What is the difference between edge grain and end grain cutting boards?

The simplest way to visualize end grain is to look down at a tree stump. What you are seeing is the end grain, or ends of the wood fibers. End grain butcher block tops are built by gluing together the end pieces of wood rails, giving it a checkerboard like pattern. An end grain board will help protect your knives because the exposed end grain wood fibers will actually spread apart when your knife strikes the surface, helping to reduce stress on the cutting edge. When the knife is removed, these wood fibers will close back up again. This self-healing attribute helps prevent the board from scarring, keeping it looking like new.

Edge grain butcher block tops are made with parallel wood rails that are glued together and span the length of the piece. The majority of cutting boards you see in stores are made this way mainly because they are easier to manufacture.

Can a wood cutting board be put in the dishwasher?

No! Never put a wooden cutting board in the dishwasher or microwave.

How do I clean my cutting board?

Scrub your board after each use with hot soapy water, and dry with a towel. Do not put in a dishwasher, microwave, or immerse in water.

How often do I have to oil my cutting board?

It really depends on how much you use your cutting board, but as a rule of thumb, we recommend a generous application of mineral oil once a month.

What kind of oil should I use to maintain my cutting board?

Mineral oil is the best choice for maintaining your wooden cutting board. It is inexpensive and readily available in most local drug stores.

How do I restore my butcher block cutting board if it gets damaged or stained?

After years of heavy use, there may be some scarring or staining that can be sanded out with a heavy grit sandpaper. After the stains and knife marks are gone, simply re-oil with mineral oil and it will look brand new.

Should I use two boards, one for raw meat and one for vegetables?

Cross contamination is always an issue no matter what surface you are preparing on, so we recommend using one cutting boards for prepping meats and a separate board for everything else. This both helps prevent cross contamination and saves time having to wash your board in the middle of prep.

How do I get rid of odors like garlic and onions?

If the odors are acidic in nature, sprinkle the board with baking soda and a small amount of water. Let it sit for about a half hour, then rinse. If the odors are alkaline in nature, spray with white vinegar and let sit for a half hour before rinsing.