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Hardwood cutting boards are experiencing a resurgence in today’s well stocked kitchen. Not an environmentally unfriendly, cookie-cutter type eyesore- a well made, hardwood cutting surface is a unique, visual, and functional centerpiece to prepare and present meals and snacks in the kitchen.

Your cutting board has been crafted by hand using select North Eastern hardwood strips that have been glued together under tremendous pressure using the best possible wood glue. It’s been machine and handed sanded, milled and finished, and finally sealed with mineral oil and/or natural bee’s wax.


Cutting boards should be hand washed using warm water and dish soap after use. Boards should then be towel dried to remove excess moisture and should be stored on end to let air circulate around and naturally finish drying both surfaces at the same time.

Wood cutting boards should NEVER be placed in a dishwasher. Even once could destroy it.


Ideally, cutting boards should have a mixture of mineral oil and either beeswax, paraffin, or other appropriate wax applied and “rubbed in” to all surfaces of the board. After allowing the mixture to “soak in” several minutes, boards should be wiped with a clean absorbent cloth to remove the excess. If one of the above can’t be obtained, mineral oil by itself will do just fine.


Occasionally, cutting boards will require disinfecting. This can be done by first washing the board as you would for daily use, but using a little warmer than usual water. Then, as with daily use, towel dry the cutting board. Finally, use 2-3 teaspoons of undiluted white vinegar to cover the entire cutting surface and let stand for at least a minute. The vinegar can then be rinsed off and the board dried as normal.

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