When properly cared for, a Cutting Board should last for many years. Most kitchens have more than one type of Cutting Board for preparing different types of food.  Proper cleaning and sanitizing is absolutely essential to avoid possible cross contamination when you use only one cutting board for all your food processing.  Salmonella and E. coli are two commonly feared bacteria that can hide in the tiniest of cuts and scratches. 

Tempered Glass Cutting Boards are non-porous, therefore will not harbor bacteria.  They are the perfect choice for cutting raw poultry or meats.  Wash immediately after use with hot sudsy water and rinse with hot clear water. 

Bamboo Cutting Boards are a very hard grass that is a renewable resource.  They provide a harder surface that maple, are lighter and are safe for knife edges.  This is a great choice for everyday chopping, dicing and slicing.  New Bamboo Cutting Boards should be seasoned with food safe oil to help seal and add a water barrier.  Simply apply a liberal amount of food safe oil and allow to penetrate.  You will probably have to apply several applications.  Repeat the process several times a year as needed.  To clean, wash with hot sudsy water and rinse with hot clear water.  Dry with paper towels and stand on end to dry completely.  Do not immerse in water or place in the dishwasher which could cause warping.  Occasionally, you can sanitize your board by rinsing with warm water and rubbing in coarse salt using half a lemon.  Allow to sit for several minutes.  This process will help to kill bacteria and smooth out minor cuts or scratches.  Rinse with hot clear water, dry with paper towels and set on its end to dry completely. 

Bamboo Poly-surface Cutting Boards imprinted with beautiful artwork.  The poly-surface is very easy on knives and the grooved channel catches liquids from slicing tomatoes or other juicy fruits and vegetables.   A perfect choice for everyday chopping, dicing and slicing.  The poly-surface is self healing with normal usage.  Do not immerse or place in the dishwasher.  To clean, wash with hot sudsy water and rinse with clear hot water.  To sanitize, rub course salt onto the cutting surface with half a lemon and allow to sit for several minutes.  Rinse with hot clear water, dry with paper towels and sit on end to dry completely.  Hydrogen Peroxide may also be used as an additional rinse to kill bacteria.  You will also need to apply food safe mineral oil to the bamboo occasionally to seal and provide a water barrier. 

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