Acacia Wood Cutting Board New Design Cheese Board Butcher Board with Colorful Handle

• Customization: Available
• Material: Wood
• Thickness: Thickening
• Model NO.: CD36
• Size: Medium
• Shape: Square
• Type: Single
• Origin: China, China
• Brand: Toplison
• Usage: Fruits Chopping Board, Fruits and Vegetables Chopping Board, Cutting Board
• Function: Anti-skidding
• Design: Flexible
• Color: Natural Colour+Colours
• Description: 33.7*19*22cm\42.2*24*2cm
• Style Description: Color Sideband Handle Service Board
• MOQ: 300PCS
• Transport Package: as Your Request
• Specification: Customized
• HS Code: 4419009990
• Production Capacity: 80000000pieces/Year
• Package Size: 50.00cm * 50.00cm * 50.00cm
• Package Gross Weight: 9.600kg

Product Description

CUTTING BOARD

 

Material	Ash wood
Dimension	Customized
Inner Packing Options	Poly bag; Bubble package; Shrink package; white box; Colorbox, or as your request
Logo Printing options	Laser printing; Silkscreen Printing
MOQ	300 pcs

PRODUCT CARE TIPS

1. If the surface of the block looks parched and dull after it's fully dry, you can recondition the wood by rubbing on a thin coat of mineral oil and wiping nearly all of it off again with a paper towel or soft cloth. Make sure it doesn't feel greasy. Let the oil soak into the wood overnight and then buff the surface again before using the block.

 2. How often do you need to clean your block? Try to do it once every four to six weeks. If it sounds like too much work, consider a different knife storage solution that doesn't involve dirt-trapping slots. Our favorite universal knife block holds knives on its exterior using magnets, or check out a magnetic knife strip or individual blade guards.

3. Don't leave the block soaking wet: Pat everything as dry as possible with a clean dish towel, and prop it up to air-dry for a few days, flipping it over periodically, so it can dry fully, inside and out.

   In the meantime, wash your knives, especially around where the blade joins the handle and any other nooks or crannies. Scrub the shears and honing rod, too. Don't put anything back until blades and block are completely dry. And after this, always carefully scrub and dry knives before sliding them into the block.