crack
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put the cutting board near heat sources. Don’t forget it is made of wood and thus flammable at temperatures exceeding 572°F / 300°C
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put hot utensils on the cutting board like tea pots or fry pans. However, putting hot food like steaks on the board is no problem
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wash the cutting board with aggressive detergents, as those will remove excessive amounts of oil and make the color fade
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clean the board with bleach. This will stain and excessively dry the wood
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use olive or vegetable oil for oiling, as those oils will turn rancid and produce an unpleasant smell that can be transferred to your food
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put the wet cutting board flat on one side to dry. Drying on one side quicker than on the other will cause the wood to warp.
Oiling
WHY DO I NEED TO OIL A WOODEN CUTTING BOARD?
The goal is for the oil to penetrate the wood and saturate the wood fibers, thus preventing moisture or liquids (including blood or bacteria) from soaking into the board. As long as the fibers are saturated and don’t soak up liquids, the wood will not expand or shrink and therefore will not cause the board to warp or crack in case of extreme warps.
In addition, a well-oiled board will reward with a rich and saturated look of the wood. Since oil in the board will be washed out over time by cleaning, regular oiling of the board is a necessity.
Cleaning
Storing
Disinfecting
WHEN DO I NEED TO OIL THE BOARD?
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If it has become obviously brighter or light spots start to appear on the surface (usually in the middle of the board).
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If the board‘s surface feels dry and rough
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If liquids will no longer be repelled, but get absorbed by the wood.
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HOW OFTEN TO OIL OR WAX?
It depends on which oil or wax was used, how often the board is used and how it is cleaned
As a rule of thumb: about 6 to 12 times a year, depending on the board's condition.
WHICH OIL SHOULD I USE FOR OILING?
Prior to using any oil or wax on a cutting board, make sure it‘s food grade
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Mineral oil is a good and easy choice, because it is odor-, taste- and colorless
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Linseed oil is another popular option. It’s a drying oil, with the drying process often enhanced by polymerization or the addition of drying agents. As the oil dries within the wood fibers, it hardens and stabilizes the wood and produces a stronger protection against bending, knife marks and washing out of the oil during cleaning. Subsequently it needs less frequent oiling than a non-drying (mineral) oil.
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Another great option is beeswax. As it’s difficult to apply hard wax on the board, it’s recommended to use a mineral oil and beeswax cream. It will make the board shinier and more waterproof than straight-up mineral oil.
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Absolutely avoid vegetable oil, as it will go rancid!
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HOW TO OIL OR WAX A CUTTING BOARD?
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Pour a small amount of oil in the center of the board, distribute it on the board with a dry towel, and rub it in in circular motion. If the board is very dry, it can absorb large amounts of oil.
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In case of wax or wax-cream, dip the towel in the cream and work it into the wood fibers in circular motion.
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Keep adding oil or wax until the board no longer absorbs it and is thus saturated
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Make sure that the oil or wax is evenly distributed on all areas of the board, including the side faces.
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Wipe off excessive oil, put the board upright and let it absorb the oil overnight.
Cleaning and Care
HOW DO I CLEAN MY CUTTING BOARD?
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To avoid bacteria, the board needs to be washed immediately after use with warm water and dish soap.
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To avoid warping, make sure that the board is always washed on both sides. Dry it afterwards with a dish towel and let it air-dry standing upright on the side.
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Sanitize your board regularly (once a month or after cutting raw meat or fish) by applying white vinegar over the surface, preferably with a spray bottle. Let it sit for a minute or two and wipe it off with a damp cloth.
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For removing smells, rub a halved lemon over the surface, let it sit for a minute or two and wipe off the board with a damp cloth.
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For removing stubborn stains, sprinkle baking soda over the board, rub it in with a warm, damp cloth and rinse off any excess baking soda.
Cleaning
Storing
Disinfecting
WHAT TO DO IF MY BOARD SHOWS CUTTING MARKS?
End-grain boards have a self-healing ability, since the cut fibers will spring back. This will prevent deep scars in the board. Superficial cuts, however, will still remain visible. Cuts made by serrated knives can't be healed, as the wood is sawed by the edge instead of cutting into the fibres.
Oiling the cutting board will help to reduce the visibility of cutting marks, but may not eliminate them completely.
However, restoring the original pristine look of the board is not too difficult:
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Sand the cutting board with sandpaper with at least two different grits of sandpaper.
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Start with a coarser sandpaper (100 or 120 grit).
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Then sand with finer paper (240 grit).
Using an even finer grit in addition to that is not essential, but will help to refine the surface. After all, liquids will more easily be repelled by a smoother surface than a rougher one.
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WHAT TO DO IF MY CUTTING BOARD IS NO LONGER EVEN OR IS WOBBLING?
In general, wood tends to warp, causing the cutting board to no longer lie flat on both sides and wobble or tilt. While this is minimized in end-grain wood, it is not entirely eliminated. Slight warping can occur through use, such as washing on one side or using it unevenly (for example, cutting and serving hot meat on the board). However, often the board will naturally straighten out over time.
If your cutting board is not lying flat, it can be easily stabilized. For example, you can place a damp cloth or paper towel underneath it, or use a silicone or latex mat, or attach self-adhesive silicone feet to the corners of the unstable side.
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