Caring for your Charcuterie Boards:
- Boards are made of natural wood, and without proper care, can sometimes develop an odor. To prevent this, wash boards with soapy water after each use.
- NO DISHWASHER, it will ruin the board.
- Avoid cutting with sharp knives on the boards, they are delicate and may scratch (which can damage the surface).
- Once a year, it is good to clean the board with soap and water, allow it to dry, and then to re-oil it with tung oil followed by beeswax to keep it water repellant and food safe. I buy this at Lee Valley Tools in Kelowna, and you can also buy it online from them.
- If you forget to clean your board and it does develop an odor, you can clean it with fresh lemon juice and lemon: dust salt over your board, and squeeze half of a fresh lemon over the entire surface of the board, squeezing as you rub the juice and salt into the wood. Try to rub the lemon juice in gently. Once the salt is dissolved, wipe any excess juices off with a slightly damp cloth and let the board sit for 20 minutes. Next, rinse your board with water, dry it with a clean microfiber cloth, and then rub with tung oil followed by beeswax to keep it in good shape.