[How to Clean and Care for Wooden Cutting Boards]

We are often asked by customers in our showroom, "How should I take care of my wooden cutting board?" We often receive questions from customers in our showroom.

The cutting boards sold at Shokunin.com are all made of different materials, such as ginkgo, cypress, and antimicrobial carbonized wood (spruce), but the basic care method is the same.

1. wet the surface with water and wipe it lightly with a clean cloth before use. This will create a film of water on the surface of the wood and reduce the transfer of color and odor from the food.
2. Immediately after use, wash the cutting board well with water and a scrubbing brush. When cutting meat or fish, sprinkle salt on the surface, scrub with a scrubbing brush to remove dirt, and then rinse with water. When disinfecting with boiling water, be sure to clean the cutting board first. When using detergent, be sure to wash thoroughly so that no rinsing remains.
3. After washing, wipe dry with a clean cloth and store in a well-ventilated place.

Since wooden cutting boards are made of natural materials, they inevitably become scratched, their surface color changes, and they become darker as they are used, making them difficult tools to maintain forever in the condition in which they were originally purchased. However, such changes are like "proof" that you have lived with the tool for a long time.

The best maintenance is to use, wash, and dry them every day. A wooden cutting board with good edge contact is gentle to knives and has a beautiful sound that reaches your ears. Please try to find your favorite cutting board.

Yoshita Handi-Design Studio's Tegakari
Azmaya's Cutting Board
Tadafusa's Cutting Board
Tadafusa's Three Basic Knives Bread Knife
Takada Kozo Shoten's Scrubbing Brush Musubi
Okai Mafu Shoten's Linen Fukin