Two Rivers Butcher Block End-Grain Cutting Board FAQs

What is the advantage of end-grain over edge-grain? End-grain cutting boards are easier on knife blades. When cutting on an end-grain board, the knife blade actually passes between the wood fibers and those fibers aren’t severed. Edge-grain or long-grain cutting boards, which are much easier to make and are much less expensive, tend to have the wood fibers severed when a knife blade cuts across them. Edge-grain and long-grain boards, therefore, do not retain their inherent beauty nor are they as sanitary because of cuts that remain in the board.
How do I clean my board? After each use, wash the cutting board surface with warm, soapy water. (Any quality dishwashing liquid is acceptable.) Rinse thoroughly. Remove any excess water with clean paper towels and air dry. Do not leave hot water running over the surface for an extended period of time. Do not submerge in water or place in dishwasher. Do not use your cutting board in a microwave. Condition your board regularly with a board conditioner.
What oil do I use to maintain the wood? A butcher-block conditioner containing food grade mineral oil and bees wax is preferred. Warm and apply the conditioner to the cutting board surface periodically. The mineral oil will help prevent the wood from drying out.  In addition, the bees wax will help maintain water repellency. Remember to oil all the surfaces from time to time, not just the top. We recommend John Taylor Butcher Block Conditioner.
Are there oils I shouldn’t use? Yes, you should avoid using any organic oil, vegetable, olive, nut oil, and similar cooking oils. They all contain natural fats and will turn rancid over a period of time. Nut oils can also cause an allergic reaction in those who are allergic to nuts. Avoid tung oil. We recommend John Taylor Butcher Block Conditioner.
How do I sanitize my end-grain butcher-block board? After each use, wash surface with warm, soapy water. To sanitize the cutting board, lightly spray or wipe with pure white vinegar and then rinse. Please read and refer to the use and care guide supplied with each board.
Should I use two cutting boards, one for raw meat and one for vegetables? Although wooden end-grain cutting boards have natural antimicrobial qualities, it is best to maintain separate boards for raw and cooked products to prevent cross contamination. Use one butcher-block board for fresh produce and breads and a separate one for raw meat, poultry and seafood. This will help prevent contamination of foods that require no additional cooking. If you are using one cutting board, we recommend cutting raw vegetables or slicing bread first, and then preparing the raw meats. Wash thoroughly and sanitize accordingly.
How do I get rid of stains and odors? The best way to prevent stains and odors is to keep your butcher-block board washed and clean after each use and conditioned as needed to maintain the water repellency. If you have a stain or smelly area, use a small amount of baking soda or coarse salt and rub with a cut lemon. Wash, rinse, and dry as noted above.
Where can I purchase butcher-block conditioner? We are planning to introduce our own proprietary blend, Two Rivers Butcher Block™ Conditioner. This should be available in the fall of 2018 in our online shop. In the meantime we recommend John Taylor Butcher Block Conditioner which is available through a variety of online and brick and mortar retailers.
Do you offer custom butcher-block boards or sizes?    Please contact us using the website “contact us” form. We are happy to consider your special project.