FAQ's

Frequently asked questions:

What is Moso Bamboo?

The cutting boards and serving trays are made of solid Moso Bamboo, except where exotic woods are added. There are between 14-1,500 species of bamboo and moso (Phyllostachys pubescens) is among the hardest, with dense fibers that make for strong timber and beautiful, durable bamboo flooring, panels and veneers. Bamboo has greater compressive strength than concrete and about the same ratio as steel in tension. But it doesn't start out that way. To achieve the characteristics valued in construction material, it must be harvested at the right time, between 5 1/2 and 6 years. Young shoots of moso are so tender that they can be harvested as a culinary delicacy (for humans, not Panda bears). One-year-old culms are still soft and can be used to make calligraphy paper. At four years of age, fiber development in the culm is more appropriate for pulp and paper manufacturing than bamboo flooring. When the bamboo reaches maturity at 5 1/2 to 6 years, its fibers are at peak density.

How do you properly care for these bamboo cutting boards?

Simply wash in your sink with a mild dish detergent as you would most kitchen items. Scrub off any food items you have and thoroughly rinse, then blot dry. Do not place indishwasher or soak in water. Although the glues used are water resistant, submerging it in water for a period of time has the potential to disrupt glue lines or expand the wood or bamboo and may cause separation. We recommend liberally coating all the surfaces (6 sides) top, bottom and 4 sides, of the cutting board with "butcher block oil" at least monthly. It's been my experience, that regular application of a food safe "butcher block oil" will reduce or prevent most problems from occurring. The butcher block oil not only protects the bamboo from drying, it also helps protect from odors and stains.

How do you care for the serving/charcuterie boards?

All serving trays/charcuterie boards have been burnished with Howard Butcher Block Conditioner, (HBBC) and then a coat of 'Howard Wax It All' food grade wax. Most often charcuterie tray care requires just hand wiping with a warm moistened cloth and dry after use. We recommend using HBBC exclusively, because it naturally has bees and carnauba waxes blended in. Just apply the HBBC, let stand overnight and then buff off excess in the morning. The epoxy will not absorb any oils/waxes. We believe that the waxes in the conditioner will give the boards a better finish than butcher block oils alone. You can find HBBC’s on Amazon or at any home improvement store or when at shows or markets I attend, I generally carry it. Do not place in dishwasher or soak in water.

How do I sanitize my cutting board or serving tray?

The CDC's recommendations for sanitizing cutting surfaces that have been potentially contaminated with micobial organisms from unsafe meats, fish or poultry, etc., are as follows:

1. Wash with soap and warm, clean water.  
2.  Rinse with clean water
3. Wash with soap and warm, clean water.
4. Rinse with clean water Santize using a mixture of 1 teaspoon (4.9 ml) of bleach per 1 gallon of clean water, scrub with a nylon brush or pad and let stand for a few minutes before rinsing again withclean water
5.  Allow to air dry.
6. Sanitizing with bleach will accelerate the drying of the cutting board, therefore; it is imperative that the board be generously covered with a food safe "butcher block oil" soon afterward or the potential splitting of the woods or bamboo may occur.
7. Other options or examples of how to sanitize and care for cutting board surfaces are as follows:
8. 1. Rinse immediately after use. Studies show that a pre-wash rinse eliminates enough bacteria so that levels are safe, especially if cared for immediately after surface contact. Since wood and bamboo have a porous surface, they will absorb moisture if submerged in water for a period of time and thus could split, warp or cause glue seperation.
9.  Disinfect using 3% Hydrogen Peroxide. Pour it over the board and spread it around using a clean sponge. Let it stand for a few minutes and as it fizzes, it kills germs. Rinse with clean water, wipe off with a clean sponge, and repeat as needed.

How do I remove stains?

Most often, stains can be prevented with routine application of butcher block oil. Even if there is a stain, most will wash off over time, however; you can sometimes remove stains with coarse salt or baking soda. Dry the board or tray completely and sprinkle the the salt or baking soda. Scrub the stain using a moistened sponge or brush dipped into hot water and repeat as necessary.

How do I remove odors?

Again, this may sound very repetitive, but prevention is the better solution by keeping the board or tray oiled. That being said, one can deodorize with white vinegar. The vinegar will neutralize odors while working as an all-natural disinfectant. Some people are more comfortable using lemon juice directly on the board and suggest it works better on odors.

Remember, caring for the cutting board or serving tray will require some vigilance on your part, but in most circumstances, problems occur when the board or tray has lacked proper oil to it's surface. We recommend monthly application of a "butcher block oil" aka, mineral oil as this will most often reduce or prevent problems from occurring.Using products like, "canola, corn, vegetable, coconut, peanut or olive oils" will make the surface gummy and rancid over time and offer no protection. Be sure to use only a food safe "butcher block oil" (mineral oil) and apply generously to all the sides of the cutting board or tray, i.e., top, bottom and sides.

Mineral oils are also sold at pharmacies, but that type of mineral oil is intended for ingestion and not for cutting boards as it is not as viscid and therefore won't pentrate into the pores of the wood or bamboo. I sell Howard Butcher Block Conditioner (HBBC) at the shows where I display my products as an added convenience to my customers. Otherwise, there are numerous other brands butcher block oils that are equally as good. Some have waxes, like a bees wax or plant wax added to them that can provide additional protection. It's a matter of personal preference. I tend to stay away from walnut oil because of the potential of nut allergies, otherwise it is perfectly acceptable.

Does Strub's Woodcrib engage in any custom work?

The general answers is, no!  However; it also depends on 'what the custom work is' as the availability and size of the raw materials necessary to manufacture it and whether I have the time. Occasionally, I've been asked to place a 'juice groove' or 'moat' on the edge of my cutting boards, and I will do that, but those grooves become a more difficult area to clean and kind of looses its purpose of naturally being anti-microbial.  I've historically made different sized trays and cutting boards for my clients as well as a host of other items people enjoy that want variations from the 16 or so product lines that I sell. I usually give an estimate based on time and materials.

What are the shows Strub's Woodcrib are involved in during the course of the year?

I'm in the inside of the Statesboro Market building located just behind the visitors center most every Sat. morning from end of March to just before Thanksgiving.  It generally runs from 8am to 12:30pm. You can't miss it because of the traffic. I also sell quite a limited selection of products online: 

www.strubswoodcrib.com

I will also be attending the Statesboro Art Festival held the 3rd last Sat. of March each year.  

What trademark, in your business, sets you apart from others?

Strub's Woodcrib tends to attract people who prefer quality products that are made in the USA and have more value for the dollar spent. I don't pretend to be arrogant, but I do pay attention to detail, precison, function and beauty and feel I have one of the best, if not thee best cutting board on the market today.  Again, the bamboo I use is not only a premium grade Moso bamboo, regarded as being one of the hardest of the 14-1500 varieties of bamboo.

What that means is that after 5 1/2 to 6 years of age, the 80 ft. bamboo culm has reached it's maturity and density, and that's when it is harvested.  We use only the bottom 10 feet of that 80 ft. tall bamboo culm because that is the most dense, which makes it the hardest part of the culm. That's the real premium grade. My cutting boards are handcrafted and involve the human element, just me.  Moso bamboo is only commercially grown on the Pacific rim.  We import our bamboo from eastern China at quite an expense, but that said, it has the hardness, adaptability, is knife friendly, scratch resistant because it is end-grained and the only material that's organic and sustainable.  My large cutting boards include, personally designed '316' grade stainless steel legs allowing for one's fingers to easily lift the cutting board thus eliminating handles or grooves for food and dirt to accumulate. These  stainless steel legs add elegance and compliment today's modern kitchen and you won't find anywhere else. The silicone rubber feet are a perfect balance between material and function as they are non-marring and skid resistant. 

Shipping and supply chain costs continue to go up!

This is not intended to offend anyone's sense of reason, but increasing raw costs are a reality most businesses face.  If you knew how much labor and time there was involved in the manufacture of any of my products and then to going to markets, the set up/tear down, most people wouldn't do it.  I can't afford to pay anyone, so basically, it's just me.  Kind of like a 'non-profit entity' where the profit goes back to purchasing more material and supplies.  But, I enjoy meeting the public and providing information on the build and the value. That's why I do what I do. 

If any of you have shipped anything recently, you know that shipping costs have been steadily increasing. To that end, I personally package every one of my cutting boards to help insure the integrity of the board. Shipping costs are based on location, size of package and weight. I've had a lot of experience in shipping these cutting boards and have a pretty good idea what shipping/packaging costs are.  Some of my customers want more than one, and we can work around that to some degree.

Anyone can place an order with me via a phone call:

920-946-2095 I use Square App at markets which recognizes VISA/MC/AE/Discover/ApplePay/etc., so can use any of those credit cards over the phone, or I do accept checks as well, there's just a time delay for check to clear. Please do not provide me with your credit numbers via email, I will take them verbally over the phone instead and plug them right into the Square account and once completed, you'll receive either a text or email receipt. I've also provided an online shopping cart, but there have been some 'hiccups' in the processing, such as, 'not recognizing your address' or something like that.  Please be assured, you can always contact me by my cell or email and do an 'over the phone order'.  

 

Need more information?

We'd be happy to discuss our product offerings in greater detail with you. Please contact us at

920-946-2095 or email me at ewoodman57@gmail.com