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FAQ’s

We’r frequently asked questions about our wood cutting boards and many of the answers are here. If you don’t see yours, don’t hesitate to call us or, email us at support@hardenbrookhardwoods.com and we’ll get right back to you.

1.  How often should I oil my wood cutting boards? Why is it important?

Oiling frequency will vary with the amount of use your board receives and, your climate. Most folks don’t oil their boards often enough so, expect to oil them more frequently than you may think. Oil the bottom of the board as well so humidity changes don’t cause your board to warp. We also recommend lightly oiling your board before cutting meats to prevent those oils and juices from soaking into the board, creating sanitation and cleaning problems for you later.
TIP:  Keep a small piece of soft cloth and a little board oil in an empty margarine type container. Pop it into the microwave for 4 or 5 seconds to warm the oil (not longer, it can get HOT!) then use the oiled cloth to wipe down your board. Add a squeeze of fresh oil to the container when needed and keep it handy for the next use.
Oiling seals the wood so your board doesn’t absorb odors and oils during use (think garlic and fish!) We use and recommend Howards Butcher Block Conditioner, now available at most Lowes stores. It’s a combination of mineral oil and natural waxes which when warmed soak into the wood to seal and protect it. We recommend that you do NOT use olive or vegetable oils because they become rancid over time.

2.  How should I clean my wood cutting board?

We recommend several steps to clean and maintain your cutting boards:
  1. None of your wood cutting boards should ever be run through a dishwasher! The high water temperatures and harsh detergents are just too much for a wood board to handle w/o warping and splitting.
  2. After use simply wipe the board down with a warm, soapy dishcloth then rinse, wipe dry and then air dry the board.
  3. You can remove most stains and sanitize your board by sprinkling it with salt and then scrubbing it in a circular motion using half a lemon as your “brush”. Rinse well and re-oil.
  4. Oil your wood cutting board regularly with mineral oil or an oil combination specifically formulated for use on wooden cutting boards whenever it starts to look dry.

3.  I don’t see the design or size I want. Do you make custom boards?

Certainly! Simply call or email us with your request, include a photo of your kitchen if you think that may help, and we’ll get back to you with any questions and a price for what you’ve requested.

4.  What woods do you use and why?

We predominantly use figured Maple, Walnut, Cherry and Sapele to make our wood cutting boards. Maple is the tightest grained wood and hardest of these. End grain maple butcher blocks hare prized by chefs for their durability and knife friendliness. Walnut and Cherry are softer but also make excellent cutting boards while providing a different color accent for the kitchen. Sapele is a plentiful, straight grained hardwood from Africa that looks like a Mahogany (but is really not). It’s dense, sustainably managed, and works very well for cutting boards when quarter-sawn to reveal the shimmering look of its grain.

5.  I really want a butcher block counter top for the island in my kitchen. Is that something you can do?

Certainly! If you (or your contractor) can provide us with sink templates we can cut them out for you as well. If you’re more than 100 miles from our Central Oregon shop please allow time for freight to your location.

6.  Do you ship out of the US?

We can but please contact us for the cost before placing your order. The shipping calculator on our website only recognizes US addresses at this time.