Caring For Your Products

-Charcuterie and Cutting Boards-

DONT’S:

• Don’t Run through the Dishwasher (Hand wash Only).

• Don’t Ever Soak in Water.

Cutting

It is best to use a non-serrated knife for longevity.

It is NOT recommended that you cut raw meats on the same board that you cut vegetables. If you do, make sure you cut vegetables first, then the raw meats. After you cut raw meat on your board, you should not use it for cutting anything else, especially raw food that will not be cooked afterward. Wash your board and allow to dry for 24 hours.

Tip: Use a damp paper towel underneath your cutting board if the board keeps moving while cutting.

Washing

Wash the board with warm water, a small amount of dish detergent (Dawn is ok), and a non-scratch sponge. Rinse and lightly scrub the board with the sponge and a little bit of dish detergent. Rinse the soapy water from the board.

Drying

Wipe/pat dry with a clean, dry towel. It’s best to allow the cutting board to dry on it’s edge, so place it on a rack or let it free stand on edge to allow for it to dry for approximately 1 hour.

We do make stands for the boards if you wish to have more security for drying your board (recommended for the large boards).