Personalized Acacia Wood Cutting Board, Pyrography Art Gift

Acacia Hardwood Cutting Boards - Customer Appreciation, Hand Made Pyrography Art customized with Client Name & Company Logo.

Acacia is recognized as one of the most durable and beautiful hardwoods. Designed and tested by master chefs and professional cooks worldwide.

Acacia Wood： This cutting board is made of food-grade acacia wood which is 100% natural, the Acacia wood has remarkable character - a blend of light and dark. No BPA, PVC, or toxic finishes, Harmless to the human body.

Kitchen Essential: Graffeetie Cutting Boards were designed to be the most functional cutting board you've ever had. This chopping board could be used as cutting, chopping, carving board, cheese board, heavy-duty butcher block, serving tray, or a Charcuterie board and decorative piece.

Reversible: The wooden cutting board side the grooves around the perimeter to catch running juices and the other side that can be used as a charcuterie board for meats, cheeses, and fruits.

Measurements:

1) Acacia (Large): 17" X 12" X .75" (L X H X D) - Drip Grove and Handles - Reversible: The wooden cutting board side the grooves around the perimeter to catch running juices and the other side that can be used as a charcuterie board for meats, cheeses, and fruits.

2) Acacia (Extended): 18" X 12" X .75" (L X H X D) - This wooden cutting board has both sides with the grooves around the perimeter to catch running juices.

The chopping blocks are a good size for most cooking projects and is able to hold a decent amount of chopped/julienned/sliced foods.
Knife-Friendly Surface: This cutting block is hard enough to resist deep gouging yet supple enough not to rapidly dull your knives, a perfect combination.

Option 1: 45 Point Font
Option 2: 60 Point Font
Option 3: 80 Point Font *Note this may be limited depending on the length of the name(s) to be inscribed.



***First Time Business Customers, please send your company logo to 8lifegreat [!at] gmail.com. Please also provide contact information so that we can establish your business account with us.

ACACIA WOOD CARE:

Best Care Practices for your Hardwood Products
Prolong the beauty of Acacia.

With a little care and maintenance, you can extend the life of your beautiful cutting board, countertop, or butcher block several years! Correct treatment is important to guard against germs, mold growth, and splitting on new and older wooden cooking surfaces.

Seasoning Your New Cutting Surface Before you use your cutting board or butcher block for the first time, season it to prevent staining or absorption of food odors and bacteria. The wooden surface needs oil that can be applied repeatedly to fill the wood pores and repel food particles, liquids, and oils.

Do not use any vegetable or cooking oils to treat or finish a cutting surface, as these oils can turn rancid.

Graffeetie recommends using either USP-grade mineral oil. Mineral oil is an inexpensive food-grade oil that won’t spoil and can easily be found at the hardware or drug store. Do not confuse this with mineral spirits, which is a paint thinner.

Other treatments you can use are coconut oil, walnut oil, almond oil, and beeswax. Coconut oil is highly resistant to rancidity and does not have to be refrigerated. It is also one of the healthiest oils to cook with! Walnut and almond oils are not strongly recommended because, although they do not turn rancid as quickly as other oils, they will eventually go rancid.

Do not use walnut or almond oil if you or anyone in your family has nut allergies. Beeswax is another natural option. Just place ½ teaspoon of beeswax in 1 cup of mineral oil, place in the microwave for 45 seconds, and apply as normal. You can also use beeswax as a topcoat, applied with a soft cloth and buffed off.

To apply the treatment, warm the oil slightly and apply with a soft cloth, following the grain direction. For initial seasoning, you will need to apply 4 to 5 coats. Allow each coat to soak in before applying the next. Do not worry about applying too much oil – the more, the better! After applying the last coat, wait 4 to 6 hours for the oil to oxidize and harden, then wipe off any excess oil that did not soak in.
Proteak recommends that you oil your cutting surface once every week to two weeks to maintain quality and avoid bacteria and cracks.

Maintaining Your Cutting Surface

All cutting surfaces should be cleaned and sanitized frequently. Proteak recommends that you use one of the following methods.

Hot water and soap – Scrub the board with hot water and soap., then rinse and dry thoroughly. Never submerge cutting boards in a sink of water! Wood is porous and will soak up water, causing the cutting board to crack when it dries.

Vinegar – To disinfect and clean your wooden cutting surface, wipe it with full-strength white vinegar after each use. The acetic acid in the vinegar effectively prevents such harmful bacteria, such as E. coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with chemical allergies. Have a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing.

Hydrogen Peroxide - 3% hydrogen peroxide can also be used as an anti-bacterial agent. To kill germs, use a paper towel to wipe the surface down with vinegar, then use another paper towel to wipe it with hydrogen peroxide.

Bleach - You can sanitize both wood and plastic cutting boards with diluted chlorine bleach or vinegar solution made of one teaspoon of liquid chlorine bleach in one quart of water or a one-to-five mixture of vinegar to the water. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air-dry or pat dry with paper towels.

Do not use harsh detergents of any kind.

All teak wood cutting boards, and other food surfaces, should be kept dry when not used. Resident bacteria do not survive more than a few hours without moisture. Keep moisture of any kind from standing on the block for long periods of time. Be careful not to let moisture collect beneath the board if you leave it on.

Use a good steel scraper or spatula often when using the cutting surface. Scraping removes 75%
of the moisture that builds upon a wooden cutting board. Never scrub a wooden surface with a
steel brush, as this will rough up the finish.

To eliminate garlic, onion, fish, or other smells from your cutting board, use one of the following
methods.

Coarse salt or baking soda – Rub the surface with coarse salt or baking soda. Let stand a few minutes and wipe salt or baking soda from the surface, and then rinse. You may need to re-season after rinsing your cutting board or chopping block.

Lemon – Another easy technique is to rub fresh lemon juice or rub a cut lemon over the cutting board's surface to neutralize onion and garlic odors. You may need to reseason after rinsing your cutting board/chopping block.

Vinegar – Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing. You may need to re-season after rinsing your cutting board/chopping block.

Other Suggestions
Keep teak and other hardwoods away from extreme humidity or dryness. Temperature extremes can cause the wood to swell and shrink, leading to small cracks or breaks along the grain, along the ends of tops, or the end of the lamination.

Do not install or place countertops near excessive heat (such as a stove) without proper insulation between the heat source and the edge of the countertop.

Do not cut off ends, drill holes, make cutouts, or otherwise deface surfaces without refinishing the exposed unfinished wood. The guarantee is void if surfaces are modified.

Do not cut continuously in the same place on your cutting surface. Distribute your cutting over the entire work surface so that it will wear evenly.

Do not use a razor-edged cleaver. This can chip or splinter the wood and produce soft spots. Your cleaver should have a dull sharpened edge for best results.

Turn your cutting board over periodically to allow even usage to both work surfaces.

Do not wash knives, forks, or other utensils on the work surface of your cutting board.

Always clean the block thoroughly after cutting fish or fowl on the work surface.