Board Preservation

Seasoning

  • Frequency:

    To maximize your board's longevity, it’s best to season it at least once every six months if you use it regularly. You may need to do this more often if you notice the board becoming dry.

  • Oils

    High-quality cutting board oil is ideal, as these FDA-approved food-grade oils are odorless, flavorless, and safe for human consumption. Bigben WoodWorks uses Walrus Cutting Board Oil (which is not made from real walruses).

  • Application:

    • On a clean, dry board, pour some oil onto the surface. You can use your hand (gloves are recommended) to ensure the oil covers every part of the board

    • Let sit for up to an hour, or until the oil has soaked into the board. repeat the process until board has been saturated.

    • Once the board has been saturated, remove any excess with a lint-free cloth.

    • using cutting board wax (such as Walrus Wood Wax), apply the wax in a circular motion with a lint-free cloth. Let it dry for 15 to 60 minutes, then buff it off with a clean lint-free cloth.

Cleaning

  • Hand wash only:

    Simply rinse the board with mild soap and hot water after each use making sure Never to immerse the board fully in water.

  • Both sides:

    Wood is very porous. so if only one side gets washed there could be some swelling of the wood which could lead to cracking. make sure to lightly wash both sides and along with the edges.

  • Drying:

    Wipe the board completely with a dry kitchen towel. BigBen Woodworks recommends that you place the board on it’s side so both sides can dry at the same time.

PLEASE AVOID

  • Machine Washing:

    Putting the board in the dishwasher. this could cause irreversible damage to your board.

  • Hard Abrasives:

    scrubbing the board with a high abrasive like stee wool will remove the finish of the board.

  • Excess Heat:

    Excess heat can cause cracking on removal of finish. Letting the board air dry at room temperature is perfectly fine.

  • Cooking Oils:

    Cooking oils can get rancid over time so it is best to avoid them in cleaning or seasoning your board. They can give the board giving your food a bad taste and smell.