Bread Board with Knife

• Board: 17 1/2" x 9"; 1" thick; 3 lb.
• 8" bread knife: 4 3/4"-long handle; 8"-long blade; 3.6 oz.
• Made in USA.

Knife Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Knife Care

• Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
• Sharpen your knife at home using a sharpener specifically designed for a serrated blade, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.

Board Use

• Board should be seasoned with a food-grade mineral oil before first use.
• To season the board properly, warm the mineral oil slightly and apply it in the direction of the wood grain using a clean, dry cloth. Allow the oil to soak in and repeat with another application. Allow the board to dry and wipe off any excess oil.

Board Care

• Hand-wash with hot, soapy water. Dry thoroughly.
• Do not soak or submerge board in water.
• Occasionally rub with a food-safe mineral oil to keep wood from drying out.
• To sanitize, wash the board with a solution of one part vinegar to five parts water.
• Remove odors by rubbing the board with kosher or table salt and half a lemon. Let sit for 2 to 3 minutes then wipe clean with a damp cloth. Remove excess moisture with a clean paper towel and stand the board on end to air dry.
• Store in a dry area away from extreme temperatures.