| Sunshine Woodworks |
| Gourmet Kitchen Art Handmade in Beautiful Colorado |
Q: Can I put my wood cutting board in the dishwasher?
A: Please don't put your cutting board in the dishwasher. The extreme hot water
puts stress on the glue joint and will cause it to fail along with allowing too much
water to get into the wood cells. Please visit my Care Instructions page for information
on caring for your cutting boards.
Q: Are the Colors of the wood the natural color?
A: Yes!!! Aren't they amazing!!! All the woods that I use are the natural color of the
wood. The only finish that I use on my cutting boards is a clear, food safe mineral oil
and beeswax finish. Over time the colors in the wood will change to a darker, richer
tone.
Q: These cutting boards are too pretty to cut on, will my knives damage
the cutting board?
A: My customers say this to me all the time. One of the design features that my
customers like about my cutting boards is that I make them with two usable sides. I
don't put feet on my cutting boards so that both sides can be used. I tell my customers
to use one side to cut on and the other side to display on the counter as a piece of art or
as a serving board. All the woods that I use are close grained hardwoods and hold up
to the knife well, however, as you would expect your hardwood cutting board will
show signs of use after a while. But the beautiful thing about wood cutting boards is
that you can resurface them as much as you want. Just take a sheet of 180 grit
sandpaper and a block of wood and sand both sides until the knife marks are gone.
Remove any dust from the cutting board and apply a few coats of oil before your next
use.
Q: Will cutting on a wood cutting board ruin my nice knives?
A: No. Using a wood cutting board is much better on your knives than glass or
plastics ones. All of my boards are created using either edge grain or end grain which
is also nicer on the knives than face grain cutting boards.
Q: Will My Wood Cutting Board Harbor Bacteria?
A: I've done a lot of research on this question and through my research I have found
that wood cutting boards are marginally safer to use than plastic cutting boards.
Basically, knife marks made in a plastic cutting board never "heal" or close up.
Bacteria likes to grow in these small cuts and if not cleaned properly can cause
sickness. With a wood cutting board the wood cells tend to swell and close up the
"wound" made from the knife helping to keep bacteria from growing in these small
crevices. Also, hardwoods have natural anti-bacterial properties which help fight off
harmful bacteria. While it is safe to cut on wood cutting boards, it is recommended
that you wash your board with soap and water after every use and oil your board
frequently. It is also a good idea to not cross contaminate meats with fruits and
veggies, so please use one board for meats and another board for your fruits and
veggies.
A: Please don't put your cutting board in the dishwasher. The extreme hot water
puts stress on the glue joint and will cause it to fail along with allowing too much
water to get into the wood cells. Please visit my Care Instructions page for information
on caring for your cutting boards.
Q: Are the Colors of the wood the natural color?
A: Yes!!! Aren't they amazing!!! All the woods that I use are the natural color of the
wood. The only finish that I use on my cutting boards is a clear, food safe mineral oil
and beeswax finish. Over time the colors in the wood will change to a darker, richer
tone.
Q: These cutting boards are too pretty to cut on, will my knives damage
the cutting board?
A: My customers say this to me all the time. One of the design features that my
customers like about my cutting boards is that I make them with two usable sides. I
don't put feet on my cutting boards so that both sides can be used. I tell my customers
to use one side to cut on and the other side to display on the counter as a piece of art or
as a serving board. All the woods that I use are close grained hardwoods and hold up
to the knife well, however, as you would expect your hardwood cutting board will
show signs of use after a while. But the beautiful thing about wood cutting boards is
that you can resurface them as much as you want. Just take a sheet of 180 grit
sandpaper and a block of wood and sand both sides until the knife marks are gone.
Remove any dust from the cutting board and apply a few coats of oil before your next
use.
Q: Will cutting on a wood cutting board ruin my nice knives?
A: No. Using a wood cutting board is much better on your knives than glass or
plastics ones. All of my boards are created using either edge grain or end grain which
is also nicer on the knives than face grain cutting boards.
Q: Will My Wood Cutting Board Harbor Bacteria?
A: I've done a lot of research on this question and through my research I have found
that wood cutting boards are marginally safer to use than plastic cutting boards.
Basically, knife marks made in a plastic cutting board never "heal" or close up.
Bacteria likes to grow in these small cuts and if not cleaned properly can cause
sickness. With a wood cutting board the wood cells tend to swell and close up the
"wound" made from the knife helping to keep bacteria from growing in these small
crevices. Also, hardwoods have natural anti-bacterial properties which help fight off
harmful bacteria. While it is safe to cut on wood cutting boards, it is recommended
that you wash your board with soap and water after every use and oil your board
frequently. It is also a good idea to not cross contaminate meats with fruits and
veggies, so please use one board for meats and another board for your fruits and
veggies.
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