Product Care - Do & Don't

Washing your wooden utensils in warm, soapy water immediately after use is a simple and effective way to keep them clean and hygienic.
Pat the utensils dry with a cloth and let air dry.
Rub with a slice of lemon and allow to air dry if intense flavours have seeped into the wood.
Wooden utensils are durable, but to maintain their quality, every 2-3 months, apply grapeseed/perilla oil to prevent cracking or drying out. After the oil coating, let it dry for 1-2 days before reuse.

Don't

Do not use dishwashing detergent or baking soda when cleaning.
Olive oil is not entirely dried at room temperature, causing the cutting board to rot, so refrain from using it. The residual moisture in the oil can lead to bacterial growth and deterioration of the wood.
When using dishwashing detergent, chemicals may seep into it, and baking soda may discolour to dark blue. To recover this effect, rub it with coarse salt and wipe it with warm water (200ml) and citric acid (2 tablespoons).
Do not put wood utensils or cutting boards into the dishwasher, which can cause them to crack.
Do not use an iron scrubber to clean. The scrubber roughens the cutting board's surface; wipe it off with a soft or damp cloth.
Do not sterilise with hot water or immerse in boiling water. The cutting board is vulnerable to hot water, and it can shorten its life.