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You will notice that I make some boards out of non-traditional "cutting board" wood, while others are crafted from traditional woods.  Some will be better suited for light duty or serving trays.  I strive to create boards that are appealing to the eye and will accent your kitchen.  They will definitely get more character with age.  If you want it to look like the day you got it so that it displays well in your kitchen, you may want a second board for every day use!  

 

There is a lot of conflicting information out there on what type of board is best, plastic vs. wood vs. ceramic, the list goes on and on.  Moisture is the key for bacterial growth, as wood by itself isn't a very good host for bacteria.  Many studies show that while wood boards will absorb bacteria, it quickly dies off or stays below the surface.  In my opinion, the relation to food born illnesses and cutting boards is often overhyped.  I have a white oak cutting board that I have used for 25 plus years (including college years when sanitation probably wasn't at the top of my list!) and we're still kicking! With all this being said, some common sense goes a long ways towards a sanitary board.

Do's:

  • Treat your board like you would your skin, warm soapy water and dry immediately afterwards.

  • Do not store damp boards away in a cabinet or drawer, place the board on edge against the counter wall or in a drying rack.

  • Oil frequently with Compass Board Butter,  a food grade mineral, or grapeseed oil.

  • Some people like to have a board strictly for meat and one for veggies.

Don'ts:

  • As mentioned above, don't store away a damp or wet board.  It increases the likelihood of bacteria growth, the chances of separation of the woods or warping.

  • Don't cut raw meats on your board and go straight to cutting vegetables without a thorough washing.

  • Don't let your board go too long without conditioning, if its starved of oil, it will be more likely to absorb juices from the food you are processing.

  • Don't submerge your board or place it in dishwasher.

In the end, if you want an artistic, aesthetically pleasing board, then you have come to the right place.

Thank you for your interest!

B. Taylor