Bell Shape Cutting Board, Small - Belltown, USA

• 10" Long
• 9" Wide
• .75" Thick

• maple
• walnut
• cherry
• curly maple

The following information is meant to help you get the most out of your wood cutting board. Following these instructions will ensure that you get decades of use out of a good solid hardwood cutting board.

Seasoning

Note: If you've purchased a Holzer Handcrafted wood cutting board, this step is already done for you.

New wooden cutting boards should be seasoned with a food-grade mineral oil before first use. To season the board properly, apply it in the direction of the wood grain using a clean, dry cloth. Allow the oil to soak in and repeat with another application. Allow the board to dry and wipe off any excess oil. A mineral oil and beeswax mixture, such as our Beeswax Board Butter, will help to seal and protect your board further. The purpose of seasoning is to prevent the wood from drying out which can cause warping or cracking due changes in moisture content and temperature.

Cutting Board Care and Maintenance

• Hand-wash with hot, soapy water. Immediately dry thoroughly.
• Do not soak or submerge board in water.
• Never wash a wood cutting board in a dishwasher.
• Occasionally rub with a food-safe oil/wax, such as our Beeswax Board Butter, to keep wood from drying out.
• The more often you use and wash the board, the more you should oil it.
• For example, if you use it daily, oil it weekly, at least. If you use it weekly, oil it monthly.
• Don’t wait for the board to seem dry. Keep it oiled. It only takes a moment.
• To sanitize, wash the board with a solution of one-part vinegar to five parts water.
• Remove odors by rubbing the board with kosher or table salt and half a lemon. Let sit for 2 to 3 minutes then wipe clean with a damp cloth. Remove excess moisture with a clean paper towel and stand the board on end to air dry.
• Store in a dry area away from extreme temperatures.
• You can optionally clean up shallow knife marks with fine sandpaper to keep your board looking beautiful.