How to Keep Your Cutting Board Clean and Long Lasting

After each use, wash your board with warm water and mild soap. Dry both surfaces completely. For the wood side, periodic food-safe mineral oil prevents drying and cracking. Never put Kazomo boards in the dishwasher.

Safety notes

• Use separate sides for raw meat and ready-to-eat foods when possible
• Sanitize the metal side after strong-smelling ingredients
• Replace boards with deep grooves that trap bacteria
• Keep knives sharp using the built-in sharpener