NATURAL WOOD CUTTING BOARD-Takumi

It's light weight and easy to transfer place to place, such as counter top to pot or pan on the stove.

The advantage of using wood cutting board is reduces cut marks which means less place to hide and multiply for bacteria and also helps presere the sharpness of your knife.  Property of wood is that is self-heals, which means reduces knife marks over time use.

Before use: 
Rinse both sides of the cutting board well.   This process will prevent cutting board from food stains and absorb odor with water coating the surface.  Rinsing the both sides will help prevent the cutting board from slightly curving the surface.

Afer use:
Wash with water and scrubbing brush, you can use dish soap to wash off the oil.  Finish with rinsing hot water to sanitize the cutting board and dry with a paper towel or cloth.  Place the cutting board in a good air circulation area to dry well and store it. 

-You can scrub with medium grit sandpaper ​when black mold grows on the surface. 
-Do not use bleach; it causes discolor on the natural wooden material.
-Do not use the dishwasher.  The rapidly changing temperature causes cracks. 
-Do not dry or place wooden cutting board under direct sunlight.  It will cause a curving and cracking cutting board.

Important
​Wooden cutting boards are sensitive to the rapid temperature change and dry. Do not place a cutting board under the direct sunlight.
 Wash with water and dish soap after cutting meat and fish.  The protein will stick harder on the cutting board when you use warm/hot water.
Wash with soap water then sanitize the cutting board with hot water.
 Take proper care, it will become your special item for long a term.
 Enjoy using Natural wooden cutting board!