Handy tips for board care

​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; ​​​​ ​​

FOOD HYGIENE:

  • 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. You can use the supplied RF-12 food safe sanitiser provided (it also makes a good all purpose surface sanitiser).
  • Correct sanitation and cleaning will reduce the chances of bacteria and cross contamination (as it would on other cutting substrates).

How to prepare RF-12

RF-12 food safe sanitiser passes microbiological tests as a biocide/biostatic agent at a dilution of 1 in 10 (100 mls per 1 litre). Prepare in a spray bottle and leave solution on surface for 2-3 minutes, then wipe off. Effective on a wide range of bacteria. Solutions are non-hazardous and mild to use. Prepare enough sanitiser to use within one week.

USING YOUR BOARD:

  • Don’t leave that piping hot lasagne on your board to cool! It is too much of a sudden shock to the timber and will damage your board. Try one of our trivets to take care of the hot stuff.
  • 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.
  • 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.
  • Serrated knives (such as a bread knife) will score the surface of the board.

​MAINTAINING YOUR BOARD:

  • Occasionally the board may need to reacclimatise (most likely during a season change, i.e. winter-spring). stand your board on edge overnight (like in image to the right). It is good practice to place your board on edge once a week, for even air flow over the two end grain faces. Never remove feet or conceal the underside. Remember that the timber is living and continually reacts to its surroundings.
  • 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 conditioning with our supplied Conditioner will keep your board in great shape for many years to come. Ignore this maintenance and it may effect your warranty.
board on edge