Wood is very durable and reliable, but not all wood is created equal. With time and use, wood may darken or lighten in color. With repeated exposure to moisture, boards may warp, crack or come apart. Wood is flammable and will burn or be damaged if exposed to high heat or open flame. Cutting or serving on wooden surfaces may trigger allergy symptoms in those who are allergic to specific trees or tree nuts.
Our cutting boards are made from hardwoods which are less prone to damage from knives and absorb less water than softer woods.. Harder woods may make knives more susceptible to dulling or damage. Our charcuterie boards are not intended as cutting surfaces and are meant for serving only.
Since wood is a more porous material, our cutting boards are best for foods such as breads, produce and cheese. While they can be used to cut raw meats, we recommend avoiding cutting or serving raw poultry, fish or pork. Additionally, to avoid risk of cross-contamination, we recommend using separate boards for raw meats and ready to eat foods
Our products are not laminated and are NOT dishwasher safe, nor should they be submerged in water. Wooden boards should be washed by hand with a mild soap and hot water and allowed to dry before storing. To maintain wooden boards and prevent staining or cracking, use a soft cloth or paper towel to rub our Creek Cream or plain mineral oil onto the entire surface after each use.
