Care and maintenance guide for timber worksurfaces

1 . 1 Guidelines for good use

Timber care & maintenance

1 . 1 Guidelines for good use

Here are a few simple guidelines, that need to be observed if the timber worksurfaces are to give a lifetime of good service.

• Always mop up spills of water and other liquids straight away. Do not allow liquids to stand for any period of time (The finishing oil is water resistant, not waterproof)
• Always use panstands and trivets to protect the timber from rough, hot, wet and 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 upon. Do not cut directly onto the surfaces.
• Clean the tops with a sparing amount of 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, possible 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.

1 . 2 Surface care

The surfaces of the timber tops have been finished with a specially formatted oil (supplied). 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.

After a period of use the finish will become worn, the sheen will diminish and the surface become dull. Water will not form into droplets as readily, but tend to spread out and wet the surfaces. This is a clear sign that the worksurface needs re-oiling, in fact it is better to re-oil before the surfaces quite reach this condition. The time taken for wear to accur depends on the amount of use the surfaces have had. In any one kitchen there will be high wear and low wear zones, the former will need more attention than the latter. The entire kitchen surface should be re-oiled regularly, at the very least every 3 months.