Cutting Board Info & Tips from the Artist
First, wood cutting boards are safer than plastic for food preparation because wood is much less hospitable to bacteria. Two microbiologists from the U. of Wisconsin Food Research Institute in an experiment found that 99.9% of bacteria on wood boards had died after three minutes while none of the bacteria had died on a plastic board.
Second, the cutting surfaces of these cutting boards are less dulling for your knifes by using the harder vertical grain side, unlike factory-made boards which are usually flat sawn.
Third, each board is a one of a kind combination of hardwoods from the US, Africa, Asia, Central & South America. Whenever possible recycled wood from Asian ship cradles are used. The artist also tries to buy substantial eco-friendly lumber and uses the only native hardwood, Madrona, which is abundant on the island.
Last, The boards are given a non-toxic oil finsh so that you can refresh it with mineral oil or any kitchen oil when it starts to look dull. Oil frequently. Your dishwasher of prolonged exposure to water would be considered cruel punishment. Put it in the dish drain after washing with soap and water. Perfect!