Stella Falone reversible cutting boards feature beautiful and durable cutting surfaces of solid West African Crelicam™ ebony wood, responsibly sourced in Cameroon. The reversible board withstands heavy-duty chopping, cutting and cleaning, and features a carved grip edge for easy handling. It also makes an attractive serving board, with each side showcasing the exotic visual characteristics of ebony, ranging from black on one side to a uniquely marbled blend of light and dark hues on the other. Exotic hardwoods are among the best cutting board materials — they are durable, knife-friendly, and more sanitary than plastic.
Condition your new cutting board for a lifetime of use
1. Wash your cutting board with dish soap and hot water.
Important: Do not set the freshly oiled board directly on a porous surface like a granite countertop in order to avoid the possibility of oil transfer, which could discolor the counter surface.
If properly oiled, your cutting board should never warp or crack.
Please note: As you condition and clean your cutting board, initially you may notice some dark color transfer onto your paper towels. This is simply the natural pigment from ebony wood coming off the untreated surface. This natural residue is completely non-toxic and food-safe, and the pigment transfer will diminish over time. The oil provided with your board is food-safe, but it will pick up a small amount of the pigment in the ebony wood during conditioning. So will water, and so will soap. Do not be concerned. Untreated ebony, like the wood used in your cutting board, has been safely used in food-related products for hundreds of years — tools like salad tongs, spatulas and chopsticks. Precious little of the pigment ends up on food, and any that does is not harmful. It’s just as safe as the red in a tomato or the brown in chocolate.
Café Paddle and Tongs Conditioning and Care
Each café paddle features solid-wood construction. Like our cutting boards, the Café Paddle and Tongs are shipped in a natural, unconditioned state, but each has been thoroughly washed. We recommend conditioning the paddle with food-grade mineral oil to protect it. Follow the conditioning instructions for the cutting boards (listed above).
Using a dishwasher is not recommended. Prolonged exposure to heat may shorten the lifespan of the board.
You can also clean the board and remove discoloration or food odors by sprinkling coarse salt and scrubbing it with the cut side of half a lemon.
Removing Cutting Marks
If you wish to remove cutting marks that accumulate over time, you can sand them out. For light cutting marks, use 220-grit sandpaper and a large felt or rubber sanding sponge or block. The sponge/block is important; it will help you avoid sanding grooves or dips into the board. Sand evenly in the direction of the wood grain along the full length of the board. For deeper cutting marks, start with 150-grit paper and a sanding block, and then switch to 220-grit, using the same full-length strokes in the direction of the grain. Once the scratches are gone, thoroughly clean the board of dust with a clean, dry cloth. Follow with a slightly damp cloth to remove any remaining dust. Wipe the dust and particles from the surface, and then follow the steps to clean and apply oil.
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