Holland Cutting Board Company

Inspired by conversations from our customers, the Holland Cutting Board Company wants to share with our readers tips and tricks that make navigating around your kitchen with our wood products easier and more fun when staying at home…….

Today: End Grain and Edge Grain Cutting boards are some of the most-used kitchen tools, so it's important to choose the best one for your cooking style. Here's everything you need to know about our boards

In the realm of kitchen tools, Holland Cutting Boards get used every day. Slicing and dicing aside, we try to keep them clean each time we use them. Letting berry stains sink into their wood for far longer than we should and forget to oil them until they're completely dried out—yet they remain our ever-trusty kitchen workhorses, taking the brunt of food preparation.

That said, not all cutting boards are made alike. In our test kitchen here at the Holland Cutting Board Company we cut every type of food imaginable. To see just how easy these foods cut on our boards Our head test kitchen chef, Karen Johnson, says, "If we didn't have the wooden counter, I would definitely use a wooden board for most of my tasks.

" As it turns out, wooden cutting boards are among the most versatile cutting boards, followed other types of material”

Here's everything you need to know about choosing and caring for your Holland Cutting Board:

White Maple End Grain Wooden Cutting Boards:

Wood is by far the most popular cutting board material, and with good reason. Not only is our boards beautiful, but it's also good for knives. Knives can easily be blunted, but wooden cutting boards offer like our end grain surface for the blade edge to slightly sink into the end grain with every slice, chop, and dice.

However, because our wooden cutting boards are hard maple, they're also among the easiest to repair, as they can suffer scores from rough cutting instruments, such as serrated knives.

Wooden boards have antiseptic qualities, inhibiting germ, and microbe growth, but even with these qualities, it's important to wash and sanitize boards after each use as woods can't prevent all microbial growth on its own.

In my recent blog we added two new board oils Essential and Pure Instincts to help control viruses and bacteria giving our cutting boards even more fighting protection.

How to care for them: Wooden cutting boards should be washed in warm water and dried immediately after use, then placed on a horizontal surface to prevent them from warping.

To remove stubborn stains from fruits and veggies, sprinkle the entire board with salt or baking soda, then rub it with a halved lemon. It's also a good idea to oil your boards often depending on your board use.

To Oil your boards we recommend, using our food-grade mineral oil blend of our B’s wax which can be found on our website.

Don't use olive or vegetable oil, though, as they can turn rancid and produce an off-putting smell.

Apply the oil to your dry board and let it sit for 30 minutes allowing the oil to soak into the end grain, then wipe off the excess.

Much-loved, scored wooden cutting boards may need to be revived every few years by sanding and oiling. The Holland Cutting Board offers this service depending on the size board. Email us for a quote.

We post a blog once a month covering many kitchen topics.

July look for our blog on Cross Contamination on wood cutting boards.

Until Then,

Be Safe