Care for the Chapters Ahead
These are the same five steps printed on your Care Card. Open any step for a little more detail.
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Step I: HAND WASH ONLY
Wash the cutting boards, serving board and cheese knives by hand with warm water and a little mild soap. Never use the dishwasher.
More detail
A soft sponge or cloth is all you need. Wash and dry both sides of a board, even if you only used one, so it dries evenly and stays flat.
Dishwasher heat, long cycles and strong detergents can dry out wood and cause cracks or warping, which is why every piece should be washed by hand.
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Step II: NEVER SOAK
Don't leave wooden pieces in water or in the sink. Standing water makes wood swell and shortens its life.
More detail
Wash and rinse each piece promptly instead of leaving it in a sink of water, even for a short time.
The same goes for the knife handles. Keep them out of standing water.
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Step III: DRY RIGHT AWAY
Towel-dry every piece as soon as you've washed it, then let the boards air-dry standing upright.
More detail
Standing a board upright lets air reach both sides, so it dries evenly.
Avoid drying wood next to a heater, on the stovetop or in strong direct sun. Gentle air-drying at room temperature is best.
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Step IV: BACK ON THE STAND
Return the boards to their stand only once they are completely dry.
More detail
Give the boards time to dry fully, especially after a thorough wash. If a board still feels cool or damp to the touch, leave it out a little longer.
Wipe the stand dry now and then so it's always ready for your boards.
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Step V: A LITTLE OIL NOW AND THEN
Once a month, rub in a thin coat of food-safe mineral oil to keep the wood nourished and protected.
More detail
Start with a clean, completely dry board. Apply a small amount of oil with a soft cloth, working along the grain.
Give it time to absorb, then wipe away any excess so the surface doesn't feel sticky.
Raw Meat & Fish Safety
A dedicated Meat & Fish board is a helpful habit, but a label alone can't prevent cross-contamination. How you clean and handle your boards makes the difference.
Keep raw and ready-to-eat apart
Use the Meat & Fish board for raw meat, poultry and seafood, and keep the Cheese & Bread and Fruits & Vegetables boards for food that won't be cooked. Food safety agencies recommend separate boards for raw animal proteins and ready-to-eat food.
Clean straight after use
As soon as you've finished preparing raw meat or fish, wash the board and your knife with soap and water, and wash your hands. Don't leave the board in the sink.
Sanitize when needed
After raw meat, poultry or seafood, you can sanitize the board with a solution of 1 tablespoon (15 mL) of unscented liquid chlorine bleach per gallon (about 3.8 L) of water. Wipe or pour it over the surface, let it stand for a few minutes, then rinse with clean water and dry right away. Don't submerge the board.
Watch for wear
Over time, deep knife grooves can become hard to clean. Replace a board that is heavily worn, cracked or difficult to keep clean.
Based on cutting board guidance from the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA FSIS). USDA FSIS: Cutting Boards (opens in a new tab)
Cheese Knife Care
- Wash the knives by hand with warm water and a little mild soap, then dry them straight away.
- Keep the wooden handles out of standing water.
- Hold each knife by the handle and wash the blade carefully, pointing it away from your hand.
- Store the knives clean and dry, where the blades won't knock against other utensils and children can't reach them.
Display Stand Care
- Wipe the stand with a soft, slightly damp cloth when needed, then dry it.
- Like the boards, the stand should never go in the dishwasher or be left in water.
- Keep it on a dry surface, away from the sink and from heat.
- Only return boards that are completely dry.
Naturally Unique
Every piece is made from natural wood, so no two are exactly alike. Grain, color, small knots and mineral streaks vary from piece to piece and are part of the character of real wood.
Normal variation
- Differences in grain and tone between boards, or across one board.
- Small natural knots or color streaks that feel smooth to the touch.
- Light knife marks that appear with everyday use.
- A slightly raised grain after the first few washes.
Worth contacting support
- A crack or split that runs into the wood.
- A board that arrives warped and won't sit flat.
- A loose, broken or missing piece.
- Damage that happened in transit.
Common Care Questions
Can I use a dishwasher?
No. Wash every piece by hand with warm water and a little mild soap. Dishwasher heat and long wash cycles can damage wood.
How should I dry my boards?
Towel-dry each piece as soon as you've washed it, then stand the boards upright to air-dry. Return them to the stand once they are completely dry.
Why does the wood grain look different?
Each piece is natural wood, and the three boards are made in three different tones. Grain, color and small natural marks vary from piece to piece, which is part of what makes your set unique.
How often should I condition my boards?
Your Care Card recommends a thin coat of food-safe mineral oil once a month. Make sure the board is clean and completely dry before you start.
Can I use the boards for raw meat?
Use the Meat & Fish board for raw meat, poultry and fish. Clean and sanitize it after each use, and keep raw food away from the other two boards. Read the food safety tips.
What should I do if the board develops damage?
If a board cracks, splits or becomes hard to clean, stop using it for food. If something arrived damaged, here's how to get help with your order.