THE AVERAGE PERSON CAN LENGTHEN THE LIFE OF A BUTCHER BLOCK 5-10 YEARS THROUGH OBSERVING THE FOLLOWING RULES IN ITS CARE.






Things You will Need:
* Dish washing liquid
* Clean sponges and towels
* Howard's Butcher Block Conditioner
* Bleach (optional)
* Lemon juice (optional)



Step 1:
Wash the butcher block with mild soap and water. Regular liquid dish washing detergent works well. Use a clean sponge or dish towel. Dry the wood well with a soft cloth.

Step 2:
Kill bacteria, often left behind by raw meat, with bleach. Add one tablespoon of bleach into one gallon of warm water.

Step 3:
Remove tough stains from butcher block by pouring lemon juice on the surface and letting it soak for several seconds.

Step 4:
Maintain unvarnished kitchen butcher blocks with non-toxic oil treatments on a weekly basis or whenever you notice the wood drying or color fading. Coat the block with oil, let sit for five minutes then wipe away the remainder with a paper towel or cotton cloth.
Allow to dry before use. Step 5:
Clean varnished butcher block, on which food is not usually prepared, with water and gentle soap. Wipe dry with a soft towel. Varnished butcher blocks do not need oil treatments.

Additional Maintenance
Periodically (once every several weeks, depending upon the use and household conditions), apply an even coat of mineral oil or Butcher Block Oil to the work surface of your butcher block. Sponge on with a rag!

DO NOT allow moisture of any type to stand on the butcher block for long periods of time. Don't let fresh, wet meats lay on the butcher block longer than necessary. Brine, water and blood contain much moisture, which soaks into the wood, causing the block to expand, the wood to soften, and affects the strength, of the glued joints.

Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Do not use a steel brush on the cutting surface of your block.

DO NOT cut fish or fowl on the work surface of your butcher block, unless you have thoroughly followed the instructions in step #1...as the moisture barrier must be intact prior to cutting any type of fish, seafood, or fowl on the work surface of your butcher block. ALWAYS CLEAN THE BUTCHER BLOCK THOROUGHLY AFTER CUTTING FISH OR FOWL ON THE WORK SURFACE.

Be sure NEVER to cut continuously in the same place on the top of your butcher block. Distribute your cutting over the entire work surface so that it will wear evenly. DON'T use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your cleaver should have dull sharpened edge for best results.

NEVER wash your butcher block with harsh detergents of any type. DON'T wash your butcher's tools on your block.

At the conclusion of a day's work preparing meat or food on your butcher block, scraping the butcher block will remove 75% of the moisture. After scraping, immediately dry thoroughly with an absorbent towel. This assures an odorless, clean cutting surface for the next day, and prevents premature quick deterioration of the work surface.

Maintain the same bevel on the edge of your butcher block, as it had when you bought it. This prevents splitting or chipping of outside boards.


Note: Butcher Block cutting boards are not dishwasher compatible.

Oiling Procedures

Note- It is best to keep a lint free rag lightly soaked in mineral oil in a sandwich baggy and keep it nearby for easy access. Mineral Oil can be found at just about any drug store.

Newbie maintenance:
Oil your board Once a week for the next 6 weeks. If you feel the grain start to raise slightly, then lightly sand with 220 grit sandpaper or higher till the surface becomes smooth again and re-apply mineral oil. Allow to dry 15min. Repeat procedure until your blocks do not absorb any more oil. Wipe off access

Heavy dose method:
Pour mineral oil onto blocks and lightly spread over entire surface of your blocks with a lint free rag or similar. Allow to soak in (15-20min) then wipe off the access.

Weekly/Usage method:
This procedure is used to keep your board fresh and ready for use at all times. After each use or once a week, which ever comes first, clean your board with a sponge and warm soapy water. Dry thoroughly with paper towels. Use your mineral oil soaked rag and give your board a quick wipe on all sides. Wipe off as needed or leave it be and it will dry by itself.