No. Please do not put your Bello Cutting
Board (or any wood products) in the dishwasher. In addition, do not submerge the board in water or let it soak for any period of time. Doing so could damage the board construction or cause warping.
To keep your Bello Cutting board in excellent condition between refinishing, it is recommended that you maintain your board with a wood conditioner. There are several wood conditioners on the market, some specifically for cutting boards, but you can also just use food-safe mineral oil or beeswax. It is recommended that you stay away from cooking oils like vegetable and olive oils, as they can turn rancid quickly.
Once a month (depending on usage level), apply a small amount of your desired conditioner to the face of your board using a lint-free cloth. Make sure that the board is well covered and allow it to soak in overnight. Wipe off any excess oil with a lint-free cloth and repeat the process on the other side of your board.
Yes, it’s recommended. Bello Cutting Boards are designed to be double-sided and should be flipped occasionally to ensure that both sides are being worn evenly.
The best way to prevent warping is to handwash your board and ensure that it is fully dry before storing it. Never wash your Bello Cutting board in the dishwasher or let any liquid stand on the board for a long period of time.
Hand wash your board with mild dish soap and rinse well with hot water. Do not submerge the board in water or let it soak for any period of time. Doing so could damage the board construction or cause warping. As you wash your board, the wood will begin to soak up some of the water and could expand slightly. This is a totally normal process and the wood will naturally contract back to normal as it dries.
Yes, however, it is recommended to let pans/meat cool to at least 350 degrees before placing it on your Bello Cutting board. Juices from oily meats can soak into the wood and could cause staining if placed directly on the board. Do not use your Bello Cutting board in the oven or near a high heat source as this can weaken the joints and cause warping.
We want you to be completely satisfied with your new Bello Cutting board products. If you are unhappy with your purchase for any reason, you may return or exchange your items within 30 days of order delivery. All items must be in their original packaging and condition.
If you need to return an item, first call us or email us at firstname.lastname@example.org Include the name shown on the order, the order number, the order date, and the reason for the return. We will email you instructions for completing your return. It is important that you not return an item before receiving return instructions from us.
Please note that you are responsible for all shipping costs for returns and exchanges. Bello Cutting Boards Inc does not assume responsibility for reimbursement or compensation of returned packages lost in transit.
All refunds will be credited to the original form of payment.
If your board arrives damaged, please photograph the shipping carton, product box, and any damage to the board itself and send them, along with a description of the damage, to email@example.com Do not throw away the box or damaged goods. All damage claims must be sent within seven (7) days of delivery. Please allow 3-5 business days for the claim processing. A Bello Cutting board representative will contact you via email to confirm receipt of your claim.
Make sure that your board is wrapped well with bubble wrap and shipped in a box that is sturdy enough to hold the weight of the board. Ensure that the box is filled with packing materials so that the board is not loose.
Bello Cutting Boards uses an industry-standard non-toxic, food-safe urethane gel to seal and protect our boards.
The different sides of a piece of wood are labeled as either end grain or long grain. Woodcutting boards are primarily made using the long or edge grain of a board because they are cheaper to manufacture, using less wood and fewer materials to build. End grain cutting boards are much more labor-intensive to make but are the kindest to your knives.
When you cut on a long/edge grain cutting board you are cutting along the long fibers of the wood board (imagine dry spaghetti sitting on its side). As you cut, the wood fibers are less flexible, and ultimately break, leaving knife marks on your board. With end grain, the wood fibers are standing upright (again, imagine a handful of dry spaghetti standing upright). As you cut, the wood fibers separate, allowing the knife blade to pass through them. When the knife is removed, the wood fibers come back together and mend themselves. As a result, end grain is easier on your knives and results in fewer knife grooves on your board which means your board will look newer longer.
While long/edge grain wood cutting boards can be sanded and refinished, the wood fibers are broken which requires more sanding to remove all of the grooves. Since end grain boards are self-healing, they will last longer between refinishing and don’t require as much sanding to restore their original beauty.
Why is a wooden cutting board better than another type of cutting board such as plastic, composite, or glass?
It’s no secret, we’re partial to wood, but with good reason. Wood is natural, strong, durable, and truly is the best material for cutting boards. Although made of steel, the edge of a sharp knife is fairly delicate and any cutting or chopping you do will dull the blade. The type of cutting board you use plays a critical role in how quickly your knife will dull. There are some materials that you should never cut on including glass, granite/Corian/marble, hard plastic, laminate countertops, and even composite wood boards (which are made of resin and wood fibers). These materials are too hard and will cause the blade of your knife to roll or even chip. Glass has been shown to dull brand new knives in as few as 10 strokes. Dull knives are extremely dangerous. Requiring more pressure to cut through food, a dull blade can cause the knife to catch mid-slice, requiring more pressure to complete the motion, resulting in knife slips and accidents.
Plastic is commonly used for cutting boards as well. While a decent alternative for the protection of your knives, the more plastic is used, the worse it gets. It’s true, you can put a plastic cutting board in the dishwasher, however, only a new plastic board can fully be sanitized. The more you use a plastic cutting board, the more knife grooves you get and the deeper they get. It has been scientifically proven that those grooves in a plastic cutting board harbor more bacteria than on wood cutting boards. Even in the dishwasher, it is impossible to penetrate and fully clean/sanitize those deep grooves left in the plastic. Additionally, if the plastic is soft enough to not damage your knives, it’s soft enough to be cut apart; meaning little bits of plastic end up in your family’s food.
Wood, on the other hand, is organic and naturally antibacterial. A study out of the University of Wisconsin found that “wooden board[s] will actually stop dangerous bacteria from multiplying and the germs simply die out after a period of about three minutes.” Wood absorbs water which is what bacteria need to grow and thrive. As the wood dries, the bacteria die. Unlike plastic, as a wood cutting board gets knife grooves, you can sand down the grooves and refinish the board so that it will be good as new for years to come. Plastic boards have to be thrown away and hurt the environment.
When using wood around food, you should only use woods that come from trees that produce edible fruits, nuts, or syrups as they are safe for contact with your food and do not include toxins that could leach out. Bello Cutting boards are made from Black Walnut trees and American Black Cherry fruit trees.
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If your board develops an odor, you can sprinkle your dry board with coarse salt or baking soda and scrub it with sliced lemon. Rinse well with hot water and dry thoroughly. Alternatively, you can spray the board with white vinegar, which acts as a natural deodorizer and disinfectant, wiping off any excess and allowing your board to dry completely.
To sanitize your board, spray the surface with a diluted liquid chlorine bleach solution (one tablespoon of unscented bleach per one gallon of water), let the solution sit for several minutes, and then rinse with hot water and let dry. Alternately, you can use hydrogen peroxide, letting it sit for several minutes as it fizzes, then rinses and let dry.
After deodorizing or sanitizing your board, it is recommended that you condition the wood to prevent splitting and cracking.
You’re not imagining things, your board is changing colors! Many types of wood change color over time, some get lighter and others, like cherry, get darker. The changes in cherry wood specifically can be very distinct; starting at a light golden/pink tone and darkening to a rich, reddish-brown hue over time. What causes the change is a combination of exposure to UV light and oxidation (exposure to air). The color change will be most apparent within the first six months of light exposure but can continue (albeit slowly) for years. The darkening process will be affected by how much natural light your board is exposed to, and how often. For example, if your kitchen is full of windows, your board will darken faster than someone whose kitchen doesn’t get as much UV light. Similarly, someone who stores their board in a cupboard/pantry will see the darkening progress much slower than someone who displays their board on the counter.
If you use your Bello Cutting board mostly for display or as a serving platter and it has heavy exposure to UV light, do not store items in front of or on top of your board. The wood will remain lighter where any items block the UV light, while the wood that is exposed to the light will darken. This can leave your board with an uneven darkening.