Wooden worktop hardwood worktop care guide

Continued: Always use pan stands and trivets to protect the timber from rough, hot, wet, dirty pots and pans. Direct contact from iron, steel or copper vessels can also stain the timber surfaces.

Always use cutting boards to chop and slice food. Do not cut directly onto the worktop surface. Clean the tops with a sparing amount of warm water, a drop of washing up liquid and a well-rung cloth.

It is important that Timber surfaces are re-oiled at regular intervals to remain in the same condition as when it was installed. The time span between oiling is dependant on the degree of use and wear they receive.

For example, a highly worked surface will need re-oiling more frequently than a showroom piece, possibly once a week once installed, gradually working into once a month (see surface care below). At the very least timber worksurfaces should be re-oiled every three months.

Surface care

The surfaces of the timber worktops are untreated. We recommend to use Danish oil, 3 coats on faces and edges, 5 coats on endgrain.

The oil is formulated: to be safe for the preparation of food; to enhance the wood colour and grain pattern; to provide a durable, protective surface over the natural timber structure, whilst being easy to look after and restore when the surface becomes worn.

When the top is newly oiled and the surface is in good condition, it will have a sheen on it. Splashes of water will form into properly defined droplets that stand up clearly. <<Back - More>>