Before Each Use
Sharpen the blade to make it easier and safer to use.
Carefully wipe clean with sudsy cloth and rinse after each use. Always wipe dry immediately. Do not clean in a dishwasher or allow to soak. Polish occasionally with non-abrasive metal polish to maintain shine.
Sharpening is done once or twice a year depending on your usage. Sharpening creates an edge on the blade and is best done by a professional. Steels are used to realign the blade. This is called honing your blade. To maintain your cutlery in the best possible condition, you should hone your straight edged knives before each use.
Always store in a cutlery block to preserve the cutting edges and protect hands from unnecessary contact with blade.
Hand wash thoroughly with hot, soapy water after each use. Rinse and dry. Do not soak in water. Do not wash in dishwasher.
Deep Cleaning and Restoration
Every 1-2 months, cleanse the board with one capful of bleach mixed with 1 gallon of water. For stubborn stains, sprinkle the cutting board surface with salt, rub with a lemon wedge and scrub with a soft bristle brush. Rinse and dry. Apply a generous coat of mineral oil with a soft cloth. Allow the oil to soak in for approximately 6 hours. This will seal the surface, restore the shine, replenish moisture, and bring out the warm rich color of the grain.