FAQs

Q: How do I care for my cutting board?

A: Cutting board care is super easy! After use, wash the board with soap and water. Dry the board with a towel and apply a small amount of mineral oil. Do not use oils born from food like Canola Oil, Olive Oil, Walnut Oil, etc. The oil helps fill the cells of the wood, we recommend after each use.

Q: Is every wood safe for cutting boards?

A: No. You want boards made from closed cell hardwoods. We use Walnut, Maple and Cherry which are the staple woods for cutting boards. These are hard enough to last a lifetime but not so hard that they dull your knives. 

Q: Are there any chemicals on your boards?

A: No! We set ourselves apart by sourcing all of our wood, milling it, drying it, forming the boards and selling at local markets and online. The lumber never leaves our hands and doesn't have as little as paint on it as you would find on lumber from a hardwood dealer.

Q: What sealers are food safe?

A: We only recommend Mineral Oil. There are many products on the market. Please be aware that "Safe for Food Contact" does not mean the same if you cut into it.

Q: Why is wood better than plastic?

A: Wood is all natural. Ironically, most understand that you can't coat a wooden board with polyurethane but would use a plastic which is made of those materials. Nobody wants microplastics in their meal!