To clean, use hot water and dishwashing liquid with a brush
or sponge. Wipe dry with a dry cotton cloth or paper towel.
After cutting meat, clean with one-part white vinegar to
four-parts water (or hydrogen peroxide). Soak cutting board in
solution for a few minutes, rinse then dry with paper towel.
To prevent the board from cracking or warping, do not soak
for a long period of time (few minutes maximum).
Not suitable for dishwashers.
To maintain the surface, oil the board once a month using an
oil such as Gilly’s 250ml Chopping Board Oil and follow the
instructions on the packaging.