USE: After each use, rinse with plenty of warm water and use either a soft sponge or a synthetic / natural brush with mild detergent like dish soap. When is clean, dry it with a dry towel and leave it to dry standing in one side in your dish rack or against the wall for 6 hours or completely dry before storing.
CARE: For the longevity and safety of your board, it is suggested occasionally to apply two coats of food grade mineral oil using a brush and beeswax using a soft cloth, the second after the first dries out. This task takes no more than 5 minutes and it will care and protect your cutting board in order to keep it a lifetime. You can disinfect every now and then your cutting board with 3 ways:
Cover your board with a layer of salt and leave it overnight. Repeat on the other side. Rinse thoroughly and let it dry.
Use a mix of a 50% water and 50% vinegar and spray both sides. Rinse thoroughly with water after some time. (Note that the vinegar might leave a mild odor)
Add a tablespoon of chlorine per one liter of water and spray both board sides. Leave it for few minutes and then rinse thoroughly with water.
Do not spill over boiled water on the board.
Do not wash the cutting board in dishwasher.
Do not use strong detergents for cleaning.
Do not use aggressively serrated knives in your cutting boards as they may damage it.