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PIECES OF VERMONT
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What every kitchen needs... Every kitchen should have a high quality wooden cutting board. In fact, every kitchen should have at least two cutting boards, one for raw foods that require cooking, such as meat, poultry, or fish, and another kitchen cutting board for cooked or ready-to-eat foods, such as salad, vegetables, and breads. The boards below are available in both Yellow Birch and Black Walnut hardwoods with accents, pre-treated at the factory with a food safe oil.
***All boards are made in Vermont at the John McLeod Ltd. factory in Wilmington, Vermont and sold in the factory store, as well as through the Vermont Bowl Company and here online. Many of these hardwood cutting boards are available in both Yellow Birch and Black Walnut woods. Cutting board care suggestions...Keep your cutting boards clean by washing with hot soapy water after each use. Then rinse and air dry or pat dry with towels. Always discard excessively worn cutting boards that may trap bacteria. You can also sanitize your kitchen cutting board with a vinegar solution consisting of a 1-to-5 dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with towels. It is also NOT necessary to "further treat" John McLeod wooden cutting boards with additional oils. All boards are treated with a proprietary food safe oil at the factory. |
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Cutting Boards
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