Fly Fishing Cutting Board

Description

Crafted from a single piece of rich, sustainably sourced Walnut, this exquisite cutting board exudes timeless elegance. The warm tones of the Walnut are beautifully complemented by a captivating Maple inlay meticulously crafted to depict a graceful fly fishing scene. Whether it’s a delicate trout rising to the surface or a skilled angler casting their line, the intricate detail of the inlay brings the beauty of fly fishing to life in your kitchen. 

This cutting board is not only a stunning piece of art but also a highly functional kitchen tool. Its generous size provides ample space for preparing a variety of dishes, while the dense grain of the Walnut offers exceptional durability and resistance to knife marks. To ensure its longevity and enhance its natural beauty, the board is meticulously finished with a food-safe coat of Walrus Wax, known for its protective and water-resistant properties. A final layer of high-quality mineral oil nourishes the wood, preventing drying and cracking, while also enhancing the natural luster of the Walnut.

This cutting board is more than just a kitchen utensil; it’s a conversation starter and a cherished heirloom. Whether it’s used for daily meal prep or displayed proudly on your countertop, this unique piece will bring a touch of rustic charm and a love for the outdoors to your kitchen.

(Orders may take up to 2 weeks to be completed.)

**Dimensions of board**
18″ in x 9.25″ in
**Care Instructions**

Wash your board with soap and warm water after use. After washing the cutting board, dry immediately with a towel
and let it air dry standing up or on a wire rack to allow for air flow.
Store your board in a dry area away from extreme hot and cold temperatures and away from direct sunlight.
Prolonged exposure to water and/or heat can cause the board to warp or split. DO NOT:
Put the board in the dishwasher.
Soak the board in water.
Lay a wet board flat to dry.
Expose the board to direct sunlight. Natural light coming into your kitchen is great for you, but not for your board.
Put your board in the refrigerator/freezer.
Use bleach. This will stain the wood and/or excessively dry the wood.

MAINTENANCE
Your board will need oil to prevent the wood from drying out. The frequency will depend on how often you use your
board. With regular use, the board will need oiling about once a month. If the board is only used as a display, you
can oil it once every couple of months.

APPLYING OIL
Apply a liberal layer of food-grade oil to both sides, top, bottom, and any groove, grip, or handle. Be very generous;
it should be borderline dripping. Protect your counters with newspaper or towels.
Allow the oil to sit as long as possible; at least a few hours but overnight is best. While absorbing the oil, your board
should be standing upright or on a wire rack.
Using a clean cloth, wipe/buff off any excess oil the following day.
For extra protection, apply a food-grade board wax after oiling. Using a clean cloth, apply the wax in a circular
buffing motion. It isn’t necessary for the wax to soak in, so you can buff off any excess immediately after using a
new clean cloth.

RECOMMENDED PRODUCTS
Oil: Food grade mineral oil, some coconut oils (like Caron and Doucet cutting board oil), butcher block oil, or hemp
oil.
Wax: Any food-safe board wax such as beeswax or carnauba wax.
Your board comes finished with Walrus Oil Cutting Board oil and Walrus Oil Wood Wax.
Do not use cooking oils such as vegetable, corn, olive, peanut, walnut, or sunflower, as these are rich in fats and
will eventually oxidize and go rancid. You should also avoid tung oil and linseed oil.

ADDITIONAL CLEANING
Baking soda: You can safely use baking soda to remove stubborn stains from the board. Sprinkle baking soda over
the offensive spot and rub with a cloth, brush, or sponge dipped in hot water.
Lemon: If your board begins to smell, one of the easiest tricks is to cut a lemon in half and run it across the entire
surface. The acid in the lemon both reacts with and oxidizes organic material (bacteria and fats) that are the cause
of smells and stains. The natural lemon oil also forces any soluble materials to be removed.
Vinegar: Because vinegar is acidic, it helps disinfect the board by killing bacteria and mold and preventing their
further growth. It can also help deodorize your board. Spray the board with a solution of 4 parts water to 1 part
vinegar and wipe it down with a washcloth or sponge.