Product Description

About our walnut boards

Since its made with walnut, this Dark Walnut Kitchen Cutting Board is another hardwood that’s an excellent choice in the kitchen. Its dark colour is one of its main appeals, and although it’s softer than maple it will still hold up well over time. Walnut falls in the “just right” category of hardness that’s perfect for both board and knife maintenance, just like Japanese Aomori Hiba.

Walnut wood, as opposed to walnut dust, is safe (allergies and sensitivities notwithstanding) as long as you don’t eat it. Walnut is used all the time in cutting boards and other kitchen items.

Timeless

Cutting boards made of walnut have a long established good reputation and are widely present in professional kitchens. They are used by professional chefs worldwide as superior quality boards. The wood in this Walnut Kitchen Cutting Board is also better for your knife’s edge, which means the sharpness of your kitchen knives lasts longer and is hygienic.

Craftsmanship

Our Dark Walnut Kitchen Cutting Boards are made of solid natural wood and we never use glue to stick them. The boards have been treated with food safe oil for protection and colour highlighting purposes. Because every single piece is made by craftsmen with delicate care, we cannot produce on a large scale, however, we always check the quality by ourselves under the strict inspection criteria for you, our important customers. You can feel the craftsman’s soul when you see our boards’ finishing surface.

Technical Spec

Weight	1.1 kg
Dimensions	42 × 23.5 × 3 cm
Size	Small
Material	Walnut

Preparation before use

Wash both sides of a board with a soft sponge and a kitchen mild detergent before your first use. Rinse it well. A board impregnated with water has the effect to reduce getting food’s juice or smell into the board while keeping the original wooden scent for longer.

Daily care and maintenance

After using the board, please wash it using a soft sponge with a kitchen mild detergent. Rinse it well, before wiping off any water to keep it in dry condition.
When you sterilise, wash it with a kitchen mild detergent first, then pour boiling water over a board. If you don’t wash it before the disinfecting, smell of foods may remain.
If you use bleaching agent, impregnate a board with water before applying the bleach to avoid getting the smell into the board.
Avoid direct sunlight. Ideally, put a board in an airy place in the shade when you dry outside. Direct sunlight may cause warps or cracks.
If darkening appears, wash a board using a sponge with a cleaner.
Dark areas and spots can be removed by polishing with 200 grit of sandpaper. You may also apply bicarbonate soda with a water. Leave such mix on stained areas for a couple of areas, then rinse with water. Note that some stains cannot be removed perfectly depending on the depth of scratch by knife cuts.
Avoid using a dishwasher or dryer for cleaning board. Any harsh detergents or high temperature might cause serious damage, deterioration, warp and crack.

Precautions for use

Since this product is made of natural wood, little warp may happen, depending on how humid your environment is. It is unavoidable due to the characteristics of the material. If it happens, get a surface of a board wet, then put the convex surface up and leave it for a couple of hours. It will be restored to an original condition.
Do not dry a board by putting it into a microwave or oven as it may crack.
Note that washing with a hard material like a scrubber might cause bruises on a board.