Striped Cutting Board made with Hard Maple, Black Walnut, and Purple Heart.

9" x 15" x 1" thickness.

*Laser engraving available at an additional Charge.

Striped Cutting Board

SKU: SCB9151
  • 9" x 15" x 1" thickness

  • Cutting Boards Care:

    • A minimum of once a month (depending upon the use and household conditions), apply an even coat of Mineral Oil to all surfaces of your wood cutting board using a cloth or disposable towel. Allow the oil to fully penetrate through the wood fibers overnight, then wipe off any excess. Apply additional oil to any visible dry spots or for any other necessary reasons. For additional protection, it is recommended to use Fraser Woodworks Cutting Board Conditioner to seal the top of the wood surface in conjunction to the Oil. Apply an even coat of the Conditioner using a cloth or disposable towel. Allow the Conditioner to penetrate the wood surface overnight, then wipe off any excess cream. The Conditioner can be hand buffed for a nice luster on your board.
      • Fraser Woodworks Cutting Board Conditioner contains a natural, beeswax and food-grade oil. Fraser Woodworks Cutting Board Conditioner is denser, thicker which gives a protective top layer to the wood surface against foods and liquids. It helps keep the water out and the oil in.
    • DO NOT allow liquids of any type to stand on the cutting board for long periods of time. DO NOT let fresh, wet meats lay on the board longer than necessary. Brine, water and blood contain much liquids, which soak into the wood, causing the cutting board to expand, the wood to soften, and affects the strength of the glued joints.
    • Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Scraping the surfaces will remove 75% of the liquids. Do not use a steel brush on the cutting surface of your board. 
    • DO NOT cut fish or poultry on the cutting board work surface, unless you have thoroughly followed the instructions in step #1. The moisture barrier must be intact prior to cutting any type of fish, seafood, or poultry on the cutting board work surface. ALWAYS CLEAN THE CUTTING BOARD THOROUGHLY AFTER CUTTING FISH OR POULTRY. 
    • Be sure NEVER to cut continuously in the same surface area. Distribute your cutting over the entire work surface so that it will wear evenly. DO NOT use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your cleaver should have a dull sharpened edge for best results.
    • Sanitize your cutting board by wiping all surfaces down with mild dish soap and water. Dry thoroughly. DO NOT wash your wood cutting board with harsh detergents of any type. DO NOT wash your butcher's tools on your cutting board surface. DO NOT put Fraser Woodworks wood cutting boards into dishwasher. 
    • Maintain the same radius on the edge of your cutting board as it had when purchased. This helps prevent splitting or chipping on the outside of the cutting board. 
    • If your cutting board is reversible, it should be turned over periodically to allow even usage to both work surfaces.