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Proteak 315 End Grain Cutting Board
Proteak Traditional Teak Collection.
Made from tropical teak wood with an end grain construction.
Perfectly sized for both cutting and serving.
Hand grip provides comfort during transport and prohibits movement during use.
100% Natural Teak is easier on the cutting edge of blades.
Naturally repels moisture, warping, and cracking.
All Proteak cutting boards come from an environmentally-managed plantation.
Handmade in Mexico.
Proteak item number 315.
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Use & Care
End grain rectangular all-teak cutting boards are an eye-catching complement to any home or professional kitchen. This special line of extremely well built and high end cutting boards have been designed from the ground up to meet the needs of professional chefs and serious home cooks as well as those who may be looking for accessories to their kitchen that are aesthetically pleasing as they are functional. Proteak has always set themselves apart by offering a compelling product line that challenges conventional thinking about cutting boards.
The specialized teak wood featured in this product is first cut into strips and then constructed piece by piece into a high quality cutting board. The main advantage of such a special end-grain only cutting board is it's durability. This special board is good for hiding knife marks and it will not dull your blades as quickly as a plastic or glass cutting board will due to the knife gliding across the grain instead of against it.
Proteak has a very unique perspective when selecting the special wood for it's cutting boards, taking only 100% natural teak from it's plantations on the Mexican Pacific Coast and other regions in Latin America. Years of careful attention to environmentally and socially responsible forestry practices, Proteak is able to guarantee that all wood used in their products comes from a sustainably grown, legally harvested crop and is in compliance with many different rigorous environmental standards ensuring you an unique and one-of-a-kind high end cutting board that will last for years and provide a quality aesthetic pop to your kitchen.
Caring For You New Teak Cutting Board
Seasoning your New Cutting Surface:
Before using your new cutting board for the first time, it is recommended that you season it to prevent abnormal staining or absorption of food odors or bacteria. These specialized wooden surfaces need a specialized cutting board oil that can be applied repeatedly to help fill the pores of the wood.
use any vegetable or cooking oils to treat or finish a cutting surface as these oil will turn rancid after a period of time and may actually introduce MORE bacteria into your food as it decomposes.
JL Hufford recommends the use of a USP grade oil, like this specially designed
PROTEAK CUTTING BOARD OIL
. This specialized oil is available to order here through JL Hufford and is designed to not spoil and will protect your cutting boards for a long time.
To apply this special treatment, you'll want to start by warming the oil slightly and then applying it with a soft cloth following the grain direction to ensure the highest amount of absorption. Do not worry about applying too much of this oil -- the more, the better! After applying the last coat, wait four to six hours for the oil to oxidize and then harden. Simply wipe off any excess oil that did not soak in.
We recommend that you oil your new board at least once every week or two to maintain quality and to avoid bacteria build up.
Maintaining your Cutting Surface:
All cutting surfaces should be cleaned and sanitized frequently. We recommend that you use one of the following methods to ensure the proper sanitation, cleanliness, and long-life of your teak cutting surface.
Hot Water and Soap:
Scrub the board with hot water and soap, then rinse and dry thoroughly. Never submerge cutting boards in a sink of water! Wood is porous and will soak up this stagnant cleaning water, potentially introducing bacteria to the board or causing it to crack open as it dries!
To disinfect and clean your brand new wooden cutting surface, wipe it with full-strength white vinegar after each use. The acetic acid present in vinegar will help kill off any food-bourne illnesses caused by bacteria like E. Coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with allergies to harsher disinfecting chemicals. Simply keep a spray bottle of undiluted vinegar handy for cleaning and sanitizing purposes.
3% hydrogen peroxide can also be used as an anti-bacterial agent on your teak cutting board. To ensure the death of germs, use a paper towel to wipe down the surface with vinegar, and then use another paper towel to repeat this process with Hydrogen Peroxide.
You can sanitize both wood and plastic cutting boards with diluted chlorine bleach or a vinegar solution made of one teaspoon of liquid chlorine bleach in one quart of water or a one-to-five mixture of vinegar to water. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and allow to air-dry.
use harsh detergents of any kind as they may compromise the integrity of your new, quality cutting surface
Other Care Instructions:
All cutting boards, as with other food surfaces, should be kept completely dry and stored when not in use. Resident bacteria do not survive more than a few hours without moisture so it is in your best interest to keep the board as dry as possible and do not let water stand on the board ever. Be careful not to let moisture collect beneath the board either.
Use a good steel scraper or spatula often when using the cutting surface. Scraping removes up to 75% of the moisture that builds up on a wooden cutting surface. Never scrub a wooden surface with a steel brush as this will rough up the finish and decrease the lifespan of your special cutting surface.
Do not cut off ends, drill holes, make cutouts, or otherwise deface the surface of your cutting board without refinishing the newly exposed, unfinished wood.
Do not cut continuously in the same place on your board, instead distribute it as evenly as possible across the surface so that it will wear evenly. It is also important to periodically flip the board over to prevent these same problems.
Do not wash knives, forks, or any other utensils on the working surfaces of your special cutting board
Width: 7" - Length: 18" - Height: 2"
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