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Care & Maintenance, serving and cutting boards


Even if you use our boards often, with the right treatment they will remain beautiful for many years. If you use the board as a cutting board, however, there will be scratches and marks in the wood - this cannot be avoided.

Please note that wood is a living material that expands and contracts depending on temperature and humidity - unfortunately metal does not, so you will find that with boards with brass or aluminium, the metal will occasionally protrude a little - and other times it will be drawn slightly into the wood. These changes occur temporarily as a response to temperature. Hopefully, however, it will most often sit where it should as when the board was created.

Wash the board by hand immediately after use, or wipe it with a wet/damp cloth. Remember to make it wet on both sides, otherwise it can warp - this especially applies to thin boards.

Limitations of Use.

●  Do not put in the dishwasher
●  Do not use for long-term food storage
●  Must not be used for purposes other than cooking/preparation for cooking

●  May only be maintained with food grade cooking oil

In case of further questions, please feel free to contact us.

The board can easily withstand general hand washing with dishwashing liquid, but the soap will gradually remove the oiling.

NOTE that boards in smoked oak can stain if they come into direct, long-term contact with light oak- or brass table tops.

You can give the board a thin layer of ordinary cooking oil on all surfaces from time to time - this will preserve the wood's glow. The board must be completely dry before you apply oil. Should the board nevertheless become a little "rough" to the touch over time, it is because the wood's fibers rise slightly on the surface.

You can make the board smooth again by sanding the wood gently in the direction of the grain with a fine-grained sandpaper with a grain size of 400 or higher, and then giving it a thin layer of common cooking oil (e.g. sunflower oil).