How To Care For Your Endgrain Cutting Board

Peter End Grain Cutting Board 0 Comments

This is a copy of the text we enclose with each cutting board:

Care & Use of Cutting Board

This is an end grain design whereas the endgrain is exposed throughout the whole board as opposed to the typical long grain boards that are commonly available everywhere.  Supposedly, the end grain allows knives to stay sharper longer, so say the wizards of smart.

This board is constructed using select solid hardwoods and bonded with food safe waterproof glue.  It is not just a cutting board; it is a work of art.  No two are alike.

This board has also been treated with food safe mineral oil and has been submerged for a minimum of 96 hours.  The treatment is permanent and is through and through.  The board may ‘bleed’ for a while, which is normal.  Just wipe off with a paper towel and use it.

After the oiling process, a coat of Odie’s oil is applied followed by a final top coating made from natural beeswax, then buffed to a satin sheen. 

Periodically, after regular use and repeated washings with detergent, the board will dull somewhat.  It is recommended that a simple wipe-on application of mineral oil purchased at any discount outlet for a few dollars will suffice.  One pint should last for many years.  Let sit overnight and wipe off excess.  (Note: the “cutting board oil” sold at big box stores is, in fact, mineral oil but at $12-18 a pint.)

With minimal care, this end grain cutting board will last forever.

CAUTION: Never, ever, expose this board to heat, such as a dishwasher or barbecue top.  It will ruin it.  It could crack or warp.

Also, do not use pure bleach on it (or any wood for that matter) as it will raise the grain.  Just wash it with dish detergent, rinse it, wipe it off, and allow it to air dry while on the rubber feet.  It is best to store this cutting board flat on a countertop or workspace.

That’s it in the nutshell.  It’s a simple process.  The same procedure would be applicable to any wood cutting board.

~ Peter

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