Always hand-wash your wood cutting board.

Never put your wood board or other wood items in the dishwasher or submerge them in a sink full of water because they’ll warp and/or crack. Rinse away any food residue.

As soon as possible after use, rinse the cutting board under warm water to remove any loose food residue. Use a soft sponge or scrubber to remove any sticky bits. Make sure that no foods or dishes are in the splash zone to prevent cross-contamination.

Do not allow solids and liquids to sit on the board’s surface for long to prevent staining. Prompt rinsing is particularly critical when handling meats to make it easier to sanitize the wooden cutting board.

Scrub stains away

If there is discoloration on the board, sprinkle the area with a liberal amount of baking soda. Use a dishwashing brush or half of a lemon to scrub the area. The acid from the lemon will boost the cleaning power and lighten stains.

Disinfect

Raw meat or mold: disinfected with a chlorine bleach and water solution. Mix 1 teaspoon of bleach in 1 quart of water. Spread half of the solution over one side of the board, and let it stand for five minutes. Rinse with hot water, and repeat the steps on the other side of the board.

Other food particles: spritz your board with distilled white vinegar. You can also spritz with a 3% solution of hydrogen peroxide. Let it stand for five minutes then rinse with hot water, and repeat on the other side of the board.

Air-Dry Thoroughly

Wipe away any visible water with a towel and place the cutting board vertically in a dish drain to air-dry completely. Do not dry flat on the counter because the bottom of the board can warp. Never store a wooden cutting board until it is completely dry.

Condition the Wood

If your board begins to look dull or feel slightly rough to the touch, the wood needs to be conditioned. Use your included container of Curl Conditioner – a specialized mix of food grade mineral oil and beeswax. The oil will fill all the nooks and crannies in the wood fibers and prevent water and bacteria from entering the board. Never use olive oil, or any other cooking oils, on a wooden cutting board because they can turn rancid. 

Using a paper towel, apply a tablespoon sized dollup of Curl Conditioner to the board, and massage it into the board with your hands. The warmth of your hands will melt the conditioner into the board. Let the conditioner soak into the board overnight. Repeat the steps for the other side of the board.

The next day, use a cloth or paper towel to buff off any that didn’t soak in (but usually it’s completely absorbed). You should have a nice, satiny (not greasy) surface. Store your Curl Conditioner (with the lid on, of course) at room temperature.