Care and Maintenance

Caring for your new bamboo cutting board

Congratulations on your new Oliver Cooking bamboo cutting board! We are so glad you are supporting us, and we hope your cutting board provides many years of memories and meal prep.

The first thing you should do with your new bamboo cutting board is condition it by applying some food grade mineral oil. Give it a nice coating to help seal the wood. This will help your new cutting board last a long time. We recommend re-sealing your bamboo cutting board periodically depending on usage. We usually re-seal ours 2-3 times a year. This step is optional, but will help the longevity of your bamboo cutting board.

A great way to prep your bamboo cutting board for re-sealing is sprinkling a handful of kosher salt on the cutting board to act as an aggregate. Slice a lemon in half, and use the cut side of the lemon halves to work the salt around the cutting board. The acid in the lemon will help clean the surface as well as freshen it up before you apply the new mineral oil treatment. Be sure to wash it in soapy water, and dry thoroughly before re-treating.

You can clean your cutting board with regular dish soap and water, but we don’t recommend putting it in a dishwasher due to the extreme heat. You can also use a brillo pad or scrubbing sponge to get any stuck bits off. Dry with a regular dish towel, and it is ready for your next adventure!

Caring for your new Chef Knife

Congradulations on your new Oliver Cooking Chef Knife! We are so glad you are supporting us, and we hope your chef knife provides many years of memories and chopping duties.

Your new chef knife should be washed with dish soap and warm water after each use. Maintain the blade with a honing stone or pull through knife sharpener monthly, or every few months depending on usage. Avoid activities that your knife was not designed for, such as tightening that screw on the lose outlet cover (dad, I’m looking at you!). Your new chef knife should last you a very long time with proper care. Remember, a dull knife is much more dangerous than a sharp one!