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1. Do wash your board by hand. Liquid dish soap.

2. Use cool water to wash your board. Hot water will raise the grain.

3. Do wipe your clean cutting board dry, and let it finish by air-drying on its side.

4. Don't soak a cutting / charcuterie board. 

5. Don't put wooden cutting / charcuterie boards in the dishwasher.

6. Don't: Cut raw meat or seafood on wood. Wood's main flaw is that it's hard to disinfect and can absorb and retain food odors. Veggies, bread, cheese, and fruit are better candidates.

7. Use kosher salt and halved lemons or vinegar and baking soda to get rid of smells and bacteria. Keep it sanitized and smelling clean!

To maintain the smooth surface and longevity of a cutting / charcuterie board, lightly sand with 220-400 grit sandpaper or 1000 steel wool. This removes any raised grain.

Apply 100% food safe mineral oil, coconut oil and / or beeswax monthly or as required. Also apply if the wood becomes dry.

Cutting board oil is essential to keep your wooden cutting board from absorbing moisture and cracking or splintering. Note: do not use olive oil as it could go rancid on your board.

Olive Wood is wood harvested from Olea europaea and O. capensis, two types of Olive trees that originate from southern and eastern Mediterranean countries in Europe and Eastern Africa. 

Olive wood usually grows in a very twisted and irregular way, with a large number of side branches twisting the trunk in many directions, which makes extracting large and straight pieces of lumber difficult.

Visually, olive wood has a strikingly rich and colorful appearance.

Olive trees are closely connected with earliest records of our history, with records and finding confirming that this tree became commercially cultivated in the territories of Crete and ancient Syria more than five thousand years ago. 

And even before commercial cultivation, olives were used in our ancestor's diets on the territories of Egypt, Create, Greece, Macedonia, Italy, Spain, and others. The oldest surviving records of olive leaves were found on Greek Island of Santorini, which was dated to 60 thousand years old.

The oldest certified olive tree is aged 2000 years. It is located in Greece, and it still bears fruit. An average lifespan of an olive tree is between 300 and 600 years.

This species is recognized by its dark, thickly ridged bark and coarse branches. The leaves are like butternut, but typically with more leaflets on short stalks, almost hairless and with the terminal leaflet being smaller than the rest. The fruits are round and not sticky, and the nut is round with smooth ridges. 

The heartwood ranges from a deep grey with purple overtones to a rich brown. Mature trees tend to produce an evenly coloured heart with faster growing trees exhibiting more variation in colour and pattern. The sapwood is a pale white, sharply demarcated from the heart.  Curly, stripped, burl, and stump figure are all present in walnut.  

Black Walnut is a common species in the moist bottom lands in southwestern Ontario.  It can live to be 150 years old. It is a food safe, durable, and beautiful grained wood perfect for charcuterie and cutting boards.