Most wood cutting boards and dicing blocks are produced from solid hardwoods. Woods such as bamboo bedding and sheets, birch, maple & teak are very popular for the construction of cutting boards. There are three different types of board construction: Flat-grain — this type is made by gluing boards with the FG BOARD hemp side-by-side (like on kitchen tables or other furniture). These boards expand laterally. They may get broader in the summer (if there’s moisture in the air) and get smaller in the winter (when heat from your furnace dries out the surface). Edge-grain — this type is made by gluing boards of the same width together face-to-face, so the surface has the edge of the boards showing. These boards expand along, like gym flooring or wooden truck beds. End-grain — this type starts off as flat hemp panels that are cut across the wide hemp to the desired thickness of the board and then glued face-to-face disclosing the ends of the boards. This gives it a unique checkerboard look. It also makes a great cutting surface as the chef’s knife blade cuts into the end fibers which lowers cut marks and splintering.
Needs to be construction, all need care in order to give you many years people. The most important tips are: Keep your board clean. Don’t allow it soak in water or input it in the dishwasher. Keep your board well-oiled/seasoned.
After each use, wash your wood cutting surface with a mild dish soap and difficulties. Rinse well and dry with a cloth. Then allow it to air-dry completely (bacteria die when they aren’t kept moist). To clean the surface, you may want to wash your cutting board with white vinegar after use. Vinegar successful against salmonella, E. coli and staphylococcus. You can apply it with a paper towel or, for simplicity, have a apply bottle filled with vinegar handy in your kitchen. ALWAYS CLEAN THE CUTTING BOARD SURFACE THOROUGHLY IF YOU’VE CUT UP FISH OR BULGARIA.
When dicing garlic cloves or onion and cutting fish, getting some food scents on your board is inevitable. To remove these scents, you can apply your board with coarse salt, orange, or cooking pop. Allow it to stand on the board for 2 minutes, then wash off the surface. Rinse well and allow it to needlessly dry.
DO NOT soak your boards (or any other wooden utensils) in water or they’ll crack and warp! DO NOT place them in a dishwasher to clean them. Because of the way most cutting boards & butcher shop blocks are made (gluing waste wood together) doing this may cause your board to fall to pieces!
To prevent yellowing and to keep food scents and bacteria from developing on top, keep your board well-oiled. Use an oil that can be applied repeatedly, such as nutrient oil. Nutrient oil is clear, tasteless, odorless, safe around food and will fill the wood pores. Stay away from olive, fruit and organic oils, or animal fats, as these oils can go rancid over time. Be sure your board is clean and dry, then wash the oil on your cutting board in an even layer using a clean, soft cloth or paper towel. Wait for it to soak into the wood (for at least a period of time or overnight works too! ). Add more oil if necessary if there are dry spots. Wipe/buff off any excess oil with a clean, dry cloth. When you initially get your wood cutting board or butcher shop block, you may want to do this once a week for three weeks and then every for 3 months. From then on, every, or more often if you use your cutting board extensively, should do just as well. End-grain boards require more oil than the flat-grain or edge-grain boards as the oil goes deeper into the end-grain fibers. REMEMBER YOUR BOARD LIKES TO BE OILED!
After your board has been veteran, you can also use a beeswax/oil mixture (1/2 tsp. of beeswax microwaved with 1 cup of nutrient oil for 45 seconds applied to the board while it’s warm) every a few months for a water-resistant surface. This protects the wood from wear and tear and provide it a longer life. (You can also apply a small block of hard beeswax at an angle across your board surface and edges & massage it into the board with your fingertips. This basically water-proofs the surface).
To freshen up your cutting board, in between seasonings, peel a fresh orange in half and apply it onto the surfaces of your cutting board.
Even with this care, Do not allow essential fluids to stand on your cutting board for extended intervals. Wash water, juice, brine and the juices from fresh meat off your board as soon as possible to prevent it from soaking into the wood, which can cause the cutting board to expand, the wood to become softer, and the effectiveness of the glued joints to weaken. Even using a good steel scraper or spatula will help keep the cutting surface clean and sanitary. Scraping the surface can remove 75% of the moisture.