Ironwood Cutting Board

                                   (Burretiodendron hsienmu)

There are many kinds of cutting board you can choose for your kitchen,beech board,white oak board,goodlooking but useless black walnut board and plastic board,stainless steel board,silicone board.

But if you are a professional cook or want to praize a cook,or make the kitchen upper grade and luxious ,you need this board.

Its scientific name is Burretiodendron hsienmu,because its growth ring looks like the shell of clam,so we all call it clam wood.

Its high density and high hardness make it can bear strongly chopping,

It is tough but not like steel to hurt knife.

It is durable,even being used after many years ,it would not produce sawdust.

It is rich in resin,which can naturally resist backteria.

It is made of a whole piece of wood, not small pieces glued together.No bad substance transfer to food.

The board is so good, as a result, there are many fake boards.

Ekki and Okan look similar with clam board.

But their growth ring is sparser.

Their hardness is much lower.

They smell stinky.

Their vessels are big.

so their price is much lower.

                 Maintainance

Do not put it under blazing sun long time.

It can be sterilized by salt water and ultraviolet lamp.

Wood board is a living piece,like our skin,you can smear cook oil at times to protect it being too dry to crack.

Tips for new board:

The first time you use the board ,let it soak water for 2-3 days.then oil it.

Every time after you use it ,you can cover it with a wet rag to maintain water.

If you do not use it for a few days ,please wet it and seal it in plastic bag.

After half years ,wood adapt to your local weather,it becomes stable,you just need to oil it casually.

The best maintaince is to use it every day.

The main principle is to keep it in a stable humidity and temperature.