We’ve put together some basic tips for caring and using your board. There’s more detailed information on our F.A.Q. and Board Care, but here’s the basic info that all board owners should know;
- The best way to clean your board is with a clean, damp kitchen cloth or sponge.
- You can also clean the boards with kitchen sanitiser/surface wipes.
- Correct sanitation and cleaning will reduce the chances of bacteria and cross contamination (as it would on other cutting substrates).
- There should be no need for the use of two chopping boards; cut raw fruit and vegetables first, then raw meats. Clean thoroughly and sanitize accordingly.
USING YOUR BOARD:
- Don’t leave that piping hot lasagna on your board to cool! It is too much of a sudden shock to the timber and will damage your board.
- If you’re cutting food with a high moisture content, make sure you wipe up the liquid as soon as practical.
- Use sharp knives! Blunt knives will score your board.
- Serrated knives (such as a bread knife) will score the surface of the board.
- Using a cleaver to hack at ingredients will most likely damage your board. Choppa Blocks are designed for slicing and dicing, to protect your knives and to give a sanitary surface to cut on, they are not designed to absorb high impact chopping or carving.
MAINTAINING YOUR BOARD:
- If your board looks like it might be moving or has a wobble; stand your board on edge overnight (like in our image to the right).
- Don’t use household cooking oils to seal your board as these can go rancid, promote mould growth or become sticky, attracting dirt and dust.
- Regular oiling with our supplied oil will keep your board in great shape for many years to come. Ignore oiling at your peril!