These cutting and charcuterie boards are sealed with mineral oil and beeswax before delivery. Here’s how to keep them looking their best.

Wash with warm water and a mild soap.

It’s ok to use a gentle scrubbing sponge but avoid hard brushes and scouring pads.

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Clean grease and meat residues from the board thoroughly.

These can cause bacteria to grow on any kind of material but are especially good at growing within the pores of the wood.

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Wet both sides of the board even if you’re just rinsing.

Uneven wetting can cause one side to swell more than the other which can make the board bow to one side.

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Allow the board to dry thoroughly before storing it in a cupboard or on the counter.

Avoid storing in direct sunlight as this can cause the colour of some wood species to bleach and can also cause the board to warp.

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If you notice the board start to feel dry and rough it’s time to apply some of the board butter that came with your board.

Use as much as necessary to completely cover all surfaces including the edges. Buff any excess butter off with a dry cloth.

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If the board develops scratches or cut marks you can sand it down with 180 and then 220 grit sand paper.

To protect the board and bring back the rich colours soak it in mineral oil, remove excess oil with blue shop towel and apply the board butter. It’ll look brand new again.