Board Maintenance

Although the cellulose fibres in wood makes a wooden chopping board naturally anti-bacterial, it is good practice to make sure that the board is cleaned between each use to avoid contamination. Rinse the board first under hot running water and then clean with hot soapy water. Dry the board with kitchen roll and allow to dry completely before storing for its next use.

Over a period of time the natural oils will leach out of the board and it will be necessary to feed the wood with a good quality board oil to ensure that the board retains its integrity and appearance. Depending on the degree of use this could vary between one week and one month.

The woods used in Shedload boards are of the correct hardness to ensure a long life without blunting your knives. Avoid using boards made of softwood as these will splinter over time and provide crevices to trap food particles and prove difficult to clean. Also avoid using boards made from plastic materials as frequent use will generate micro-plastic particles. Do not fully immerse the board in water or put a board in a dishwasher as this may cause the board to warp and make its use unsafe on a kitchen worktop