USE AND MAINTENANCE: Hand wash bamboo cutting board and knives with a mild detergent in cold water only, rinse and wipe dry immediately after each use. Surface cleaning only, do not soak in water. Place the bamboo cutting board in an upright position, with the knife channel pointed down, to maximize airflow and prevent moisture from being trapped within.
WARNING: Be careful when removing/inserting the knife from/into the cutting board as the blade is sharp. Reposition the knife into the board only after the board is fully dry. Keep out of reach of children!
WARNING: Do not place board or knife in a dishwasher! Dishwashers contain harsh chemicals and detergents, which will ruin the materials. Periodically treat bamboo surfaces with a solution of cold water with baking soda and lemon juice; rinse and wipe dry immediately; allow the board to fully dry and then apply one or more coats of food-grade mineral oil (food-grade beeswax, coconut, and carnauba oils are suitable alternatives), wipe off any excess oil with a clean cloth. The application of oil helps restore the bamboo to its original brightness/colour and extend the life of the product.
