Dishwashing cutting boards from Noyer

When using a cutting board from Noyer, there are a few things you need to be aware of.

The most important thing is that you do not put the cutting board in the dishwasher. Due to wood being a living material, only a few cutting boards can withstand being exposed to hot water and steam for several hours in a row. The result of this is that the wood will grow and become uneven, which is not nice to prepare food on.

The wood benefits from drying evenly on both sides, therefore our lager cutting boards come with a foot, which makes the board a decorative element in the kitchen and also ensures that there is air around the board when drying.

It is ideal to scold the cutting boards once in a while, so that any bacteria can be killed. An easy way to do this is to leave the board in the kitchen sink and pour boiling water over it from your freshly cooked potatoes or pasta.

Oil treatment

When your cutting board is used often, you also have to wash it a lot. Dishwashing soap is designed to fight oil, therefore the soap will in the long run pull the oil out of the cutting board. When you run out of the provided organic flaxseed oil which comes with your Noyer cutting board, you will have to replace it or use one of the other solutions there are.

We use a cold-pressed organic flaxseed oil because it has a natural hardening effect, which provides a more durable surface to the cutting board, therefore we naturally recommend such an oil. 

If the choice is between no oil and another kind of oil, we recommend a neutral oil, like rapeseed or sunflower oil, which are excellent alternatives. Most people will have these kinds of oil at hand. Spread plenty of oil over the board on both sides (remember the edges) and let it rest on the board for approximately 15 minutes, after this, dry off all the excess oil. This will restore the beautiful dark glow in any walnut board from Noyer.

Sanding your wooden cutting board

Our boards are made to be used, and this also means that in the long run they will get scratches and from knives. Where it generally hurts a bit at the first signs of wear and tear, the cutting board partiotionates in a beautiful way.

A little pro tip; use one side to preparation or cutting and the other side to serve on. Then you have two boards in one.

If you want to freshen up the board a bit and remove the worst scratches, then it can easily be done. Use some sandpaper (around grit 150) to sand the board down, and remember to sand along the veins. It works best to do this if you have not just given it oil, as oil will “pack up” in the sandpaper. Should you have given it oil, you will just have to use some extra sandpaper.
When the board is sufficiently sanded, simply apply a graceful amount of oil, which should have half an hour to penetrate.
The important thing is actually to try to avoid using the cutting boards for some time after wiping the oil off. The longer it has to cure, the longer the oil will keep the board in great condition.

If you do this on a regular basis, then you never have to change your cutting board out again.