Care Guide
Caring for your Rezatto boards
Good news: there isn’t much to it. No oil, no conditioner, no special products. A few simple habits keep your boards looking new for years.
Everyday cleaning
- Wash with warm water, dish soap and a sponge, then rinse and wipe dry.
- After juicy fruit or bread, a quick rinse or wipe is enough.
- Dishwasher: yes, on the top rack. Hand washing keeps the finish looking new longer.
After raw meat, poultry or fish
Wash with hot, soapy water before you cut anything that won’t be cooked. Because the surface is non-porous, juices stay on top and wash away — but washing between raw and ready-to-eat foods is the USDA’s advice for every cutting board, and it applies to ours too.
Stains and stubborn spots
- Rinse strongly colored foods like beets, turmeric or berries soon after cutting.
- For anything left behind, use dish soap with the scrub side of a non-scratch sponge.
- Avoid steel wool, oven cleaner and solvents.
Knife marks
Light, shallow marks on the cutting side are normal — they’re the reason the board is kind to your knives. Many owners use one side for cutting and keep the other side for serving.
Please avoid
- Heat: hot pots and pans, ovens, microwaves and stovetops. Use a trivet instead.
- Frozen food, ice and bones: they can damage the surface and your knife.
- Cleavers and heavy pounding: light meat tenderizing is fine.
- Drops onto hard floors: the boards are tough, but a fall onto tile can chip an edge.
Storage
Store the boards upright in their stand so they dry completely and stay within reach.
Questions? Email support@rezattousa.com.