Caring for Your Walnut End Grain Cutting Board

Your cutting board is made in Vermont from sustainably harvested walnut. With proper care, this professional end grain board can last for generations.

Cleaning

Wipe all food particles off of the board after each use. 

Hand wash with a soft sponge or cloth using mild, unscented dish detergent. Do not use an abrasive sponge or pad for cleaning. Do not submerge the board in water or leave in a sink. Do not run the board through a dishwasher.

Rinse the board and then dry it with a lint-free towel. 

Always wash and dry both sides of the cutting board, even if only one side has been used. This helps keep the moisture level even between both sides of the board and helps prevent warping.

Stand the board on edge to fully air dry. Do not lay the board flat to dry because this will trap moisture underneath.

Seasoning

Season the board with mineral oil, beeswax, or a blend of the two whenever the wood appears dry. With frequent use, your board may need seasoning weekly.

Always season both sides of the board and the edges. The board should be dry before seasoning. Do not season the board while it is still wet from cleaning.

Use a lint-free cloth to massage in the mineral oil, beeswax, or blend of the two. Stand the board on edge for an hour or two to allow the treatment to soak in.

Do not season the board with vegetable oil. It will go rancid. Season only with mineral oil and beeswax.