Help you understand more about our wood and bamboo kitchenware products.

Cutting Boards FAQ

Q: How do I keep my cutting board sanitized?
A: Keep your cutting board sanitized by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, use a diluted mixture of chlorine bleach or vinegar solution that consist of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Do not soak or submerge the board in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher safe.

Q: What’s the difference between end grain and edge grain cutting boards?
A: End Grain Cutting Boards features the end pieces of wood rails approximately 1-1/2″ x 1-3/4″ that are glued together into a traditional square pattern. During cutting or chopping, the end grain wood fibres absorb the impact of the knife blade, allowing your knife to stay sharper and your board surfaces to stay smoother. Edge Grain Cutting Boards features full-length wood rails approximately 1-3/4″ wide that span the entire length of the board. Edge Grain Cutting Boards features a uniform thickness and true flat cutting surface. To see a video to show the differences, visit our Media Page.

Q: How should I store my cutting board?
A: Store your wood cutting board on end to dry if it is damp. If your cutting board is already dry, store it flat in a dry area away from extreme hot or cold temperatures.

Q: How do I rid my cutting board of onion and garlic odors?
A: Lemon or lime juice with a little salt will go a long way to reducing odor. Sprinkle your cutting board with kosher or table salt. Cut a lemon or lime into quarters and use these quarters to rub the salt into the board, squeezing juice onto the board as you go. Let sit for 2-3 minutes and then wipe the cutting board clean with a damp cloth. Use a clean paper towel to remove excess water or let the board air dry by standing it on end.

Q: What if my cutting board is stained or discolored?
A: Sprinkle kosher or table salt on your cutting board and then use a damp sponge or paper towel to rub the stained or discolored area. The salt will absorb stains, flavors, and odors. For stubborn stains, try sanding down the area with a fine-grit sandpaper. It is very important to sand with the grain of the wood, never against the grain. This sanding process exposes a brand new wood work surface. Once sanding is complete, it is recommended to oil