Thank you so much for purchasing a cutting board

Cleaning your chopping Board

Wash with dish soap in warm water
- Use a soft brush or pad and brush gently, then rinse and leave to dry. Avoid leaving more pungent items like onions, garlic and ginger on the board for too long.
- Keep from submerging in the water if possible,
- As timber items absorb water, try to not submerge for more than a couple of seconds or the wood when it dries out may crack or warp.
Avoid the dishwasher.
- Plastic cutting boards do fine in the dishwasher but wooden boards do not.

I recommend using only mineral oil and beeswax or a specific cutting board oil, My reasons for this are as follows:

I like to use natural products if possible.
With a cutting board if you use a “curing oil” like boiled linseed or Danish oil, they tend to cure to a protective finish. Although this looks great, what tends to happen is that you end up cutting little pieces off of that finish as you use that board, which then end up in your food. This makes these finishes unsuitable for chopping boards even though they may be labelled food or toy safe.
I would also recommend avoiding using olive oil or most food oils as most are inclined to go rancid over time.
The best finish I have found is mineral oil initially (3-4 coats) and then a maintenance coat of mineral oil/beeswax mix every couple of month

You probably received a tin with your chopping board.

In the tin is a mineral oil/beeswax/lemon oil mix. I add lemon for its antibacterial properties and its smell.
Just put a small dollop on a piece of kitchen roll and liberally apply to your board.
Don’t worry about it getting on your hands as it’s also a pretty good hand cream.

Enjoy your board and thanks again,

God bless, Rick