A new wood fiber cutting board arrives thirsty, its compressed fibers eager for conditioning before first contact with blade or beet. Begin by washing the board in warm water with mild soap to remove factory dust; then pat dry with a lint-free towel. While the surface is still slightly damp, drizzle one tablespoon of food-grade mineral oil across the center. Using circular motions, spread the oil to every corner, edge, and groove; the fibers drink it in, darkening to a rich caramel hue. Allow the board to rest overnight on a wire rack so gravity distributes the oil evenly. The next morning, buff away excess with a soft cloth until the surface feels satin-smooth. This initial seasoning creates a moisture-resistant barrier, preventing swelling when tomatoes release their juices. Repeat the oiling process weekly for the first month, then monthly thereafter; frequency increases in arid climates or near heating vents. Between oilings, daily care is refreshingly simple: scrape off stuck herbs with the spine of a knife, rinse quickly, and stand the board upright to dry. Avoid prolonged soaking or dishwasher cycles, because steam can delaminate compressed fibers. If the board begins to feel fuzzy, lightly sand with 400-grit paper, wipe away dust, and re-oil to restore its polished luster. Every six months, apply a beeswax-mineral oil blend for extra protection; the wax fills micro-grooves, repelling onion odors and beet stains. With consistent seasoning and gentle handling, your wood fiber cutting board will age gracefully, developing a patina that narrates countless meals shared with friends and family.
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