Wooden butcher block cutting boards meet the three essential requirements one should consider when purchasing a cutting board, function, style, and aided food preparation safety. The following paragraphs are intended to help provide insight into some of the things you should know and consider prior to making your cutting board selection. Size needed, preparation before initial usage, maintaining a sterile cutting surface, as well as long term maintenance, to name a few.

There are four questions to consider when deciding on the size, thickness, and shape of cutting board that will best fit your specific needs. What will you be using it for and how often will it be used? Are you going to store the cutting board or leave it out on the counter? Last but not least, be sure that your sink will accommodate the size of your cutting board choice, due to all of the washing needed for maintaining the sterility of the cutting surface.

Upon purchasing your butcher block cutting board you must first season the board prior to using it. Seasoning is simply taking a soft cloth and applying a food safe mineral oil to the cutting board surface, rub in the direction of the grain, allowing the oil to soak in for several hours, and then wiping away the excess. Repeat in about six or eight hours until the wood will not absorb any more oil. This seasoning process helps protect the wood surface while at the same time repelling water and keeping it from seeping into the pores of the wood. Other than washing, seasoning is the only maintenance required for a wooden cutting board. The seasoning process must be repeated on a regular basis, depending on the frequency of use, to avoid the cracks, splits, and warping that can occur from the wood drying out. A good way to gauge dryness in the wood is to look for a lightening in the color.

Wooden butcher block cutting boards prove superior to plastic or synthetic cutting boards as plastic boards are prone to staining and when scarred plastic becomes resistant to bacterial decontamination when hand washed. Our wooden butcher block cutting boards are manufactured with FDA approved water proof glues for better bonding power, but as with all wooden cutting boards and any wooden utensils for that matter, DO NOT put them in a dishwasher or let them soak in a sink full of water. DO wash them with hot soapy water immediately after contact with any meat, fish, or poultry product then rinse and dry thoroughly. Wood dries fast, making it less likely to hold surface bacteria. A lemon wedge can also be rubbed on the wood to aid in keeping the cutting surface bacteria free. We recommend that you replace your cutting boards when they become deeply grooved and excessively worn. Cutting boards that are thicker can be sanded or planed down, extending the life of your cutting board and recreating a smoother surface. Many people have two or more cutting boards that they use for different cutting, chopping, and slicing techniques and cooking situations. For example; one cutting board will be used solely for meat, poultry, and fish, a second board is only used for bread and produce, while a third is reserved for heavy duty use such as a meat cleaver etc.

Maple is the traditional type of wood used in manufacturing butcher block cutting boards. The Cherry and Walnut are softer wood types but make a decorative, but usable, combination. Oak is similar in hardness to the maple but has more of an open grain than the maple which consists of a finer closed grain.

Our butcher block cutting boards are side reversible and come in a variety of sizes, wood types, and thicknesses. Click on the thickness, length, width, and wood choice listed below each picture to go to our Building Products Online Storefront for pricing or online ordering.

Care for Your Cutting Boards

With a minimum amount of care and maintenance on your Cutting Board, you can lengthen the life of your cutting board.
Before using Cutting Board, Rub on generous amounts of food grade mineral oil (warmed to room temperature) and allow to soak in. Repeat every 8 hours until the oil is no longer being absorbed. Then wipe off any excess that remains on the cutting board. Remember to do all 6 sides.

Do Not:

1.) Wash Knives or other utensils on your cutting board.
2.) Wash your cutting board with harsh detergents.
3.) Place near excessive heat (such as stove) without proper insulation between heat source and edge of cutting board.
4.) Allow moisture of any type stand on the block for long periods of time.
5.) Let soak and DO NOT wash them in a DISHWASHER.
6.) Cut off ends, make cutouts, drill holes or otherwise deface cutting broads without refinishing exposed wood.

Do:

1.)Oil cutting board on a regular basis. We recommend doing in on a monthly basis, or more frequently depending on amount of use.
2.)We recommend mineral oil. Food grade mineral oil is tasteless and odorless.
3.)Dry cutting boards thoroughly after washing, and re-oil if needed.
4.)Your cutting board, sure be turned over periodically to allow even usage to work both sides.

All our cutting boards or butcher blocks are made with waterproof glues that are approved for food preparation. All the glues are non-toxic and water based.

Cutting boards should be stored at room temperature in a dry location; away from humidity and hot and cold temperatures. Excessive dryness can dry the oil on the surface, and can cause splitting or cracking. Excessive moisture can expand the board so much that it cracks or splits. For best results, keep relative humidity in the air in a range from 30% – 60%. This will allow your cutting board or butcher block to expand and contract the least.

Never use cutting boards interchangeably with meat (including fish and poultry) and other foods (like salads, breads, vegetables, etc.), to avoid possible cross contamination from bacteria or viruses in uncooked meat products.