Cutting Boards Questions
How do I look after my Fab Slab Cutting board?
- Wash up in warm soapy water
- Oil with edible oil whenever it is looking dry (we recommend grapeseed oil)
- Do not put in the dishwasher
Which is better? Wood or plastic.
Wood has some advantages over plastic in that it is somewhat self healing; shallow cuts in the wood will close up on their own. Wood also has natural anti-septic properties.
What is the best type of wooden cutting board?
A solid slab timber cutting board. No joins. Hardwoods with tightly grained wood and small pores are best for wooden cutting boards. Good hardness and tight grain helps reduce scoring of the cutting surface and absorption of liquid and dirt into the surface. Red oak for example, even though a hardwood, has large pores so it retains dirt, even after washing, making it a poor choice for cutting board material.
Camphor Laurel's tight grains and natural coloration make it a highly attractive cutting board material, both for aesthetic and durability purposes. The natural oils in this tropical hardwood allow it to repel moisture, warping and microbes.
How long will my camphor laurel cutting board last?
I have had my cutting board now for around 7 years. Yes it does have a few cutting marks on it and I probably should walk over to the shed and get myself a new one – after all we do make hundreds every week. I have to be honest and say that I have rarely oiled my board (even though I probably should have) and I just wash it after each use, dry it and put it away. It has never been in the dishwasher, never been bleached or left in the sunlight and it has prepared many dinners and lunches. I guess any camphor cutting board should last for years if looked after properly.
Will the camphor laurel smell get into my food?
No . Having owned and used a camphor laurel cutting board for years and having made and sold thousands of them I can say that I have never smelt camphor laurel in the food or never had a complaint from any customer about the smell of the camphor laurel in their food. The secret is in the kiln drying – the kiln drying removes the natural oils from the camphor timber leaving a slight aroma in the board. The board remains smelling beautiful without leaving any scent in your food.
I was talking to my neighbour’s friend who bought a cutting board off us about 8 years ago. She was really impressed about how durable the board was and how good it looked after all these years