FAQ– Sonder LA

Yes. All wood cutting boards will show knife marks as wood is a natural material. However, knife marks are a good sign! You should really worry if you don't have knife marks on a cutting board, since that would mean the board is much harder than your knife’s edge, something you would experience with a glass, stone or even bamboo cutting boards which can dull your knives incredibly fast.

Many people forget about the protection of their knives when purchasing a cutting board, and instead focus on keeping their countertop or table safe. Wood cutting boards are the only durable material that will protect both knife and countertop as you prepare meals. While wood cutting boards will show various marks overtime, periodically treating it with food-grade mineral oil will help those marks add character to the board and blend into the natural grain and color of the wood.

No, you should not. Serrated knives will terribly beat up almost any good wood cutting board. If you’re going to use a serrated knife for bread, do it on a cheap plastic or bamboo board that you don’t mind throwing out when it gets very scarred up. One way to think of it is that the design of the serrated edge is similar to that of a "saw", which is specifically designed to cut very deeply into wood. Stick to a straight edge blade and you’ll enjoy many years of use with your cutting board.

It depends on how frequently you use your board. If you use the board everyday, you may want to oil it every two weeks. If you only use the board a few times a week. We suggest you oil it at least once a month or as soon as it appears to look dry.

Think of your board like your hands. The more often you wash your hands, the dryer it gets. When your hands get too dry, your skin may start to crack. You want to oil your board before the cracking happens.

Simple! Scrub with salt and lemon. Sprinkle coarse salt liberally over the board, then slice a lemon in half and use it to rub the salt into the board, squeezing juice onto the board as you go, and you’ll be left with a great smelling board. The salt also acts as an abrasive to lift stains out (like beet juice) and can also kill bacteria in the process. Use a clean cloth towel to remove excess liquid or let the board air dry by standing it upright.

The best way to store this board, if you have the counter space, is standing up on your counter. You can lean it on a wall or on your backsplash. If you do not have the counter space to store it, it is very important to make sure you completely dry the board with a clean kitchen towel after washing and then let it air dry for a few hours prior to storing it inside a cabinet or pantry space. Because wood does absorb water and moisture, keeping it in an open area with airflow is best to make sure the board does not maintain any moisture which can lead to bacteria growth.

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