I promise--if you take care of your board, it will last you for years and years. 

• Always wash cutting and charcuterie boards by hand. 

• NEVER wash in the dishwasher. 

• If you are just slicing bread, you can simply wipe it off, but for anything sticky, moist (bleh) or pretty much anything that has any type of smell to it (which is just about everything), you will need to wash and rinse the board off.   

• Liquid dish soap is fine to use--just don't use any harsh chemicals.  

• A quick dunk is fine but nothing more.  Soaking will cause the board to warp. 

Wipe the clean cutting board dry and let it finish by air-drying on its side overnight.  

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Once in a while you may need to freshen things up with some board cream. It’s best to treat the board maybe once a month and twice a month if used often (and in this case--you totally rule) 

There are lots of great board creams and butters out there.  Pete and Emme board cream is our own blend of Organic Beeswax and Food Grade Mineral Oil.  

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Using a small cloth or your hands, rub the board cream all over the board.  Make sure to get the sides and in any groves or finger holes.  Let this stay on the board for at least 30 minutes or longer.  I leave mine overnight.  Take this opportunity to freshen up your wooden spoons and other wooden items too.   

With a clean cotton cloth, buff in a circular motion until the finish is smooth and shiny.  

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If your board needs some extra love and attention from us, let us know.  We would be happy to do some deeper sanding and finishing for a small fee.