Carolina Chopping Board
- Features neoprene coated feet to minimize movement and includes a stainless steel grommet for hanging.
- In addition to being an excellent cutting board, this wooden board makes a great serving plate for charcuterie. Include cheese, olives, meats, bread, and more!
- To remove any bumps that may form on the board, simply buff the area with a fine grain sand paper. Coat your board with butcher's block oil and allow to sit at least one hour prior to use.
- This gourmet chopping board weighs 12.8 pounds and has dimensions 18 x 18 x 3 inches.
- Wash your Ironwood products in warm water and soap.
- Towel dry. Prop up to allow the wood to fully dry.
- Never submerge acacia wood in water or put it in the dishwasher!
- Regular oiling will help to maintain the deep luster of the Acacia wood and ensure your Ironwood products last for years to come.
- When your Ironwood cutting board first arrives it will be thirsty, oil your board once a day for the first week to "season" the board.
- Once your board is seasoned, oil it once a month for the first year, and at least once a year for life.
- Our food-grade blend of mineral and citrus oils is great at preventing cracks.
- Don't use an oil that can go bad like olive or canola oil.
- To deep clean and deodorize your board or bowl make a paste with coarse salt and lemon juice.
- It is highly unlikely that your board will warp if you avoid submerging it in water and oil it regularly.
- If your board warps, wet the warped side of the board and place a heavy object on top and let gravity do its thing. A glass baking dish that is a similar size as the board works well.
- Feel free to contact us at sales@foxrunbrands.com with any questions.
Upon arrival the first impression is that it is well made, very sturdy and likely the perfect addition to the kitchen after a move away from all plastic cutting boards. Can for sure double as a charcuterie board when needed as well.
The cutting board is a work of art! My son in law loves it.
I have used this for a long time. It is fantastic. I get many compliments on it.
I am an avid cook and like to have useful and commerical grade kitchen tools.
I've had one of these cutting boards for 25 years and it is like new. I just bought a second one for my daughter as a house warming gift and the new one is exactly like the 25 year old one.
I highly recommend this product. The end grain works great for chopping and helps keep a sharp edge on knives.
I do a lot of cooking and sharpen my own knives. If you like to cook and like to use your cutlery, this is the board to get.
My only suggestion is that you use a putty knife to remove the feet from the bottom. The little groove prevents you from sliding minced things easily off the board. For instance, parsley gets stuck in the groove.
Take off the feet with a putty knife. Use a hammer to drive the putty knife between the foot and the board. Drive it in about a half inch from every angle around the circle toward the center. No not drive it all the way through, just a half inch and the feet will pop off.
Be careful to stop if you feel the nails that hold the feet on. Just tap it in with a hammer about a half inch all the way around. The nail holes "self heal" over time. You do not have to fill them.
Once you remove the feet, then you can use the front and back. The grooved side for meats that bleed and the other side for everything else. I mostly use the smooth side.
This cutting board is both aesthetic and versatile. Because it is hardwood, it is very easy to clean. Because it is heavy cutting on it is very stable.