Wooden cutting boards are a kitchen essential! Being thick and heavy, wooden chopping boards provide a stable base for cutting vegetables and fruits or for chopping meat. They last for a lifetime and only get better with time.
The chopping board is made of teak wood and the durability of the product is higher compared to a normal chopping board. The carpenters hailing from the quaint little village are the experts behind the making of chopping boards.
The thickness of the chopping board makes sure that it is securely placed on the work surface.
Scrub your chopping board with hot water and soap. Please do not submerge the wooden chopping board in a sink of water.
- Rinse chopping board and dry thoroughly. Wooden chopping boards should be kept dry when not in use to avoid bacteria formation.
- Re-seasoning once a week helps seal the wood against bacteria.
- Oil application - Applying oil on the wooden chopping board with a soft cloth helps prevent the wood from cracking or pulling apart at the seams. Linseed oil or flax seed -oil is ideal for seasoning. Before applying oil to the cutting board, warm the oil slightly. With this procedure, mineral oil seals the pores of the wood blocking the penetration of moisture.
- Sanding - when refinishing a chopping board, if you like, you can sand the surface of the wood to remove old stains, scratches, and marks It will help the wooden chopping board to last for a long time.